Anyone out there have a quick and tasty potato salad recipe

COUNTRY POTATO SALAD





6 strips bacon


2 lbs small red potatoes


1 bell pepper, seeded and chopped


1 green onion, minced


1 clove garlic, minced


2 hard boiled eggs, chopped


1/2 cup real mayonnaise


1 tablespoon cider vinegar


1/4 teaspoon celery seed


1 teaspoon brown mustard


salt and pepper, to taste





In a skillet, saut茅 bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.


Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.





In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.





Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.





Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.





Anyone out there have a quick and tasty potato salad recipe









All-American Potato Salad





Must Have:





two pounds russet potatoes -- unpeeled


two tablespoons apple cider vinegar


three hard-boiled eggs -- peeled and cut into small dice


five green onions -- small dice


three stalks celery -- small dice


1/ two cup mayonaise


bacon bits -- optional


sweet pickles, diced -- optional





How To:





For boiling the potatoes: Start with cold, well salted water. Bring it to a boil, then reduce to a simmer and cook the spuds for about 35 minutes.





2. When they're just tender, drain off the water and grab your thickest oven mitts. You want to peel these potatoes while they're hot to absorb the flavor of the dressing. In this case, a component of the dressing, vinegar, salt and pepper.





3. Now let the potatoes cool in the fridge while you chop the onions and celery, and prepare the hard boiled eggs for the salad. Some bacon bits and or sweet pickles would be great!





4. Toss all of the ingredients with the mayonnaise and place the salad back in the refrigerator until you're ready to serve.





For the problem of mushy potatoes, boil them with their skins on. This will keep them intact. Start with cold, well salted water. If you pick potatoes that are all about the same size they will cook up evenly. If you peel and cube the potatoes while they're hot and drizzle them with vinegar they will absorb the flavor. They won't absorb any flavor cold. Anyone out there have a quick and tasty potato salad recipe
Peel, cube and roast on a cookie sheet at 350 for 50 minutes 4 sweet potatos tossed first with chopped a large vidalia onion, salt and pepper and a tablespoon of olive oil. Scrub, cube and roast on a seperate cookie sheet for 1 hour or until tender a variety of potatos (4-5) tossed first with 1 tablespoon olive oil, salt and pepper. Remove from oven, let cool to room temperature. Toss together with 1/2 cup chopped fresh parsley and 1 cup of Hellman's mayo. Adjust salt and pepper. Flavor seems better at room temp. but if not serving immediately add mayo just before serving.
easiest thing in the world would be to scrub a few potatoes, quarter and boil in salted water, hard boil a coupl of eggs, when theyre both cooked, cube the potatoes and eggs, leave to cool, grate in half an onion, add mayonnaise to your taste, and mix together.


voila! potatoe salad in minutes!
yes cut and boil potatoes until just done drain and let cool or put in an ice bath, drain add some bacon bits green onion mayo sour cream and cheddar it tastes great email me for the exact recipe if u want it (it is the best one i have had )