How to make a delicious potato salad?

Answer 1

This recipe my grandma teached me,, it is so yummie,,
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.


Try it and tell me what do u think,, it is the best ever

Answer 2

You'll need:
6 white potatoes
Miracle Whip or Mayo (which ever you prefer)
6 Eggs
Pickle Relish
1/2 Small White Onion
1 Stalk of Celery
Yellow Mustard
Pepper
Sugar

Peel the potatoes & cut into chucks & add to a large pot of cold water w/ about 1 tbsp of salt.
Add eggs to pot & cover. Bring to a boil. Once boiling turn flame down a little bit & let cook for about 10 min or until you can easily stick a knife through a piece of potato.
Drain all the water off.
Put the potatoes into a bowl, peel the eggs & cut into small pieces & add to potatoes.
Add miracle whip about 1 cup, 1 tbsp mustard, some pepper, 1tsp sugar.
Diced the onion & celery add to mix.
Add 1 tsp of pickle relish & then mix it all together.
All amounts of the ingredients other than the eggs & potatoes are really up to your taste.

Answer 3

Baby potatoes boiled in the jacket do not over boil they still have to be hard. You can put in some cloves of garlic when boiling the spuds. Put in cold water and let cool then peel and cut into quarters. discard the peel and garlic.
Hard boil 3-6 eggs cool and peel and cut into small pieces.
Cut one onion into small pieces.
Lightly fry some small pieces of bacon and salami (or similar meat). Do not use oil let the bacon make its own and also combine this fat with the other ingredients.
Good quality mayo.
Pinch of salt.
Good pinch of Dill tips
Some Spring onions or Shallots.
(for a bit of colour some finely chopped red capsicum and corn kernals)
Combine all of the above sprinkle some pepper and dill tips and refrigerate till cold for the best tasting potato salad you have ever had.

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

Try small red potatoes, just cut in half or quarters(no need to peel) and boil until tender. Get some already cooked bacon and crumble it up. Chop your onion very finely and saute it a few minutes, then add the bacon, cooking just until it is hot, not too long. Drain your taters and put in a big bowl. Add the hot onions and bacon. Now, you can gently stir in mayo, yogurt, premade dressing like french or italian, or you can just use a little oil and vinegar. You can serve it hot or cold.

Answer 6

German potatoe salad from The Cooking of Germany by Nika Staden Hazelton- Time life books
6 medium boiling potatoes, about 2 lbs, scrubbed but not peeled
! cup finely chopped onions
2/3 cup chicken stock
1/3 cup olive oil
1 Tbsp white wine vinegar
2tsp prepared duselldorf mustard or other hot prepared mustard
2 tsp salt
1 tsp fresh ground pepper
1 Tbsp fresh lemon juice
Boil potatoes until they show only slightest resistance to being pierced by point of small sharp knife. Don't overcook or they will fallapart when sliced. Drain the potatoes in a colander, peel, slice 1/4" thick. set potatoes aside in a bowl tightly covered with aluminum foil. In a 2 to3 qt sauce pan combine remaining ingredients except lemon juice. Bring to boil, stirring ocasionaly, simmer for 5 min. uncovered over low heat. remove pan from heat, stir in lemon juice. Pour over potatoes,turning them with a spatula to coat evenly. allow to cool to room temp, then taste for seasoning then serve.

Answer 7

well I gotta say you have gotten a variety of recipes...

down here in the south we do it like this...

peel, cube and boil potatoes put a couple of eggs in the pot to boil also.
Peel and chop eggs add to potatoes Season with Tony Chachere's Seasoning.
In a separate bowl :
mix some mayo, mustard and sweet pickle relish together
mince 1 stalk celery, and about 2 tablespoons bellpepper minced also.

Mix everything together and chill! I could make a meal off of this!

But a good piece of barbequed chicken or steak has room on my plate too!

Answer 8

Hi,THIS is CHANDNI CHOPRA from INDIA
To make delicious potato salad First,boil the potatoes then chop finely the onions then chop some tomatoes then add spices to it as per your requirement add some ketchup then you can put other vegetables as per flavour then it is ready to eat.
OK BYE.

Answer 9

Potato Salad

I use red creamer potatoes (small ones) and I don't peal them. Theres alot of nutrition in the potato skins.
Cut the potatoes into 1 inch pcs and wash them. Next cover the potatos in a pot with cold water, cover the pot and boil till fork tender. drain and let them cool on a cookie pan.
Next, small dice scallions from tip to tip, minus the roots. Use 1/2 scallion for each potatoe you have cooked.
Next, hard boil eggs. boil 1 egg for each potatoe you cooked. Small dice the eggs when cooled.
Next, small dice celery, one rib of celery for every 2 potatoes cooked.
Add 1/4 cup of diced pimento in juice for every pound of cooked potatoe.
Add sea salt and fresh ground pepper to taist.
Dressing.........
Helmans Mayo 2 cups
sour cream 1 cream
1/2 cup butter milk
mix well

Sea salt and fresh ground pepper to taist.
Mix everything together
keep covered in fridge till ready to use.

Answer 10

My secret ingredient is Celery Seed (not celery salt).

It needs to sit over night in the fridge for the flavor to expand.

I also add diced red peppers which I previously roast whole in the oven, and then preserve in a marinade of balsamic vinegar, olive oil, rock salt, and lemon juice for about one week prior to blending it into my potato salad.