POTATO SALADS AMERICAN STYLE POTATO SALAD Really tasty and easy to make. This is definately one of those recipes you can build on and make fabulous, or leave it as is, it still great. Prep Time: 15 minutes Cook Time: 25 minutes Makes: 4 to 6 Servings 1/2 medium red onion, finely chopped 10 to 12 small waxy-style potatoes (about 2 pounds), peeled and quartered 2 tablespoons, plus 1 teaspoon kosher salt 2 stalks celery (with leaves), chopped 1 cup mayonnaise 1/4 cup chopped flat-leaf parsley 2 tablespoons pickle relish 1 tablespoon French's mustard 1/2 lemon, juiced Freshly ground black pepper In a small bowl soak the onions in cold water for 15 minutes. Drain. In a medium saucepan coverthe potatoes and 2 tablespoons salt with cold water by about 2 inches. Bring to a boil, lower the heat, and simmer until fork tender, about 6 to 8 minutes. Drain, transfer potatoes to a large bowl, and mix with the onions and celery. Set aside to cool. In a small bowl, whisk together the remaining 1 teaspoon salt, mayonnaise, parsley, relish, mustard, and lemon juice. When the potatoes have cooled, carefully fold them with the mayonnaise mixture. Season with pepper, to taste. Transfer to a serving bowl and serve. Back To Top  CLASSIC POTATO SALAD (Makes: 6 Servings) Ingredients: 4 cups Diced cooked potatoes (use a good waxy potato like Red-Skinned Potatoes, refer to notes at bottem of page.) 1 cup Diced celery 1/2 cup Sliced green onions 3/4 cup Mayonnaise 1 tbsp Vinegar 1 tsp Prepared mustard 1 tsp Salt Preparation: Combine diced cold cooked potatoes, celery and onions. Mix together mayonnaise, vinegar, mustard and salt. Pour over potatoes and mix until well blended. Chill at least 1 hour before serving.  NOTES: Since the mealiness of potatoes will vary, add more mayonnaise if needed. If you use a mealy potato be careful not to overcook them. For better flavor, carefully combine one-half the dressing mixture with the potatoes while they are still warm. Refrigerate until 1 hour before serving. Then add vegetables and remaining dressing. Toss and refrigerate until needed. Garnish by sprinkling with paprika before serving. Waxy Potatoes: A term sometimes used to describe potatoes that are lower in starch. The term waxy refers to the smooth, creamy and moist texture of the potatoes when cooked. The cells in these potatoes have greater tendency to adhere, helping them to hold their shape well. This quality makes these potatoes ideal for boiling and steaming for such dishes as potato salad, soups, stews and scalloped potatoes. Waxy potatoes are also well suited for roasting. Red-skinned potatoes are often described as waxy, due to their smooth, moist quality. Back To Top COUNTRY POTATO SALAD Ingredients: 12 potatoes (red preferred for sweetness) 32 oz jar of "Real" mayonnaise Pepper to taste 1/4 cup pickle juice (Dill pickles) 2 heaping tbsps of mustard to taste 2 dill pickles diced small 2 cucumbers diced small 5 stalks of celery diced small 5 radishes diced small (optional) 4 hard boiled eggs chopped small (yolks and whites) 7 pieces of bacon chopped in tiny pieces 4 carrots diced small (optional) 1/3 cup onion diced small Preparation: Boil potatoes with skin on for 1-1/2 hours. Cool down potatoes before skinning; set aside. Chop hard boiled eggs in small pieces after cooling; set aside. Add sweet or dill pickle juice. Add mustard, pepper; mix. Combine diced pickles, celery, cucumbers, radishes, bacon pieces, onions and carrots; mix. Add jar of real mayonnaise. Now add potatoes and hard boiled eggs; mix. Note: 1.) You can use regular brown skinned potatoes, but peel them first and cut in quarters before boiling. They are just as tasty. 2.) Never use Miracle Whip as it will positively ruin your salad. 3.) Choice of Pickles is a matter of taste. Jewish pickles work well too. Back To Top CREAMY DIJON-DILL POTATO SALAD Prep Time: 15 minutes Cook Time: 25 minutes Makes: 12 Servings There's nothing more classic than a good home-style potato salad. This salad is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and cook them whole. Ingredients: 3 pounds Yukon gold potatoes, peeled or tiny new redskins Kosher salt and freshly ground black pepper 2 stalks celery 1 cup mayonnaise 1 small red onion, finely chopped (about 1/2 cup) 1/4 cup tightly packed chopped fresh dill 1 to 2 tablespoons vinegar 1/2 lemon, juiced 1 tablespoon grainy or regular Dijon mustard Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.) Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture. Back To Top  PENNSYLVANIA DUTCH POTATO SALAD Ingredients: 6 medium potatoes - peeled, cooked, and diced 3 hard boiled eggs - chopped 1/2 cup chopped onion 1/2 cup - chopped celery parsley - 1 or 2 sprigs, chopped 1 cup mayonaisse 1 T. prepared yellow mustard 2 T. sugar 2 T. apple cider vinegar 1/4 tsp celery seed 1/4 tsp. paprika 1 tsp. salt 1/4 tsp. pepper Preparation: In a small bowl, mix together mayonaisse and mustard , sugar and seasonings. Stir in vinegar and set aside. In a large bowl combine chopped celery, onion and hard boiled eggs. Stir in diced potatoes. Add mayonaisse mixture to vegetable mixture. Gently stir all ingredients together. Refrigerate at least 1 hour before serving. Back To Top PICNIC POTATO SALAD  Wash 10 - 12 small potatoes, then place in big pot of water and boil. Leave skin on. Boil until fork slides into and back out of potato very easily. Then remove and drain off water and let cool. Using a paring knife as needed, peel skins off (should be able to peel with fingers quite easily) Cut potatoes into about 1" cubes into large bowl. Add: 1 small chopped onion 3 hard boiled eggs-chopped 2 Tbsp. sweet relish 1 tsp. whole celery seed 1/2 tsp. garlic salt salt and pepper Mix with several tablespoons of Hellman's Real Mayonnaise, (very important - it WON'T taste right with anything else), until it's smooth and creamy. Salt and Pepper to taste. Can serve warm or cold. Refrigerates well for about 3 days. Back To Top POTATO SALAD 1 (Makes: 6 Cups - About 8 Servings) Here's a simple potato salad. Some of the skin is left on the potatoes in the real thing, so you don't have to peel them too thoroughly. Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it tastes even better. Ingredients: 2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons sugar 2 teaspoons minced white onion 2 teaspoons prepared mustard 1 teaspoon vinegar 1 teaspoon minced celery 1 teaspoon diced pimentos 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon pepper dash salt Preparation: 1.) Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7 to 10 minutes. The potato chuncks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water. 2.) In a medium bowl, combine remaining ingredients and whisk until smooth. 3.) Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined. 4.) Cover and chill for at least 4 hours. Overnight is best. Back To Top POTATO SALAD 2  Ingredients: 6 eggs, hard-boiled, chopped 8-9 large potatoes, chopped in " chunks, and boiled till cooked cup chopped sweet pickles cup onions, chopped 9 Tbsp mayonnaise (real...not salad dressing) 2 tsp. mustard 1 tsp. celery seed salt and pepper to taste 1 tsp. sugar Preparation: Mix ingredients together and top with paprika. Back To Top POTATO SALAD 3  (Prep Time: 10 minutes) (Cook Time: 15 - 20 minutes) (Makes: 6 to 8 Servings) Ingredients: 3 pounds small white potatoes Kosher salt 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 1/2 cup chopped fresh dill Freshly ground black pepper 1/2 cup chopped celery 1/2 cup chopped red onion Preparation: Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. Back To Top RANCH POTATO SALAD  Prep Time: 37 minutes Cook Time: 20 minutes Makes: 2 Quarts Of Potato Salad, Or About 8 Servings 14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well 6 slices crisp cooked bacon, crumbled 6 hard-boiled eggs, roughly chopped 1/3 cup finely chopped red onion 1/3 cup finely chopped celery 1 cup ranch dressing 2 tablespoons chopped parsley leaves 1 teaspoon salt 1/2 teaspoon black pepper Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves. In a large mixing bowl combine potatoes with all Serve at room temperature. In a bowl, combine celery, onion, When you are ready to serve, combine cooled
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