Maya Angelous Cold Potato Salad Recipes

COLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

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.

MAYA ANGELOU'S COLD POTATO SALAD

Steps:

• Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
• Chill for about 2 hours.
• Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
• Sprinkle salad with parsley, and serve immediately. Enjoy!

COLD POTATO SALAD

Steps:

• In medium saucepan cook potatoes in boiling salted water until tender.
• Drain, reserving 3/4 cup of potato water.
• Dice potatoes.
• Add oil, minced onion and chopped celery; toss gently.
• In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
• Keep at room temperature for 2 to 3 hours.
• Stir in vinegar, mustard, sugar, and dillseed.
• Potato salad will be creamy.
• Serve at room temperature.