My potato salad sux!! Does someone have a simple but tasty recipe that I could use?

Here's one htat I've been using for years/





You will need:


2 lbs. boiling potatoes, peeled and halved


3 tbsp. prepared buttermilk salad dressing


Pepper


3 hard cooked eggs, peeled and chopped


2 lg. dill pickles, chopped


2 celery stalks, chopped


1 (3 1/4 oz.) can sliced black olives, drained


3/4 c. mayonnaise





And to make it: Cook potatoes in large saucepan of boiling water until tender, about 15 minutes. Drain. Cool. Chop into small pieces. Toss with salad dressing. Season with pepper. Mix in eggs and next 3 ingredients. Add mayonnaise and toss lightly. Cover and refrigerate at least 2 hours. Can be prepared 1 day ahead. 8 servings.


.My potato salad sux!! Does someone have a simple but tasty recipe that I could use?
Here are a couple of recipes for you to try and as always, any recipe is open to additions and subtractions.





Classic Potato Salad


Prep: 40 minutes


Chill: 6 to 24 hours





Ingredients


2 pounds potatoes (6 medium)


1/4 teaspoon salt


1-1/4 cups mayonnaise or salad dressing


1 tablespoon yellowmustard


1/2 teaspoon salt


1/4 teaspoon black pepper


1 cup thinly sliced celery (2 stalks)


1/3 cup chopped onion (1 small)


1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish - I prefer the dill


6 Hard-Cooked Eggs, coarsely chopped


Lettuce leaves (optional)


Paprika (optional)





Directions


1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.





2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.





3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.





4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.





5. Makes 12 side-dish servings


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Red Potato Salad


Prep: 30 minutes


Chill: 2 hours


Cook: 8 minutes





Ingredients


1-1/2 pounds new round red potatoes


1 cup light mayonnaise or salad dressing or regular mayonnaise or salad dressing


1 tablespoon yellow mustard


1 tablespoon white wine vinegar


2 teaspoons sugar


1/2 teaspoon ground black pepper


1/4 teaspoon salt


1/3 cup sweet or dill pickle relish


1/3 cup sliced green onion


3 hard-cooked eggs, coarsely chopped





Directions


1. Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.





2. In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.





3. Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.My potato salad sux!! Does someone have a simple but tasty recipe that I could use?
ok what i do is just boil the potatoes in big chunk. When done i add mustard and hellmans mayonaise then i add big chunks of pickles just cause our family loves pickles i salt and pepper to taste its easy and delicious and i always get rave reviews for it you can add eggs or onions its up to you. good luck.
I'm probly not good help, but when I tried to make it I did the eggs and potatoes and made it like deviel eggs. My hubby liked it, but he'll get anything I make. (we r newly wedds lol)
TRY THIS ONE:











You Won鈥檛 Know It鈥檚 Not Potato Salad


You just might be fooled by the cauliflower sneaking into the veggie-packed salad in place of potatoes!





INGREDIENTS


4 eggs


2 bags (1 lb each) frozen cauliflower florets


1 bag (10 oz) Cascadian Farm庐 organic frozen peas %26amp; carrots


1 3/4 cups reduced-fat mayonnaise or salad dressing


1 teaspoon granulated sugar


1 teaspoon salt


1/4 teaspoon pepper


1/4 teaspoon paprika


1 tablespoon cider vinegar


1 teaspoon yellow mustard


1 cup chopped celery (2 1/2 stalks)


2/3 cup chopped onion (about 1 medium)





DIRECTIONS


1. In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.


2. Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.


3. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.


4. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.


5. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.
2 1/2 pounds red potatoes, large diced


3 tablespoons cider vinegar


3/4 cup mayonnaise (homemade if possible)


1 teaspoon mustard powder


1/4 cup chopped parsley


1 tablespoon chopped fresh tarragon


1/2 tablespoon very thinly sliced garlic


3 tablespoons fine chopped cornichons


1/2 cup small dice red onion


1/2 cup thinly sliced celery


1 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper





Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.


In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
I love this stuff and cannot say I have ever tasted bad potato salad due to the good cooks like my mom that make it.





For Christmas dinner I was asked to bring ';ambrosia';. Love this also but never in my life made it. I discovered a website, www.cook.com. I followed all directions and it was a ';hit';. Try it, I have heard good things from others.