Home Style Potato Salad Trinity Recipes

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, 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 the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

RESTAURANT-STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

HOLY TRINITY SALAD

Steps:

• Put in a large bowl in order of ingredients.
• Give it a good mix.
• Let it chill in the fridge for a while and for the flavors to get acquainted.
• Try really hard to not eat it all yourself.

FRENCH POTATO SALAD

Steps:

• In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

SICILIAN POTATO SALAD

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

POTATO SALAD TENNESSEE STYLE

Steps:

• Wash and peel potatoes and cut in half.
• Put in a large pot with a lid and cover with water.
• Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
• Don't cook until mushy!
• While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
• Turn heat down to a simmer for 15 minutes.
• Pour cold water over eggs, peel and cool.
• Cool potatoes, then cut into 1/2 inch cubes.
• Sprinkle with salt and pepper, to taste.
• Lightly toss celery and onions with potatoes.
• Do not make mushy by over mixing.
• Add the dill relish, and toss lightly again.
• In a separate bowl mix mustard and mayonnaise together.
• Lightly stir into potato mixture.
• Chop eggs and toss into mixture.

HOME-STYLE POTATO SALAD TRINITY

Steps:

• In a kettle combine the potatoes, peeled and cut into 1-inch chunks, with the broth and, if necessary, enough water to cover them and simmer them, covered, for 8-10 minutes, or until they are just tender. Drain the potatoes in a colander set over a bowl, reserving the broth for another use, and let them cool.
• In a large bowl whisk together the mustard, the vinegar, the lemon juice, the celery salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the mayonnaise, the parsley, and the dill, add the potatoes, and toss them with the dressing. Add the onion, the scallions, the celery, the bell peppers, the eggs, the olives, and the gherkins and toss the salad well.
• Garnish the salad with the deviled eggs, the bacon, the paprika, and the parsley.