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.
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(Makes: 6 Servings)

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

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.

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.
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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

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.

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.
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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.

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.
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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

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.

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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.

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.
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(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.

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

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.
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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

Mix ingredients together
and top with paprika.
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(Prep Time: 10 minutes)
(Cook Time: 15 - 20 minutes)
(Makes: 6 to 8 Servings)

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

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.
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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
remaining ingredients and gently toss to combine.
Refrigerate the salad several hours before
serving to allow flavors to blend.
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This delicious potato salad goes well with any barbecue!
And works well for all of you who are picky eaters and the little ones.
For those of you like me who love to kick it up a few notches,
try adding 1tsp. of Light Curry Powder or if you don't
like mustard add some stuffed green olives for a little bite.

Prep Time: 12 minutes
Cook Time: 35 minutes
Makes: 4 Servings

4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper

Cook bacon until crispy.
Drain, reserving a few tablespoons
of the grease, and crumble.
Set aside.

Place the potatoes in
a large saucepan.
Cover with cold water.
Add a tablespoon of
the bacon grease and
some salt and place
over medium-high heat.

Bring to a boil and
cook until the potatoes
are tender, about
15 to 20 minutes.

Drain and let the
potatoes cool and
then cut into
bite-size pieces.

In a separate bowl,
mix mayonnaise,
Dijon mustard, salt,
and pepper for dressing.

Toss potatoes, onion,
and egg in dressing.
Add bacon.
Serve chilled.
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This recipe is so fresh and flavorful that even the
most finicky eater in your family will love it!
It definitely tastes better warm than cold and
the sour cream definately does the trick
making this salad, "Ooohh!, So Creamy".

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 10 Servings

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1/4 cup diced pimento
1 teaspoon lemon-pepper seasoning
2 tablespoons seasoning salt
Jane's Krazy mixed up salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

In a large pot, boil the potatoes
with the skins on for
10 to 15 minutes until tender.
Let the potatoes cool just
to the touch and cut into cubes.
In a large bowl, combine
the remaining ingredients.
Add the potatoes and mix gently.

Serve at room temperature.
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This salad is super easy to make and tastes great.
For a variation add other veggies
like peas, carrots, and diced cucumber.
Goes great with burgers.

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Makes: 4 Servings

2 1/2 pounds russet potatoes,
3 medium-large potatoes,
peeled and cubed
2 ribs celery, finely chopped
1/2 small to medium yellow
skinned onion, finely chopped
3 tablespoons chopped pimento, drained
3 tablespoons sweet pickle relish
1/3 cup mayonnaise, eyeball it
1/3 cup yellow mustard, eyeball it
Salt and pepper
2 tablespoons chopped parsley, optional

Boil potatoes in salted water 10 to 12 minutes,
or until just tender. Drain the potatoes and spread
out onto a cookie sheet to cool quickly, about 10 minutes.

In a bowl, combine celery, onion,
pimento, relish, mayonnaise and mustard.

When you are ready to serve, combine cooled
potatoes with other ingredients. Stir the potatoes
to combine and season with salt and pepper.
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