Time 5h45m Yield 16 Number Of Ingredients 11 Steps:
In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
Time 40m Yield 4-6 servings. Number Of Ingredients 13 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes. , In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator.
Time 22m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.
Time 3h Yield 10-12 cups, 10-12 serving(s) Number Of Ingredients 9 Steps:
Dice potatoes. Cook until tender; drain. Put into large bowl. Add onions and Italian dressing; toss to coat. Cover and chill at least 1 hour. Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat. Add celery, eggs and relish; toss lightly. Slice remaining eggs. Garnish top of salad. Sprinkle with paprika.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 13 Steps:
Scrub potatoes. Cut in half if large. In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy. Drain; return potatoes to pot to dry over low heat for 30 seconds. Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool. Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl. Add finely diced celery and chopped green onions or sweet onion to bowl. Add red or green pepper and finely chopped pepperoni or kielbasa if using. Peel cooled potatoes. Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl. Dressing:. In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper. Gradually whisk in oil until blended. Stir in parsley, if using. Pour dressing over potato mixture. Gently toss to coat well. Taste and adjust seasonings.
Time 55m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes. Fold blue cheese and chives into potato salad until blended.
Number Of Ingredients 12 Steps:
Boil potatoes in skins. Let cool then quarter or halve (smaller ones). Mix mayo, mustard, salt and hot sauce in bowl. Place potatoes and other ingredients in bowl. Add mayo mix and toss. Let sit in fridge and blend preferably overnight.
Yield Serves 6 Number Of Ingredients 9 Steps:
Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature. Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
