Potato salad?

13 Responses to “Potato salad?”

1. 
   scorpianna
   March 15th, 2009 at 9:05 pm

   Great Potato Salad

   “Try this delicious, quick and reliable side dish for any night of the week.”

   Original recipe yield:
   6 to 8 servings

   PREP TIME 20 Min
   READY IN 20 Min

   INGREDIENTS
   3/4 cup KRAFT Mayo Real Mayonnaise
   1 teaspoon KRAFT Pure Prepared Mustard
   6 cups cubed cooked potatoes (about 1-1/2 lb.)
   2 hard-cooked eggs, chopped
   1/2 cup sliced celery
   1/2 cup frozen peas, thawed
   1/4 cup chopped onion
   salt and pepper
   DIRECTIONS
   Mix mayo and mustard in large bowl.
   Add potatoes, eggs, celery, peas and onion; mix lightly. Season to taste with salt and pepper. Refrigerate several hours or overnight.

2. 
   Matt's Mommy
   March 16th, 2009 at 11:01 am

   White potatoes (cut into bite size pieces)
   mayo
   little bit of sour cream
   celery (chopped)
   onion (chopped)
   garlic (chopped)

   I just combine those ingredients in a large mixing bowl and mix with a spatula. I don’t measure…I use everything to taste.

3. 
   slimgal
   March 19th, 2009 at 12:32 am

   peel & cut into cubes, 4 medium sized potatoes, cook till firm & mashable, but don,t mash them.
   put them in a bowl, add cut up, celery, green peppers, mabey purple onion, salt, pepper, little garlic salt, add mayo accordingly,your own choice, mix well. yum.

4. 
   Marc C
   March 21st, 2009 at 10:16 am

   Here is my favorite recipe for potato salad. I vary
   this recipe from time to time based upon my mood and
   encourage you to do the same.

   Ingredients:

   4 large baking potatoes.
   1/4 white or yellow onion (optional)
   2 large eggs
   1/2 tsp salt
   1/3 cup mayonaise
   4 oz sweet relish
   paprika

   Boil the potatoes until they are done but not overcooked
   I use the test here where I stick the fork in and it
   meets a little resistance but not too much. How long
   you boil them depends upon how big they are. You do want
   the potatoes done though since no further cooking is
   involve. If you overcook them, they don’t really hurt
   the recipe since the extra potatoe just mixes in with
   the creamy portion of the mixture.

   Boil the eggs over medium high heat until hard boiled.

   Allow the potatoes and eggs to cool. You can run cold water
   over them in a strainer to speed up the process.

   Peel the potatoes and then slice into chunks. If you aim
   for 1 inch by 1 inch chunck you will do well.

   Peel and slice the egg into 1/2 inch pieces.

   Chop the onion into very small pieces. I made this optional
   because you WILL be able to smell the onion on your breath.
   Therefore, if a little close contact is planned anytime soon
   you probable want to leave the onion out.

   Stir all ingredients gently except for the paprika.

   After all ingredients are well mixed, pour into a bowl.
   Add the parika across the top. Store in the refrigerator
   until ready to serve.

   This stuff is awesome!

5. 
   tanny_fanny2003
   March 23rd, 2009 at 2:05 pm

   heres a recipe for cajun potato salad….its for a crowd, but you can cut the recipe in half…

   10 lbs potatoes peeled, boiled and cut into cubes
   1 dozen hard boiled eggs, peeled and chopped
   1 jar (32 oz) hellmans mayo
   all the tony chatchere’s (dangit i dont know how to spell his name)seasoning you can stand…(to taste).

   mix all ingredients…
   its spicy, but my son loves it…..

6. 
   nuttychicken
   March 24th, 2009 at 5:53 pm

   New Potatoes 500g, cooked and cooled
   1 heaped spoon mayonnaise
   1 heaped spoon natural yoghurt
   salt and pepper
   Nice optional extras:
   chopped spring onions or mild onion
   fresh parsley chopped

   Another one I like is just warm new pots with a simple vinagrette
   1 part vinegar
   3 – 4 parts olive oil
   1/2 teaspoon mustard
   salt and pepper
   Optional extras:
   fresh herb of your choice
   capers (lovely especially if served with fish)
   spring onions
   cooked green beans (sounds weird but tastes amazing!)

7. 
   raindovewmn41
   March 27th, 2009 at 4:58 pm

   potatoes,eggs,onion,celery,salt to taste,mayo,ot salad dressing,or both. its all in the knowing what you like if you like onion add more same goes for celery.other things to add are pickles ,sweet relish or pickle relish,celery seed instead of celery,dill weed ,if you like sweeter use the salad dressing and sweet pickles etc or a combo use as much as you like its one of those things you cant really mess up,just toss it in mix it up and let it chill for a while before you eat it.

8. 
   rachael p
   March 29th, 2009 at 4:12 pm

   boil 10 potatoes till done allow to cool, dice up sm onion, cerely, set aside in a med size bowl mix together 3/4 c. mayo 1/4c. mustard, 1tsp vinegar 1tsp. sugar, dash of salt, dash of pepper. mix with potatoes onions, cerely add 2 sm hard boiled eggs (chopped) and mix well put in fridge till cold . best potato salad around trust me/

9. 
   greenhousethugz
   April 1st, 2009 at 3:37 pm

   MOLDED POTATO SALAD

   3-4 tbsp. vinegar
   1 envelope. Good Seasons Mild Italian
   salad dressing mix
   4 c. sliced cold cooked potatoes
   2 strips crisp fried bacon, finely crumbled
   1 (3 oz.) pkg. Jello lemon gelatin
   1 c. boiling water
   1/4 c. cold water
   2 c. mayonnaise

   Combine vinegar and salad dressing mix. Add to potatoes and bacon. Chill 1 hour. Dissolve gelatin in boiling water; add cold water. Blend in mayonnaise. Chill until thickened. Add potato mixture. Pour into 6 cup mold. Chill until firm, about 4 hours. Unmold. Yield: 6 to 8 servings.

   ————————————————————————————
   Simple Potato Salad for Two

   2 yukon gold potatoes, medium to large sized
   3 hard-boiled eggs
   1/2 cup finely diced onions (to taste)
   1/2 tablespoon cider vinegar (to taste)
   1/8 teaspoon mustard powder (to taste)
   1/8 teaspoon celery seeds (to taste)
   salt and pepper
   3/4 cup mayonnaise (estimate)

   1. Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 – 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
   2. When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
   3. Sprinkle vinegar over poatoes.
   4. Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
   5. Add onions, seasonings and the mayonnaise and stir until well incorporated.
   6. Decorate top of salad with reserved eggs.
   7. Chill to blend all flavors, but also tastes good slightly warm right after you make it!

10. 
    davanna m
    April 2nd, 2009 at 9:10 am

    heres how i make mine i get potatos boil them add a littel honey muster just a littel add mananize,eggs olives and onions but after the pototos boil i mash them all up like you would if your making mash pototes then keep it in the fridge for a few hours add salt peper and dont forget pepericka its great everyone will love it

11. 
    huckleberrie
    April 5th, 2009 at 11:59 am

    .everyone seems to like my potato salad..I do not have the exact portions …I use red potatoes but u can use what is on hand…peel wash and cut into bite size pieces.put into a pot of boiling water with some salt added enuf to cover..now it depends on how many your going to feed as to how many to cook…I generally say 1\2-1 per person…now donot over cook you want to take them off just as they are soft enuf for a small knife to stick into with out falling apart….drain them into a colander right into the sink.gently shake out the water and let cool…In a medium sized mixing bowl add mayonnaise.okay remember you can add too you can not take out so lets say start out with 2c.mayo I use dill pickle juice about a Tbls.or you can use vinegar,2tsp. dry mustard or you can use prepared I use both depending on my mood just start out small a little sqeeze out of the bottle should be good. whisk together.1 small onion diced 4 hard boiled eggs diced a little fresh minced garlic 3-6 diced dill pickles depends on how you like it and how big the pickles are..you can add more later add to mayo and fold. put the cooled potatoes into a large bowl fold in mayo a little at a time you may have too much or not enuf at this point..so go ahead and start incorperating in small amounts when you decide if its too dry add a little more mayo and dill juice untill you get the right consistency ..add salt and pepper to taste.Now this is where you can get creative you can add diced red or green peppers,olives.chives, paprika.waterchestnuts, almonds, cayanne, jalepenos , or whatever you like.or not good luck have fun keep in fridge untill you serve I garnish with paprika and fresh parsly or dried whatever you have on hand.The idea when making this is getting the mayo portion right you will have to experiment.and depending how much spuds you use will determine the amounts of egg,onion mustard you use..I usually cook 6-8 hard boiled eggs just in case I need more and if not I stick em in the fridge and use them later. I scribble on the shells so i know they are hard boiled.

12. 
    ♥H.2k7♥
    April 7th, 2009 at 6:27 am

    Serves four.

    For the lemon & honey dressing..
    5 tablespoons of sunflower oil
    1 1/2 tablespoon of lemon juice
    1 teaspoon of clear honey
    salt and ground black pepper

    For the salad..
    750g (1lb 10oz) small new potatoes
    2 sticks of celery
    2 small red-skinned desert apples
    6 stems of fresh chives.

    For the dressing, put the oil, lemon juice, honey and a pinch of salt and pepper into a jar which has a ***** top. Shake it well.

    Scrub the potatoes. Boil them for about 15 minutes, until they are cooked. Drain them and cut them in half.

    Put the potatoes in a large bowl and pour half of the dressing over them while they are still warm. Leave them to cool.

    Wash the celery and slice it into thin slices. Cut the apples into quarters and cut out the cores. Cut the apples into small chunks.

    Using kitchen scissors, snip the chives into small pieces. Add the celery, apples and chives to the bowl. Mix everything well.

13. 
    REnate
    April 10th, 2009 at 11:28 am

    Peel about 3 to 6 pounds of potatoes (I use Idaho big ones) put in plastic ziplock bag leaving one end open. Bake for 10 mins in nuke until soft but still firm. Depending on size may have to nuke another 5 ot 6 mins – let cool in bag

    2 to 4 Boiled eggs chopped

    Half cup mayonnaise (Hellmans)
    1 tablespoon mustard (I use Dijon)

    Here you can vary things (pick what you like from the list):

    Chopped celery
    bacons bits (not the kind from the bottle)

    Grated yellow cheese (sharp is best)
    3 or 4 tablespoons Dill or Sweet pickle relish (depends if you like sweet or sour)
    Pimentos chopped
    Olives (green or black) chopped
    Green pepper chopped
    onion finely chopped (sweet, purple or white)
    Scallions (green onions) chopped
    Cilantro chopped
    Basil chiffonade
    Dill weed
    Poppy seeds
    Feta cheese
    oregano
    olive oil
    Parmesan cheese finely grated
    roasted chopped red or green peppers
    celery seed
    Beau Monde seasoning
    Cracked pepper – Kosher salt
    You can put in any herbs you like
    You can use just Olive oil or corn oil and leave out the mayonnaise if you wish.
    I use Zatarain’s Creola seasoning but any Cajun or Creole seasoning works fine.

    If you do not like spices or spicy then just put salt and pepper.

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