Punys Potato Salad Recipe 445

PUNY'S POTATO SALAD RECIPE - (4.4/5)

Steps:

• Peel and cube the potatoes. Place the potatoes in a large saucepan, add water to cover along with 1 TBL of salt. Bring to a boil over high heat, reduce the heat, cover and simmer until the potatoes are tender. Drain in a colander. Add the bacon drippings and shake the colander to coat the potatoes. Loosely cover the colander and let the potatoes cool completely. In a large bowl whisk together mayo, mustard, sour cream and vinegar. Add potatoes, eggs, onion and celery. Add 1 1/4 tsp salt and 1/2 tsp fresh ground black pepper. Just before serving adjust the seasonings with salt and pepper. Garnish with crumbled bacon, parsley flakes and paprika.

SANDY'S POTATO SALAD

Steps:

• Place the potatoes in a large bowl. Add the eggs, celery, relish and onions.
• Mix the mayonnaise, mustard and sugar in a small bowl. Slowly pour the mayonnaise mixture into the potatoes - don't put it all at once - and mix together until moist. You might not use all of the 2 cups of the mayonnaise mixture (it depends on the potatoes). Add salt and pepper to taste.

CLASSIC POTATO SALAD

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.