Potato salad, tastey recipes??

Anyone have any recipes for potato salad, I want to use russet potatoes, not new potatoes or red ones. I'm pretty good at cooking, but for some reason I have never attempted to cook this, probably cause it's my favorite and I'm worried I'll screw it up. We're going to the fair this weekend and I'd like to take some with us. Thanks.Potato salad, tastey recipes??
Cook the potatoes till done with the skins on then put them in cold water to chill them and take the skins off.


If you peel them first I would cook them in the microwave with just a little water on the bottom of the bowl.


If using 6 potatoes:


3 or4 hard boiled eggs, cooled and chopped


mix up about 1 cup of mayonnaise


2 stalks of celery chopped


some chopped onion, to taste


2 tablespoons of mustard


salt and pepper to taste


Mix this mayo mixture into the potatoes, add more mayo if needed to make it creamy.


This is my favorite recipe for potato salad.


You could use miracle whip instead of mayo if you like it but no one in my family likes it.


Sometimes I leave out the onions.


You can put it in a bowl and slice up some hard boiled eggs on top and put on some parsley sprigs if you want to make it fancy.


Keep it refrigerated.Potato salad, tastey recipes??
Potato salad is great, I agree with you. There are so many recipes and variations of potato salad. Basically you start out by boiling or steaming up some potatoes (4 large is plenty) until they are tender. Cut them up into chunks. Russet potatoes retain a great deal of starch so that will thicken up the dressing a bit as opposed to red or new potatoes. Once you have the potatoes cut up, place them in a large bowl. Here's a list of ingredients you can add to the potatoes to create Potato Salad. Pick and choose the ones you like and disregard the rest:


-Mayonaise


-Miracle Whip Salad dressing


-Pickle relish


-Scallions (chopped green onions)


-Crumbled bacon or bacon bits (from the jar)


-Fresh dill


-Tomato pcs.


-Salt/pepper/paprika/curry


-American style or Dijon mustard
Russet potatoes are usually grainy, so I only use them for baking. You could bake the potatoes the night before, put them in the fridge over night, this way they won't be grainy. I usually throw in a few eggs (hard-boiled and sliced), mayo, dill (optional), salt and pepper. I like to keep it simple. You could add some celery, onions, or even cukes to it. Good luck.
Go to epicurious.com. they have alot of tasty receipes - Good luck..
DELI STYLE POTATO SALAD


8-10 large potatoes


half of a medium onion, diced


2 tbsp. sweet pickle relish (or dill relish)


1/4 cup celery, sliced thin


1 1/2 cups miracle whip


2 tbsp. prepared mustard


1/2 tsp. celery seed


sugar, salt and pepper to taste





Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.
6 medium potatos not red potatos, peeled,diced and cooked


1 dozen hard boiled egss


1/2 cup pickle relish


1 medium onion- diced


1/8 cup mustard


1/4 cup mayo or salad dreesing


drain your potatos and peel your eggs place everything in a large bowl. mix well with your fingers. Put in the fridge and let chill 3 -4 hours and serve

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