Blue Ribbon Potato Salad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

MA HUCK'S SMOKY POTATO SALAD

Steps:

• Boil potatoes.
• In a separate saucepan, also boil one egg per potato until hard-cooked.
• While potatoes and eggs are cooking, cook bacon until crispy.
• Cool and break bacon into pieces.
• Cool cooked potatoes, then peel. Cut up potatoes into chunks and place in a large bowl.
• Cool eggs by running cold water over them.
• When cool enough to handle, peel eggs and use an egg slicer, to cut lengthwise, then turn egg, and cut crosswise to produce small chopped eggs.
• Sprinkle potatoes and eggs with salt, and lightly mix. Set aside.
• In a mixing bowl, mix by hand: Mayonnaise (real mayo, NOT reduced fat), onion powder, liquid smoke, and yellow mustard. Set aside.
• Mix bacon into potato and egg mixture.
• Pour sauce over all and mix with a wooden spoon. Salt to taste if necessary.
• Make sure the sauce is good and creamy. If the salad is too dry, add more mayo until creamy.
• Chill salad and serve. YUM!

HEIRLOOM POTATO SALAD

Steps:

• 1. Place the celery and onions in a very large mixing bowl. Set aside.
• 2. Place potatoes in a large pot with their skins on and just cover with water. On high heat, bring water to a boil and turn flame to med-high. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
• 3. Drain water and allow the potatoes to cool just until you can handle them.
• 4. Pull skins off potatoes. Discard skins.
• 5. Place them whole in the bowl, onto the veggies. Potatoes should still be pretty warm when you add them to the bowl.
• 6. Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
• 7. Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
• 8. Boiled eggs: Slice the eggs in half, scooping the yolk from the white.
• 9. Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites - not too tiny.
• 10. Add to the potato bowl.
• 11. Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce, and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute.
• 12. Add salt and pepper to taste.
• 13. Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.

POTATO SALAD EXTRAORDINAIRE

Steps:

• 1. Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
• 2. When the potatoes are cooled enough to handle, cut them in chunks. Chop the boiled eggs and add to the potatoes. Add the onions, celery and green pepper.
• 3. For the dressing, mix the brown sugar, sweet pickle relish, mayonnaise and mustard. Pour over the potato mixtures. Salt and pepper to taste. Refrigerate.

BLUE-RIBBON POTATO SALAD

Steps:

• Cook the potatoes:.
• In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
• Assemble the salad:.
• In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.

SOUTHERN STYLE POTATO SALAD

Steps:

• 1. Boil your potatoes until just done and able to be poked through easily with a fork.
• 2. Drain, set aside to cool.
• 3. Once cooled enough to handle, cube the potatoes and put them in a large bowl.
• 4. Hard boil your eggs; set aside to cool completely.
• 5. While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.
• 6. In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
• 7. Being careful as not to stir the salad too much.
• 8. Add crumbled bacon.
• 9. Roughly chop your hard boiled eggs and add them to bowl.
• 10. Add chopped celery.
• 11. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.
• 12. Finish off with some paprika.
• 13. Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.

BLUE RIBBON RED POTATO SALAD

Steps:

• 1. In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are room temperature cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point but I leave them on.
• 2. Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
• 3. Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy