Pimiento Potato Salad Recipes

MOM'S POTATO SALAD WITH PIMENTO AND PEAS

Steps:

• Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
• When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
• Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.

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.

RESTAURANT-STYLE 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 and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

PIMIENTO POTATO SALAD FOR 2

Steps:

• In a bowl, whisk the mayonnaise, celery, onion, pimientos, vinegar, mustard, salt and pepper until smooth. Add potatoes and bacon; stir to coat. Refrigerate until serving.

ZESTY POTATO, OLIVE, AND PIMIENTO SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 20 minutes. Drain well and allow to cool for five minutes.
• In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Add the potatoes, olives, pimientos, and parsley and toss to combine. Serve cold from the fridge or at room temperature.
• We think this salad tastes even better the day after it's made. Feel free to make it up in advance, or make a double batch so you can be sure there will be enough leftovers for lunch the next day.

PIMIENTO POTATO SALAD

Steps:

• In a bowl, whisk the mayonnaise, celery, onion, pimientos, vinegar, mustard, salt and pepper until smooth. Add potatoes and bacon; stir to coat. Refrigerate until serving.

GERMAN POTATO SALAD

Steps:

• To prepare Salad:.
• Fry bacon until crisp. Remove to paper towels, reserving fat to use in dressing. Crumble bacon; set aside.
• Steam or boil potatoes until tender. Peel and slice thinly while they're still warm. You should have 6 cups of sliced potatoes.
• In a bowl, gently combine potatoes, onion, pimento, egg, parsley, bacon, cider vinegar, and seasoned vinegar. Let sit 30 minutes.
• Meanwhile, prepare Dressing:.
• Bring water, vinegar and bacon fat to a boil.
• Combine flour, sugar, salt and pepper in a small bowl. Add to the boiling mixture, stirring vigorously; cook until clear.
• Add dressing to potato mixture; stir gently. Serve hot or warm.