Time 1h Yield 24 servings. Number Of Ingredients 18 Steps:
Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.
Time 40m Number Of Ingredients 11 Steps:
Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool. Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces. In a medium sized bowl, combine mayonnaise, sour cream, sugar, apple cider vinegar, yellow mustard, dried minced onion. Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated. Mixture will be very creamy but will soak into the potatoes as it sits. Refrigerate for several hours or overnight. Stir before serving and top with hard boiled egg slices and paprika.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes. Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Time 30m Yield 12 Number Of Ingredients 12 Steps:
In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender; drain well. When cool enough to handle, peel and cube potatoes. In a large bowl, combine pickles, pickle juice, mayo, sour cream, vinegar, mustard and seasonings. Add potatoes and eggs. Toss lightly to coat. Cover and chill thoroughly, for 6 to 24 hours. Sprinkle with additional paprika before serving, if desired. Make 12 side-dish servings.
Time 25m Yield 8 servings. Number Of Ingredients 10 Steps:
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.
Time 35m Yield 8 side servings Number Of Ingredients 10 Steps:
Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces. In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Cut potatoes into cubes about 1inch squares. Boil potatoes until soft, but not mushy! Let cool, while mixing all ingredients except the mayonnaise. Blend in mayo last. Pour mixture over potatoes and lightly toss. Refrigerate before serving.
Time 2h Yield 16-20 serving(s) Number Of Ingredients 17 Steps:
In top of a double boiler over boiling water, heat water, butter and vinegar. In bowl, beat eggs, add sugar and cornstarch. Add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes. Remove from the heat and cool. Stir in the salad dressing and fold in the whipped cream. In a large bowl, toss the potatoes, onions and green onions, celery, green pepper if using, salt and pepper. Pour dressing over, toss and mix gently. Chill. Garnish with sliced hard cooked eggs and paprika.
