Easy Potato Salad

Here is a classic USA potato salad recipe that i picked up from cooks.com i believe. This is about as standard as you can get with this recipe. So have a good 4th and eat more potato salad.

1 cup Miracle Whip Salad Dressing
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups potatoes, cooked and cubed
2 boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pickle relish

Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.

Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill. Makes 6 servings.

Here is yet another simple Potato Salad Recipe that is just a little different than the one I make most of the time. I could spend a lifetime trying ever potato salad recipe out there but I really stick to the basics when it comes to this recipe.

Ingredients

4 lbs of red potatoes

4 eggs

1 stalk diced celery

1/3 cup sweet pickle relish

1 clove garlic, minced

3 tablespoons prepared mustard

1/3 cup mayonnaise

Directions

Boil the potatoes till they are fork tender which should take about 14 minutes after the water starts to boil.

Drain them and let them cool down before you chop them up in to equal size pieces.

Peel and cut up your hard boiled eggs. I tend to make some thin slices of the egg to decorate the dish.

Mix the celery, sweet relish, garlic, mustard, mayonnaise up in a smaller bowl to get them incorporated well.

Now add the sauce to the potatoes and mix gently. You don’t want to end up with mashed potato salad, that’s another recipe.

Add the Egg in last as it will turn to mush if you try to mix it to much.

As always its best if you let the potato salad sit over night to absorb the dressing, and I always make a little extra dressing to add to the potato salad just before I server it to. Also if you add bacon to it hold some back till you serve it so you get some crisp bacon it there too.

When I was researching potato salad recipes I was amazed at the variation of what I thought was such a simple dish. There are thousands of recipes out there and all taste just a little different . The only limitation is your imagination when it comes to potato salad recipes

This summer, is going to be like most other in that I will be holding lots of gatherings at our new house. A lot of these gatherings are potluck, and I mostly get asked for my potato salad recipe. It’s a great dish for busy people and can be made a couple of days before the event. The binding ingredient is broth (chicken or vegetable), so it’s better for you than a mayo based potato salad if you are one of those who are watching you bathing suit figure. I got this recipe from well to be truthfull, I can remember where I got this one. Its been rewriten to index cards so many times we didn’t put on it were it came from. But I think your going to enjoy this potato salad recipe.

4 mid sized Russet potatoes

5 Tbsp juice from Kosher dill pickles

4 Tbsp finely chopped dill pickles

1/4 cup chopped parsley

1/2 cup chopped red onion

3 stalks celery, chopped

2 chopped scallions, including the greens

2 hard boiled eggs, chopped (optional)

1 medium carrot, finely chopped (optional)

1/2 red bell pepper, raw or roasted, chopped (optional)

1/2 cup mayonnaise

1 medium apple diced

3 teaspoons Dijon mustard

Sea salt and White pepper to taste

Directions are pretty strait forward

Bring a pot of water to boil. Add the whole potatoes with the skin on and simmer for 20 minutes. Remove the potatoes from pot and let them cool down enough so that you can handle them , but they are still warm. Remove skins if you want its up to you, and cut into 1 1/2 inch sized pieces.

Put the potatoes in to a large bowl and add the pickle juice. Next toss in the chopped pickles, parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.

In another small bowl, we wil mix mayonnaise and mustered. Last thing is to salt and pepper to taste and mix it in with the potatoes. My recommendation at this point is to let it set in the frig for a day if you can. Then when you take it out make some more of the mayo and musted dressing and add a little more because most of it will have be absorb over night. And there you have another great potato salad recipe.