Does anyone out there have a great mayo based potato salad recipe?

Question

I have been searching for just the right taste and consistency.

Answer 1

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 2

The secret to a great potato salad is the sauce of course! My personal favorite potato salad is: for a medium size bowl of salad: combine in bowl: chunked, cooked potatoes, diced onion to preference (optional), a couple of chopped crunchy dill pickles (optional), and a few chopped black olives (optional), a couple of stalks of chopped celery (optional), and a couple of mashed hardcooked eggs (optional). Sauce: about a cup and a half of mayo, at least half a cup of mustard, a couple of tablespoons sugar, two or three capfulls of cider vinegar, two or three capfulls of lemon juice, salt and pepper to taste, and enough milk or half and half to make a nice creamy sauce - kind of like a crepe batter. It should be thin enough to pour smoothly and you want it liquidy enough that it will soak into the potatoes. If it's too thick, add a bit more liquid - preferably dairy, but it doesn't matter which one you use. If it's too thin, add a bit more mayo. Pour sauce over ingredients in bowl and gently fold to coat all ingredients and have a little puddle in the bottom of the bowl. Then if you want to fancy it up, arrange hardcooked egg slices on the top and sprinkle with your favorite paprika. Viola! The best tasting potato salad you'll ever eat!!

Answer 3

Baked Potato Salad
"Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself."

Original recipe yield:
12 servings

PREP TIME 25 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 45 Min

INGREDIENTS
8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
Bake for 1 hour in the preheated oven, until golden brown.

Answer 4

Italian Potato Salad
"My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too."
Original recipe yield:
8 servings

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 13 Hrs 45 Min
INGREDIENTS
5 large potatoes, peeled and chopped
2 cloves garlic, minced
2/3 cup extra virgin olive oil
1/2 cup white wine vinegar
1/3 cup chopped fresh parsley
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
Cover and refrigerate overnight.

Answer 5

Try here the recipes you will like it....... ;-p

~~~~~~~~~~ Deli-Style Potato Salad ~~~~~~~~~~

In Large bowl, combine 1/3 cup plain non-fat yogurt, 1/4 cup light mayonnaise, 1/4 cup chicken broth, 3 tbsp. red wine vinegar, 4 sliced scallions, 1/2 tsp. salt, and 1/2 tsp. pepper. In large pot of boiling water, cook 2lb. quartered small red potatoes until tender. Drain. Add to bowl and toss. Serves 4.

~~~~~~~~~~ Potato Salad with Mustard Dressing ~~~~~~~~~~

2 pounds red potatoes, cut into 1/2-inch chunks
1 tbsp olive oil
1 large onion, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/2-inch squares
1 green bell pepper, cut into 1/2-inch squares
1 cup chicken broth
3 tbsp distilled white vinegar
1 tbsp Dijon mustard
1/2 tsp salt
2 ounces smoked turkey, cut into 1/2-inch cubes

1. In a large pot of boiling water, cook the potatoes for 25 minutes or until tender. Drain well.
2. Meanwhile, in a large skillet, heat the oil over moderate heat. Add the onion and bell peppers, and sauté for 5 minutes or until the peppers are crisp tender. Transfer the vegetables to a large serving bowl.
3. Whisk the broth, vinegar, mustard, and salt into the bowl. Add the potatoes and turkey, tossing until well combined. Serve warm or chilled. Serves 6

Enjoy & good luck!... _;-)

Answer 6

This is my moms recipe, she usually just "eyeballs" the measurements

5lb potatoes, boiled, cooled, peeled and cubed
4 boiled eggs, chopped up
1 sm. onion diced
Mircale Whip
Yellow Mustard
She just combines everything with enough mayo to cover everything and makes sure it is really creamy, and then adds some mustard to taste. It is really good! and easy!

Answer 7

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 8

INGREDIENTS
1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.


I hope this helps you! Good luck!

Answer 9

mix the mayo with dill and let it sit in the fridge for at least a hour. i always use red potatoes,they have less starch. add chopped onion,celery and hard boiled eggs.s & p then mix in the dill/mayo. i don't eat it myself but everyone tells me its really good.

Answer 10

foodnetwork.com...cooks solution to anything!!