Aaron Mccargo Jrs Classic Potato Salad Recipes

HOLIDAY BLISS POTATO SALAD

Steps:

• Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
• Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
• In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.

AARON MCCARGO JR'S CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil.
• Add the potatoes and cook until tender, about 15 minutes.
• Drain the potatoes and spread out on a sheet pan to cool.
• Meanwhile, bring a separate pot of water to a boil.
• Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
• Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
• Fold in the potatoes, eggs, and scallions.
• Adjust the seasoning to taste.

CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.

CLASSIC AMERICAN-STYLE POTATO SALAD

Steps:

• Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
• Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.