Loris Tasty Potato Salad Recipes

HEARTY POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

LORI'S SIMPLE POTATO SALAD

Steps:

• Boil potatoes until tender. Drain. Let cool completely. Peel. Cube.
• Combine the eggs, mayonnaise, mustard, salt and pepper.
• Toss into potatoes. Cover. Chil at least 1 hour.

SIMPLE, TASTY POTATO SALAD

Steps:

• Boil potatoes, with skins on, until just tender. Drain and let cool.
• When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
• Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
• Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
• Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
• At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.

LORI'S CAULIFLOWER AU GRATIN

Steps:

• Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
• Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic; cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
• Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

NO-FUSS POTATO SALAD

Steps:

• Set aside sauce packet from potato package. In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
• In a small saucepan, melt butter. Stir in contents of reserved sauce packet. Gradually add the remaining water; stir until smooth. Bring to a boil. Remove from the heat. Cover and refrigerate for 30 minutes. Stir in mayonnaise and mustard; gently stir into potatoes. Add eggs and sprinkle with paprika if desired. Refrigerate leftovers.

PERFECT POTATO SALAD

Steps:

• Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
• Boil eggs while potatoes are cooking. Let them both cool after cooking.
• Add shredded pickles to eggs and potatoes in a large bowl.
• Mix mayo, mustard, dill, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
• Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.

HOT GERMAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

LORI'S TASTY POTATO SALAD

Steps:

• Potato preparation:.
• 6-8 large russet potatoes.
• 4-6 large eggs.
• Boil together until the potatoes are tender and the eggs are hard boiled.
• Drain hot water and replace with cold water for about 15 minute Remove potatoes and eggs from water place in a dish and put into the fridge for about 30 minutes Peel eggs and potatoes,quarter into chunks, sprinkle lightly with salt and return to fridge.
• Salad dressing:.
• 3/4 c Miracle Whip.
• 4 Tbsp yellow mustard.
• 1 medium onion, finely chopped.
• 2 stalks celery, cleaned and finely chopped.
• 1 Tbsp honey.
• 3 Tbsp Splenda or other sweetener (3 Tbsp sugar can replace Splenda).
• 1/4 tsp salt.
• 1/4 tsp freshly ground pepper.
• 3 Tbsp cider vinegar.
• 2 Tbsp parsley.
• Mix well with a hand whisk.
• Place in refrigerator for at least 1 hour.
• Gently fold chilled dressing into quartered potatoes and eggs.
• Do not stir as you will just mash the potatoes, folding is recommended.
• Return to fridge until ready to use.
• I add two small leafy celery stalks side by side with the leafy areas on edge of bowl for presentation.