How do you make potato salad?

Answer 1

* Exported from MasterCook

Classic Potato Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
1 cup Hellmann's Real Mayonnaise
2 tablespoons Vinegar
1 1/2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
4 cups Cooked; cubed -- peeled
Potatoes (5 to 6 medium)
1 cup Celery -- sliced
1/2 cup Onion
2 Eggs; hard-cooked -- chopped

Combine first 5 ingredients. Stir in remaining ingredients. Cover;
chill.
Makes 5 cups
Source: Hellmann's Mayonnaise Bottle Label

Answer 2

Easy Potatoe Salad Recipe:

- First boil some potatoes. If you use red potatoes you won't have to peel off skin. Put potatoes in big pot of hot water and let it boil until soft when you poke with a fork. Then cool off the potatoes with some cold water. If brown potatoes you'll need to hand peel off the skin. It should come right off. Should take about 10 minutes
- At same time bowl some eggs, a dozen would be fine. Same method as potatoes but takes a little less time. You know they are done when you can take one out and spin it, if it spins then it's done. Try spinning a raw egg, it won't work. When done boiling cool off and peel.
- Next put potatoes in bowl and cut up a little, not too much.
- Then cut eggs into about quarters or eights and put into same bowl.
- You'll also want pickles. Depending on your taste preference. Most people choose sweet or dill. Cut them up very small and put them in.
- Some people also add crushed olives, celery, and/or onion. Put these ingredients in if you like them.
- Then you'll want to add Mayo. (not miracle whip unless you prefer). Add quite a bit.
- Mix it all up.
- Then you'll want to add some mustard. Most potatoe salad only has a little mustard , a couple squirts. Some people prefer mustard potatoe salad and then you'll put in maybe four squirts. This is to your taste preference.
- Secret Ingredient: pickle juice. Put in about two tablespoons pickle juice.
- Add some salt. Can also add pepper if you like.
- Mix it all up again.
And There You Have It. Potatoe salad is made to your preference and isn't usually made with exact measurements, i'm sure you can do it this way but the way I described is more typical.

Answer 3

This is the recipe our deli uses at the local grocery store. I found that it is very easy to make , I love the flavor, and you can doctor it up a bit if you like more to it.

Boil a 10 lb bag of potatoes with skins on just until tender. Don't let them get mushy. Cool a bit, peel and cut into cubes.
In a lg. mixing bowl, combine a lg. jar of salad dressing (not miracle whip or mayo, but same size jar), one can of evaporated milk, 1/4 c. sugar, 2-3 Tbsp yellow mustard. Whisk until smooth. Add one lg. onion, finely chopped and salt and pepper to taste. Mix with potatoes. Cover with sliced, hard-boiled eggs and paprika.

Answer 4

Boil 8-10 potatoes in skins, let cool until you can peel them without burning fingers. Boil l6 lg. eggs. Bring water to boil, turn off heat, cover for 15 minutes. cool. Chop potatoes and then add chopped eggs (cut very small). I use a sharp knife and keep chopping & chopping. Add Miracle Whip (about 3/4 cup or more) add small jar sweet pickle relish (Vlasic) and a Tablespoon of Celery seed. It is delicious. It makes a lot so if you don"t want this much, cut recipe in half. Salt to taste (1/2 tsp or so).You can always add more when eating if not enough.

Answer 5

3 potatoes, peeled and quartered
2 teaspoons salt
4 tablespoons creamy salad dressing (e.g. Miracle Whip)
salt and pepper to taste

Place potatoes in a medium saucepan with enough water to cover. Add 2 teaspoons salt. Bring to a boil; cook until tender, about 15 minutes. Drain, and allow to cool until easily handled but still warm.
Cut potatoes into bite size pieces, and transfer to a medium mixing bowl. Add salad dressing, and gently stir until well coated. Season with salt and pepper to taste. Serve warm.

Answer 6

Mashed Potato Salad

Prep Time: 15 min
Total Time: 35 min
Makes: 8 servings, 1 cup each

2 lb. red bliss potatoes, peeled, quartered
2 Tbsp. butter or margarine
1 medium onion, chopped
3/4 cup chopped celery
3/4 cup MIRACLE WHIP Dressing
1/4 cup milk
1/4 cup balsamic vinegar
3 Tbsp. Mustard
1 small green or red pepper, seeded, chopped (about 1 cup)

COOK potatoes in boiling water in large saucepan on medium-low heat 20 min. or until fork-tender.
MELT butter in large skillet on medium heat. Add onion and celery; cook and stir 5 min. or until tender.
DRAIN potatoes; mash, leaving a few chunks. Add onion mixture, dressing, milk, vinegar and mustard; mix well. Reserve 1/4 cup of the green pepper for garnish; stir remaining green pepper into potato mixture. Sprinkle with reserved green pepper. Serve immediately. Or, cover and refrigerate until ready to serve

Answer 7

Mexican Potato Salad:

2½ hours 2 hours prep
6-8 servings

1 clove garlic, cut in half
1 cup bread, cubed
1 tablespoon salad oil
2 stalks celery, cut up
1 medium onion, cut up
1 medium carrot, cut up
1/4 green pepper, seeded
1/4 cup salad oil
3 tablespoons vinegar
1 teaspoon salt
1 teaspoon chili powder
2 cups diced cooked potatoes
1 head lettuce, broken into chunks

1. Saute garlic and bread cubes in 1 tblsp.
2. salad oil until bread is golden.
3. Remove garlic and discard.
4. Set bread cubes aside.
5. Put cut up vegetables in blender container and cover with water.
6. Cover container and run on high just until vegetables are coarsely chopped.
7. Drain vegetables in colander or sieve; empty into a bowl.
8. Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
9. Pour over chopped vegetables; mix well.
10. Add potatoes and toss lightly.
11. Let stand 1 hour to marinate.
12. At serving time, add lettuce and bread cubes; toss lightly.

Answer 8

here's how my great grand mother taught my mother who taught me in turn:
Boil scrubbed russet potatoes in their skins.
Skin, dice, and pour pickle juice over the hot potatoes.
Boil 4 eggs hard. Dice.
Dice onions, celery, and pickles. Mix in with eggs, mayonnaise, white vinegar, celery seeds, salt, & black pepper to make a stiff salad.
Chill well. Keep chilled, as the mayonnaise must be kept cold.
Hint: if you are serving this potato salad outside, fill a huge bowl with chipped ice. Put the serving bowl inside, and keep in the shade.
Enjoy!

Answer 9

Creole Potato Salad

Ingredients:

5 cups peeled cubed potato
3 cups water
2 eggs
1-1/4 teaspoon salt
1 cup mayonnaise
1/4 cup minced stuffed olives
1/4 cup minced green bell pepper
1/4 cup minced celery
2 tablespoon minced onion
2 tablespoon minced green onion
1 tablespoon minced parsley
1 tablespoon sweet pickle relish
1 tablespoon white wine vinegar
1 tablespoon olive juice
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
Directions:

In a saucepot combine potato, water, eggs and 1 teaspoon salt. Bring to boil and cook for 10 minutes. Drain potatoes and chill in refrigerator. Cool eggs by running under tap water, peel and dice eggs, set aside for later use.

In a bowl, stir together remaining ingredients.

Fold in chilled potatoes and diced eggs until blended.

Answer 10

boil about 6-8 potaotes
boil 4-5 eggs
garlic powder
Miricale WhipDressing
Spicy Brown mustard
finely diced onions or onion powder

diced cooked potaotes, chop the eggs with a potatoe masher and mix in with potatoes, add dressing, mustard, onions, garlic, salt and pepper to taste.