Anyone have a great potato salad recipe?

A delicious potato salad recipe,


Ingredients:





* 3 cups diced cooked potatoes


* 1/2 cup sliced celery


* 1 tablespoon diced green bell pepper


* 1 tablespoon diced pimiento


* 2 tablespoon chopped sweet pickles


* 2 tablespoons minced onion


* 1/2 cup mayonnaise


* 1/2 teaspoon salt


* dash pepper


* 1/2 teaspoon prepared mustard


* 1 1/2 teaspoons lemon juice


* 1/4 cup heavy cream





Preparation:


Combine potatoes, celery, green pepper, pimiento, sweet pickle, and onion; chill. When ready to serve, combine remaining ingredients; toss with chilled potato mixture. Add a little more mayonnaise if necessary and taste for seasonings.Anyone have a great potato salad recipe?
This is a delicious potato salad for a summer meal or cookout, and it's one of my family's favorites.


Ingredients:





* 4 to 5 cups cubed waxy potatoes, cooked, drained, cooled*


* 1/2 cup chopped celery


* 1/2 cup chopped red onion


* 3 hard-cooked eggs, chopped


* 2 tablespoons chopped sweet pickle


* 2 teaspoons sweet pickle juice


* 1/2 to 2/3 cup mayonnaise


* 1/2 to 1 teaspoon prepared mustard


* 1/4 to 1/2 teaspoon salt


* 1/8 teaspoon ground black pepper





Preparation:


Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.


Serves 4 to 6.


*For best texture, use new potatoes, red skinned potatoes, or other boiling potatoes.Anyone have a great potato salad recipe?
I learned to make this from my mother (no written recipe) and people either love it or hate it - no in between. If you like mustardy or sweet-tasting potato salad this isn't for you - it's very plain and yet amazingly good.





Boil thin skinned potatoes until knife slips into them easily. Run under cold water and peel them as soon as they are cool enough to handle.





Cut chunks of potato into a big bowl. Add chopped hard-boiled eggs, chopped celery and sliced green onion. You want to see and taste the stuff other than the potatoes - but it's a personal taste kind of thing. Salt everything now so the salt sticks and permeates.





In a separate bowl or large measuring cup, mix approximately 2 parts mayonnaise with one part sour cream. Add some lemon juice (again, this is all to taste). Then grind in a lot of pepper. When the dressing tastes good - pour it on the potatoes and mix. Refrigerate.





I actually like to pull this out of the fridge for a while before I serve it - the flavors blend more as it warms up a bit.
PICNIC POTATO SALAD





2 lbs new small red potatoes


3/4 cup extra virgin olive oil


3 tablespoons red wine vinegar (see note)


1/4 cup red onion, sliced


1 shallot or green onion, minced


3 cloves garlic, finely minced


1/4 teaspoon each of fresh basil and oregano, minced


salt and pepper, to taste


2 tablespoons fresh parsley


1/2 green pepper, cut into thin strips





Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.


Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.





Stir for one minute over medium heat. Set aside to cool.





May be served warm or cold.





Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the ';edge'; off





OR





ZESTY POTATO SALAD





4 cups cooked potatoes


1/2 cup chopped celery


2 hard cooked eggs, chopped


1/4 cup green onions, sliced


1 teaspoon salt


1/8 teaspoon pepper


1 cup Miracle Whip


1 teaspoon prepared mustard


1/4 teaspoon celery seed


1 teaspoon horseradish


dash of green tabasco or red pepper (optional)


1 tablespoon cider vinegar





Simmer potatoes until fork tender. Remove skins, and cut into cubes.


In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.





In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.





Refrigerate before serving.





Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above





OR





CONFETTI POTATO SALAD





12 scrubbed, cooked potatoes, cooled and cut into bite-size chunks


1 stalk celery, diced


1 bunch green onion, sliced with tops included


3 carrots, diced


1 large bell pepper, diced


1 can sliced black olives (about 4 oz.)


6 large hardboiled eggs, cooled and mashed until crumbly


2 1/2 cups mayonnaise


1/4 cup pickle relish or chopped pickles. reserve 1/8 cup of pickle juice


3 t. mustard


Lawry's salad supreme to taste


Schilling's It's a Dilly Seasoning (has dill, lemon peel, garlic, onion and jalapeno pepper) to taste


black ground pepper and salt to taste





Cook and prepare potatoes and eggs. Add mayonnaise and mustard to crumbled hardcooked eggs. Gently combine cooled potatoes with vegetable mixture. Gently fold potato vegetable mixture with egg mixture being sure to coat well. Use reserved pickle juice to make salad extra creamy. Use spices to taste. Cool before serving. Makes at least enough for 12 guests.





OR





DILLED SPRING POTATO SALAD





2 pounds new white potatoes


2 tablespoons apple cider vinegar


salt and pepper to taste


1/2 cup thinly sliced celery


2 tablespoons fresh chopped dill


1/2 cup sliced green onions


1 tablespoon Dijon mustard


1 cup sour cream


1 cup mayonnaise, as needed





First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets). Drain well, return to the pan and let cool to room temperature.


Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.





Third, toss the potatoes with the celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.





JM
I take baking potatoes, and boil the night before. Take them out, so you can poke a knife or fork in them. Let them set in the fridge overnight, the next morning peel, chop up celery in small pieces, sweet onion the same way, grate two carrots, add celery seed, mayo %26amp; brown mustard, and a dash of sugar. Chill and stir, people will go to town on this! (This is a family recipe here)