Potato Salad Sallye Recipes

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

POTATO SALAD (SALLYE)

Steps:

• Place scrubbed potatoes with skins still on in a large pot of water Boil for approximately 30 minutes at medium heat until potatoes are tender all the way through (stick a toothpick in one after about 25 minutes to check for doneness) While potatoes are cooking, boil 2 eggs and set aside Place quartered onion, ribs of celery cut into 2" lengths and pickles into food processor. Pulse until finely chopped and set aside
• When potatoes are tender, drain water and peel while still hot. Hold potato under cool running water while you peel to avoid burning your hands Place potatoes in large mixing bowl, break into large chunks with fork Peel boiled eggs, place in shallow dish and smash with potato masher until they are finely chopped Transfer vegetables from food processor and the boiled eggs to the mixing bowl with potatoes
• Add mayonnaise, mustard, salt and pepper to potato mixture. ***Add more mayonnaise if needed Mix all ingredients together with large serving fork (or a wooden spoon if you don't have a large salad fork) Do not overmix or the potatoes will lose that wonderful chunky texture.
• May be served immediately or stored in fridge covered until ready to use.

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.