My Sisters Favorite Potato Saladever Recipes

MY SISTER'S FAVORITE POTATO SALAD...EVER

Steps:

• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
• In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.

MY SISTER'S FAVORITE POTATO SALAD...EVER

Steps:

• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
• In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.

MY SISTER'S FAVORITE POTATO SALAD...EVER

Steps:

• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
• In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.

MY SISTER'S FAVORITE POTATO SALAD...EVER

Steps:

• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
• In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.

MY SISTER'S FAVORITE POTATO SALAD...EVER

Steps:

• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
• In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

MOM'S EASY POTATO SALAD RECIPE

Steps:

• Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
• Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
• In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

ROGERS SISTERS' POTATO SALAD

Steps:

• The night before you want to eat your potato salad: Scrub 6 large baking potatoes and cut them in half. Cook the potatoes, jackets left on, in boiling salted water with the peppercorns and the bay leaf for about 20 minutes. Test the potatoes for doneness by poking them with a fork. Do not overcook. When the potatoes are cooked, drain them completely and promptly. Discard the bay leaf and the peppercorns. Allow the potatoes to cool for a bit until you can handle them. While the potatoes are still as warm as you can tolerate handling them and using a fork, hold a half potato and peel, discarding the skin. Then slice the potato into a large bowl into largish bite-size chunks. Pour as much of the dressing as you need to generously coat the warm potatoes, stirring gently to distribute the dressing thoroughly. Refrigerate overnight. The following day: Add chopped vegetables, hard-cooked egg, mayonnaise or sour cream and white pepper. Season with salt to taste. Turn the salad into your favorite bowl. Smooth the top with the back of a spoon. Refrigerate for about four hours or overnight before serving. Garnish with radishes, black olives and leaf herb before serving. p.s. I have many times used a similar treatment for pasta salad, minus the hard-cooked egg. It doesn't come out quite the same way because pasta is not as absorbent as these potatoes but it is tasty. I use pasta seashells and a little less Catalina plus a small amount of mayo then add tuna, tiny salad shrimp or lobster meat. Serve on a bed of lettuce and garnish with fresh tomatoes and olives. I love to have this on hand to carry to work for lunch.