Potato Salad Recipe
Ingredients:
4 large baking potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonaise
4 oz sweet relish
paprika
Directions:
Boil the potatoes until they are done but not overcooked
How long you boil them depends upon how big they are. You do want the potatoes done though since no further cooking is
involve. If you overcook them, they don't really hurt
the recipe since the extra potatoe just mixes in with
the creamy portion of the mixture.
Boil the eggs over medium high heat until hard boiled.
Allow the potatoes and eggs to cool. You can run cold water
over them in a strainer to speed up the process.
Peel the potatoes and then slice into chunks. If you aim
for 1 inch by 1 inch chunck you will do well.
Peel and slice the egg into 1/2 inch pieces.
Chop the onion into very small pieces.
Stir all ingredients gently except for the paprika.
After all ingredients are well mixed, pour into a bowl.
Add the parika across the top. Store in the refrigerator
until ready to serve.
Bacon Ranch Potato Salad
This easy Bacon Ranch Potato Salad is made with ranch dressing added to mayonnaise, and crispy bits of bacon.
You can use any version of Ranch dressing such as bacon, peppercorn and 3-cheese.
You can always substitute the bacon with pre-made bacon bits as well.
Ingredients:
6-8 potatoes
6-8 slices of bacon
1/2 bell pepper-any colour-chopped
3-4 green onion-chopped
1 celery stick-chopped
1-2 cloves minced garlic
salt %26amp; pepper to taste
Dressing:
1/2 cup mayonnaise or miracle whip
1/4 cup ranch dressing
Directions
Peel, slice and boil potatoes until cooked. Drain water and let cool.
Cook bacon until crispy, drain grease and let cool.
When potatoes are cool, put them in a large pot or bowl. Take a knife and cut potato into small pieces, about 1/2 to 1 inch in size.
Crumble cooled bacon and add to bowl.
Add chopped vegetables, salt %26amp; pepper, and dressing.
Mix all ingredients. Taste salad and add more Ranch dressing or salt if it needs more flavour.
Cool in refrigerator 1-2 hours before serving.
hope these help. good luck and enjoy.Does anybody have any good potato salad recipes ?
1 c serving per person, makes about 8 person servings
2 lbs of red, yukon and russet potatoes, remove the bad spots and cut in to 1 in cubes no smaller and no bigger
1 large red onion, soaked for 30 mins in ice water so you dont cry. Chop in to 1/2 in dice
8 stalks celery, washed and chopped in to 1/4 in dice.
4 chopped hard boiled eggs';OPTIONAL';
1 carrot crated in to the salad
1 small green bell pepper small dice
2 tblsp celery seed
2 tblsp paprika
1/2 tsp salt'; sea salt';
15 grinds of fresh cracked black pepper
2 c mayo or miracle whip
1 1/2 c sour cream
2 tblsp lemon juice
Stir everything together, let sit for up to 1 hr to let the flavors blend, stir in fresh parsley and chives serve and enjoy
This is my favorite. A bit different and great for the summer because there is no mayo to spoil!
French Potato Salad
Servings: Serves 8.
Ingredients1/4 cup canned low-salt chicken broth
1/4 cup dry white wine
1/4 cup olive oil
4 green onions, chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons drained capers
31/4 pounds of 21/2-inch-diameter red-skinned potatoes
PreparationWhisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.
Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.
4 lbs red potato
5 hard-boiled egg, separated
1 teaspoon salt, divided
3 green onion, sliced
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
Peel potatoes and cut into 1 inch pieces.
Chop egg whites.
In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).
Well for our family which is a family of 8 we use the following:
~3 Or 4 Potatoes
~1 Can Of Beets
~1 Bag of Baby or Sliced Carrots
~1 Small Onion
~1/4 Olive Oil
~1/4 Vinegar
~Salt %26amp; Pepper According To Personal Taste
~A Can of Corn
~Lettuce (Mostly For Decoration)
~Mayonnaise
Instructions:
1. Cook the potatoes. Once they are cool cut them into small pieces.
2. Cut the carrots and beets into small pieces.
3. Chop the onions.
4. In a big bowl mix all the vegetables/dry ingredients together.
5. In a separate bowl mix the onions, salt, pepper,olive oil and vinegar.
6. Then add the condiments (5) to the vegetable mixture (4). Make sure to mix well for better taste.
7. Then add Mayonnaise according to taste, making sure you are mixing well and according to taste.
8. Then serve on a bed of lettuce.
9. Add corn on top according to taste.
10. ENJOY!!!!!!!
5 lb potatos
celery
onions
boiled eggs
mayo
salad dressing
celery salt
pepper
sugar
i wish i could tell u how much to use but i guess and add to the taste ohh i also use milk to make it creameier and i use more mayo then salad dressing but all my family loves it and insits mine soo good luck
i think caroline has it right. but man. now i want some lol. sounds tasty!
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