Traditional Potato Salad With Eggs Recipes

OLD FASHIONED 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, peel and chop.
• Place eggs in a saucepan and cover 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, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

POTATO SALAD WITH EGGS RECIPE

Steps:

• Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
• Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
• Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
• Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they're done, peel and chop them into bite size chunks.
• Wash, dry, and slice your scallions.
• Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.
• Mix together and top with some greens of the scallions and paprika.

CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

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.

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.

OLD-FASHIONED POTATO SALAD WITH EGGS

Steps:

• Place potatoes in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 8 to 10 min. or until potatoes are tender, stirring after 5 min.
• Meanwhile, mix mayo, sour cream, mustard, pepper and pickle juice in large bowl until blended. Add pickles, celery, radishes and onions; mix well.
• Add potatoes and eggs to mayo mixture; mix lightly. Cut slice off top of each tomato. Scoop out centers of tomatoes; discard. Fill tomato shells with potato salad.

OLD FASHIONED POTATO AND EGG SALAD

Steps:

• Cook peeled potatoes until tender firm, about 20 minutes.
• Drain and dice potatoes- season with oil and vinegar while still warm.
• Season to taste with salt and pepper.
• Add vegetables.
• Mix mustard with mayonnaise and blend with potato mixture.
• Add eggs and parsley and toss again.
• Taste and adjust seasoning, adding more mayonnaise if needed.
• Garnish with radish slices and paprika.
• Cool,cover and refrigerate overnight.

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.

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.

HELLMANN'S THE ORIGINAL POTATO SALAD

Steps:

• In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
• In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
• Serve chilled or at room temperature.