Lou Cummings Potato Salad Recipes

MY GRANDMA'S BEST POTATO SALAD RECIPE

Steps:

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
• Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
• In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

LOU LOU'S POTATO SALAD

Steps:

• Cook potatoes and let cool.
• Mix sugar and vinegar and add to potatoes.
• Mix all remaining ingredients together and cool in fridge.

LOU CUMMING'S POTATO SALAD

Steps:

• MAYONNAISE:.
• (Prepare this the day before you're going to make the salad).
• Put the water, vinegar combination in a pot on the stove and bring to a boil. While that's happening, mix the sugar, salt, dry mustard, turmeric, and flour. Then whisk in the egg, and milk.
• Pour that mixture into the liquid boiling on the stove. Be sure to continue whisking. Once it comes to a full boil, let boil for 30 seconds.
• Set this aside to cool, whisking it occasionally to prevent from hardening. Once it has cooled, add Kraft coleslaw dressing, Hellman's mayonnaise, adn Miracle Whip. Mix well.
• Boil the potatoes. Once they are soft, mash them really well while they are hot.
• At the same time you're cooking the potatoes, cook the eggs. Mash seven of them, saving the rest to slice on top of the finished potato salad. (you can use a pastry blender to make sure eggs are well mashed). Chop up the onions and celery, very fine. When potatoes are almost cool, add onion, celery and salt and pepper.
• Let both mixtures sit overnight in the fridge. In the morning, whisk the eggs and potato mixture,adding mayonnaise to taste. Any leftover mayo can be used on sandwiches.
• Add threee sliced eggs to the top of the finished potato salad.