Red Potato Salad 3 pounds small red potatoes 2 large ribs celery, thinly sliced 1 cup mayonnaise, or to taste 1/2 cup milk 2 tablespoons white vinegar 2 tablespoons minced purple onion or sweet onion 2 teaspoons salt 1 teaspoon granulated sugar 1/4 teaspoon coarsely ground black pepper
Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch. In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time. Serves 6 to 8. Picnic Potato Salad 3 pounds potatoes, cooked until just tender, cubed, cooled 5 or 6 hard cooked eggs, cooled, coarsely chopped 1/4 to 1/2 cup chopped red onion 1/4 to 1/2 cup chopped celery, optional thinly sliced tomatoes and cucumber, for garnish, optional . Dressing: 3/4 cup mayonnaise (a little more or less, as desired) 1 to 2 tablespoons prepared mustard salt and pepper to taste Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.) Top with thinly sliced tomatoes and cucumber, if desired. Serves 6 to 8. Classic Potato Salad 1 cup mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1/8 teaspoon pepper, or to taste 1 teaspoon sugar 5 to 6 med. potatoes, about 1 1/2 to 2 pounds, peeled, cubed, cooked 1 cup thinly sliced celery 1/2 cup chopped onion 3 eggs, hard-boiled 1 to 2 Tbs chopped green onions, optional garnish 1 tomato, cut in wedges, optional garnish Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired. Serves 6 to 8. Sour Cream Potato Salad 4 to 5 cups cooked diced potatoes 1/2 medium cucumber, peeled and diced, about 1/2 cup 1/4 cup finely chopped celery 1 tablespoon finely chopped onion 1 1/4 teaspoons salt 3/4 teaspoon celery seed 1/4 teaspoon ground black pepper 1 cup sour cream 1/2 cup mayonnaise 1/4 cup vinegar 1 teaspoon prepared mustard 3 hard-cooked eggs In a large bowl, combine potatoes, cucumber, celery, onion, salt, celery seed, and pepper. In a separate container combine sour cream, mayonnaise, vinegar, and mustard. Dice egg whites; add to the potatoes. Mash the yolks and stir into the sour cream and mayonnaise mixture. Cover and refrigerate both containers if making early in the day. Mix all ingredients together about 30 minutes before serving. Sour Cream Potato Salad serves 6. Classic Potato Salad 1 cup mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1/8 teaspoon pepper, or to taste 1 teaspoon sugar 5 to 6 med. potatoes, about 1 1/2 to 2 pounds, peeled, cubed, cooked 1 cup thinly sliced celery 1/2 cup chopped onion 3 eggs, hard-boiled 1 to 2 Tbs chopped green onions, optional garnish 1 tomato, cut in wedges, optional garnish Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired. Serves 6 to 8. Hellman's Mayonnaise Potato Salad Ingredients: 1 c Reduced Fat Mayonnaise 1 ts Salt 5 c Cubed cooked potatoes 1/3 c Chopped onion 1 tb Vinegar 1/4 ts Pepper 1 c Sliced celery In a large bowl combine mayonnaise dressing, vinegar, salt and pepper. Add remaining ingredients; mix well. Cover, chill. Makes 5 1/2 cups. Approximately 5 medium potatoes make 5 cups of cubed potatoes. Mayonnaise Potato Salad 5 pounds red potatoes 1 medium onion, chopped ¼th (or more) of a green pepper, chopped 3 stalks of celery and some the hearts and leaves, chopped 3-4 hard boiled eggs, chopped 2-3 tablespoons Hellmanns or Best Foods Mayonnaise 2-3 tablespoons Miracle Whip Salad Dressing 1 tablespoon Sweet pickle juice, or to taste 1 tablespoon Sweet pickle relish , or to taste 2 tablespoons chopped fresh parsley 3-4 hard boiled eggs, chopped Salt and pepper to taste Boil potatoes. When cool enough to handle, peel and cube. Add onion, green pepper, and celery. Add chopped parsley and salt and pepper. Add pickle juice and pickle relish. Starting with 1 tablespoon each, lightly mix in the mayonnaise and salad dressing until potato salad is of desired consistency and taste. Gently mix in hard boiled eggs. Mix well. Refrigerate overnight. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
