Heathers Updated Potato Salad Recipes

HEATHER'S UPDATED POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Mix mayonnaise, buttermilk, Dijon mustard, dill, red onion, and celery in a large salad bowl; gently fold in the potatoes. Season with salt and black pepper. Chill for 4 hours before serving.

HEATHER'S BOILED THEN BAKED POTATO SALAD

Steps:

• 1. First, boil the peeled whole potatoes until 'almost' done. If I'm using red potatoes I don't peel them but that's certainly your prerogative. (Any potato you choose should work just fine in this dish). Drain and cool then cut into small chunks. Set aside.
• 2. Over low heat combine the cheese and butter and cook until 'almost' melted, stirring occasionally.
• 3. Remove from heat and add in the sour cream, spring onions, salt and pepper. Gently fold in the potatoes. Preheat oven to 400 degrees. Spray a 9 x 9 casserole dish with cooking spray.
• 4. Transfer to the greased casserole dish and bake on 400 for approximately 20 to 25 minutes or until heated through. Serve warm.

CLASSIC POTATO SALAD

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.