Hi there I am looking for a good homemade potato salad recipe ~?

Duz anyone out there have a really good homemade potato salad recipe...? I would love to start trying to make sum for family get togethers in the summer! =) thanks~Hi there I am looking for a good homemade potato salad recipe ~?
My Grandmother used to make wonderful potato salad..her's was the old Southern ';white'; potato salad...one of the things she taught me was to cut my potato's up and lay them out flat on a baking sheet and sprinkle them GOOD with vinegar...then sprinkle them lightly with salt and then a very light sprinkle of celery seed so that the flavor could infuse into the potato. Her recipe was not specific in terms of measurement (as most old family recipes were) Her recipe was fairly straight forward but it was the above technique that made it extra good...she used the usual ingredients..boiled eggs, celery, mayonnaise (Duke's if you have access to it) A dash of extra vinegar. Never any mustard. It was simple and delicious. Sometimes she was exasperated because whenever there was a gathering..her potato salad was always requested and she remarked she might like to prepare something else. (almost forgot the onions!!! if Spring onions are available they are good)Hi there I am looking for a good homemade potato salad recipe ~?
Ingredients


450g/1lb small new potatoes, washed


3 tbsp olive oil


1 tbsp white wine vinegar


1 tsp caster sugar


2 tbsp chopped fresh chives


Salt and pepper





Method


1. Boil the potatoes until tender and drain.


2. Put the oil, vinegar and sugar into a jar with some salt and pepper, put the lid on and shake well.


3. Pour over the hot potatoes and stir in the chopped chives.


4. Serve hot or cold
Potato salad had to be my favourite type of salad! This recipe is the same one my mum uses and I have never had just one serving when she makes it. We always have it for picnics in the summer.





Ingredients


2 tbsp walnut pieces (optional)


1 tbsp tarragon or cider vinegar


2 tsp Dijon mustard


2 tbsp olive oil


2 tbsp walnut oil


1 tsp honey


flaked sea salt and freshly ground black pepper


900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed


1 tbsp chopped fresh tarragon leaves


1 large shallot, finely chopped


2 tbsp chopped cornichons or gherkins (optional)











Method


1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.


2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.


3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.


4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.





hope u like it--x
3 or 4 mid sized Russet potatoes


4 Tbsp juice from Kosher dill pickles


3 Tbsp finely chopped dill pickles


1/4 cup chopped parsley


1/2 cup chopped red onion


2 stalks celery, chopped


1 or 2 chopped scallions


1-2 hard boiled eggs, chopped (optional)





1/2 cup mayonnaise


2 teaspoons Dijon mustard


Kosher salt and freshly ground black pepper to taste





1 Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes. Remove from pot. Let cool enough to handle, but still warm. Remove skins. Cut potatoes into inch sized cubes.





2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and (optional) hard boiled egg.





3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
500g new potatoes boiled until tender and then halved


180ml mayonaise


1 red onion diced


1 bunch flat leaf parsley chopped coarsely


2 teaspoons black mustard seeds


1/2 teaspoon turmeric


salt and pepper to taste





While the potatoes are draining combine the other ingredients in a mixing bowl then add the still warm potatoes and fold together.


They will drink up the dressing and make a great potato salad.
no but u should get a cookbook
just toss thin sliced boiled potatoes along with chopped up walnuts, chopped olives, chopped jalapeno peppers and chopped cucumber...and dress them in mayo, vinegar, cayenne, a little honey, salt n pepper....lay all of it on a bed of lettuce soaked in sweet lemon juice....and chill....





at home mom also adds hard boiled eggs, de-shelled and mashed with the back of a fork and a little bit of mustard (Dijon would be best, but then any would do).....my bro loves it...





oh and...you could also add seasoned shrimps or shredded chicken in it too....
Flo's Potato Salad








3 pound new potatoes, quartered, cooked until tender and cooled


1 cup mayonnaise


1/4 cup Creole or whole grain mustard


3 tablespoons fresh lemon juice


Hot Sauce


Salt


Freshly ground black pepper


3/4 cup finely chopped red onions


1 tablespoon chopped garlic


6 large hard-boiled eggs, sliced


1/2 pound cooked crispy bacon, chopped


1/4 cup chopped green onions, green part only


For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.