Mr Eds World Famous Potato Salad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

VORTEX WORLD FAMOUS POTATO SALAD

Steps:

• Cook potatoes with skins on at a slow boil for 1 hour.
• Cool potatoes, then cut into 1/8ths and place in a large container.
• In a separate bowl, place onions and celery, pepper, salt, seasoning salt, sour cream, mayonnaise and red wine vinegar.
• Mix well.
• Add mayonnaise/vegetable mixture to potatoes and mix well.
• Chill before serving.

MR ED'S WORLD FAMOUS POTATO SALAD

Steps:

• Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
• While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
• In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
• Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
• Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
• Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
• Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

OLD WORLD POTATO SALAD

Steps:

• Boil the potatoes until tender, then peel and slice into 1/4 inch rounds. Place the sliced potatoes into large bowl.
• Slice the onion into approximately 1/4 inch half-slices. Place these on top of the potatoes.
• *Omit bacon for kosher or vegetarian preparation. Soy mayonnaise can be substituted for vegan preparation.
• Cook the bacon until crispy, then chop finely, and place on top of potatoes and onions.
• Add the oil and vinegar together in a small saucepan, then bring to a boil. You can use more if you like your potato salad tangier (as I do), but always use equal amounts of oil and vinegar. When the mixture reaches a boil, remove from the heat and pour over the potato/onion/bacon mixture.
• Toss the whole mixture lightly. It's best to do the previous steps the night before serving the salad to allow the potatoes to marinate. If you can't manage overnight, allow at least a couple of hours for best flavor.
• Toss with mayonnaise until coated to taste just before serving.

CONNIE'S FAMOUS POTATO SALAD

Steps:

• First step should be to peel and boil the potatoes.
• Boil the eggs (so eggs are hardboiled).
• I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
• I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
• Just test the potatoes.
• You don't want them to soft, but the fork should be able to pierce them easily.
• While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
• I cook the bacon, cut up onion and green onion, celery, cilantro.
• You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
• Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
• Then add all the other ingredients and stir together.
• The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
• I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
• Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
• All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
• I have had many people tell me this is the best potato salad they have ever had and I should market it.
• Hope you enjoy it as much as we do!

MR. ED'S WORLD FAMOUS MEAT LOAF

Steps:

• Preheat oven to 350*.
• Combine all ingredients in large bowl. Mix well. If too dry, add a little more milk. If it looks too wet, add a little more oatmeal.
• Spray 9 x 13 baking pan with cooking spray.
• Shape meat loaf into 2 long logs.
• Take the pan with the meat loaf over to the kitchen sink. Turn on cold water. Put some water on your hand and gently rub over top and sides of each log. Make sure both logs are well sealed with the water. Don't put the pan with the meat loaf under the running water. Just a little on your hand works well. This will seal the meat loaf so it doesn't crack. Bake at 350* for 1 hour or until done. Let rest 5-10 minutes. Remove to serving platter and slice into serving size portions. We serve this with baked or mashed potatoes and a green vegetable, usually green beans. We like lots of catsup to dip the meat into.