Dorothys Potato Salad Recipes

DOROTHY'S POTATO SALAD

Steps:

• In a large saucepan, cover eggs with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude). Remove from heat and leave eggs in hot water for another 3 to 5 minutes. Drain and run eggs under cold water until cooled. Peel and chop eggs; place in a bowl and refrigerate until ready to use.
• In a large saucepan, cover potatoes with salted water. Bring to a boil and cook until just fork-tender (do not overcook or your salad will be mushy!). Drain the water from the pan and return pan to the heat. Shake the potatoes constantly over medium heat about 1 minute or until dry. Let cool enough to handle then peel and cut into bite-size chunks. Transfer to a large bowl and season to taste with salt and pepper.
• In a small bowl, whisk together the olive oil and vinegar. Pour over potatoes and toss carefully, making sure not to mash them. Place potatoes in the refrigerator, uncovered, overnight.
• Take the potatoes out of the refrigerator and add the reserved chopped eggs, cucumbers, radishes and green onion; toss gently. Add enough mayonnaise to moisten the salad and toss well. Add the mustard to taste; toss to coat. Refrigerate until ready to serve. Adjust seasonings before serving, if necessary.

DOROTHY'S POTATO SALAD

Steps:

• Add potatoes to a big bowl, followed by eggs, celery and onion.
• Top with Dorothy Lynch, mayo, sweet pickle relish, fold together until everything is incorporated.
• Salt and pepper to taste and top with fresh chives before serving.

DOROTHY'S POTATO SALAD

Steps:

• Boil potatoes. Cool and cut into 1 inch cubes. Boil eggs. Cool. Cut into 1 inch pieces. Whisk together dressing ingredients and gently blend with eggs, potatoes and onions. Best after being refrigerated 24 hours.

DOROTHYS POTATO SALAD

Steps:

• Blend sour cream, mayonnaise and soup mix; combine with potatoes, celery and 1 sliced egg.
• Chill.
• Garnish with 1 sliced egg and Paprika.