I am in need of a great potato salad recipe Can anyone help me with this. Thanks to all who responds?

Boil about 5 taters. Until you can almost stick a fork in them. Boil with skins on %26amp; peel when cool. Cut into bite sized pieces.


Boil 2 eggs, hard-boiled. Cut up.


Mix together. Add chopped sweet pickles (I use relish when out), onion, olives, celery %26amp; mix all together. Squirt in some mustard %26amp; add Mayo to your taste. Add salt %26amp; pepper to your taste.


I am in need of a great potato salad recipe Can anyone help me with this. Thanks to all who responds?
OK. Here's a great recipe that will taste like delicatessen potato salad from the '60s, classic and good! I know. I spent two summers doing nothing but making it in 50 lb batches by hand! I'll scale it down for a family's use.





Ingredients:





3 lb Russet potatoes OR 3 lb Baby Yukon Gold potatoes. If you use Russet potatoes, boil them in salted water until a paring knife inserts easily, with skins on. Drain, cool briefly, peel, then refrigerate until completely cooled. When cooled, cut into 1/2'; cubes. If using Baby Yukon Gold, quarter each potato and boil in salted water until a paring knife inserts easily. Drain and cool on a sheet pan.





2 stalks of celery, finely diced.


1 Spanish onion, finely diced.


5 radishes, finely diced


3 hard boiled eggs, finely diced.





Put the potatoes and other ingredients in a large mixing bowl.





For the sauce:


1 1/2 cup Miracle Whip (NOT mayonnaise)


1/2 cup yellow mustard


1 Tbsp table salt


1 Tbsp black pepper





Mix the sauce in a separate container and pour over the potatoes and veggies. Mix until blended and all pieces are coated. Refrigerate for at least two hours (to allow the flavors to blend). Then, when ready to serve, taste and adjust salt and pepper if necessary. ENJOY!!!





Dave


I am in need of a great potato salad recipe Can anyone help me with this. Thanks to all who responds?
Hot German Potato Salad








8 ounces thick sliced bacon, cut into pieces


Canola o锟? Yukon gold potatoes, medium size, cut into large dice





Salt and freshly ground black pepper


1/2 red onion, diced


2 tablespoons capers, drained


3 tablespoons red wine vinegar


1 tablespoon Dijon mustard


3 tablespoons extra-virgin olive oil


Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread锟?out on a side towel to dry.


While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.


Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.


After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.






sardine potato salad.


it doesn't have strong fish flavor.so don't be scared.


I think better use good quality sardine.





I used pistachio instead of almond.it was just great.








Ingredients





1. 1 1/2 pounds boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices


2. 2 red bell peppers, 1 cut into paper-thin strips


3. 1/2 pound plum tomatoes, halved lengthwise


4. 1/3 cup blanched almonds


5. 1 clove garlic


6. 1 teaspoon paprika


7. Pinch cayenne


8. 1 1/2 teaspoons red- or white-wine vinegar


9. 2 tablespoons olive oil


10. 1 teaspoon salt


11. 1/4 teaspoon fresh-ground black pepper


12. 1 4-ounce can boneless, skinless sardines, drained


13. 1/3 cup chopped fresh parsley





Directions





1. Put the potatoes in a medium pot of salted water. Bring to a boil. Boil until the potato slices are barely tender, about 5 minutes. Drain the potatoes thoroughly.


2. Meanwhile, heat the broiler. Stand the whole bell pepper upright and cut the flesh from each of the sides, leaving the stem, seeds, and core behind. Put the pepper and the plum-tomato halves on an aluminum-foil-lined baking sheet, cut-side down. Broil until charred, about 5 minutes. Peel off and discard the blackened skin.


3. Put the roasted pepper and tomatoes in a food processor or blender. Add the almonds, garlic, paprika, cayenne, vinegar, oil, 3/4 teaspoon of the salt, and the black pepper. Puree until almost smooth.


4. In a large glass or stainless-steel bowl, toss the sardines with the potatoes, the bell-pepper strips, and the remaining 1/4 teaspoon salt. Toss the salad with 1 cup of the romesco sauce and sprinkle the parsley over the top. Pass the remaining romesco sauce at the table.






I like to use new red-skinned potatoes with the peel still on.


Boil up 2 1/2 lbs to make 6 dinner servings or 12 pot luck style.


Drain %26amp; cool, then cut into 1/2'; cubes.


Combine 1 cup of mayo, 2/3 cup chopped dill pickle, 3 tbsp dill juice,


3 chopped green onions, 1 tbsp mustard, 1/2 tsp each salt %26amp; pepper.


Gently toss together until coated. Garnish with 2 tsp chopped fresh dill.