Potato Salad?

Question

Can someone please give me a recipe for home made potato salad? I'm cooking a Thanksgiving dinner at my house this year and I need a good one. Thanks!

Answer 1

I watch The Next Food Network Star show on Food Network - This one guy, Eric made potato salad and all the judges said it was the best they have ever had..It is delicious! I won't make it any other way ever again!

Potato Salad Recipe courtesy Eric Warren
Show: Food Network Specials
Episode: The Next Food Network Star, Part 3


Potato salad so good it will make you take your shoes off!!!


4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt


In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

Answer 2

American-Style Potato Salad

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their
tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional

For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.

Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.

Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.

To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

Answer 3

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this."

INGREDIENTS
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise
DIRECTIONS
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

**my mom makes awesome potato salad (don't have the recipe) but she cooks bacon and crumbles it up...it's really good! You might want to add that in.

Answer 4

DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste

Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.

Answer 5

Hmm, mine is quite simple - I use a few boiled, diced potatoes, a couple of chopped eggs, a little chopped onion and mayonnaise to keep it all together, plus salt and pepper.

Answer 6

12 eggs
12 med potatoes
Mayonnaise (blue plate preferred)
a little bit of mustard
small jar of dill relish or pickle relish, your choice!
1 onion chopped fine
2 celery stalks chopped fine (gives a good flavor)
salt n pepper to taste
paprika sprinkled on top

This is my Mother's recipe, everyone loves it!
They ask for it often.

Enjoy!

PS. if you chop the celery fine enough no one will even know it is in there and they wont believe it when you tell them either.

Answer 7

boil potatoes untill just done. cool.... add mayo, sugar, pickle relish, mustard, salt/pepper, boiled eggs. Mix untill evenly coated. Please don't ask for exact measurements. I don't cook like that. I just throw stuff together..... you can add celery if you wish, I don't cause I hardley ever have any on hand.

Answer 8

ok heres mine and its easy
boiled potatos
boiled eggs
chopped onions
pickles or relish
mayo
musterd
just mix to how you like good luck

Answer 9

]4 different styles to choose from!! Enjoy

"The Works" Baked Potato Salad
Ingredients:
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Thinly sliced green onions with tops (optional)
Shredded cheddar cheese (optional)

Directions:
1.Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender.
2.Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.
3.Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.
Yield: 12 servings

Dilled New Potato Salad

2 lbs unpeeled small red potatoes, scrubbed and cut into 1” pieces (about 6 cups)
1 cup fresh green beans, cut into pieces
½ cup thinly sliced celery
¼ cup chopped onion
½ cup mayonnaise
½ sour cream
1 Tbsp Pantry All-Purpose Dill Mix
1 Tbsp Dijon mustard
½ tsp salt

1.Place potatoes and enough water to cover in the Professional medium (3 qt) saucepan. Cover; bring to a boil. Reduce heat and cook 8-10 minutes or until potatoes are tender; adding green beans last 5 minutes of cooking. Drain and rinse under cold running water using large Colander.
2.Meanwhile, thinly slice celery using Chef’s Knife. Chop onion using food chopper.
3.Combine mayonnaise, sour cream, seasoning mix, mustard, and salt in chillzane bowl; mix until well blended. Add potatoes and green beans, celery and onion, mix gently. Cover, refrigerate at least 2 hours to allow flavors to blend.

Yield 8 servings.

Cooks tip: If desired, 1 cup frozen cut green beans can be substituted for the fresh green beans. For a main dish, add 2 cups diced cooked chicken to the potato mixture.

Greek Potato Salad
Ingredients:
2 pounds unpeeled red potatoes, cut into 1/2-inch cubes
1/2 cup water
1 lemon
1/2 cup Italian salad dressing
1 green bell pepper, diced
1/2 cup thinly sliced red onion
1 medium cucumber, thinly sliced
1/2 cup sliced pitted ripe olives
1 package (8 ounces) crumbled feta cheese
Salt and ground black pepper to taste
8 pita bread rounds (optional)


Directions:
1.Cut potatoes into 1/2-inch cubes using Crinkle Cutter. Place potatoes in Large Micro-Cooker®; add water and cover. Microwave on HIGH 7-10 minutes or until potatoes are tender when pierced with a fork; drain. Cool potatoes quickly by placing under cold running water; drain.
2.Zest lemon using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice lemon to measure 1 teaspoon juice. In Small Batter Bowl, whisk lemon zest, juice and dressing until well blended using Stainless Steel Whisk.
3.Dice bell pepper using Utility Knife. Thinly slice onion and cucumber using Ultimate Slice & Grate; cut cucumber slices into quarters. Toss potatoes, bell pepper, onion, cucumber and olives in large serving bowl. Pour dressing mixture over potatoes; toss to coat. Sprinkle cheese over salad; season with salt and black pepper. Refrigerate until ready to serve. Serve with pita bread, if desired.
Yield: 16 servings

Old-Fashioned Potato Salad
Ingredients:
1 1/2 pounds unpeeled red potatoes, cut into 1/2-inch chunks
1/2 cup mayonnaise
1 tablespoon prepared yellow mustard
2 teaspoons cider vinegar
1 celery stalk, diced
6 radishes, thinly sliced
1/2 small cucumber, peeled, seeded and diced
2 tablespoons finely chopped onion
Salt and ground black pepper to taste


Directions:
1.Fill Generation II Casserole (4-qt.) with water and bring to a boil. Cut potatoes into 1/2-inch cubes with Utility Knife. Add to boiling water; cook until tender, about 10 minutes.
2.Meanwhile, combine mayonnaise, mustard and vinegar in Classic Batter Bowl. Add remaining ingredients; mix well.
3.Drain and rinse potatoes under cold water. Add to ingredients in batter bowl; mix gently. Season with salt and black pepper.
4.Spoon salad into chilled Chillzanne® Bowl and serve.
Yield: 4-6 servings