Potato N Egg Salad Recipes

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.

DILLY POTATO & EGG SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

EGG AND POTATO SALAD

Steps:

• Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

POTATO-EGG SALAD

Steps:

• Boil potatoes with skins on for 15 to 20 minutes, or until tender.
• Drain. Pour salad dressing of over warm potatoes. Chill for about 2 hours.
• Mix remaining ingredients and fold into potato mixture. Chill until ready to serve.

POTATO 'N EGG SALAD

Steps:

• Peel potatoes, cut into 1 inch cubes and boil until tender. Cool in refrigerator for 1 hour.
• Once cooled, place potatoes in large bowl. Add chopped celery, green onion and red pepper.
• Shell eggs and chop coarsely (each into about 8 sections). Add to potatoes and veggies.
• In small bowl, whisk together mayonnaise, milk, mustard, salt, pepper and paprika.
• Combine mayonnaise mixture with potatoes until ingredients are well mixed.
• Note: The amount of mayo can be reduced or increased depending on preference.