Potatosaladfromthelausitzfromformergdr Recipes

OLD FASHIONED POTATO SALAD RECIPE

Steps:

• Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
• Drain the potatoes and set them aside to cool until you can handle them.
• Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
• Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
• Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
• Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
• Add the pickles and the onions to the potatoes and eggs.
• Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
• Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
• If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

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.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

CONTEST-WINNING GRANDMA'S POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight. , Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.

CLASSIC AMERICAN-STYLE POTATO SALAD

Steps:

• Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
• Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.