Rosanne Cashs Potato Salad Recipes
ROSANNE CASH'S POTATO SALAD
Categories Potato
Number Of Ingredients 7
Steps:
- Boil potatoes 30 min in salted water or until tender or pressure cook at 10# pressure for 15 minutes; cool under water. Drain. While warm, mash with potato masher. Stir in pickles,onion and eggs. Add ~ 1 teaspoon salt. Hour or so before serving, add celery, mayonnaise, and mustard. Adjust final season to taste with salt and pepper. Cover and refrigerate. Let stand at room temperature for 1 hour before serving.
ROSANNE CASH'S POTATO SALAD
Categories Salad Egg Onion Potato Side Mayonnaise Celery Summer Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
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