Time 35m Yield 8 servings. Number Of Ingredients 11 Steps:
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Number Of Ingredients 9 Steps:
Place potatoes in a large salad bowl. Separate eggs. Chop whites and add to potatoes with onion. Toss gently. In another bowl, mash yolks with salad dressing, cream, vinegar, sugar, mustard and salt. Pour over potatoes and stir to coat. Cover and chill.© Copyright Reiman Publications, 1993-1997
Time 1h Yield 15 pounds of salad, 30-50 serving(s) Number Of Ingredients 12 Steps:
Peel and dice the potatoes. Boil in salted water until just tender, about 30 minutes. Meanwhile, cook eggs until done and cool immediately. Drain olives and pickles and chop finely. Chop onion. When potatoes are done, drain and cool quickly. Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper. Peel the cooled eggs. Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes. Add chopped olives, pickles, and onion to potatoes. Stir well. Add dressing and stir to coat evenly. Carefully slice eggs for garnish and arrange on top of salad. Sprinkle with paprika. Cover and chill through prior to serving.
Time 2h Yield 25 serving(s) Number Of Ingredients 9 Steps:
Spray a large food service pan (12x20-inch) with cooking spray. Place 1/3 of the potatoes into pan; sprinkle with salt, pepper, garlic, 1/3 onions, 1/3 bacon, and 1/3 cheese. Repeat layers for a total of 3 layers. Leave cheese off last layer (keep for later in cooking). Pour cream over top; dot with butter. Cover tightly with foil. Bake at 400°F for 1 hour 15 minutes. Uncover; sprinkle with remaining cheese. Return to oven for 15 minutes or until cheese is melted.
