Some Potato Salad Recipes

#1:

Red Skinned Potato Salad

Ingredients:

2 lbs clean, scrubbed new red potatoes

6 eggs

1 lb bacon

1 onion, finely chopped (I use green onions, like 4-5 since they give it more color)

1 stalk celery, finely chopped

2 cups mayonnaise

Salt and pepper to taste

Directions:
1. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.  Drain and set in the refrigerator to cool.

2. Place eggs in a saucepan and cover with cold water.  Bring water to a boil and immediately remove from heat.  Cover and let eggs stand in hot water for 10-12 minutes.  Remove from hot water, cool, peel, and chop.

3.  Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.

4. Chop the cooled potatoes, leaving skin on.  Add to a large bowl, along with the eggs, bacon, onion, and celery.  Add mayonnaise, salt and pepper to taste.  Chill for an hour before serving.

#2

Simple recipe :

 Potatoes peeled and cut into quarters

Boil long enough for a fork to go in them, but not to where the potato is soft.

 

Set aside and let cool

Meanwhile cut up celery, onions, olives, boiled eggs, carrots, and whatever veggie you like.

When potatoes are cooled mix with the veggies and mayonnaise gently as not to break the potatoes.

Set in frig overnight for the flavors to mix.

Eat and Enjoy!

 

#3

(given to me by Katie)

5 large russett potatoes
4 Hard Boiled Eggs- 2 chopped, 2 cut into 8 wedges for decor
1/2 sweet onion, diced
1/4 c heinz tarragon vinegar
1-1 1/2 c hellman's or Best foods Mayo
a sprinkly of paprika
salt and pepper
-Leaving the skin on, boil your potatoes until they easily slide off a fork when puncturing the thickest part. Set aside until slightly cooled ( you want them to be warm!!!!)
-once you can handle them, peel the potatoes, cut into large chunks, and put into a large mixing bowl with eggs, onion and vinegar. mix well, but not too hard.
-Add mayo and Salt and pepper to taste.
chill for 2 hours and serve chilled.
when you put the flavorings on the spuds when they are still hot, it seeps into the potaotes and makes them extra delicious!!!!