Lindasoldfashionedpotatosalad Recipes

OLD-FASHIONED POTATO SALAD

Steps:

• Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
• Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
• Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
• When ready to serve, sprinkle with the chopped parsley.

LINDA'S SPECIAL POTATO SALAD

Steps:

• Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
• Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
• Mix other ingredients, and add to chilled potatoes. Let set in the fridge for at least 2 hours before serving for flavors to meld.
• Serve chilled.

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.

THE BEST OLD-FASHIONED POTATO SALAD

Steps:

• In medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels, reserve 1/2 cup drippings and set aside.
• Scrub potatoes and place in large saucepan. Cover with water, add 2 teaspoons salt and bring to boil. Lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size.
• Drain, peel and cut into 1/2 inch cubes. Place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point, mixture may be refrigerated, covered, overnight.
• In small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.
• If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
• Garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.

LINDA'S OLD-FASHIONED POTATO SALAD

Steps:

• Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
• Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
• Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
• When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
• Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
• Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
• Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
• Add to potato mixture, and carefully mix together.
• Adjust flavor with salt, and lots of freshly ground pepper.
• Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
• Makes 4-6 servings.