Creamy Potato Salad Recipe 465

GRANDMA'S 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, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

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.

CREAMY POTATO SALAD RECIPE

Steps:

• Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
• Stir together dressing ingredients and refrigerate until ready to use.
• Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

CREAMY POTATO SALAD

Steps:

• Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.

CREAMY POTATO SALAD

Steps:

• Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
• In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.

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.

MOM'S CLASSIC (CREAMY) POTATO SALAD

Steps:

• Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
• Remove from water and let cool on the counter.
• Hard boil the eggs.
• Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
• Peel and dice the potatoes and place in a bowl.
• Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
• Dice onion and add to the potato and egg mixture.
• In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
• Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
• Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
• Refrigerate at least 3 hours to let the flavors meld.
• Enjoy!

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

WORLD'S BEST CREAMY POTATO SALAD

Steps:

• Boil potatoes till tender. Drain, peel and dice to desired size. Transfer to a large bowl and toss with the onion, celery, salt and eggs.
• While potatoes are cooking, whisk together the beaten eggs, sugar, cornstarch and salt. Stir in the vinegar, evaporated milk and mustard. Cook over medium heat stirring until thickened (about 10 minutes). Remove from heat and stir in the butter. Refrigerate until cool then stir in the mayo.
• Gently add the dressing to the potato mixture until coated. Chill several hours or overnite.