Home Style Potato Salad Trinity Recipes

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.

DELI-STYLE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain and set aside to cool., Coarsely chop 4 eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine., Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.

SARAH'S GOURMET STYLE POTATO SALAD

Steps:

• Place the potatoes and 1 tablespoon of salt in a large pot of water.
• Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are just tender when pierced with a knife.
• Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
• Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, milk, Dijon mustard, whole-grain mustard, parsley, dill and 1 teaspoon of ground black pepper.
• (I find the salt from the mayo and mustards is enough for us but add salt to taste if you like.)
• Set aside.
• When the potatoes are cool enough to handle, slice them (Using an egg-slicer can be very helpful here).
• Place the sliced potatoes in a large bowl. Add the celery and red onion. Pour enough dressing over to moisten.
• (As the salad sits, you may need to add more dressing.)
• Toss well, Taste and adjust any seasoning you feel is necessary, cover, and refrigerate for a few hours to allow the flavors to blend.
• Serve cold or at room temperature.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

HOME-STYLE POTATO SALAD

Steps:

• 1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 40 minutes. The potatoes are done when an inserted knife comes out clean.
• 2. Drain them and let cool, then dice into half-inch pieces, leaving on the skins. Toss with the onion, eggs, celery and celery seed.
• 3. In a separate bowl, blend the mayonnaise, sour cream, salt, pepper, sugar, mustard and bread and butter pickle juice. Pour over the potatoes and mix it all gently.
• 4. Garnish with chopped scallions and chopped cilantro.
• 5. Refrigerate for four hours before serving.