Creamy Potato Salad Made Over Recipe Chuck

WARM POTATO SALAD

Steps:

• Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
• Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
• While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
• Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
• Peel the eggs and cut in half.
• Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
• This salad is also good served at room temperature.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

CLASSIC CREAMY POTATO SALAD

Steps:

• Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
• Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
• Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
• Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
• When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
• Potato salad will keep well, covered, in the fridge for up to 5 days.

CREAMY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.

CREAMY POTATO SALAD

Steps:

• Scrub potatoes and boil, in the skins, in heavily salted boiling water. This usually takes about 25 minutes. Potatoes can vary in density and of course size, so keep checking until a knife is inserted easily with no give evident.
• Remove potatoes from boiling water and let cook until you are able to handle them. Keep them as hot as you can though, just don't burn yourself. Nothing is worth that. Peel the potatoes, then cut into small, bite sized cubes.
• Sprinkle the hot potatoes with 1 tablespoon of the vinegar. Toss together and set aside to cool thoroughly.
• In a separate bowl, mash the eggs. Add the onions, mayonnaise, mustard, salt and pepper. Hold back on the mayonnaise to get the right consistency. You want a final product that will coat the potatoes without sinking to the bottom of the dish, but not so thick that the dressings flavor won't get absorbed into the potatoes.
• Mix everything together and chill. Check for seasonings and add more salt, pepper or vinegar as necessary.

CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
• Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

CREAMY POTATO SALAD

Steps:

• Heat a pan of salted water until boiling.
• Peel the potatoes and cut into rough bite size chunks and ads to the boiling water.
• Finely chop the spring onions .
• Add the cream cheese, mustard and mayonnaise to a bowl and thoroughly mix, then add the chopped spring onions and give another stir.
• When the potatoes are soft take them off the boil and strain through a sieve. Make sure they're not too soft as they'll mash as you stir them into the other ingredients. Cool the potatoes in cold water or the fridge.
• When cooled add the potatoes to the other ingredients and gently stir in.

CREAMY POTATO SALAD

Steps:

• Dressing:.
• Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).
• Salad:.
• Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.
• Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.
• Peel potatoes and cut into chunks.
• Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.
• Season to taste with salt and pepper; let stand for a few minutes.
• Pour dressing over potatoes and toss gently.
• Season again if necessary.
• Serve chilled or at room temperature.