Recipes for a best potato salad?

World's Best Potato Salad





4 lbs white potatoes, diced


1 cup celery, diced


1 cup dill pickles, diced (real Dills)


1 cup pepperoni, diced


1 (6 ounce) can pitted black olives, drained and diced


1 cup medium cheddar, diced


1 cup swiss cheese, diced


1/2 cup parmesan cheese, grated


1 cup white onions, diced


1 cup red onions, diced


1 tablespoon garlic salt


1 tablespoon minced garlic


1/4 teaspoon white pepper


1/2 teaspoon ground black pepper


1/2 teaspoon dry mustard


1/2 teaspoon celery salt


1/2 teaspoon cayenne pepper


1 cup mayonnaise





24 servings Change size or US/metric


Change to: servings US Metric





1 hour 30 mins prep


Peel and wash potatos; cook in boiling water until just fork tender (do not over cook).


Cool and dice approximately 1/2';x 1/2';; combine with all other diced items (onions, pickles, peporoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.


Refrigerate for at least a couple of hours, overnight is even better (this is important).


Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.


--------------------------------------…


World's Best Potato Salad


INGREDIENTS:


6 medium potatoes


1 small onion, finely chopped


1 cup celery, chopped


1 teaspoon salt


6 hard-cooked eggs, diced





2 eggs, beaten


1/2 cup white sugar


1 teaspoon cornstarch


salt to taste


1/2 cup vinegar


1 (5 ounce) can evaporated milk


1 teaspoon prepared yellow mustard


1/4 cup butter


1 cup mayonnaise





--------------------------------------…





DIRECTIONS:


Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.


While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.


Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.








Hard-cooked eggs:





Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.


--------------------------------------…


American Classic Potato Salad


Prep Time: 30 min


Total Time: 1 hr 30 min


Serves: 6


Ingredients


6 cups quartered unpeeled small red potatoes





3/4 cup KRAFT Mayo Real Mayonnaise





1 Tbsp. GREY POUPON Dijon Mustard





8 slices OSCAR MAYER Bacon, crisply cooked, crumbled





1/4 cup chopped fresh chives








Preparation


ADD potatoes to boiling water; cook 15 minutes or until tender. Drain.





MIX mayo and mustard in large bowl.





ADD potatoes, bacon and chives; mix lightly. Refrigerate.Recipes for a best potato salad?
This is going to sound too simple, but my potato salad gets rave reviews every time I make it or take it to a party....


The following will serve 15-20 people easily. So if you don't need that much, you'd have to figure different amounts of the ingredients. It is best to prepare it the night before.





Boil 5 pounds of potatoes until cooked. set aside





Boil 10 eggs(you only need 8 for the salad but you'll want to eat some)





1 Package of celery hearts





2 medium size white onions





1 bunch of radishes for color





Chop all of the above in thin pieces and mix together in a large bowl..Add salt/pepper to taste. Mix in Kraft Miracle Whip (regular not light). Mix in enough Miracle Whip so the salad is not dry. Let it sit overnight in the frig. The next day you will want to add some more Miracle Whip and mix it in to be sure the salad is moist. When finished place it in a serving bowl and sprinkle paprika on top.





There is nothing to it,like I said, but people love it. Do not change the Miracle Whip or add anything to it. I need to know if you used it and what the reaction was......Recipes for a best potato salad?
tomatoes.dont no anything else
Potatoes/Eggs/Miracle Whip


Simple and good!
Add to PDJ1967's recipe a tablespoon of applecider vinegar and don't forget a dash of salt and pepper and a little bit of white sugar to neutralize the sourness.
INGREDIENTS:


4 potatoes


4 eggs


1/2 stalk celery, chopped


1/4 cup sweet relish 1 clove garlic, minced


2 tablespoons prepared


mustard


1/2 cup mayonnaise


salt and pepper to taste





DIRECTIONS:


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


2. 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; peel and chop.


3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.


plz select best answer
INGREDIENTS:


4 potatoes


4 eggs


1/2 stalk celery, chopped


1/4 cup sweet relish 1 clove garlic, minced


2 tablespoons prepared


mustard


1/2 cup mayonnaise


salt and pepper to taste





DIRECTIONS:


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


2. 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; peel and chop.


3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
the best recipie 4 potato salad is sunshine and farts
I don’t know if this is the “best” potato salad recipe but it is a classic potato salad recipe and my favorite.





Classic Potato Salad


1 1/2 pounds baking potatoes, halved


1/2 cup finely chopped red onion


1/4 cup finely chopped celery


1/4 cup sweet pickle relish


2 hard-cooked large eggs, coarsely chopped


1/3 cup light mayonnaise


2 tablespoons cider vinegar


1 tablespoon Dijon mustard


1/4 teaspoon salt


1/4 teaspoon black pepper





Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.





Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat.





Cover and refrigerate at least 8 hours.
I MAKE THE SAUCE FIRST AND LET IT SIT OVER NIGHT. 5LB BAG OF POTAOTS. 1/2 A JAR OF MAYO REG 1/2 JAR MIRCLE WHIP. 1/2 CUP OF MUSTARD. SMALL JAR OF SWEET PICKEL RELISH. 6-8 HARD BOILED EGGS. ONE ONION. SALT AND PEPPER LIGHT ON SALT BECAUSE IT DOUBLES OVER NIGHT. THE POTAOTS SHOULD BE COOLED FIST.