Potato Salad Supreme Recipes

MY MOTHER'S SUPREME POTATO SALAD

Steps:

• Heat a small pan over medium-high heat and add the butter. Add the shallots to the pan once the butter has melted; season with salt and pepper.
• Sauté for 5-7 minutes, until the shallots are softened and slightly charred.
• In a large bowl, whisk together the yogurt, mayonnaise and lemon juice and season with the 1 tsp of salt and ½ tsp of pepper; mix well.
• Mix in the potatoes, shallots, radishes, corn, parsley and dill.
• Taste and adjust seasoning.
• Either serve immediately or cover and refrigerate until you're ready to dig in :)

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

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.

POTATO SALAD SUPREME

Steps:

• Hard boil eggs and place in cold water prior to removing shells. Peel cut and boil potatoes for 15 minutes or until done. Drain and let cool. Dice celery, shred carrots and slice garlic very thin. Saute for three minutes, add pepper, saute 2 minutes more. Cool. Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces. Chop pickles and toss in large bowl with all vegetables. In small bowl combine mustard, mayo, dressing and seasoning. Toss with vegetables coating completely. Peel and slice eggs. Transfer salad to serving dish, arrange eggs on top and sprinkle with paprika. Enjoy!

POTATO SALAD SUPREME

Steps:

• Mix all ingredients in a large bowl, saving olives for garnish. Serves at room temperature for best flavor.

MOM'S SUPER STUPENDOUS POTATO SALAD

Steps:

• Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

MARMIE'S BAKED POTATO SUPREME

Steps:

• Scrub potatoes; do not peel.
• Tear 4 pieces of foil about 12 inches square depending on the size of your potato.
• Cut potato lengthwise in half but not quite all the way through.
• Place 2 slices onion, 1 slice garlic, butter and herbs in centre of potato.
• Wrap bacon around potato over lengthwise cut, covering onion and other fillings.
• Place potato on foil and fold ends of foil together to seal tightly so it will not leak when cooking.
• This can be baked in the oven at 350F for about an hour.
• This can be barbecued on indirect heat about an hour -- at 400 degrees.
• This can also be baked at the edge of a fire near the coals.
• In all cases you must monitor that they do not burn and turn somewhat frequently. They will feel quite soft when squeezed with your fingertips. (protect your hands from heat).
• Top with garnish and enjoy.

EGG SALAD SUPREME

Steps:

• In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich.

POTATOES SUPREME

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

POTATOES SUPREME

Steps:

• boil potatoes til slightly tender.
• coarsely grate (or just use frozen shredded potatoes).
• toss all ingredients to mix.
• place in greased, shallow 1 1/2 qt baking dish.
• bake 350 for 30 minutes or til hot, bubbly, and slightly browned.