Killer Potato Salad Recipes

KILLER POTATO SALAD

Steps:

• Prepare the bacon and eggs and set aside.
• Boil the potatoes and while the potatoes are boiling, prepare the rest of your ingredients. Dice the celery, red onion, dill (if using fresh), as well as all other ingredients.
• When the potatoes are done strain and peel of some (or all, if that's your choice) of the skins and toss into the bowl. Peel the eggs and dice. Dice the bacon and mix together.
• Taste and feel free to be more liberal with the mayonnaise and mustard, until desired moistness is reached.
• This is best made 24 hours you eat, as the flavors meld better. If you do this, add the bacon right before you serve, as it is awesome to have the crunch of the bacon.

KILLER POTATO SALAD

Steps:

• 1. Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
• 2. In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
• 3. In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
• 4. Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.