Paula Deens Potato Salad Recipes

ULTIMATE CREAMY POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.
• In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.
• Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.

OLD-FASHIONED POTATO SALAD

Steps:

• In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 8 minutes or just until tender. Drain well, and let cool completely.
• In a large bowl, whisk together mayonnaise and next 4 ingredients; stir in potatoes, bacon, and all remaining ingredients until well combined. Cover and refrigerate for up to 3 days.

PAULA DEEN'S POTATO SALAD

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.

THE LADY'S WARM POTATO SALAD - PAULA DEEN

Steps:

• In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender.
• Let the potatoes cool just to the touch and cut into cubes.
• In a large bowl, combine the remaining ingredients.
• Add the potatoes and mix gently.
• Serve at room temperature.

PAULA'S CLASSIC POTATO SALAD

Steps:

• In a large pot of boiling water, cook the potatoes and eggs for about 10 minutes.
• Drain the potatoes and eggs and allow them to cool.
• Peel the eggs and squish them with your hands until they crumble.
• In a small bowl, whisk together 3/4 cup mayonnaise and the vinegar.
• In a large serving bowl, combine the potatoes, eggs, pickle relish, celery, scallions, and parsley; toss with the dressing.
• Season to taste with salt and black pepper.
• Add more mayonnaise if not creamy enough.
• Serve immediately (or chill a few hours, then serve).