Down home potato salad?

Question

I am a pretty good cook. I love potato salad, but can't make it to save my soul. I need a detailed receipe on how to make potato salad w/ eggs. When I say detailed I mean detailed. I can never get the potatoes cooked just right either they are too mushy or too crunchy. HELP!!!

Answer 1

INGREDIENTS:
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste

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DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain 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; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Answer 2

Peel and quarter potatoes to slightly larger than bite size. They will cook down some. Boil until fork tender. This is the important part... Do NOT leave the pot! After they begin to boil, test at about 10 minutes. Test every 5 minutes after that until you have the consistency that you like. Drain well. Boil eggs, peel and dice. Add eggs to potatoes. Clean and dice 1 stalk of celery. Add to potatoes. In another bowl, mix about 2 c.mayonnaise, a good squirt of mustard, salt and pepper to taste, 1/2 c.relish, 3 Tbsp. sugar, and about 1/8 c. of vinegar. Mix well and pour over potatoes, coating well.

Answer 3

I can fix the whole potato thing for you. Use red potatoes and boil them whole with the skins on. Do this several hours before or even the night before you want to make the salad. Cook them until you can insert a knife in them without much resistance (30 min to 1 hour depending on potato size). Refrigerate them until cool. At that point the skins usually just slide off if you rub them a little. After they are peeled and rinsed, dice them. Here's a recipe for killer potato salad.

4-6 red potatoes, cooked and diced (Depending on size)
2-3 hard boiled eggs, diced
1 stalk celery, sliced
1/2 medium onion diced
Salt
Pepper
Paprika
Mayonnaise to taste
Layer 1/3 of the cooked potatoes in a bowl with 1/3 of the egg, celery and onion. Sprinkle with salt, pepper and paprika to taste. Repeat with the remaining potatoes, eggs, celery and onion. Add a large spoonful or two of mayonnaise and mix in. Add more mayonnaise as desired (I don't like much so don't use much).

Answer 4

Yum..my moms potato salad is so good...

Dice and peel 5lbs of Idaho Potatos...a little bit bigger then bite sized... boil for about 25 minutes until fork can slide in easily without breaking the piece of potato..

Fry 1lb of bacon in a skillet...


Boil 8-12 eggs until hard boiled....

Cut into small pieces one medium sized onion...


When the potato pieces have cooled down...mix in the hardboiled eggs peeled and slices... crush in the crispy bacon...add the onions...about 2 cups of mayo and 1/4 cup of vinegar... mix well.. add salt and pepper to taste...

let chill before serving...


ABSOLUTELY DELICIOUS!! I've gotten 1000's of compliments using this recipe.

Answer 5

Try throwing the potatoes into ice water, or running a lot of water over the potatoes to bring down the temperature. Then, the potatoes stop cooking when you want them to.

Answer 6

Oh dear heavens, where's my invitation. Just kidding. I would take good food over the usual dry chicken breast and rice pilaf for every wedding forevermore. With the organic ingredients and a nice presentation, this food can be as elegant as any of the usual "wedding" food. I don't even think you need as many sides and desserts, but that's just me. However, are you cooking and serving your own food? You have enough money -- please hire a caterer and servers.

Answer 7

cook the potatoes skin on it stock pot. when skins start to crack they r done. peel and cut
eggs i usually use 8
1 1/2 chopped green pepper
1 med onion
mayo to your liking
yellow mustard.
make sure the salad is creamy but not to mustardy.
salt and pepper also
u just have to fool around with it.
this is my grandma's recipe she is from kentucky and an excellent cook!

Answer 8

Boil the potatos.
Add chives, green onions, parsley, salt, black pepper, or possibly garlic pepper, if that's available to you.
Mayo. sour cream, a touch of olive oil (extra virgin).
The eggs should probably be boiled as well, and minced up nicely.
I like to finely chop up up garlic and ginger and add it to the mix.
Just make sure you brush your teeth well afterwards!

Answer 9

i make the best potato saald in the world... unfortunately i can't teel you how. family recipe

Answer 10

www.http://foodnetwork.com

Look under "Paula Dean" she specializes in southern cooking
YUM!