Delicious Extra Creamy American Potato Salad Recipes

DELICIOUS EXTRA CREAMY AMERICAN POTATO SALAD

Steps:

• 1. In large mixing / serving bowl, add diced potatoes, diced eggs, onion, celery, optional garlic powder, salt/ pepper. In seperate small bowl, whisk together, mayonnaise, mustard, milk until smooth and creamy . ( you may need to add a bit more mayo and milk, depending on you how creamy you like it) Pour mayo mixture, Pour over potatoes. Mix gently but thoroughly. Keep cold in refrigerator until ready to garnish top and serve. Gently give potato salad a final mixing , top salad with thinly sliced egg slices, adding celery leaves (or fresh parsley, chives) around top for garnish. Lightly sprinkle with paprika. Return to refrigerator until time to serve.
• 2. Note: wipe clean rim of serving bowl for nicer serving appearance.

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.

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.

ALL-AMERICAN POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
• Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.