Need Recipe for a Potato Salad with . . .

[Jonah2005bt]

:shade: Hi everyone, I'm looking for something that will jaz up a potatoe salard made with mayonnaise and a macaroni salard made with mayonnaise.

Any Ideas?

Love Always your Sister in Christ Jesus, *genesis

 

[rlowe]

My Own Potato Salad recipe

· about 2qrt. WATER
· 6 russet POTATOES, peeled, cut into large bite-size pieces ~ small=3, medium=5, big=6 ... people
· 2-3 TBSP. BUTTER (we use "Brummel & Brown")
· 1/8C. or 2 TBSP. Fat Free Sour CREAM
· Sprinkling of SALT & PEPPER
· 1c. MAYO. (we use 1/3c. Lite & 2/3c. Reg., mixed)
· ½ TBSP. MUSTARD
· 1/8C. or 2TBSP. white/reg. VINEGAR


Fill Dutch Oven or LARGE* boiler with WATER & bring to a vigorous boil on stove over "High" heat.

Meanwhile mix MAYO., MUSTARD, VINEGAR, SALT & PEPPER (last 5 ingredients) to use later as SAUCE.

When WATER is boiling vigorously, carefully add POTATOES, time 10min. on Hi, & have collander right ready to drain.

Promptly drain POTATOES at beep of timer.

Next carefully disperse BUTTER & CREAM on sides & bottom of hot dish potatoes cooked in & bring SAUCE near at hand.

Add potatoes back & gently stir with teflon fork. , then gently stir (so don’t get mashed potatoes).

When mixed well with BUTTER & CREAM, mix in ½ of SAUCE.

Evaluate if looks saucy enough. Add SAUCE as desired.

(More SAUCE is often needed later for any leftovers.)

*one that will hold at least 2½qrt.(80oz.), as POTATOES will cause WATER to rise.


OPTIONAL: Add crumbled cooked crisp Bacon to top.

 

[Chad]

Potato Salad Recipe : Ina Garten : Food Network

Ingredients

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.