Rev Larkings Worlds Greatest Potato Salad Recipes

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.

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.

WORLD'S BEST POTATO SALAD

Steps:

• Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).
• Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
• Refrigerate for at least a couple of hours, overnight is even better (this is important).
• Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.

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 fork.
• Drain, cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, a 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 the 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.