Mrs Rockeys Secret Potato Salad Recipes

MOM'S POTATO SALAD RECIPE

Steps:

• Boil the potatoes in lightly salted water, until tender just to the fork.
• Drain well and as soon as you can handle them, peel, and cut them into 1/2 inch dice.
• Toss in a bowl along with the lemon juice, chopped onions, oil and salt to taste. This preliminary dressing while very warm gives the potatoes extra flavour and coats them. This prevents them from absorbing too much mayonnaise later on. Allow to cool.
• Add the black pepper, celery, chopped eggs and cucumber. Blend 1/2 cup of the mayonnaise with the salad cream, vinegar, and the sugar. Pour this over the potato salad, gently folding until all pieces are coated. Add the remaining mayonnaise only if the salad seems dry. Taste and adjust the seasoning as required. Spoon into a clean bowl and smooth the top. Lay the sliced hard boil egg over top. Cover and chill for several hours.
• Just before serving, sprinkle with some chopped fresh chives, salad cress or chopped parsley, if using, and ground paprika. Delicious!!

MRS. ROCKEY'S SECRET POTATO SALAD

Steps:

• Boil the potatoes unpeeled. When they are just fork tender (not too soft!), peel and slice them (or, leave them unpeeled if you wish) while they are still fairly hot. Place them in a large mixing bowl and set aside, covered (so they'll stay warm while you make the dressing, etc.).
• In a small pan, bring the vinegar to the boiling point.
• In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit.
• In a double boiler, over medium heat, pour in the egg-vinegar mix and whisk until the blend thickens some, then whisk in the butter and allow to cook for one minute.
• Next, stir in the cream (pre-warmed to about 100 degrees F.), TWO tablespoons of the parsley, the onion, and the seasonings.
• When the mix is well-blended, pour it over the sliced potatoes and carefully mix the dressing with the potatoes -- I use a big spatula for this.
• Allow to cool a bit and sprinkle remaining parsley over the top. Refrigerate and serve cold.

HOMEMADE POTATO SALAD

Steps:

• Wash potatoes to remove any excess dirt. Boil potatoes (leave them whole) in a large pot. Add enough water to cover the potatoes with an additional inch of water.
• Cook potatoes on medium-high for about 30 minutes. Test potato doneness after 30 minutes by piercing them with a fork. If the fork goes through the potato easily, they are done. If the fork won't go through easily cook for an additional five minutes and test again. When potatoes are done, allow them to cool until they can be handled easily. Rub off the skin.
• Dice potatoes and place them in a bowl. To the bowl add chopped egg, celery, onions, chopped pickles/relish. Add 1 teaspoon of salt, and mix in well. Stir in 1 cup of mayonnaise. If desired garnish with additional sliced egg and sprinkle some paprika over.

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.