Non Traditional Potato Salad Recipes

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)

Steps:

• For best flavor, make the salad at least 2 hours before you plan to serve it.
• Enjoy.

GRANDMA'S CLASSIC POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

NON-TRADITIONAL POTATO SALAD

Steps:

• Wash, peel and boil potatoes in salted water (about 1 tablespoon or less) until very tender. Place grated cheese in a big bowl. Add potatoes and toss. Let cool.
• Microwave the bacon until tender. Drain grease into a bowl and reserve. Crumble the bacon.
• Saute the onions in bacon grease until tender. Save the bacon grease.
• In a food processor process cream cheese, mayo, mustard, milk and bacon drippings.
• In the large bowl containing the potato/cheese mixture, combine the eggs, onion and bacon. Add the mayo mixture to potato mixture and toss.
• Cover and refrigerate for 2-3 hours or overnight before serving.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.