Potato salad recipes?

I need a recipe for a potato saladPotato salad recipes?
boiled potatoes with mayo choped onions horseraddish to taste salt and pepper - chopped green olivesPotato salad recipes?
Wash and dice red skinned potatoes. Boil in salted water for 10-20 minutes, depending on how small you've cut them. You want them to be just tender, not falling apart. While they are cooking, chop 1 or 2 shallots, and a big handful of dill, then place in a bowl with equal parts of red wine vinegar and a good olive oil. When potatoes are tender, drain well then put into the bowl with the oil and vinegar mixture while still very hot. Mix gently, add salt and pepper and adjust the oil and vinegar to taste. This potato salad is great for taking to summer picnics because there is no mayo to worry about. It is great hot, cold, or room temperature. Also, if you like other herbs (basil, parsley, cilantro) better, just substitute for the dill. This is such a basic and easy potato salad, you can make it many different ways and it still comes out great.
POTATO SALAD





5 lbs. boiled, cubed red potatoes; cooked just long enough to be able to pierce with fork, but not too soft (about 10-12 min.; check every few minutes after 10 min.) - skin on or off, your preference





4-5 stalks celery, sliced in thin pieces


4-5 chopped hard-boiled eggs


1 pound bacon, cooked crisp, either crumbled or sliced thin


1 medium chopped white onion


2 tbsps. sweet relish


1tbsp. mustard


2 tsps. sugar


1cup creamy Italian salad dressing


1 cup mayo


1tsp. salt


2 tsps. pepper





Mix together potatoes, celery, bacon, onion, and eggs in large bowl. In seperate bowl, mix creamy Italian dressing, mayo, relish, and the spices, including the sugar. Pour potato salad dressing over the potato mixture and stir well. (If it seems a bit dry, add another 1/2 cup creamy Italian dressing and 1/2 cup mayo). Cover and refrigerate at least one hour before serving.
.


INGREDIENTS:


3 pounds potatoes, cooked, peeled, and cubed


1 large green bell pepper, chopped


1 medium onion, chopped


1 to 2 tsp onion salt, to taste


1/2 teaspoon celery seed


pepper, to taste


1/3 cup cider vinegar


1 cup mayonnaise


PREPARATION:


Potato Salad Recipe Directions:


In a large bowl, combine potatoes, green pepper, and onion. Blend remaining ingredients; add to vegetables. Mix well to combine flavors. Cover and refrigerate.


Chill potato salad thoroughly before serving.


This potato salad serves 6 to 8.





More Potato Salad Recipes picnic 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


PREPARATION:


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.


i love about .com
3 pounds redskinned potatoes, quartered


6 bacon slices, chopped


3 celery stalks, diced


2 jalapeno chilies, minced


6 green onions, chopped


1 teaspoon ground cumin


1 tablespoon brown sugar


1/4 cup cider vinegar


1/2 cup chicken or vegetable stock


Pinch of cayenne pepper


1/4 cup chopped fresh cilantro





Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.


Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.


Bullet Points


. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener Schnitzel, sweetbreads, and other hearty meat dishes.


. German potato salad is different from American potato salad because it doesn't use mayonnaise as a big part of the dressing.


. German potato salads are best served lukewarm, because the potatoes have a chance to absorb the dressing.
Ingredients:





1 bag frozen southern style hash browns


6 eggs, hard boiled


1 c. mayonnaise


1 T. mustard


1 t. lemon juice


onion powder


salt %26amp; pepper


dill (or sweet) pickles (optional)


Instructions:








Add frozen hash browns to a large pot of water. Bring to a boil and boil for approx. 10 minutes or until potatoes are tender but not mushy. Drain and place potatoes in a large mixing bowl. Allow to cool. Peel and cut eggs into small cubes and add to potatoes. Fold in mayonnaise until it is the desired consistency. Add mustard, lemon juice and seasonings to taste.
i jus finished makin this....


potato salad


6-8 lg potatoes,peeled an cut in bite size pieces..boiled til fork tender


6 hard boiled eggs...chopped


i sm green bell pepper... chopped


1 lg sweet onion... chopped


i small cuke... chopped


3 lg dill pickles... chopped


seasoned salt.to taste


fresh ground pepper to taste


enough mayo to moisten,,, bout 1 cup


while potatoes are boiling mix everythin else in lg bowl when potatoes are done add to bowl while they still warm. mix all well but gently not to break up potatoes. chill at least 4 hrs and up to overnight..... this is great with any meat.an my hubby jus loves it.
BOIL YOU POTATOES . WHILE THEY ARE BOILING , IN A MIXING BOWL BLEND TOGETHER MAYO OR SALAD DRESSING , WITH PEPPER SUGAR , DRY MUSTARD , AND A LITTLE MILK . BLEND THOROUGHLY . SET IN FRIDGE . DICE UP CELERY ONION, GREEN PEPPER AND CARROTS , SET IN FRIDGE . WHEN POTATOES ARE DONE BOILING REMOVE SKIN (FORGOT TO TELL YOU TO BOIL WITH THE SKIN ON) LET COOL . IN THE MEAN TIME , BOIL 2 OR 3 EGGS DEPENDING ON HO MUCH POTATO SALAD YOUR MAKING , WHEN POTATOES ARE COOLED DOWN , DICE INTO GOOD SIZE PIECES , ADD OTHER DICED VEGGIES AND MIX , THEN ADD YOUR DRESSING COMBO , AND MIX . WHEN EGGS ARE DONE AFTER THEY COOL , SLICE AND ARRANGE NEATLY ON TOP . AS YOU CAN SEE I NEVER MEASURE . SO , JUST LOOK AND SEE HOW MUCH YOU'LL NEED . GOOD LUCK
Creamy Mustard Potato Salad





5 lb. potatoes, cooked, peeled and diced fine


1 doz. boiled eggs, chopped fine


3 c. finely chopped celery


1 large sweet onion, chopped fine


3 tsp. celery seed





Dressing:





3/4 to 1 qt. (3 to 4 c.) mayonnaise salad dressing (not Miracle Whip)


1 c. sugar


1/2 c. mustard


1/3 to 1/2 c. white vinegar





Stir together salad ingredients in a large bowl. Combine dressing ingredients and stir


into potato mixture. Chill until ready to serve.
World's Best Potato Salad


Submitted by: Kaye Schnieders





';This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.';


Original recipe yield: 6 servings.





Prep Time:


1 Hour


Cook Time:


15 Minutes


Ready In:


1 Hour 15 Minutes


Servings:


6 (change)





INGREDIENTS:





* 6 medium potatoes


* 1 small onion, finely chopped


* 1 cup celery, chopped


* 1 teaspoon salt


* 6 hard-cooked eggs, diced


*


* 2 eggs, beaten


* 1/2 cup white sugar


* 1 teaspoon cornstarch


* salt to taste


* 1/2 cup vinegar


* 1 (5 ounce) can evaporated milk


* 1 teaspoon prepared yellow mustard


* 1/4 cup butter


* 1 cup mayonnaise





DIRECTIONS:





1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.


2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.


3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.











Hard-cooked eggs:





Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.


http://salad.allrecipes.com/az/86662.asp





POTATO SALAD WITH BUTTERMILK DRESSING


Buttermilk and lemon juice add some tang; carrots and celery add crunch.


3/4 cup mayonnaise


1/3 cup buttermilk


3 tablespoons coarse-grained mustard


2 tablespoons fresh lemon juice


1 tablespoon Dijon mustard


2 teaspoons Sherry wine vinegar





2 pounds small red-skinned potatoes, cut into 1 1/2x1/2x1/2-inch sticks


1 pound carrots, peeled, cut into 1/4-inch rounds


1/2 pound celery, cut into 1/4-inch slices





1 bunch arugula


1 tablespoon chopped fresh chives








Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.





Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)





Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.





Makes 8 servings.


Bon App茅tit


August 2000


http://www.epicurious.com/recipes/recipe鈥?/a>





POTATO SALAD WITH GARBANZO BEANS


5 tablespoons olive oil


2 1/2 tablespoons apple cider vinegar


1 teaspoon dried tarragon


3/4 teaspoon dried mustard


1 medium garlic clove, minced





2 pounds large red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch pieces


1 cup chopped red onion


1 15 1/2-ounce can garbanzo beans (chickpeas), drained


1 cup chopped celery





Whisk first 5 ingredients to blend in small bowl. Season dressing to taste with salt and pepper.





Steam potatoes until tender, about 15 minutes. Transfer potatoes to large bowl; add onion. Add 1/4 cup dressing and toss gently to coat. Let stand 10 minutes. Mix in garbanzo beans, celery and remaining dressing. Season salad to taste with salt and pepper.





Serves 6 to 8.


Bon App茅tit


November 1997


http://www.epicurious.com/recipes/recipe鈥?/a>
One of my favorites and so simple: Simmer new potatoes till done - with peel or without - your choice. Cool and stir in half mayo and half sour cream. Add chopped cooked bacon and sliced green onions. Delish, quick and easy.