Debbies Potatoe Salad Recipes

DEBBIE'S PERSONAL POTATO SALAD

Steps:

• Peel and cut raw potatoes into cubes. Rinse well and boil for 10-12 minutes. Drain and set aside. Make sure these are totally dry before mixing your potato salad. I often set them on a clean towel spread out on a cookie sheet for about half an hour.
• Boil eggs, shell, rinse with cold water, chop and set aside. Chop Vidalia onion and also set aside.
• When boiled potatoes are air dried, mix cubed potatoes, chopped eggs and onion in a large mixing bowl.
• In a separate small bowl mix the miracle whip salad dressing, Green Goddess salad dressing, salt and black pepper. Pour over potatoes, egg and onion mixture and gently mix together. You may top with a gentle shake of paprika, and or sliced boiled eggs. Chill and serve.
• Note: Some people enjoy more sauce in their salads, so just increase the two salad dressings per your personal taste. Be sure to increase or decrease your salt and pepper as well.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• 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, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

BAKED POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
• Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.