Potato Salad

Been there also.
this is all by taste so the amount will depend on you
Potatoes peeled and boiled, boil eggs at the same time
I will normally use about for family 1 5lb bag. When the potato's are fork tender drain put into large bowl or just reuse the pan you cooked then in..seperate the egg cool in water and peel. In sererate bowl mix mayo, mustard to taste,diced white onion,cerery,salt and pepper 1 tsp. white vinager, dice some of the eggs add then also if you like add dried dill very small amount 1/4 tsp. only.Mix together add and mix potato's add more egg to top just for pretty. Cover and cool over night. YUM

Potatoes, dill pickles cut up into half inch pieces, onion and garlic to taste with mayo. Also salt and pepper to taste. This is my tried and true recipe that everybody loves. Shhh mamas - it's a secret.

I don't have a good recipe, but I do have a great tip that someone just emailed me today. Check out this link

Mary Ann from Gilligan's Island
Peeling the cooked potato was the least desirable part in making a potato salad.
<http://www.youtube.com/watch?v=z4W0qIPJmoo

sigh...and i didn't get a go at this first...

cube 6 large potatoes and cook until fork pirces them easily.

Hard boil 6 eggs - remove hard yolk and set aside, and chop whites

chop scallions (or green onions) 1 bunch
mince 3 cloves garlic
rough chop about 2 tablespoons of fresh basil

mix hard boiled yolk, 2/3 cup mayonnaise and 1/4 spicy brown mustard in a bowl. salt and pepper to taste. Add paprika (if liked) to taste.

Combine all above in a large bowl. Chill for 1 hour and serve.

I sometimes add 1 to 2 tablespoons of fresh chopped cilantro if no one objects to the spiciness...and drop the paprika...I have also been known to drop the paprika/cilantro and the mustard (increase mayonnaise) for 1 tablespoon of curry powder.

All are really yummy oprtions...but you have to have guests with adventourous tastebuds... ;-)

Good Luck!!! ;-)

Potatoes
Mayonnaise
Mustard
Dill Pickles
Vinegar (White)
Salt
Pepper
Onions (Only if you want them, sometimes I do and sometimes I don't).

I really don't measure, but I have been making it a while...I used to look up the Betty Crocker recipe and use the measurements but substitute my ingredients (like I would use pickles instead of celery but use the measurement they suggested). Actually that is how I came up with my recipe I took that one and left out all the things I didn't like in potato salad and added things I did. I don't like egg or celery in my potato salad.

The 3 to 4 Tablespoons of white vinegar makes the whole thing really "pop".

Good luck, I have really enjoyed reading other people's versions. HUGS!!

Hi Margaret,
Here is the old fashioned standard one used by my family for years- same as most others- but always a "hit"
boil your potatoes with the skins on- (russet are best) usually 1 large potato per person
cool
skin and cut into squares (bite size)
about 6 hard boiled eggs. chopped
about 3 or 4 large celery stalks- chopped finely
about 1 or 2 good size white onions chopped finely
about 5 or 6 large tablespoons of sweet pickle relish
one large jar of pimintoes- finely chopped
salt and pepper to taste
then here is the secret.
YOU MUST USE HELMANS REAL MAYONAISE.........
mix all together- adjust ingredients to personal taste- ie-relish and mayonaise etc
some like more onions- some like more celery- but don't be too stingy with the mayonaise- but not to liberal either
better if sits for an hour or two before serving

hope this works for you- would love to know

good luck and blessings

Just one more...

Potatoes (I peel and cut before I cook)
Hard Boiled Eggs
Ranch Dressing
Dill
Sweet Relish
Salt & Pepper
Onion

Cut potatoes then cook til fork tender about 5-10 minutes after boil.
While potatoes and eggs are boiling cut onion and combine all remaining ingredents to taste.
When potatoes are done and drained add to rest of ingredents. Same with the eggs.
Mix together and taste add more of what ever is missing.

My family loves this and it is also quicker since it has very few ingredents. Less time is hot kitchen in the summer.
Good luck with all of your new recipes.

I would try AllRecipes.com.
You can search through all their Potato Salad recipes and read reviews on each of them -- see how people liked it, what they changed, what they'll change next time, etc.

I arrange my search results by rating...
http://allrecipes.com/Search/Recipes.aspx?WithTerm=Potato...

HTH
K., mama to
Catherine, Samuel and Baby

Boil the potatoes with the skins on. The formula for how many is one for each person and one for the pot. When they are fork tender, waxy but not mushy, drain them and let them cool. When they are cool enough to handle, peel them and slice them. Hard boil an egg per every 2 potatoes, peel them and slice them, too. Chop green onions and celery and combine everything. Take about 6oz of bacon and chop it with a scissors into bite sized pieces. Fry them up and drain, reserving the hot fat. Add the bacon to the vegetables. Stirring constantly, add flour or Wondra, enough to make a roux, then add about a quarter of a cup of vinegar which will thicken it. when it is golden brown, remove from the heat and put it into the salad. finally, add about a third cup of mayonnaise or Miracle Whip and stir it all together to mix. If it too dry, add more of the Mayo or Miracle Whip. I take this to pot luck picnics and it is always the first to get eaten. Enjoy.

I know you already have enough advice but just because I love to cook I'm gonna throw in my version too. :-)

I've used russet or red potatoes. Boil with skins on, to just fork tender but not mushy. Hard cook eggs, 1/2 as many as potatoes. Dice both when potatoes are cool enough and put in extra large bowl. Chop equal amounts of celery, onion and pickles and add those to potato and eggs. Mix mayonnaise (not miracle whip), a bit of mustard, Mrs. Dash (optional: salt to taste) together. Add mayo mixture to bowl with all other ingredients. (Use enough mayo mixture to completely moisten the potatoes but not drown them like commercial potato salads.) Tastes better chilled. I've also added a small can of chopped black olives at times. I never knew people made potato salad without pickles and celery!

I have been making the same potato salad for about 40 years. You're probably wondering why I subscribe to Mamasource. Well, I am raising great nieces and nephew. The boy is 5 and the girls are 7, 8 & will be 10 in a few days. Any, this is how I make potato salad and I don't measure.

Sometimes I peel the potatoes and sometimes I leave them on. I cut the potatoes (1 potato per person plus 1 or 2 extra) and boil until fork tender. Don't let them get mushy.

I also boil 3-4 eggs while the potatoes are cooking. Drain and rinse with cold water and let them cool before peeling them.

Drain the potatoes and let cool.

I use an old potato masher (hand) and mash some but not totally because that's how my husband likes potato salad.

Add mayonnaise and a big sqirt or two of mustard, add 2 heaping tablespoons of pickle relish (we like sweet relish but I have also made it with dill), 1/2 finely chopped onion (can add more if you like), salt and pepper, celery seed and mix it all together. Then I chop the eggs or you can use an egg slicer. Add to the potato mixture and taste. Once it meets my taste then I sprinkle more celery seed on the top. It is not hard to do and it doesn't take much time to make from scratch. It is so much better than store bought, even if you do doctor it up. I hope you enjoy.

Wow!! You already received some good ones!!
My family does not like mustard, so I use a recipe my sis-in-law gave me.
Potatoes, eggs, celery, green onion, 1/2 cup real mayo, 1/2 cup sour cream, salt, pepper, sprinkle paprika on top when done. Very creamy taste. My kids love it!!
I am trying out the some of the other recipes you got, cuz they all sound awesome!!!
Good Luck and God Bless!!

OH YUM!
my potato salad is basically egg salad with potatoes in it:
cut POTATOES into the size you want for the salad and boil them till tender. don't bother to peel them.
Hard boil some EGGS. i go 1 per person
drain potatoes, cool and peel eggs. while potatoes are getting cold in the fridge, take care of the other stuff:
dice any VEGGIES you want in the salad: pepper, carrot, celery, i've even chopped up pickle in a pinch. Dice egg whites.
In a large bowl, put in the eggyolks, 1tsp mustard per yolk, and any SEASONING: salt/pepper/lemon pepper/paprika/chili powder, etc. Mash all with a fork. add a 1/4 c mayo and mix till smooth-ish. add cold potatoes and veggies, plus additional mayo till it's the creaminess you want. you may like a little more mustard in yours too. adjust salt, back in fridge to blend flavors. serve. CHOMP!
bon appetit
K.

Some great recipes... when I don't have much time. I get the potatoe salad from the grocery store and "doctor" it up.

I've gotten the mustard and mayo types and combined. Add chopped up hard boiled eggs, chopped up pickles (I prefer dill) but in a big rush I'll use relish. Some additional mayo or mustard, salt and pepper.

You'll have adjust to your taste.

And when I have time... the other recipes supplied by the ladies have been used.

Good luck,
S.

* wash the potatoes and boil them in the skin until soft (but not mushy) when you stick with a knife or fork.

* pour potatoes in a strainer until cooled off and then peel, cube and add salt and pepper.

* cut up boiled eggs equal to the amount of potatoes, yellow onion cut fine, and large kosher dill pickles. fold into the potatoes. I also add some pickle juice as well.

* mix in some miracle whip and a couple dots of mustard. Go slow on miracle whip and add a little at a time.

* add more salt and pepper to taste and then chill. It is best when it is chilled overnight.

*

I don't measure, just dump :)

about 4 # red potatoes
about 2# yukon gold potatoes (small ones)
1 onion
2 stalks celery
4 eggs
mustard a good squeeze (you should have yellowish potato salad)
mayo (enough to hold it together. It should not be dripping in mayo)

Boil potatoes and eggs and cool. In the mean time, chop other ingredients fine.
Peel potatoes if you want or leave skins on. Cut roughly. Dice eggs.
Mix everything together and chill overnight. Makes a very large bowl.
Adjust ingredients to your taste.

I don't have an exact recipie, but here is what I do.

Potato, yellow sweet onions chopped, REAL mayo, hard boiled eggs, sugar, salt and pepper. I just throw it all togther and add what I need until it is perfect. Everyone loves my potato salad. It is one of the few things I can make really good.

Enjoy!

I've got two potato salad recipes that I'm famous for! My 86 year old mother is the BEST cook and she says my potato salad is better than hers!
Mom's Potato Salad
4 lbs. potatoes, cooked in skins, cooled, peeled and diced
4 hard boiled eggs, diced
1/3 c chopped dill pickles
1/4 c chopped red onion
1 t salt
1/2 t pepper
1 c salad dressing (I use light Miracle Whip)
1/8 t mustard
3 T dill pickle juice (I think this is the secret - mom just uses salad vinegar, but the pickle juice adds a subtle dill flavor to the entire salad)

Place diced potatoes in large mixing bowl. Sprinkle with salt and pepper. Add eggs, pickles and onions. Add mustard to salad dressing and stir; add pickle juice and stir well. Pour over potato mixture and stir well. Refrigerate until ready to serve.

Ranch Potato Salad

4 lbs, whole new potatoes, boiled in jackets, cooled
1 - 16 oz container sour cream
1 pkt Ranch dip mix
1 bunch green onions, sliced
8 oz pkg grated cheddar cheese
8 slices bacon, cooked crisp
salt & pepper, to taste

Prepare dip and refrigerate. Cut cooked, cooled potatoes into halves or quarters. Mix 8 oz. prepared dip, green onions and 1/2 of the cheese with the potatoes. Salt and pepper to taste. Place in serving bowl and top with remaining cheese. Refrigerate until ready to serve. Crumble bacon and sprinkle over the top.

Easy recipes: http://www.cooks.com/rec/search?q=easy+potatoe+salad

I use red potatoes and leave the skins on after I wash and pare for blemishes. I boil and cool, then 1/2 or 1/4 potatoes depending on how big they are.

Add-ins: Smalled-Diced (almost minced): onion, dill pickle, celery, red or yellow (or both) sweet bell pepper. Chopped hard boiled eggs.

Mayonnaise: I use Hellman's Real (I don't use it very often so I usually go for the full fat kind...its creamier)

Seasoning: Pepper and part of a package of Hidden Valley ranch dried salad dressing. Add to your taste.

Refrigerate and adjust seasoning before serving.

Can't wait to see the other entries!

Proportions of ingredients depend on how many you're serving and your own taste. Happy Eating!

My friend made some potato salad that was the best I had ever tasted! I don't have the exact recipe, but start with your potatoes pared and boiled, and cooled, then add mayo, and a touch of mustard,some diced onions, garlic powder salt and pepper; the secret ingredients in hers that made them different was she added a package of ( Garlic instant mashed potatoes, and some dried ranch dip powder) They were amazing! I'll bet they would be good with some crumbled bacon bits too!

I have used the one that I got off the back of the Hellman's Mayonaise Jar for years and love it. I guess it is still on there or maybe on their website. Not sure.

I love the status message!! I have 5 children ranging from 10- 2 days old.. 3 boys and the last 2 were girls! I LOVE AND THANKS FOR the SMILE!!