Bevs Potato Salad Recipe 485

BEV'S POTATO SALAD RECIPE - (4.8/5)

Steps:

• Cut up and cook potatoes. Cool and add scallions and some fresh parsley. Cook bacon till crisp and save ALL the grease. Mix flour, salt, sugar and egg. Stir in milk, rice vinegar and cook over medium heat always stirring till thickened. Take off heat. Add butter and let it cool. Whisk in Miracle Whip(has to be Miracle Whip). Add bacon and ALL the grease. Pour over potatoes, scallions and fresh parsley. Put in fridge.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

BEV'S BUTTERMILK POTATO SALAD

Steps:

• Boil potatoes in skins. Cool and chop in small chunks.
• Chop boiled eggs and add to potatoes.
• Add pickles, onion and pimentos next.
• Take about 1/4 cup buttermilk, or make your own by adding about a teaspoon of vinegar to the fresh milk. Once the vinegar is added, the milk will sour very quickly, set it aside.
• I put about a 1/2 cup (maybe a little more) mayo in a shaker or glass jar. Add the sour milk to your mayo and shake it well.
• You can add your salt and pepper to this mayo dressing. Then pour it over the potatoes. If you need more or less mayo adjust it so the potatoes are well coated.
• Stir the potatoes gently, so they stay in chunks.
• Garnish with paprika or sliced eggs.
• Chill about an hour before serving, we like it warm, too.