Eclectic Potato Salad Recipes

ECLECTIC POTATO SALAD

Steps:

• Scrub the potatoes well. Place in a large saucepan with cold water to cover.
• Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy.
• Drain and allow to cool until warm enough to handle. Slice into a large bowl.
• In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine.
• Add the celery, peppers, radishes, and scallions. Toss gently.
• Chill for several hours for flavor to develop. Serve cold.

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.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.