Potato Salad From Pillsbury Kitchens Family Cookbook 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.

POTATO SALAD FROM PILLSBURY KITCHENS FAMILY COOKBOOK

Steps:

• While the potatoes and eggs are cooking, in a small bowl mix the mayo, mustard, salt, pepper,and celery seed together. Set aside
• Next chop the onion, celery, and pickle (unless you are using relish). Set aside
• Combine the drained, cooled, (and peeled if you peel them) potatoes,and chopped hard boiled eggs, with the onion, celery and pickle. Mix well
• Add dressing of mayo, mustard, salt, pepper and celery seed. Mix well,
• Chill several hours or over night to marry the flavors.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.