Kittencals Potato Salad With Eggs Recipes

KITTENCAL'S WARM POTATO SALAD WITH EGGS

Steps:

• Place the whole potatoes in a large pot, cover with water and bring to a boil, cook until JUST tender (do not cook the potatoes until very soft or they will break apart when mixing).
• Drain and dice the potatoes, then place in a large bowl.
• Place the eggs in a saucepan and cover with cold water; bring to a boil and boil for 1 minute; cover then remove from heat and let the eggs sit in the water for 20 minutes.
• Peel eggs and coarsley chop, then place into the bowl with potatoes.
• Add in celery and green onion; toss gently to combine.
• In a bowl mix together mayonnaise, sour cream, relish, mustard and seasoned salt, garlic powder and dill (if using) mix until well combined; add to the potato mixture and toss gently to combine.
• Season with more salt and pepper if desired.
• Serve warm.

KITTENCAL'S POTATO SALAD WITH EGGS

Steps:

• Cook the potatoes in boiling salted water until just fork-tender.
• Lift out with a slotted spoon into a large bowl.
• Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
• Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
• Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
• After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
• Pour over the dressing and mix well to combine.
• Season with more salt and pepper.
• Cover and chill for a minimum of 2 hours before serving.

KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD

Steps:

• In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
• In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
• Add in chopped yum yum pickles if using; mix to combine.
• Season with more salt and black pepper to taste.
• Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
• Delicious!

KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)

Steps:

• TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
• Set oven to 350 degrees F.
• In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
• Mix in green onion and yellow onion.
• Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
• Transfer/spread the mixture to prepared casserole dish.
• At this point you may cover and refrigerate for up to 24 hours until ready to bake.
• Bake 25-30 minutes or until hot and bubbly.
• Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
• TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
• Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
• DELICIOUS!

KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS

Steps:

• Wash and scrub the outside of the new potatoes (do not peel).
• Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
• Remove to a bowl and cool to room temperature.
• Slice the cooled potatoes in half.
• Add in green onions and sliced eggs; toss to combine.
• In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
• Season with black pepper to taste if desired.
• Chill for a minimum of 3 or more hours before serving.