Creamy Potato Salad For Two Recipes

CREAMY POTATO SALAD FOR TWO

Steps:

• Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.

CREAMY POTATO SALAD

Steps:

• Cook potatoes in boiling, salted water until tender.
• Drain well.
• Peel and cube potatoes.
• Transfer to a large bowl.
• Add celery, onion, sweet relish and bacon bits.
• Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
• Add mayo mixture to potatoes.
• Toss lightly to coat potato mixture.
• Carefully fold in the chopped eggs.
• Cover and chill thoroughly.
• Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
• Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

CREAMY POTATO SALAD

Steps:

• Place the potatoes in a large saucepan with enough water to cover by about 2 inches. Bring the water to a boil and add the kosher salt. Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.
• Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife. Drain the potatoes and eggs and set aside to cool slightly. Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.
• Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste. Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon.
• Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.
• For Pesto Potato Salad, make this recipe as directed, but in place of the mayonnaise add 1/2 cup Arugula Pesto (page 255).

CREAMY POTATO SALAD

Steps:

• Dressing:.
• Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).
• Salad:.
• Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.
• Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.
• Peel potatoes and cut into chunks.
• Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.
• Season to taste with salt and pepper; let stand for a few minutes.
• Pour dressing over potatoes and toss gently.
• Season again if necessary.
• Serve chilled or at room temperature.