Downhomepotatosalad Recipes

DOWN HOME POTATO SALAD

Steps:

• Wash and cube potatoes (skin-on), putting into large soup pot as they are cut. Cover with water to one inch above potatoes. Bring to a boil then reduce heat so potatoes only simmer for 20 minutes or until cubes are crisp-tender. You don't want them too mushy or too hard. Remove from heat and drain. Put potatoes into medium large bowl. Set aside.
• In a seperate saucepan, cover 4 eggs with water and bring to boil. Turn heat off, leave pan on hot burner and cover pan. Set a timer for 12 minutes. Prepare a bowl of ice water big enough to hold the four eggs. When the eggs have set for 15 minutes, remove from hot water, rinse and immerse in ice water until cooled, then peel, cut in half. Remove yolks and reserve. Chop or slice egg whites and add to potatoes.
• Chop veggies (I chop and slice these by hand), gather spices and other ingredients while potatoes and eggs are cooking.
• In food processor or blender (or bowl to use with hand blender or mixer, place egg yolks, plus (ingredients #6-#16) dill weed, garlic powder, celery seeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet pickle juice,light mayo, prepared yellow mustard, prepared dijon mustard & honey mustard salad dressing. Pulse a few times until well blended. Scrape blade and bowl clean and empty contents into the bowl with the potato salad and egg whites.
• Gently stir and add salt and pepper to taste. Garnish with more crushed parsley flakes. Chill, if desired in refridgerator. I like it room temp, hubby likes it cold. Prep time does not include time to chill.

THE BEST HOMEMADE POTATO SALAD

Steps:

• Hard boil your eggs and set aside.
• Place the unpeeled whole potatoes in a sauce pan and cover with cold water. Gentle bring to simmer and cook until done. About 1/2 hour.
• Cooking will probably take about ½ hour. Keep an eye on your potatoes. You want them done all the way through but not mushy. Use a small pointed knife to assess doneness.
• If you aren't sure, you can pull a potato out and cut it in half. You want to see it cooked all the way through. If you still aren't sure, cut a small piece off and taste.
• While the potatoes are cooking, chop the celery, onion, and egg.
• Then make your salad dressing. If you're making a big salad, use about a cup of mayonnaise.
• To your mayonnaise, add salt, pepper, sweet paprika, dry mustard (use dry or leave out-nothing from a jar), garlic powder, sugar, and a little vinegar or sweet pickle juice. This is now your salad dressing.
• Once the potatoes are cooked all the way through, drain the hot water off carefully.
• Then add cold water to the pan and let the potatoes rest there for a few minutes.
• Cool them just enough that you can handle them. Once they can be handled, peel the skin off and chop into bite size pieces.
• Add the dressing to the potatoes while they are still warm.
• Add the potatoes to a mixing bowl. Put chopped celery, onion, pickle, and egg on top.
• Add the prepared salad dressing and gently mix.
• Gently lift up the ingredients from the bottom of the bowl and turn them. Mix like this until all the potatoes have dressing and the ingredients are mixed in.
• Put in serving bowl, cover, and refrigerate until serving time.
• If you have a hard boiled egg or two left, it looks pretty to slice them and put on top before serving.

AMERICAN POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

DOWN HOME POTATO SALAD

Steps:

• 1. In a large pan I boil my potatoes (skins on) and eggs until done (I like my potatoes bursting open to get a softer texture. cut potatoes in small to medium chunks while hot (don't let get too cool), add chopped eggs, chopped celery and leaves, pickles, zuchinni relish if you have some, spices, mustard and mayo. Mix all together. Garnish with paprika. Serve
• 2. I sometimes if I have it I use chopped green onions, and bell peppers. This is really good but my husband does not like bell pepper. I have also garnished this salad with sliced green olives and sliced eggs and sprinkled paprika and parsley flakes on top...so pretty and good! I always have a clean bowl everytime I make my potato salad!