wilkes

I always make macaroni salad the same way as potato salad. I add diced pimentos, diced green and red sweet pepper, and only use Mt. Olive chopped sweet pickle mix and Dukes mayonnaise. I have used sour cream but find that it does not hold up if I am making extra for later in the week. I just substitute extra mayonnaise. A little diced celery and some diced fresh dill also improves the taste.

newtablet ,,,No i have not but is sounds great and will have to try it.Thanks.

2.5lb potatoes cut boiled
8 eggs boiled cut
mayo enough to make it creamy
mustard enough to make it light yellow
salt to taste
pepper to taste

bushman, have you ever taken your ingredients you listed here and made pasta salad instead of potato salad? I think it would be good, what do you think?

For a change, I don't chunk the potatoes but cream them. Then add all the things you like, eggs, onion, celery, bacon, pickles. Fold to incorporate, use
a little mayo, and vinegar. Top with paprika and serve hot or cold. Flavors need a day in the fridge to blend. This version makes a tasty sandwich on
bread, plain or grilled, or we like it as a filling for pita bread. Potato salad is
one of those dishes that if you don't burn the potatoes, you are very likely to
not be able to mess up.

Potato Salad
3 pounds russet potatoes
1 ¼ cup mayonnaise
½ cup sour cream (Optional)
1 tablespoon mustard
1 tablespoon vinegar or pickle juice.
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ cup chopped celery fine
½ cup chopped red or white onion ,fine
5 hard-boiled eggs, finely chopped
¼ cup pickle relish or cut up pickles
Peel potatoes and coarsely chop.
Combine the potatoes with enough water to cover in large saucepan.
Bring to a boil. Boil until tender but not mushy; drain.
Combine mayonnaise, sour cream, mustard,
vinegar, salt, sugar and pepper in a bowl and mix well.
Stir in celery, onion.
Fold in potatoes, eggs and pickle relish.
Serve warm or Chill, covered, until serving time.
The flavor is enhanced if chilled
overnight. Garnish with paprika.
Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a
pot of salted water and boil the potatoes for 5 to 10 minutes till
fork tender, depending upon the size you cut them. While the potatoes
are cooking in a bowl make the dressing by mixing the mayonnaise,
pickle relish, sugar, white onion, mustard, vinegar, celery, pimento,
carrot, parsley, pepper, and salt. When the potatoes are done and
have cooled add the sauce and refrigerate for 2 hours. The best is if
you allow this to sit overnight.
Potato Salad Tips
1. I add crumbled cooked bacon and stuffed olives to my favorite potato salad.It's, oh, so good.
2. To give potato salad zip, I stir in prepared horseradish,
grated Parmesan cheese and a few drops of hot pepper sauce.
Whenever I need fresh minced onion in a recipe,
I use my cabbage grater.
It also works great on hard-boiled eggs for egg salad or potato salad.
3. I mix a tad of prepared horseradish sauce with the mayonnaise
I use to dress my potato salad.
4. I stir in a teaspoon or more of crab boil spices
(those normally used to cook crab or shrimp) to the boiling water
when cooking potatoes for salad.
They absorb the spices and give the potato salad a tangy "New Orleans" flavor.
5. To fix an extra-large batch of potato salad,
I first mix all of the ingredients except
the potatoes into the dressing.
Then I stir a third of the potatoes with a third of the
dressing and transfer that portion to a serving bowl.
Repeat until all potatoes are coated.
The potato slices stay intact since they're not overmixed.
6. Our family doesn't like raw celery in recipes for chicken salad
or potato salad.
So I substitute the same amount of chopped water chestnuts.
They provide bulk, crunch and a mild flavor that we prefer.
German Potato Pie
1 cup sauerkraut, squeezed dry
2 baking potatoes (about 1 pound)—peeled, grated and squeezed dry
8 slices bacon, cooked and crumbled
2 teaspoons caraway seeds
Salt and pepper
4 large eggs
1 cup heavy cream
One 9-inch frozen pie shell
Preheat the oven to 375°. In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds; season with salt and pepper.
In a small bowl, beat together the eggs and cream.
Stir into the potato mixture.
Pour the mixture into the pie shell; transfer to a baking pan.
Bake until the filling has set and is golden around the edges,
about 35 minutes.
Serve warm or at room temperature.
German Potato Salad
4 cups cubed peeled potato
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
2 TBS Pimento peppers ,Bottled is fine
2 eggs, beaten
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon pepper
2 hard-cooked egg, sliced
Cook potatoes in a covered saucepan in an inch
of boiling salted water until tender, about 20 minutes.
Drain.
In a large skillet,sauté bacon until almost crisp.
Add onion, pimento and green pepper; cook 3 minutes longer.
Combine beaten eggs with vinegar, sugar, and pepper;
mix to blend well.
Gradually add egg mixture to the bacon mixture,
stirring and cooking until mixture thickens.
Remove from heat and toss gently with potatoes.
Spoon salad into a serving dish and garnish with sliced eggs.
Serves 6 to 8.
Hot Dr. Pepper Potato Salad
4 pounds potatoes (8 cups diced)
8-10 strips crisp bacon, chopped
1/4 cup bacon drippings
1 teaspoon celery seed
1 tablespoon salt
1/2 teaspoon black pepper
3 tablespoons sugar
1 cup onion, chopped
2/3 cup vinegar
1/4 cup Dr. Pepper
Cook potatoes in the peel until tender. Peel and slice while
still warm; add bacon and celery seed. In a pan, combine
the bacon drippings, salt, pepper, sugar, onion, vinegar
and Dr. Pepper; simmer 10 minutes. Pour over potatoes
and toss lightly.
Jeff's Potato Salad With Beer Dressing
6 potatoes
1 teaspoon mustard
1 bacon slices
1 tablespoon chopped onions
1 celery stalks, chopped
2 teaspoons salt
1 tablespoon margarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
½ teaspoon Tabasco sauce
2 tablespoons fresh parsley, chopped
Boil potatoes until just tender.
Peel and slice. Fry bacon until crisp. Break
into small pieces and mix with onion, celery and salt; set aside.
Stir melted butter and flour in a small saucepan until blended.
Add mustard and sugar.
Slowly stir in beer and Tabasco sauce.
Bring to a boil, stirring constantly.
Pour over potatoes. Sprinkle with parsley.
Toss lightly and let stand 1 hour.
Add bacon mixture; toss gently and serve.
Old Fashioned Potato Salad
3 medium red potatoes, peeled and cubed (about 2 cups)
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped carrots
2 tablespoons chopped celery
2 tablespoons chopped red onion
2 hard-cooked eggs, chopped
1/8 teaspoon paprika
Cook potatoes in boiling salted water for
10-15 minutes or until tender.
Meanwhile, in a bowl, combine mayonnaise, relish,
salt and pepper; add carrots, celery, onion and eggs.
Drain the potatoes; gently stir into mayonnaise mixture.
Sprinkle with paprika. Cover and refrigerate until serving.
Yield: 2 servings.

Wow all, thanks for the recipes and they all sound so good! Thank you for taking the time to post these. God Bless!

I just peel some potatoes and slice them up, put them in water and boil them until done. Boil 2 or 3 eggs until done.

Potatoes
2 or 3 hard boiled eggs, chopped
chopped onion
Salt to taste
Pepper to taste
Mayonnaise ( I use Kraft Mayonnaise, but use what you like.)
Mustard

Mix all ingredients together, then sprinkle paprika on top.

I won't eat anyone else's potato salad but my own. I also like my potato salad just as soon as it is done and still warm. I don't like cold potato salad. I guess that is just me.

There is a good recipe on the label of Duke Mayno jar. I just don't have one right now or I would write it for you.

Baked potato salad is good

8 lg baking potatoes washed
1 small container sour cream
1 8oz shredded cheddar cheese
1 bunch green onion
1/3 cup bacon bits
1/2 cup dukes mayo
Salt nd pepper to taste

Bake potatoes 1 day prior to using them refrigerate over night next day quarter
Them leavong the skins on put into a large mixing bowl set aside
Chop up the green tops of the onions and place in mixing bowl and combine all other ingredients with the potatoes and tops of onions.

Refrigerate until ready to use. Will keep in reefrigeerator for up to 1
Week.

Hi all! I am looking for a good simple potato salad recipe. I know there are some good ones out there! thanks so much and God Bless!