how to make potato salad?

Answer 1

Martha Stewart's Potato Salad:

12 servings

4 lbs potatoes (small, red and white (12 to 15 of each))
salt
1/2 cup dry vermouth
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or sour cream
1 teaspoon celery seeds
pepper, Freshly ground
6 ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup)
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped

1. Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
2. Add salt; bring to a boil.
3. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
4. Remove from heat, drain, and sprinkle with vermouth.
5. Let stand until cool.
6. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
7. Season to taste with salt and pepper.
8. Cut potatoes into bite-size pieces, and transfer to a serving bowl.
9. Pour dressing over the potatoes.
10. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

Answer 2

Boil regular Idaho potatoes and peel them and cut them into bite sized cubes. Also, hard boil a couple of eggs and also cut them up. Dice celery and onion. Put all of this into a large bowl and season with generous salt and pepper. Fold in mayonaisse until you get a creamy covering. Towards the end of adding the mayo, take a little bit of pickle juice from the jar, either dill or sweet and sour chips, the juice will give the potato salad a fabulous creamy texture. Let it sit in the fridge over night before you serve so that the ingredients and flavors all meld together.

Answer 3

Here's a recipe from Pillsbury.com. The biggest key in cooking Potato Salad is to not overcook the potatos!

Ingredients for Salad:
4 eggs
2 packages (20 oz each) refrigerated red-skinned potato wedges or diced potatoes with onions
1 cup sliced celery (1 1/2 to 2 stalks)
1 cup chopped red bell pepper (1 medium)

Dressing :
1 1/2 cups mayonnaise or salad dressing
2 tablespoons chopped fresh dill weed
1/4 cup yellow mustard
2 teaspoons sugar
1 teaspoon salt



1 . In 1 1/2-quart saucepan, place eggs; add enough water to cover by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs; coarsely chop.
2 . Meanwhile, in 3-quart saucepan, heat 4 cups water to boiling. Reduce heat to medium. Add potatoes; cook 5 to 8 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
3 . In large bowl, mix cooled cooked potatoes, the celery, bell pepper and chopped hard-cooked eggs. In small bowl, mix all dressing ingredients until well blended. Add dressing to salad; toss gently to coat. Cover; refrigerate at least 1 hour before serving.

Answer 4

Basic---potatoes, onions, egg, pickles, mayo and/or mustard. Spice to taste. I like to use sweet pickle relish as it's already chopped, but drained and then a little dill pickle juice. I only use mayo because I do not like mustard but I add just a very little bit of dry mustard, too. Spices for me include but not always limited to a little all purpose seasoning salt, pepper, garlic powder, celery seed( if you don't mind the time and work- add some chopped celery instead), oregano. Experiment with your favorites.

Answer 5

4 lbs potatoes (small, red and white (12 to 15 of each))
salt
1/2 cup dry vermouth
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or sour cream
1 teaspoon celery seeds
pepper, Freshly ground
6 ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup)
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped



Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
Add salt; bring to a boil.
Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
Remove from heat, drain, and sprinkle with vermouth.
Let stand until cool.
In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
Season to taste with salt and pepper.
Cut potatoes into bite-size pieces, and transfer to a serving bowl.
Pour dressing over the potatoes.
Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

Answer 6

My recipe is a bit more time consuming..But it's how my grandma made it..and how I make it..
I'm not a measurer type person..Cooked for to many years I guess..

Boil regular potatoes whole..
Boil 5-6 eggs..

Let potatoes cool..peel skins off and chop into however big chunks you want..Add 3 of the boiled eggs..Add sweet relish..Add miracle whip until good and creamy..Add a little bit of mustard..mix..add until you get the desired flavor..add sugar to taste..
Slice remaining eggs and put on top as a garnish..sprinkle with paprika..

Answer 7

cook a tato.
cut it up.
smother in mayo (or ketchup if theres no mayo).
sprinkle with erbs.
yummy to eat!