Peggys Potato Salad Recipes

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.

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.

PEGGI'S POTATO SALAD

Steps:

• *If potatoes have a nice skin on them, leave it on.
• Boil potatoes until done as you would for mashed potatoes.
• Transfer to colander in sink & run cold water over them. Cool your pan down that you just used, & return potatoes to it & fill with cold water. Set aside.
• Chop celery, onions, olives & eggs & place in large bowl, along with the relish.
• In small bowl, mix the mayonnaise & mustard.
• When potatoes are cooled down completely, drain well.
• With an old hand held potato masher, halfway mash the potatoes, leaving half chunks.
• Add potatoes to bowl of veggies & then add the mayonnaise mixture.
• Salt & pepper & mix well.
• Chill at least 4 hours before serving. Overnight is better.

PEGGY KNICKERBOCKER'S MUSSEL AND POTATO SALAD

Steps:

• Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes. Drain, and cut in halves or quarters. Keep warm in a large bowl.
• In a large heavy skillet over medium heat, warm 1 tablespoon of oil. Add garlic, and saute for 2 minutes. Add wine, and bring to a rolling boil. Add mussels and herbes de Provence. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that did not open.
• Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl. Return juices to the pan, and place over medium-low heat. Simmer until juices are reduced by half. Remove from heat, and whisk in the remaining 3 tablespoons oil.
• Reserve 6 mussels in the shell, and shell the rest. Toss the shelled mussels with the potatoes and reduced pan juices. Sprinkle with the parsley or chervil, chives and pepper flakes. Season with salt and pepper. Arrange the reserved mussels on top. Serve warm.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.