Miss Kittys Evolutionary Potato Salad By Florida Native Recipes

NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE

Steps:

• Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
• Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
• Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
• Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

POTATO SALAD (MISSISSIPPI STYLE)

Steps:

• 1. cut potatoes...rinse and put into large pot. Completely cover potatoes with water. Add a lil salt to the pot. Boil potatoes till tender, drain and let cool. Meanwhile, in a large bowl, combine chopped eggs, mayo, mustard, pickles, salt and pepper. Mix well. Then add potatoes to the mayo mixture, adding in batches so everything mixes together evenly and well. Top potato salad with paprika before serving. I have also used chopped green olives instead of using pickles and this is very good too!

MISS KITTY'S EVOLUTIONARY POTATO SALAD (BY FLORIDA NATIVE)

Steps:

• Peel potatoes, rinse, slice and cube. Place in boiling pot of water with salt and pepper to your taste. Boil 10-15 minutes, or until just tender when pierced with a fork.
• Remove from heat, drain, and cool potatoes.
• Peel and rinse HB eggs. Quarter, then coarsely chop in chunks. Set aside.
• In a large bowl, add potatoes, celery, and eggs.
• Add mustard, 1/2 cup mayonnaise, chili powder, and paprika. Stir to blend.
• Taste test; add more mayo to your taste and sea salt and ground pepper to taste.
• Add chopped dill pickles last and stir to mix.
• Taste test again. Adjust mayo, salt and pepper if needed.
• NOTE: Additional mayonnaise can be added to get salad to desired consistency. I usually add a little "extra" as it seems to get absorbed by the potatoes and I don't like it dry.