Easy Potato Salad Recipes that tastes good...?

I've looked around and the one I've found all look a bit on the hard side of they seem boring. Anyone have a good recipe?Easy Potato Salad Recipes that tastes good...?
Boil a 5 lb bag of potatoes(10 lbs works with this recipe too, not as creamy) with the skins on just until soft. Don't cook to the point that they are mushy. Cool slightly and peel off skins, cut in half and then into cubes. Place in a large bowl. In a separate bowl, mix a jar of salad dressing(looks like mayo, but says salad dsg. on jar), one can evaporated milk, 2 tbls of yellow mustard, 1/8 c. sugar, and one medium onion diced. I also add a dash of salt and pepper. Once this is creamy , pour it over the potatoes and mix well. Cover with hard boiled eggs and chill until serving.Easy Potato Salad Recipes that tastes good...?
COUNTRY STYLE POTATO SALAD





8 or 10 potatoes


2 boiled eggs (diced)


1 1/2 tablespoons prepared mustard


3 sweet pickles (diced) or 1/4 cup sweet pickle relish


1 large sweet onion (diced)


one cup of Miracle Whip


1 teaspoon salt





Peel and rinse the potatoes, dice, and boil them until they are fairly tender. Rinse off the hot water and add the first four ingredients.


Add a teaspoon of salt (or to taste) and a cup of Miracle Whip. Stir gently so as not to mash the potatoes. Add a dash of paprika on top. Cover and refrigerate until ready to serve.
Easy Ranch Potato Salad:





20 min 20 min prep


6-8 servings





1 (1 ounce) packet hidden valley ranch dressing mix


1/2 cup mayonnaise


1/4 cup water


3 lbs small red potatoes (boiled %26amp; cubed)


4-5 slices bacon, fried crisp and then crumbled (or use Hormel bacon pieces (about 1/2 jar)


1 bunch green onions


1 cup sliced celery





1. Combine dressing mix with mayonnaise and water.


2. You may also use the bottled Ranch dressing.


3. in place of the Ranch mix, mayo,%26amp; water.


4. Add potatoes, celery, bacon, and onions.


5. Toss to coat.


6. Chill.
cut 5 pounds of potatoes into cubes


boil potatoes in a pot of water (until fork tender)


boil 6 eggs until hard coked, let them cool


1 chopped large bell pepper


1 chopped large onion


2 cups chopped celery


3 cups mayonnaise


2 cups yellow mustard


2 cup Miracle whip


1 cup sweet pickle relish


drain the potatoes and let the potatoes cool.


in a bowl, combine potatoes, celery, yellow mustard, mayonnaise, chopped bell peppers, chopped hard boiled eggs, sweet pickle relish, and chopped onions.


mix well, cover with plastic wrap or a lid and let it refrigerate for a couple hours until it's time to serve it...keep it cold.
Hot German Potato Salad IIISUBMITTED BY: Tequila





';A variation on potato salad - delicious!';





Original recipe yield:


12 servings





PREP TIME 10 Min


COOK TIME 50 Min


READY IN 1 Hr


PHOTO BY: lestoby US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


11 potatoes, peeled


7-1/2 slices bacon


3/4 cup and 3 tablespoons chopped onions


2 tablespoons and 1-1/2 teaspoons all-purpose flour


2 tablespoons and 1-1/2 teaspoons white sugar


2-1/2 teaspoons salt


1/2 teaspoon celery seed


1/8 teaspoon ground black pepper


3/4 cup and 3 tablespoons water


1/3 cup and 1 tablespoon and 1 teaspoon distilled white vinegar


DIRECTIONS


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.


Saute onions in bacon drippings until they are golden-brown.


In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.





Potato Salad With Bacon, Olives, and RadishesSUBMITTED BY: Lawrence Fay





';This is a simple and flavorful recipe I have been using for over twenty years. I've passed it to my daughters and son who have passed it on to their friends. ';





Original recipe yield:


4 to 6 servings





PREP TIME 20 Min


COOK TIME 25 Min


READY IN 1 Hr 45 Min


PHOTO BY: LMULLANE US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


15 potatoes


3 pounds bacon


6 stalks celery


12 small green onions


36 stuffed green olives


15 radishes


3/4 cup mayonnaise


3 tablespoons lemon juice


DIRECTIONS


Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.


Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.


Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!





Authentic German Potato SaladSUBMITTED BY: SCHOOLBEE123





';This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!';





Original recipe yield:


4 servings





PREP TIME 30 Min


COOK TIME 20 Min


READY IN 50 Min


PHOTO BY: Mimi'sCookingthyme US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


11-1/4 cups diced peeled potatoes


15 slices bacon


3-3/4 small onion, diced


3/4 cup and 3 tablespoons white vinegar


1/3 cup and 2 tablespoons and 1 teaspoon water


2/3 cup and 2 teaspoons white sugar


1 tablespoon and 3/4 teaspoon salt


1/2 teaspoon ground black pepper


3 tablespoons and 2-1/4 teaspoons chopped fresh parsley


DIRECTIONS


Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.


Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Red Potato Salad





A red potato salad recipe with mayonnaise, celery, red onion, mayonnaise, milk, and other seasonings.


INGREDIENTS:


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


PREPARATION:


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.





Potato Salad With Smoked Turkey





INGREDIENTS:


1 pound small to medium red potatoes, peeled or not, cooked, drained


1/3 cup mayonnaise, regular or reduced fat


1/3 cup sour cream, reduced fat


1/4 cup milk


2 tablespoons Dijon mustard or Bold and Spicy Mustard


1/4 teaspoon salt


1/4 cup chopped purple onion


1 slice (approximately 10 to 12 ounces) smoked turkey or ham (deli will cut in one piece)


2 medium celery ribs, thinly sliced


1 small red pepper, cut into 1-inch pieces


PREPARATION:


Cube potatoes when they are cool enough to handle; cover and refrigerate. In large bowl, mix mayonnaise, sour cream, milk, mustard, salt and chopped onions until blended. Stir in cubed smoked turkey or ham, celery, and red bell pepper.


Combine potatoes with the turkey mixture; serve immediately or cover and refrigerate until serving time.





Makes 6 servings.





Roasted Sweet Potato Salad





1-1/2 lb. sweet potatoes, peeled, cubed (about 5 cups)


1/3 cup KRAFT Zesty Italian Dressing, divided


3 Tbsp. KRAFT Mayo Real Mayonnaise


3/4 cup chopped celery


1/2 cup PLANTERS Walnut Pieces, toasted


1/4 cup chopped red onions











PREHEAT oven to 400掳F. Toss potatoes with 3 Tbsp. of the dressing; spread into shallow foil-lined baking pan.


BAKE 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.


MIX mayo and remaining dressing in large bowl. Add potatoes, celery, walnuts and onions; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.








Grilled Italian-Style Potato Salad





2 lb. unpeeled small red potatoes, halved (about 6 cups)


1/3 cup water


2 cloves garlic, minced


1/4 cup KRAFT Zesty Italian Dressing, divided


1/4 cup KRAFT Mayo Real Mayonnaise


4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled


4 green onions, thinly sliced (about 1/2 cup)











PREHEAT grill to medium-high heat. Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 8 min.; drain. Add garlic and 2 Tbsp. of the dressing; toss to coat.


SPRAY large sheet of heavy-duty foil with cooking spray. Spoon potato mixture onto center of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.


GRILL 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining 2 Tbsp. dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.








Nana's Potato Salad





1/2 cup KRAFT Mayo Real Mayonnaise


1/8 tsp. each: salt and black pepper


4 cups cooked cubed new potatoes


1/2 cup chopped scallions (green onions)











COMBINE mayo, salt and pepper in large bowl.


ADD potatoes and scallions; toss to coat. Cover.


REFRIGERATE several hours or until chilled.





I hope these are useful...Good Luck!!! :)
The one I have is simple and easy to add other things to if you so like.





Peel and cube 12 to 15 large potatoes





Place in a large pot and cover with water. Add 6 eggs (in shells) bring to a boil. Add Salt as starting to boil. Cook for about 10 minutes once start boiling.





Scoop out the boiled eggs set to side to cool, Drain potatoes and place in large bowl. Peel and dice eggs. Place in with potatoes. Add about 4 ozs of sweet pickle relish (or dill). Add 2 to 4 ozs of mayonise. Then add 4 to 6 ozs of yellow mustard. Mix well. Serve warm or chilled.





Can add more or less of the relish, mustard and mayonise to taste.
Boil potato's (10 large with a clove of garlic chopped drain and add 1 cup of mayo 1/2 cup Dijon mustard salt %26amp; pepper to taste two boiled eggs one tablespoon cumin seasoning (at indian stores) 1/4 cup relish 1 purple onion %26amp; two stalks of celery choped fine. Mix put in fridge over night.
Julia's American-Style Potato Salad








Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions, and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve cool or at room temperature.








2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes


2 tablespoons cider vinegar


1/3 cup chicken stock or potato-cooking water


2/3 cup finely chopped onion


1/2 cup finely chopped celery


3 or 4 slices crisply cooked bacon, chopped or crumbled


2 to 3 Tbs finely chopped pickle, sweet or dill


2 hard-boiled eggs, peeled and sliced thin


3 Tbs or so finely chopped fresh chives or scallions, including a bit of their


tender green


Salt and freshly ground white pepper


1 cup or so mayonnaise, homemade if possible


Sour cream, optional


For garnishing


Crisp whole red-leaf or other lettuce leaves


Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs








Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.


Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.





Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.





Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.





To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.