how do u make potato salad?

Question

and what is the ingendients

Answer 1

Old Fashioned Potato SaladA tasty potato salad with eggs, onion, pickle relish and seasonings that everyone at the picnic will be asking about.Ingredients:
• 3 lbs. potatoes (about 10 medium)
• 1 1/2 teaspoons salt
• 3/4 (+/-) cup mayonnaise (added last)
•
• Marinade:
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 1/8 teaspoon black pepper
• dash cayenne pepper
• 1/4 cup cider vinegar
• 1/2 cup salad oil
• 1/2 cup chopped onion
• 1 cup coarsely chopped celery (opt)
• 3 hard-cooked eggs (opt)
• 2 tablespoons dill pickle relish (opt)
Method:
In a 5-quart Dutch oven, boil potatoes in just enough salted water to cover. Boil until potatoes are fork-tender, not mushy. Drain and cool 10-15 mins. Make marinade. Mix all ingredients except mayonnaise and pour over warm potatoes. Adjust seasonings to taste. Place in refrigerator to chill, stirring occasionally to distribute marinade. After mixture is chilled, add just enough mayonnaise to give a creamy texture.

Answer 2

Here is my favorite recipe for potato salad. I vary
this recipe from time to time based upon my mood and
encourage you to do the same.

Ingredients:

4 large baking potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonaise
4 oz sweet relish
paprika


Boil the potatoes until they are done but not overcooked
I use the test here where I stick the fork in and it
meets a little resistance but not too much. How long
you boil them depends upon how big they are. You do want
the potatoes done though since no further cooking is
involve. If you overcook them, they don't really hurt
the recipe since the extra potatoe just mixes in with
the creamy portion of the mixture.

Boil the eggs over medium high heat until hard boiled.

Allow the potatoes and eggs to cool. You can run cold water
over them in a strainer to speed up the process.

Peel the potatoes and then slice into chunks. If you aim
for 1 inch by 1 inch chunck you will do well.

Peel and slice the egg into 1/2 inch pieces.

Chop the onion into very small pieces. I made this optional
because you WILL be able to smell the onion on your breath.
Therefore, if a little close contact is planned anytime soon
you probable want to leave the onion out.

Stir all ingredients gently except for the paprika.

After all ingredients are well mixed, pour into a bowl.
Add the parika across the top. Store in the refrigerator
until ready to serve.

This stuff is awesome!

Answer 3

Here's another one for you...

"Hidden Valley Potato Salad" - Serves 4 to 6

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1/2 cup mayonnaise
1/4 cup water
8 medium potatoes; boiled, peeled and cubed
1 cup sliced celery
1/2 cup chopped red onion

Combine dressing mix with mayonnaise and water. Add potatoes, celery and onions; toss to coat. Chill.

Answer 4

Potato Salad
Ingredients

new potatoes
vegan mayonnaise or salad dressing
chives (optional)
spring onions (optional)
wholegrain mustard (optional)
garlic (optional)


Boil enough potatoes for the amount of people that you are serving. It doesn’t matter if you peel them or not (but make sure they are washed). Once they are cooked either leave them to cool if you are going to serve them cold and add the dressing later. If you plan to serve them hot add the dressing immediately.

As the main dressing either use a vegan mayonnaise or salad cream. Depending on the flavour you require add either crushed garlic, finely chopped spring onions, finely chopped chives or wholegrain mustard for a Cajun style dressing

Answer 5

cooking time was not mentioned... :'(
ingredients:
2-3 quarts potatoes, diced, cooked
1 large onion, chopped
1 teaspoon celery seeds
1/2 cup cream or mayonnaise
Cooked Dressing:
2 eggs, beaten
1/2 cup water
1 tablespoon flour
1/4 cup sugar
6 tablespoons vinegar
2 tablespoons butter

procedures:
Mix together and let come to a boil.
Cook until thick.
Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.

Answer 6

Boil 4 potatoes. when fork tender, chill. Overnight is best . Then cut in cubes. Mince(chop fine) half an onion, and one stalk celery, and one clove garlic. add to potatoes. then put in 2 big spoonfuls relish, 1/2 tsp salt 1/4 tsp pepper and a big blob of yellow mustard. Mix that all up and add a little mayonnaise at a time until it's creamy.

Answer 7

Cooked potatoes cut in to chunks about the size of your thumb tip.

Salt and Pepper to taste
celery salt about 1/2 tsp

Hellmans Mayonaise about 1/2 cup
Mustard (plain yellow) or even a nice grainy brown mustard would give it a nice taste

celery
pickle relish (get the kind you put on hot dogs) so you don't have to chop all of those pickles
hard boiled eggs (optional)
chopped bacon (optional)

mix all ingredients
sprinkle top with paprika
let set in refreigerator over night

Answer 8

Potatoes, Mayo, Eggs, Relish, and Mustard. Cut the potatoes up in squares not too big, but not too small. Boil the eggs. When the potatoes are firm drain them. Shell the eggs. Then mix all the ingredients together.

Answer 9

Everybody does it a little differently.

The main ingredients are cooked potatoes (I steam mine then peel unless using red potatoes), mayonnaise and prepared mustard.

Now, I also like to add a little chopped celery, chopped hard-boiled eggs, chopped pickle (dill, not too much) and chopped onion (white, red or yellow).

Go by taste, adding little bits at a time. I often spoon a little pickle juice in as the last adjustment.

A little salt and pepper and you should be on your way. It usually tastes better after it has been allowed to sit in the frig for 24 hours.

Do it in a large bowl, cover with plastic wrap or waxed paper when in the frig.

Answer 10

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.