Maddys Amazing Potato Salad Recipes

MADDY'S AMAZING POTATO SALAD

Steps:

• 1. Boil 3 Large whole potatoes (skin still on) until they are slightly tender. I like russets and they hold together well. I stick a fork in them to see if it slides in easily, and then they are done. Boil 3 large eggs, and then set the whole potatoes and eggs in the refrigerator for an hour until they are cool.
• 2. Peel the potatoes after they are cool. I scrape them using the back of a butter knife as the skins will easily peel right off that way using that method. Cut the potatoes down the middle length wise, and then slice thinly. (about 1/8 inch slices.) Put them in a bowl.
• 3. Peel the eggs and then slice using an egg slicer or knife until they are about 1/8 of an inch thick. Add them to the bowl.
• 4. Chop a stalk of celery into small pieces and slice 1/4 sweet onion into thin pieces. Add both to the bowl that has the potatoes and eggs in it.
• 5. In a separate bowl, mix the mayonnaise, mustard, salt, pepper, dill flakes and 2-3 packs of artificial sweetener until combined. I use artificial sweetener to avoid the grainy taste of regular sugar. Add this mixture to the bowl with the other ingredients and stir until blended.
• 6. You can add more or less artificial sweetener depending on your taste. This recipe tastes best with the dill and sweeter have the perfect savory/sweet taste.
• 7. Serve at room temperature.

AMAZING POTATO SALAD

Steps:

• 1. Prepare all ingredients as indicated in the ingredients list. Be sure to cool the potatoes if you would like them to retain their shape or they will be mashed while mixing in the other ingredients.
• 2. Mix all ingredients thoroughly.
• 3. Sprinkle with paprika for a little color, cover, and chill until served. It has the best flavor the next day. :)

EXCELLENT AND AMAZING POTATO SALAD

Steps:

• Boil whole unskinned potatoes until tender.
• Let them cool, peel, then chop roughly.
• Mix mustard, miracle whip, salt, and pepper in small bowl.
• Toss potatoes, eggs, onions, pickles, and black olives in a large bowl.
• Cover with dressing mix and coat evenly.
• Refrigerate for atleast 3 hours before serving.

AMAZING POTATO SALAD

Steps:

• In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
• Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
• Drain the eggs and cool under running water.
• When eggs are cool, peel and refrigerate until cold.
• Put the potatoes in a large pot and add water to cover.
• Add 3 tbsps.
• salt and bring to a boil over high heat.
• Cook until potatoes are completely tender but not falling apart,about 25 minutes.
• Drain ad spread out on baking sheet to cool slightly.
• Peel the potatoes while they are still warm, then let cool.
• In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
• Thinly slice the eggs and transfer to a bowl.
• Cut the potatoes into chunks.
• In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
• Season with salt and pepper and transfer to a serving bowl.
• Sprinkle with paprika and chives.
• Note: The potato salad can be refrigerated for up to 1 day.
• Remove from refrigerator 1 hour before serving.
• Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
• Bring to room temperature before assembling.

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.