Rave Review Red Potato Salad Recipes

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

NEW POTATO OR RED POTATO SALAD ALA NITA

Steps:

• Scrub potatoes under running water with a brush.
• Leave skins on potatoes.
• Place them in a pot of water to cover the potatoes.
• Bring to a boil and boil for 12 to 15 minutes until potatoes are fork tender.
• Remove from pot to stop cooking process.
• Let potatoes cool slightly.
• Place them in a large bowl and break them apart somewhat with a cooking fork or spoon.
• In another bowl, combine rest of the ingredients.
• Mix them in with the potatoes gently.
• Taste and adjust seasonings.
• Serve warm or, cover and refrigerate for later use.
• Do NOT leave at room temperature.
• *Available in the Spice department of most supermarkets.
• Ask for it.

RAVE-REVIEW POTATO SALAD

Steps:

• 1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
• 2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
• 3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
• 4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.