Byndiis Potato Salad Recipes

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

BUD'S POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

BYNDII'S POTATO SALAD

Steps:

• Peel and cube potatoes, boil in salted water until just cooked, drain and cool.
• Pan-fry the bacon until it reaches your preferenced cooking, I like mine crispy usually but in the potato salad I like it -just- cooked.
• Chop 4 of the eggs roughly, and the other 4 into halves.
• Gently combine the potatoes with all the other ingredients minus the halved eggs.
• Scoop into the serving bowl, and decorate the top with the egg halves. Cover with cling wrap and rest in the fridge for a few hours prior to serving.
• Serve and enjoy :).