i need a simple/cheap recipe for potatoe salad?

Answer 1

My family's recipe is easy and cheap!
Cook potatoes until done, drain, cool. Cut into small chunks. Add diced onion and green pepper, and frozen or canned peas. Mix dressing: Miracle Whip, milk, mustard, and sugar to taste. Dressing should be thick not runny. Cover salad with dressing and carefully stir until covered well. Add sliced hard boiled eggs to top for garnish.

Answer 2

I'm glad you asked...
Here is my favorite Potato Salad recipe:
(add more or less ingredients to taste)

Peel Idaho or Yukon Gold potatoes (about 5 lbs.) and cut into quarters.
Boil the potatoes in salted water until tender (do not overcook)
Chop up a small to medium sweet onion.
2 or more hard-boiled eggs (more is better)
Mayo to taste (real Mayo, NOT that other stuff)
2 tbsp. Celery Seed (this is a little known secret)
add salt (to taste) maybe 2 tsp.

After potatoes are cooled, dice them up and add chopped
onion, coarsley chopped eggs, Mayo and Celery Seed.
Mix all ingredients together in a large bowl.
Sprinkle the top of the Potato Salad with Paprika and then
cover the finished Potato Salad and put in the refrigerator
for a couple of hours.
ENJOY!!

Answer 3

Potato salad
easy and quick to put together
boil 6 potatoes, 6 eggs, let them cool down to room temp, cut potatoes in small squares, they may crumble but its OK slice the eggs into a container, cut half a stalk of celery, add about 1 cup of mayo salt to taste half a can of sliced olives and there you go, add more mayo if its too dry mixed together put in fridge for half hr or so and there you go simple cheap potato salad and its real good

Answer 4

Baked Potato Salad

8 medium baking potatoes
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 cup sour cream
1 cup shredded sharp cheddar cheese
3/4 cup cooked bacon, crumbled
1/2 cup sliced green onions
1 teaspoon salt
1 teaspoon pepper

Bake potatoes with skins on at 425ºF. for approximately 1 hour (or until potatoes can be easily pierced with a fork). Cool completely. Leaving the skins on, cut potatoes into bite-size chunks. Set aside.

In a very large mixing bowl, combine all other ingredients stir until well blended. Add potatoes and toss until all pieces are well coated (more sour cream may be added to moisten if necessary). Cover tightly and chill for at least 2 hours in the refrigerator (overnight is even better).Serve cold.

Answer 5

Red Potato Salad With Sour Cream and Dill

This potato salad is made flavorful with the addition of dried dill and chopped dill pickle, along with a tangy mayonnaise and sour cream dressing.
INGREDIENTS:
2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-cooked and diced
2 ribs celery, diced
1/2 cup diced red onion
4 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Serves 6.

Answer 6

You go to Shaws and buy a salad. You also buy some potatoes. Don't buy a sack of more than 9, because people who do are weird. Anyway, go home, open the salad, dump it in the blender, put the potatoes in the blender and press frappe. When it's done, pour it into a bowl and put any kind of dressing or, if you're weird, spices, onto your potatoe salad.

Answer 7

5 lbs of baby new potatoes, three onions (sliced and caramelized,) 1 lb of bacon (sliced, fried and drained,) 1 jar of mayonaise, 1/2 of a tub of sour cream, juice of one lemon and some fresh chopped dill. After cooking the potatoes until done,mix all of the ingredients with some salt and pepper and voila... a very tasty potato salad. :D

Answer 8

CLASSIC POTATO SALAD
Servings: 8

FOR THE DRESSING:
1 cup Hellmann's mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
FOR THE SALAD:
6 medium potatoes, peeled, cubed, and cooked
6 hard-boiled eggs, chopped
1 cup sliced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/3 cup chopped gherkin pickles
1/4 cup finely chopped red onion

Combine ingredients for the dressing in a large mixing bowl.

Stir in remaining ingredients for the salad and toss gently but thoroughly to coat with sauce. Cover and chill overnight.

Answer 9

This one is for people who can do without all the mustard and mayo and eggs.
Slice and then boil 3lbs of any kind of potatoes in their skins until done - or bake them if you prefer firmer potatoes.

While they are cooling, mix together 1/2cup each of oil and vinegar (any kind, but I like balsamic), 1tsp salt, 1tsp black pepper, and 3 cloves of minced garlic or 1tsp garlic powder, and 1tsp rosemary, basil, or dill. You can also add a cup of minced celery or onion if you like.
Toss vinegar mixture with cooled potatoes and serve chilled.

Answer 10

potatoes, diced olives, red onion, chopped celery , and for every 2 potatoes you boil , match it w/ a hard boiled egg (12 potatoes-6 eggs) a little old lady once told me that trick- some best foods mayo and a couples squirts of yellow mustard and your on hit!!!