Time 1h45m Yield 50 servings (3/4 cup each). Number Of Ingredients 12 Steps:
Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.
Time 8h50m Yield 40 Number Of Ingredients 7 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 cool potatoes, then peel and dice. Cover and refrigerate overnight. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight. Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
Time 10m Number Of Ingredients 6 Steps:
Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste. Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
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 1h30m Yield 12-15 serving(s) Number Of Ingredients 8 Steps:
Peel, cube, and boil potatoes in large pot of salted water. In another pan, boil eggs. When both have been cooked through, drain and let cool. Peel eggs and chop. In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper. Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes. Refrigerate until completely cooled before serving or overnight.
Time 1h Yield 2 Number Of Ingredients 16 Steps:
Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined. Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside. Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes. Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl. Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined. Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad. Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate. Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
