Why I Get Invited To Picnics Potato Salad Recipes

PICNIC POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
• Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

PICNIC POTATO SALAD WITH NO MAYONNAISE

Steps:

• Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
• Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
• Fold blue cheese and chives into potato salad until blended.

WHY I GET INVITED TO PICNICS POTATO SALAD

Steps:

• Scrub potatoes and cut into 1 1/2 to 2" pieces.
• Put in pot and cover with cold water. Bring to a boil and cook until fork tender.
• While they are cooking, put celery and onion in large tupperware container.
• Add drained and rinsed potatoes.
• Add remaining ingredients.
• Mix well and refrigerate overnight in sealed container.