i need a recipe for a great potato salad?

Answer 1

ok heres one it looks yumm
INGREDIENTS:
5 cups peeled and cubed potatoes
3 eggs
1/3 cup lemon juice
1/4 cup vegetable oil
2 teaspoons white sugar
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon ground black pepper
1/2 cup mayonnaise
1/4 cup chopped green onions
1/3 cup chopped celery
3 tablespoons chopped fresh parsley

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DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Place eggs in a saucepan, and cover completely 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, and cool. Peel, chop, and add to potatoes.
In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.


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Answer 2

Southern Potato Salad
Review This Recipe Serves: 8
Preparation Time: 1 hour
Difficulty: Easy

Ingredients:
8 large potatos
1 cup mayonnaise
8 boiled eggs
2 cups diced onion
2 tablespoons mustard 1 lb fried and diced bacon
2 cups diced celery
4 tablespoons relish
2 teaspoons salt

Cooking Instructions:
Peel and dice potatos into bite sized pieces. Boil in large pot until desired doneness is reached. Drain and let cool.

Once the potatos are cooled mix all ingredients in a large bowl. Adjust mayonnaise, mustard and spices to taste. Refregerate until cool and serve.

Answer 3

Summer Potato Salad

This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Original recipe yield: 6 to 8 servings.

INGREDIENTS:
5 cups peeled and cubed potatoes
3 eggs
1/3 cup lemon juice
1/4 cup vegetable oil
2 teaspoons white sugar
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon ground black pepper
1/2 cup mayonnaise
1/4 cup chopped green onions
1/3 cup chopped celery
3 tablespoons chopped fresh parsley

DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Place eggs in a saucepan, and cover completely 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, and cool. Peel, chop, and add to potatoes.
In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Answer 4

This one's really good, and it's a but different from the usual mayonnaise-based potato salads. It also appears on my Blog:

http://bbqforreal.blogspot.com/

Sour Cream & Dill Potato Salad

About 2 pounds red potatoes, washed and diced into 1-inch cubes
1 cup chopped celery (about 5 stalks)
1/2 chopped onion (about 1/2 of a medium-sized onion)
1 tablespoon vinegar (preferably cider vinegar)
1-2 tablespoons vegetable oil
2 whole cloves garlic, minced
1/4 teaspoon salt (plus 1 tablespoon, for the cooking)
1/4 teaspoon pepper (or more, to taste)
1/2 teaspoon dried dill weed (or 1 tablespoon fresh dill weed, chopped)
3/4 cup sour cream (almost 1 full 8-ounce container)

Put the potato cubes into a large pot; fill the pot with enough water to cover potatoes by at least 1 inch. Add 1 tablespoon salt to the water. Bring the water to a boil, then reduce heat to medium-low and cover the pot. Allow to simmer for 8 minutes.

Meanwhile, combine the remaining ingredients in a large bowl. Cover and refrigerate.

After 8 minutes, check the potatoes for doneness by inserting a toothpick into one of the pieces. There should be some resistance, but the potatoes should NOT fall apart (you want them to remain a little bit crunchy). If the potatoes aren't done yet, continue to simmer them for another 2-3 minutes. When done, drain the potatoes (in a collander or strainer) and rinse with cool water. Leave the potatoes in the collander to drain/cool, about 10 minutes.

Add the potatoes to the bowl of dressing mixture. Use a rubber spatula to stir and thoroughly combine. Cover the bowl, and refrigerate for at least a couple of hours, to allow the flavors to blend.

Serve cold, with a sprig of fresh dill weed or parsley for garnish. Serves 4 to 6 as a side dish.

Answer 5

Potato salad is the easiest thing in the world to make. All you really need is:

Potatoes (boiled, peeled, cubed)
Miracle Whip, Mustard, or both.

What you add to it depends on your personal taste. I like mine with a lot of Miracle Whip and these ingredients:

Chunks of Sweet Gherkins
Boiled eggs
Touch of celery
Dash of paprika

For variety I might add:

bacon
ham
onion
bell pepper
sesame seeds
English peas

Begin with the basics and whip up a special potato salad that is "all yours!"

Answer 6

Picnic Potato & Egg Salad

INGREDIENTS:
3 pounds potatoes, cooked until just tender, cubed, cooled
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
thinly sliced tomatoes and cucumber, for garnish, optional
.
Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
salt and pepper to taste
PREPARATION:
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired.
Serves 6 to 8.

Answer 7

Potato Salad
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet or dill pickle relish (or 1 tbsp. of each)
1 tbsp. minced green olives
1 tbsp. minced black olives
1/4 cup thinly sliced celery
2-3 cups miracle whip
2 tbsp. prepared yellow mustard
1 1/2 tablespoons sugar (or to taste)
salt and pepper to taste

Peel potatoes and place in large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed and sugar. Add salt and pepper to taste. Reserve 1/4 cup of sauce. Add potatoes, onion, relish, olives and celery and mix well. Refrigerate overnight. If salad is dry, add 2 tablespoons water to reserved sauce and pour over salad and mix.

Answer 8

here is a recipe i have for a great bacon potato salad...my future brother-in-law hates potatoes and he loved this potato salad

Ingredients:

4-5 large red potatos, cubed
4 strips bacon, diced
2 large hard boiled eggs, diced
yellow mustard
real mayo (it wont taste right with miracle whip)
pepper to taste
salt to taste
fresh parsley (i use dried)
1 small onion, diced

Directions:

boil potatoes until fork tender, cool overnight. If not overnight, make sure potatos are cold throughout. saute bacon until crisp. pour bacon and grease into potatos, stir, and re-refrigerate. Add hard boiled eggs and parsely to potato/bacon mix. add mayo to desired creaminess. add onion to taste. add mustard, salt, and pepper to taste. Enjoy.

Answer 9

To put a new twist on an old potato salad recipe, just add chilled peas and cilantro, then serve it as "spring pea potato salad".

Answer 10

POTATO SALAD

5 pounds of large red potatoes (same size),
Leave skin on potatoes, place in a pot and cover with water. Bring to a boil and simmer 20 to 30 minutes, until tender. Drain and cool. Skin potatoes and cut into cubes.
1 medium cucumber, peeled, quartered and sliced thin
1 medium onion, diced thin
6 to 8 radishes, halved and sliced thin
3 to 4 ribs of celery, finely diced
8 hard boiled eggs, slice 2 eggs lengthwise and cut 6 eggs into chunky pieces, (third them lengthwise, widthwise, lengthwise)
1/2 cup of milk
2 cups of Kraft Miracle Whip
salt
pepper

Put potatoes, cucumber, onion, radishes, celery and chunky eggs in a large pot then salt and pepper and gently mix. Add milk to the Miracle Whip and cream together. Pour over ingredients in pot. Add more salt and pepper. Gently mix until coated. Transfer mixture to a bowl. Arrange sliced eggs on top of salad. Sprinkle top with paprika. Cover and refrigerate overnight.