Plain Potato Salad Recipes

SIMPLE POTATO SALAD

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely 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, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

THE ORIGINAL POTATO SALAD

Steps:

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

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

ALL-AMERICAN POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
• Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

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.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

PLAIN POTATO SALAD

Steps:

• Clean, peel and dice your potatoes into large but bite size chunks.
• Put the potatoes into a large pot (I have a 6 quart pot), and fill with water to completely cover the potatoes.
• Bring the water to a slow rolling boil and cover your potatoes to cook. One hint I've used is to set a toothpick between the lid and the pot to help it from boiling over. It doesn't seem to work for me, but hey, you can try it.
• Place all your eggs in a large pot, say a 4 quart pot. Fill with cool water to completely cover your eggs, then bring it to a boil.
• One thing I have tried for eggs is to boil them for about 5 minutes and take them off the heat, drain the hot water (be very careful of scalding!), then add cool water back to the pot and a big two handed scoop of ice to cool the eggs down so they do not overcook and have a nice yellow to the yolk color.
• When the potatoes are easy to pierce with a fork, remove them from the heat and drain the water. Put the potatoes into a large glass bowl and let them cool.
• In the meantime; peel all of your eggs. I tap the eggs shell on to my counter, then roll the egg between my palms to slightly crush the shell all over. Then I pick out an area and peel all around, pulling the shell off in one piece. Rinse any remaining shell from the egg. You can save the shells in an old coffee can along with old coffee grounds to mix in your rose bush soil.
• Holding your egg in the palm of your hand, using a butterknife or other dull knife, slice through the egg 2 times one way, then two time across that and add to your potatoes that are cooling. Use all 12 eggs.
• Mix the potato and eggs.
• Plop the Miracle Whip onto it all, add the mustards and mix throughout. Add more Miracle Whip if it seems too "dry" for you, so it lightly coats everything.
• If you would like pepper and/or paprika, add it with the Miracle Whip so your salad is not overstirred.
• Cover and cool in the back of the fridge so no one eats it until you're ready.
• Potatoe salad like this tastes better with a little time, so you can leave it in the fridge overnight. Remember it will be heavy to carry to your potluck , but it will be light to take home!

GRANDMA'S CLASSIC POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

MUSTARD POTATO SALAD RECIPE

Steps:

• Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
• Wash potatoes and quarter.
• Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
• Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
• Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
• Refrigerate and serve cold. Top with a sliced hard-boiled egg.