Old Bay Potato Salad Recipes

OLD-FASHIONED POTATO SALAD

Steps:

• In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
• Dice the celery stalks, and place to the side with eggs.
• In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
• Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.

SALT AND VINEGAR POTATO SALAD

Steps:

• Toss together onion, 2 Tbs. vinegar, and 1/2 teaspoons salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minute.
• Cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.
• While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and 1/2 cup vinegar in a small bowl.
• Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch wide wedges.
• Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine.
• Add more Old Bay if needed, and serve warm or at room temperature.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

OLD BAY® POTATOES

Steps:

• Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
• Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

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.

OLD-FASHIONED POTATO SALAD

Steps:

• Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.

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.