Moms Italian Potato Salad Recipes

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

ITALIAN POTATO SALAD

Steps:

• Boil potatoes, keeping skins on, until tender.
• Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
• Add olive oil and mix well.
• Let mixture sit while potatoes are cooking.
• When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
• (If you prefer to peel your potatoes, feel free).
• Stir well to coat potatoes.
• If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
• Salt and pepper to taste.
• This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)

Steps:

• Place potatoes and eggs in saucepan of cold, salted water.
• Bring to a simmer.
• Remove eggs with a slotted spoon after 12 minutes and let cool.
• Continue cooking potatoes until tender, about 3 minutes longer.
• Drain potatoes in a colander and let them cool.
• Reserve some scallions and capers for garnish.
• Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
• Peel the cooled eggs and grate them into the bowl.
• Peel cooled potatoes with a paring knife.
• Cut potatoes into chunks and toss with the dressing to coat.
• Season with salt and pepper to taste.
• Garnish with reserved scallions and capers.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.