Uncle Bills Simple Potato Salad Recipes

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.

SIMPLE POTATO SALAD

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely 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, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

CLASSIC AMERICAN-STYLE POTATO SALAD

Steps:

• Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
• Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

UNCLE BILL'S SPECIAL AND FAVORITE POTATO SALAD

Steps:

• Punch a hole in the small end of the eggs using an egg piercer.
• Place eggs in a saucepan and cover with cold water; bring to boil. Reduce heat and simmer for 15 to 20 minutes. When cooked, drain and cover with cold water to cool.
• When cooled,peel, rinse under cold water and set aside.
• In the meantime, scrub potatoes and add to a large saucepan or cooking pot. Cover with cold water and bring to boil. Reduce heat, cover and cook for about 15 minutes just until the potatoes are fork tender. Do not overcook.
• Drain potatoes and let cool slightly.
• When cooled enough to handle, remove any skins using a paring knife and discard.
• Cut potatoes into about 1/2 inch cubes and add to a large mixing bowl.
• Using an egg cutter, cut 4 hard boiled eggs and add to bowl.
• Chop green onions, both green and white parts and add to bowl.
• Dice radishes to about 1/4 inch cubes and add to bowl.
• Dice celery into 1/4 inch cubes and add to bowl.
• Add chopped gherkins to bowl.
• Gently mix the ingredients to blend.
• In a mixing bowl, add Kraft Miracle Whip Mayonnaise, dry mustard, Dijon mustard, salt, pepper, chopped dill weed, sugar, cider vinegar, pickle juice, granulated garlic powder, celery seed and mix well to blend.
• Add mixture to the large bowl and gently mix the ingredients until well mixed and coated.
• The potato salad should be quite moist, not dry and if necessary, add more mayonnaise to suit your taste.
• Transfer potato salad to a nice serving bowl.
• Cut the remaining 2 hard-boiled eggs into quarters and place on the top of the potato salad decoratively.
• Sprinkle over with Hungarian Paprika.
• Place a few sprigs of fresh parsley to decorate.
• Refrigerate potato salad for a least one hour before serving.
• Refrigerate any unused potato salad and it should be used within 3 days.