Ednas Potato Salad Recipes

SOUTHERN POTATO SALAD

Steps:

• Peel potatoes, then cut them into large cubes.
• In a large pot, add the potatoes and cover with water. Boil for about 14 minutes or until tender.
• In a pot, boil eggs for about 14 minutes.
• While eggs and potatoes are boiling, dice the onion and celery.
• Once potatoes are finished cooking, drain excess water and add the potatoes to a bowl.
• Once the eggs are done, peel and dice them.
• Add the diced eggs to the bowl with potatoes and mix together.
• Add the celery, onion, sugar, relish, vinegar and miracle whip to the bowl and fold the ingredients together.
• Fold the mustard into the mixture.
• Garnish with paprika (optional).
• Cover and place in the refrigerator for at least two hours prior to serving.

WARM DIJON POTATO SALAD WITH GREEN BEANS

Steps:

• Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
• Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
• In a mixing bowl combine the remaining ingredients and whisk until smooth.
• Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

NEW POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

EDNA'S POTATO SALAD

Steps:

• Cook the cubed potatoes in salted water, until fork tender. Drain completely in a colander. Place in large bowl.
• Add the eggs, and scallions. At this time you can also add the optional ingredients (radishes and celery seed).
• Mix the mayonnaise, mustard and vinegar to make the dressing. I always make more because the potatoes absorb the dressing the longer it sits. Toss to coat all ingredients with the dressing.
• For presentation at the table, you can sprinkle with paprika and a sliced hard boiled egg.