What is your the best potato salad recipe?

I like to make what I call, ';Baked Potato Salad'; because it has some of the best parts of a baked potato. Everyone who has ever eaten it, loves it!





1 bag of red potatoes


5-6 stems of green onions sliced


1 stalk of celery, diced


陆 package of bacon, cooked %26amp; crumbled


3 eggs, hard boiled, chopped


Mayonnaise (to desired taste)


Mustard (to desired taste)


2 tbsp sour cream


2 teaspoons pickle juice


Salt %26amp; pepper








1) Quarter potatoes and boil in water until done.


2) Drain potatoes and place in large bowl. Draw a knife across the potatoes to slightly mash them, but leave them chunky.


3) Add green onions, celery, bacon, eggs.


4) Add pickle juice, sour cream, mayo, and mustard until it is the right consistency.


5) Stir in the salt and pepper


6) Refrigerate until coldWhat is your the best potato salad recipe?
boil about 10-15 potatoes and 2 eggs


let cool then peel and dice


dice up 2 stalks of celery, one medium onion, and 3-4 radishes if wanted





in a bowl mix about 2 cups of mayo, 2-3tbsp of mustard, 1/8 cup milk and a dash of sugar then add to potatoes...let chill before servingWhat is your the best potato salad recipe?
COUNTRY CLASSIC POTATO SALAD





6 med. potatoes, boiled - save some potato broth


1/2 c. chopped onion


2 hard boiled eggs


1 1/2 tsp. salt


1/4 tsp. pepper


2 tbsp. vinegar


3/4 c. mayonnaise


2 tbsp. pimentos


2 tbsp. sweet pickle relish


1 tbsp. mustard





Peel potatoes and cut in cubes. Mix in onions, chopped eggs, salt, pepper, vinegar, mayonnaise, pimentos, pickle relish and mustard. Add potato broth if needed. Mix well and refrigerate until ready to serve.
Potato's boiled, eggs boiled, mustard, mayo ,salt , pepper! Mix it all together and PRESTO some of the best potato sald ever!
:2-1/4 pounds red boiling potatoes, cooked, cooled, skinned


3/4 cup celery, small dice


1 cup Vidalia or other sweet onion, finely diced


1 cup Best Foods/Hellman's Light庐 Mayonnaise


1Tablespoon prepared mustard


4 large eggs, hard boiled


1 large clove garlic, halved


2 to 3 Tbsp red wine vinegar


1-1/2 tsp salt, or to taste


1-1/2 tsp freshly ground black pepper, or to taste





Instructions:Put whole potatoes in a 5-quart pot; cover with water to about 2-inches above potatoes, lightly sprinkle with salt and bring to a boil. When potatoes come to a full boil, reduce heat to medium, cover and adjust lid to let steam escape. Cook about 20 to 25 minutes; test for tenderness with a meat fork. DO NOT OVERCOOK. When potatoes are done, drain and set aside until cool enough to peel.





Cut a large garlic clove in half and rub the sides and bottom of the serving bowl with each half of the garlic clove. After rubbing the bowl, mince the garlic clove halves and set aside.





Prepare remaining ingredients, beginning by cutting the potatoes into the serving bowl, including the minced garlic. Add fat-reduced mayonnaise and about 2 Tbsp of the red wine vinegar. Mix all ingredients thoroughly, adding more vinegar a few drops at a time, if needed, until desired consistency and taste is reached. Salt and pepper to taste. Chill at lest 2 to 3 hours before serving.