Miss Joanns Best Potato Salad Ever Recipes

PERFECT POTATO SALAD

Steps:

• Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
• Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

PERFECT POTATO SALAD

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

THE BEST POTATO SALAD

Steps:

• Boil the potatoes whole in the skin until fork tender, about 20-30 minutes. Run water over the potatoes to cool. Peel & chop the potatoes. In a large bowl, combine the potatoes, eggs, onion, dill pickles, mayo, & mustard. Pour in the dill pickle juice & stir to combine. Season to taste with salt & pepper. Sprinkle with paprika, if desired. Refrigerate until serving.

CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

THE PERFECT POTATO SALAD RECIPE!

Steps:

• Poach the potatoes in cold water and cook until fork tender but still firm. Spread them into a cookie sheet to cool.
• Sauté the bacon in a frying pan at low heat to let the bacon release it's fat and hot enough to crisp the lean part. This could take 15/20 minutes.

MARION'S POTATO SALAD

Steps:

• Boil potatoes in a large pot of water until fork tender.
• Potatoes should not be splitting their skins.
• Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
• Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
• When cool, peel potatoes and eggs.
• Discard potatoes skins and eggshells.
• Cut potatoes into bite size pieces and put in a very large bowl.
• Coat with vegetable oil.
• Add vinegar to oiled potatoes.
• Add black pepper, onion powder, dill, parsley, salt; mix well.
• Taste. Add more salt or other seasonings if potatoes still taste bland.
• Add dried mustard and mix well.
• HINT: Do not add more mustard.
• Add Hellmann's mayonnaise one cup at a time.
• You may not need to use the whole jar.
• Potatoes should be well coated, but not covered in mayonnaise.
• Chop eggs into quarters.
• Reserve 1 whole egg for garnish.
• Add to potato mixture and stir gently.
• Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
• Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
• Sprinkle top with a light dusting of paprika and a bit of dried parsley.
• In center of bowl, place slices of the hard boiled egg reserved for garnish.
• Allow to chill at least 4 hours in the refrigerator.
• Repeat frequently for a happy summer.

MOMMAS BEST POTATO SALAD

Steps:

• cut potatoes into small pieces and boil.
• Cut the entire package of bacon into 1/4 inch pieces. then fry crispy.
• In a large mixing bowl combine potatoes,green onions (chopped), bacon, mayo(yes the whole jar), mustard, salt and pepper.fold and leave lumpy or mix until smooth. (I prefer smooth.).

MISS JEAN'S POTATO SALAD

Steps:

• In a large pot, cover potatoes with generously salted, cold water by about 1-inch.
• Simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.
• In a colander drain potatoes and cool to warm.
• With a sharp knife peel warm potatoes and cut into ¾" cubes.
• (My friend's mom always boiled the potatoes whole with the skins on, and then peeled them warm, with a knife afterwards).
• Place cubed potatoes in bowl and fold in Miracle Whip.
• Add salt and pepper to taste.
• Can add more Miracle Whip if salad looks dry.
• This potato salad tastes best if its allowed to refrigerate for at least four hours, or even overnight if possible.