Rogers Sisters Potato Salad Recipes

POTATO SALAD

Steps:

• Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.

COPY CAT KENNY ROGERS ROASTERS CHEESE & GARLIC POTATOES

Steps:

• Boil potatoes for five (5) minutes let sit in hot water while making sauce. Melt butter on a separate pan.
• Add flour to the butter and stir for one (1) minute.
• Add cold milk to the mixture 1 cup at a time.
• Make sure the milk is cold to avoid lumps.
• Stir in low heat until completely mixed, then, add parsley.
• Add garlic powder. Stir for 2 minutes.
• The amount will depend on how much garlic flavor you can take.
• Add about 1 teaspoon, you can add more if you prefer it to be more garlicky.
• Make sure you don't put too much garlic powder. Otherwise, you'll end up with a very bitter sauce.
• Remove sauce from heat, then, add 1 cup of cheese. Mix until the cheese melts.
• Add cheese and wait for it to melt again before adding the last cup.
• Cut boiled potatoes in half. Then, add to garlic cheese sauce.
• Add salt and pepper to taste.

RED POTATO SALAD

Steps:

• In a large bowl, mix together mayonnaise, yogurt, dijon mustard, garlic salt, olive oil, vinegar, and pepper until completely combined to make a dressing.
• In a large pot, place potato wedges and cover with water. Cook over medium-high heat until tender (about 10-15 minutes depending on the size of the chunks).
• Once potatoes are tender, drain and add to the large bowl of dressing. Toss to coat.
• Mix in sweet onion and dill. You can serve it warm, or refrigerate for 2-3 hours and serve cold.

MOM'S EASY POTATO SALAD RECIPE

Steps:

• Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
• Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
• In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

TWO SISTERS' POTATO SALAD

Steps:

• Place whole potatoes with skins on in large pot of cold water. Cook on high heat until a knike inserted into potato comes out easily. Drain water and set potatoes aside to cool. While potatoes are cooling hard boil eggs. Dice onion and saute in olive oil. Dice celery. Mix mayonnaise, milk, and mustard together until smooth and creamy. Add salt, pepper, onion, celery, sweet pickle relish, and olives. Mix well.
• When potatoes are just warm to the touch, quarter and place in large bowl. Peel and finely chop eggs and add to potatoes. Add mayonnaise mixture and incorporate all ingredients. Refrigerate.
• I think this tastes better if it sets overnight, but however you serve it , it is delicious!

DEVILED EGG POTATO SALAD RECIPE

Steps:

• Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
• Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
• Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
• Coarsely chop the egg whites and set aside.
• Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
• Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
• Sprinkle paprika on top for garnish, cover and refrigerate until serving.

LOADED BAKED POTATO SALAD

Steps:

• Wash and cut the potatoes into bite-sized pieces (I left the peel on). Cover with water and boil until fork tender. It will take about 20 minutes. Check them at 10 minutes and ever few minutes after that. You don't want them overcooked or they will become mushy.
• Drain and rinse with cool water. Drain again. Put them in a large separate bowl and place them in the fridge.
• Mix the miracle whip and sour cream together in a small bowl. Add to the cooled potatoes, green onions, 3/4 of the crumbled bacon and 1 cup of cheese. Salt and pepper to taste.
• Top with the other cup of shredded cheese and bacon and serve!

ROGERS SISTERS' POTATO SALAD

Steps:

• The night before you want to eat your potato salad: Scrub 6 large baking potatoes and cut them in half. Cook the potatoes, jackets left on, in boiling salted water with the peppercorns and the bay leaf for about 20 minutes. Test the potatoes for doneness by poking them with a fork. Do not overcook. When the potatoes are cooked, drain them completely and promptly. Discard the bay leaf and the peppercorns. Allow the potatoes to cool for a bit until you can handle them. While the potatoes are still as warm as you can tolerate handling them and using a fork, hold a half potato and peel, discarding the skin. Then slice the potato into a large bowl into largish bite-size chunks. Pour as much of the dressing as you need to generously coat the warm potatoes, stirring gently to distribute the dressing thoroughly. Refrigerate overnight. The following day: Add chopped vegetables, hard-cooked egg, mayonnaise or sour cream and white pepper. Season with salt to taste. Turn the salad into your favorite bowl. Smooth the top with the back of a spoon. Refrigerate for about four hours or overnight before serving. Garnish with radishes, black olives and leaf herb before serving. p.s. I have many times used a similar treatment for pasta salad, minus the hard-cooked egg. It doesn't come out quite the same way because pasta is not as absorbent as these potatoes but it is tasty. I use pasta seashells and a little less Catalina plus a small amount of mayo then add tuna, tiny salad shrimp or lobster meat. Serve on a bed of lettuce and garnish with fresh tomatoes and olives. I love to have this on hand to carry to work for lunch.