Nanas Potato Egg Salad Recipes

RED POTATO AND EGG SALAD

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

NANA'S POTATO SALAD

Steps:

• Combine mayo, salt and pepper in large bowl.
• Add potatoes and scallions; toss to coat. Cover.
• Refrigerate several hours or until chilled.

POTATO EGG SALAD

Steps:

• Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
• Garnish with some Old Bay.

NANA'S POTATO SALAD

Steps:

• In a large bowl combine potatoes, onion, salt and pepper.
• Separate egg whites from yolks, chop up the egg whites and add them to the potatoes.
• In a small bowl mash up the egg yolks and combine them with the miracle whip, vinegar and mustard.
• Pour the dressing over the potatoes and gently toss them together to combine.
• Chill in refrigerator for at least 2-3 hours before serving so flavors can meld.

POTATO AND EGG SALAD

Steps:

• Prepare a iced water bath for the eggs. In a medium saucepan, combine potatoes with salted water to cover and bring to a boil. Gently add eggs, then boil 10 minutes more until potatoes are fork-tender. Transfer eggs the prepared ice bath to cool. Drain potatoes.
• Whisk together mustard and vinegar in the bottom of a large bowl. Add oil in a slow and steady stream, whisking constantly, until emulsified; remove and reserve 2 tablespoons dressing for serving. Add potatoes, chives, and parsley to large bowl; toss to combine. Season with salt and pepper.
• Peel eggs and quarter lengthwise. Season with salt and pepper. In a serving bowl, layer potatoes and eggs, drizzling eggs with extra dressing.