Pimiento Potato Salad For 2 Recipes

MOM'S POTATO SALAD WITH PIMENTO AND PEAS

Steps:

• Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
• When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
• Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.

CREAMY POTATO SALAD FOR TWO

Steps:

• Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.

ZESTY POTATO, OLIVE, AND PIMIENTO SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 20 minutes. Drain well and allow to cool for five minutes.
• In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Add the potatoes, olives, pimientos, and parsley and toss to combine. Serve cold from the fridge or at room temperature.
• We think this salad tastes even better the day after it's made. Feel free to make it up in advance, or make a double batch so you can be sure there will be enough leftovers for lunch the next day.