Pattis Potato Salad Recipes

PAT'S BAKED POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
• Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

PATTI LABELLE POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).

PATTI LABELLE'S POTATO SALAD

Steps:

• Add the red potatoes and 1 tbsp of sea salt to a large pot. Cover the potatoes completely with water.
• Bring the pot to a boil over high-heat. Once boiling, reduce the heat to medium-low. Cook covered until the potatoes are tender (about 20-25 minutes)
• Drain the potatoes and run cold water over them to cool them down quickly.
• Peel the potatoes and cut them into bite sized chunks
• Add the potatoes and remaining ingredients to a large mixing bowl
• Gently mix until all of the ingredients are incorporated.
• Top with the remaining sliced eggs and a few dashes of paprika.
• Cover and refrigerate for at least 2 hours to give the flavors a chance to meld together.

CLASSIC POTATO SALAD RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!

PATIO POTATO SALAD

Steps:

• In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and beaten egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise., In a large bowl, combine potatoes and hard-boiled eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika.

MOMMA PAT'S POTATO SALAD

Steps:

• Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
• Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
• Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
• Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
• Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

PATTI'S POTATO SALAD

Steps:

• Place potoates in large pot with enough water to cover by an inch.
• Bring to boil over high heat.
• Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
• Pour out most of the water and place the pot in the sink.
• Run cold water over the potatoes for about 2 minutes.
• Drain well.
• Peel the potatoes and cut them into 1/2 inch cubes.
• Place in a large bowl.
• Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
• Sprinkle with celery seed.
• Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
• Season with salt and pepper to taste.
• Transfer to a large serving bowl.
• Slice the 2 remaining hard cooked eggs.
• Arrange the slices on top of the salad and sprinkle with paprika.
• Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
• Note: How to hard cook eggs.
• Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
• Fill with enough cold water to cover by 1 inch.
• Bring to a gentle boil over high heat.
• cook for 30 seconds.
• Remove from the stove and cover tightly.
• Let stand for 15 minutes.
• Pour out most of the water and place the pan in the sink.
• Let cold water run over eggs for about 3 minutes.
• Crack and peel the eggs while still warm.