Help me with a Potato salad recipe?

My sister said her husband used to make a warm mashed potato salad. She wants me to try it. I've never made it before. I am looking for someone to give me the basics. I klnow cooked potatoes and dressing/. All hints and tips please. Some basic ewcipes to go by tHelp me with a Potato salad recipe?
Mashed Potato Salad





5 red potatoes


5 Yukon Gold potatoes


2 tablespoons butter


salt and pepper to taste


1/2 cup mayonnaise


1/2 cup prepared mustard


1/2 cup sour cream


1 stalk celery, finely chopped


1 red onion, finely diced


2 small sweet pickles, finely chopped


1 green bell pepper, chopped





Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.





Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.Help me with a Potato salad recipe?
I would recomend going to http://allrecipies.com/


Type in ';Potato Salad'; and browse through the many recipies, many have their own version; and what's great about that site is that you can read reviews as well. Check it out and i'm sure you can find a recipie that's simple and basic : )


Good luck; and hope this helped.
White balsamic vinegar is very good when making warm potato salads. I always add dill (fresh or dried, whichever I have on hand) too.
2 pounds small Yukon gold potatoes


2 large eggs


Kosher salt


1/2 bunch sliced scallions, white and green parts


2 tablespoons drained capers


2 cups mayonnaise


1/4 cup Dijon mustard


1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles


1/2 small red onion, chopped


2 tablespoons chopped fresh flat-leaf parsley


1/2 bunch dill, chopped


1/2 lemon, juiced


Freshly ground black pepper


Extra-virgin olive oil, for drizzling





Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.


Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
Warm potato salad has got to have hard boiled eggs in it!
Just made it two days ago.





I like chunks of potatoes in mine so I leave some chunks....





Mashed potatoes, chopped eggs, minced onions, minced celery, 1 TBS spicy brown mustard, 1- 1/2 tsp yellow mustard, 1/2 tsp. salt, 1 tsp ground black pepper. 1/3 cup ranch dressing and 1/3 cup mayonnaise.





*** if it seems dry add a little milk.


*** serve warm or cold


*** can add real bacon crumbs if desired.
Cheesy Potato Salad


SUBMITTED BY: KENNEDY5976 PHOTO BY: SYRIELLE





';This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!';





PREP TIME 15 Min


COOK TIME 15 Min


READY IN 30 Min


SERVINGS %26amp; SCALING


Original recipe yield: 6 servings


US METRIC





About scaling and conversions





INGREDIENTS


2 1/2 pounds red potatoes, cubed


1 cup sour cream


1/2 cup mayonnaise


1/4 cup white sugar


1/2 bunch green onions, chopped


1 cup shredded Cheddar cheese


1 tablespoon real bacon bits








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DIRECTIONS


Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.


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REVIEWSMORE MEMBER REVIEWS


Reviewed on Jul. 13, 2005 by JCS0730 I have tried this recipe twice, the first time exactly how it is written, the second time I skipped the sugar and it was far better. Sugar makes it too sweet for potato sald. Without it, it tastes just like a ';loaded'; baked potato. Terrific!





9 users found this review helpful





Reviewed on Jul. 4, 2005 by JSKINLAW This is very good but leave out the sugar. To sweet with the sugar.





9 users found this review helpful





Reviewed on Jul. 31, 2005 by Eric Hallett I use diced bacon instead of the bacon bits. Yum!





8 users found this review helpful











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