Dees Potato Salad Recipes

KAY DEE'S RECIPE FOR POTATO LATKES

Steps:

• Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
• Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

PAULA DEEN'S POTATO SALAD

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.

DEE'S POTATO SALAD

Steps:

• Boil potatoes in the skin until you can easily pierce with a knife. Drain and allow to cool. Peel and chop into chunks. Mix together potatoes, eggs, celery, and onion. Mix mustard, vinegar and mayonnaise, then gently blend into potato mixture. Sprinkle with paprika.

THE BEST POTATO SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

NEW YORK DELI POTATO SALAD

Steps:

• Steam potatoes over 32-40 oz. water.
• Peel while hot. (You can actually scrape off the skin by hand under cold water.).
• Cool in refrigerator for at least one hour.
• Mix next seven ingredients in a bowl, adding oil last.
• Slice the potatoes in 1/4" slices into a very large bowl.
• Fold in the mixture.
• Chill overnight.
• Add Hellman's mayo to desired consistency.
• Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).

MAMA'S OLD FASHIONED POTATO SALAD - DEE DEE'S

Steps:

• Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don't over cook and don't under cook, you don't want mashed potato salad and you don't want under cooked potatoes; drain and rinse in cold water; drain well.
• While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
• In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
• Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don't need all the mayonnaise mixture; don't use it all, if salad seems to dry, add additional mayonnaise.
• Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
• NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
• Pretty good with Crock Pot BBQ Chicken and some baked beans on the side...yum!!

DEE'S POTATO SALAD DRESSING

Steps:

• In a double boiler bring eggs, vinagar, and sugar to a boil, stir constantly. Cool. When cool add 1 Cup Mayo, and 1 T mustard.