I think you might be over cooking your potatoes.
Old-Fashioned Potato Salad
http://www.bettycrocker.com/recipes/reci鈥?/a>
A tangy dressing makes this potato salad better than deli salad.
Prep: 10 min
Start To Finish: 4 hr 45 min
Makes 8 servings
6medium potatoes, peeled (2 pounds)
1 1/2cups mayonnaise or salad dressing
1tablespoon white or cider vinegar
1tablespoon yellow mustard
1teaspoon salt
1/4teaspoon pepper
1medium onion, chopped (1/2 cup)
2medium celery stalks, chopped (1 cup)
4hard-cooked eggs, chopped
1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Favorite Potato Salad
http://www.bettycrocker.com/recipes/reci鈥?/a>
A must for picnics! This classic potato salad takes only 10 minutes of hands-on prep time.
Prep: 10 min
Start To Finish: 4 hr 50 min
Makes 10 servings (about 3/4 cup each)
6medium boiling potatoes (2 pounds)
1 1/2cups mayonnaise or salad dressing
1tablespoon white or cider vinegar
1tablespoon yellow mustard
1teaspoon salt
1/4teaspoon pepper
2medium celery stalks, chopped (1 cup)
1medium onion, chopped (1/2 cup)
4hard cooked eggs, chopped
1. Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
2. Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
3. Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Creamy Ham and Potato Salad
http://www.bettycrocker.com/recipes/reci鈥?/a>
Yes! You can make potato salad from a mix. Try this recipe that blends the creamy au gratin potato sauce with mayonnaise and mustard.
1package (4.9 ounces) Betty Crocker庐 au gratin potatoes
3cups water
1/2cup mayonnaise or salad dressing
1tablespoon Dijon mustard
2cups cubed fully cooked ham
2cups Green Giant庐 frozen sweet peas, broccoli or other vegetable, thawed and drained
1. Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
2. Reduce heat; simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
3. Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled. Stir before serving.
High Altitude (3500-6500 ft)
After reducing heat, cover and simmer 19 to 20 minutes.My potato salad never turns out. Please suggest recipes. My salad ends up looking like mashed potatoes.?
I dont really have a recipe, but try not to cook them so long and dont stir all the stuff in until they have cooled. Potatoes are a starch and continue to cook even though u have turned the heat off. Run cool water over them before adding your mayo and such
Here is what I use:
Peel and cube your potatoes.
Place them in a pot of boiling water for 20 minutes, until you can pierce them with a fork and they are cooked but still firm.
In the last 10 minutes, add 3 eggs ( or desired amount) to the boiling potatoes to have them cook.
When the 20 minutes is up, drain the potatoes. Let them stand for ten minutes. Then slowly have cool running water flow over them. Keep the running water over them for 10 - 15 minutes until potatoes are cooled. Drain them.
Chop 4 pickled fine. Chop eggs. Add them to the drained cooled potatoes. Cover. Place in the fridge for 2 hours.
Take out of the fridge mix in one teaspoon mustard, and desired mayonaise. Add a little pickle brine for taste. Add pepper, and paprika. Mix by gently folding. Once the potatoes are covered with dressing, refrigerate for at least another 30 minutes. Serve and enjoy.
bake the potatoes the day before and referigate works great
when you boil them dont cook them all the way. they should still be kinda firm when you poke them with a fork.
Here is the recipe I use. Be sure to only mix until all the ingredients are combined. Over mixing will make the potatoes fall apart.
4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt
In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
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