Time 30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Combine the first 5 ingredients. Stir in remaining ingredients. Cover& chill.
Time 6h30m Yield 20 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 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt. Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.
Time 4h15m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
Time 40m Yield 3 Number Of Ingredients 3 Steps:
Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel the eggs and cut around the egg white; keep the yolk whole. Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing. Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Number Of Ingredients 0 Steps:
Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
Time 40m Yield 6 cups, 6 serving(s) Number Of Ingredients 6 Steps:
Boil potatoes, with skins on, until just tender. Drain and let cool. When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl. Coarsely chop eggs. Add eggs and pickle chunks to potatoes. Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much. Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine. At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper. Add the quartered new potatoes, and toss well. Roughly chop the eggs and add them to the potatoes with the sliced radishes. Turn gently to mix, then chill until ready to serve. When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle. Garnish with chopped fresh parsley and a little extra black pepper.
Time 11m Yield 3-4 cups, 1-3 serving(s) Number Of Ingredients 9 Steps:
Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they’re delicious and they’re definitely more nutritional! Rinse the potatoes and place them in the microwave undried. Microwave the potatoes (three at a time if you’re making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES. Chop your green onions. Chop your pickle and eggs if desired. Flip the potatoes over (careful, they’re hot!) and microwave on HIGH for THREE MINUTES more. Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl. Let the potatoes rest in the microwave for a few minutes (they will continue to cook). Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE. Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes. Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside. Mix potatoes with sauce mixture, and enjoy!
Time 1h40m Number Of Ingredients 6 Steps:
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two. When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl. Sprinkle vinegar over potatoes. Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad. Add onions, seasonings and the mayonnaise and stir until well incorporated. Decorate top of salad with reserved eggs. Chill to blend all flavors, but also tastes good slightly warm right after you make it!
More about “simple potato salad recipes”
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
