Potato Salad?

[Jesseeyka]

What's your recipe?

[rcwant2be]

I like a warm potato salad. Last time I made it I baked cubed potatoes on a cookie sheet drzzled with olive oil, pepper and sea salt. Then I folded them into a mix of mayo with just a lil spicy brown mustard and a hint of cayenne. Mmmmmmm.

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[OneBoyOneGirl]

basically i boil potatoes usually with the skin on (new red or white potatoes) then i cool them and mix with mayo, salt, pepper, a hint of mustard and paprika. i garnish with a little fresh parsley.

[ash]

I boil potatoes (typically red with skin on, or if I only have white I take the skins off)

Then I let them cool and add mayo (real, no miracle whip) salt, pepper, paprika, onion and hard-boiled eggs.

[flangl18]

No real recipie. I just use several peeled and boiled potatos, a couple hard boiled eggs, mayo and mustard, a little celery salt and pepper, diced celery. Sometimes I add a little diced red onion.

[Navywife85]

you all are makeing me hungry for potatoe salad

[ImNoOliveOyl]

I have a couple different ones.. I make a traditional "TX" potato salad, with lots of mustard, that's served cold and is smooth.. (it's potatoes, onion, sweet relish, mayo and mustard)

And another one that's become popular at our place is:
1 1/2 lbs. small red potatoes, quartered
2 cups cooked corn, off the cob (frozen corn works fine as long as its thawed)
1/2 cup diced red onion
1/2 cup diced celery
Dressing
1/3 cup veg. oil
3 Tbsps. Cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp chopped fresh thyme (in a pinch ground thyme works, just use less)
1 Tbsp. chopped parsley.

Boil potatoes until done, combine with onions, celery and corn in a large bowl. Mix up dressing and toss on the veggie mixture.. stir to coat.. refrigerate and serve cold.

[Kristen]

I use a Cooking Light Recipe, but with regular mayo, not light mayo. It's been a big hit lately, and I've had people requesting it over and over.

New Potato Salad

1.5 pounds small red potatoes
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped celery
5 tablespoons low-fat mayonnaise
1/4 cup minced shallots
1/4 cup chopped green onions
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.

Yield: 6 3/4 cup servings. Calories 113; Fat 1.9g; Protein 2.6g; Carb 22.2g; Fiber 2.5g

[Theresa]

I use my Grandma's recipe and it's soooooo freaking good.

Peel and cut up russet or yellow potatoes into bite size chunks and cook until softened but still firm enough that they won't mash.

Boil eggs, peel and cut up into chunks, add to potatoes

Using the big sweet pickles, cut them up and add to potatoes

Mix in some pepper, mayo and sweet pickle juice (the juice makes all the difference) and stir until combined. I also add a little mustard to the mix and it gives it the perfect taste.

Everything is eyeballed in terms of amounts and it really depends on the amount of people you're serving. I tend to use 4-5 potatoes, 6 or so eggs and 6 or so pickles when I make it for our family of 4. It still produces a lot, but my family likes the leftovers.

[Brandi]

I've never had any complaints about mine even though is is SUPER basic and simple. I just do not like a bunch of stuff in it so i keep it very basic. A lot of people are actually glad when they find out I don't have onions in it though

Boil red potatoes with skin on, let cool, cut into cubes.
Add in a pickle juice (it is SO goood and thins the mixture out a little bit) mayo and mustard mixture.
Fold in some chopped dill pickles.
Salt and pepper.
Add in a bit of hard boiled egg if you want.

That's it!

I like mine room temp instead of cold.