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    6 eggs
    10 red potatoes
    1 cup mayonnaise
    1/2 cup ranch dressing
    1/3 cup dill pickle relish
    2 tablespoons prepared yellow mustard
    1 1/2 teaspoons salt
    1/4 teaspoon ground black pepper
    1/8 teaspoon paprika
    1/8 teaspoon celery seed
    1 onion, chopped
    1/4 cup pepperoncini (optional)
    1/4 cup sliced black olives (optional)


    Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
    Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
    Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

    Red Potato Salad

    Serves 8
    Recipe By: Paula Deen

    12 cup cubed red potatoes
    1 cup chopped green bell pepper (about 1 medium)
    1/2 cup minced red onion
    1/2 cup extra-virgin olive oil
    1/3 cup red wine vinegar
    2 tablespoons Dijon mustard
    2 tablespoons mayonnaise
    1 1/2 teaspoons salt
    1/2 teaspoons ground black pepper

    Cook potatoes, covered in boiling water, 10 minutes, or until tender;
    drain well and cool. In a large bowl, combine potatoes, bell pepper and
    onion. In a small bowl, whisk together remaining ingredients. Pour over
    potato mixture, tossing gently to coat. Cover and refrigerate.

    Cook Time: 10 minutes
    Yield: 8 to 10 servings


    5 pounds red potatoes
    6 eggs
    2 cups mayonnaise
    1 onion, diced
    2 green onions, thinly sliced
    1 small green bell pepper, seeded and diced
    3 stalks celery, thinly sliced
    2 teaspoons salt
    1 teaspoon ground black pepper
    Bring a large pot of water to a boil. Add potatoes, and
    cook for 15 to 20 minutes, or until tender but still firm.
    Drain, cool and cut into cubes.
    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 to 12
    minutes. Remove from hot water, cool, peel, and chop.
    In a large bowl, combine chopped potatoes and eggs.
    Mix together mayonnaise, chopped onion, green onion,
    green pepper, and celery. Season with salt and pepper,
    then mix well. Cover, and refrigerate for several hours or


    Grilled Two-Potato Salad

    2 large (new) potatoes, about 1 pound
    2 sweet potatoes, about 1 pound
    4 TBL extra virgin olive oil
    Salt and pepper, to taste
    1 TBL good Quality German Mustard
    1 TBL sherry or other vinegar, or to taste
    1 bunch scallions, both white and green parts, chopped.

    Start a gas or charcoal grill.
    Peel potatoes and cut them into slices 1/2-inch thick. Toss them with half
    the olive oil and sprinkle them with salt and pepper. Grill potatoes
    over direct but not-too-hot heat, turning them as they brown.
    Remove Potatoes as they become tender.
    When they are done and fairly cool, toss them with
    remaining ingredients. Taste and adjust seasoning and serve. Or the
    salad can be covered and refrigerated; bring to room temperature
    before serving.


    Heartland-Style Potato Salad

    5 potatoes, peeled, simmered until tender, and cut into small cubes
    2 tablespoons mayonnaise
    1 tablespoon lemon juice
    1 garlic clove, minced
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/2 teaspoon good mustard
    1/4 cup olive oil
    1 tablespoon heavy cream or sour cream
    3 shallots, sliced thin
    3 tablespoons chopped parsley

    1. While the potatoes are still warm, combine the mayonnaise, lemon juice, garlic, salt, pepper, and mustard in a large bowl. Slowly whisk in the olive oil. When combined, add the cream.

    2. Pour this mixture over the potatoes and toss gently to combine. Add additional salt and pepper to taste. Add the cream, shallots, and parsley just before serving.

    Serves 5


    Bistro Potato Salad

    3 lbs. (about 6 medium) red or white potatoes

    Potato Salad Seasoning Blend:
    1 T. dry mustard
    1 t. ground celery seed
    1 T. dried dill weed
    1 T. salt
    1 t. white pepper
    1 C. sour dill pickles, medium diced (about 5 pickles)
    1 1/4 C. finely diced red onion (about 1 medium onion)
    8 hard-cooked eggs, chopped (cook an additional egg for garnish)
    4 stalks celery, medium diced
    1 C. green olives, thinly sliced
    1 T. prepared horseradish
    1 1/2 C. Hellmann’s mayonnaise, or to taste

    slices of hard-cooked egg
    chopped fresh parsley

    Scrub the potatoes until clean. Steam or boil the potatoes until thoroughly cooked, then remove from stock pot with tongs or a slotted spoon and align in a single layer to air cool slightly and release all moisture.

    Meanwhile, measure the seasonings into a bowl and mix well. Squeeze excess liquid from the pickles. Cube the potatoes, leaving the peel intact.

    In a large bowl, combine the potatoes, pickles, onion, eggs, celery and olives. Distribute the horseradish over the mixture. Sprinkle in the potato salad seasoning blend and stir well to evenly distribute the seasonings. Fold in the mayonnaise.

    Taste and adjust seasoning as needed. Refrigerate if possible for several hours to allow flavors to blend. Garnish the top with slices of egg, parsley and paprika.

    Makes 10 cups.


    Garden Potato Salad

    2 c potatoes, cut into large chunks
    1 c mushrooms, sliced
    1 c tomatoes, sliced
    1 c zucchini, sliced
    1 c cauliflower, sliced
    1 c broccoli florets
    Steam potatoes until tender. Combine in a large bowl with other

    In a separate bowl make a dressing with the following ingredients:
    1/2 c lemon juice
    1/4 c minced onion
    2 garlic cloves, minced
    1 t dried oregano
    1 t Bragg Liquid Aminos
    1/2 c olive oil
    Whisk together all ingredients and pour over vegetables, stirring
    Chill for 1 hour before serving for flavors to blend.


    Fried Potato Salad

    1 potato, sliced into fries
    1/8 cup olive oil
    1 tomato, diced
    1 clove garlic, finely chopped or crushed
    2 tbsp. feta cheese
    pinch of fresh-crumbled rosemary
    salt and pepper to taste

    1. Heat the oven and a cast iron pan to 400F.
    2. Put the olive oil into the pan and coat bottom.
    3. Put potato slices into pan and cook 30 minutes, turning once (add rosemary on turning).
    4. Mix garlic into the potatoes; they’ll fry slightly.
    5. Mix cheese and tomatoes into potatoes.
    6. Salt and pepper to taste.

    A V-Slicer (mandoline) will chop the potato, bell pepper, and tomato in seconds.

    Add sliced red bell pepper halfway through cooking the potatoes.
    Add Italian sausage with the potatoes; reduce olive oil.

    Use grated Parmesan cheese instead of feta. Add along with the garlic so that it fries well.


    Marinated Potato Salad

    6 md potatoes, cooked in their skin
    1 md onion, sliced fine lengthwise
    1 c olive oil
    -salt to taste-

    2 c water

    thick. Place slices in a large mixing bowl a single layer at a time, sprinkle each
    layer with salt and dribble a little oil on it. Continue until all the potatoes have
    been salted and oiled. Dissolve sugar in water, add the spices and pour this
    dressing on the potatoes. Separate onion slices into single strands and add to
    potato mixture. Gently toss the mixture to coat all parts with the dressing.
    Refrigerate for at least 4 hours. To serve drain off excess dressing, transfer to a
    salad bowl and sprinkle with paprika or black pepper as a garnish.
    1. You may want to add a touch of garlic or some minced shallots to the
    2. Fresh tomatoes added just before serving will give you an attractive
    color contrast.
    3. Chopped hard-boiled eggs or cold boiled wieners will make this a one-bowl
    4. For the vinegar you may use ordinary white vinegar, cider vinegar, rice
    vinegar or any flavored vinegar of your choice.


    ‘Shroomed Potato Salad

    2 pounds new potatoes
    1/2 pound mushrooms
    3 green onions
    3 stalks celery
    3 tablespoons vinegar
    2 hard-boiled eggs
    2 tablespoons Dijon mustard
    1/4 cup mayonnaise
    Salt, pepper
    Cover potatoes in pan with cold water and bring to boil over high heat.
    Cook until potatoes are tender. Meanwhile, thinly slice mushrooms,
    onions and celery and combine in mixing bowl. When potatoes are tender,
    drain and halve or quarter potatoes, depending on size and add to bowl.
    Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and
    add to bowl.
    Add mustard and mayonnaise, and season to taste with salt and pepper,
    mixing everything together gently.


    Sweet Potato Salad

    Serving Size : 4

    1 pound sweet potatoes — baked
    1/2 cup cooked green peas — cold
    1/2 cup crushed unsweetened pineapple
    3 tablespoons chopped fresh parsley
    1/3 cup mayonnaise
    8 lettuce leaves (optional)

    Peel and slice sweet potatoes and place in a small bowl. Add remaining
    ingredients; toss lightly. If desired, serve on lettuce leaves.


    Three Potato Salad

    2 eggs
    2 medium white potatoes
    2 medium new potatoes
    2 small sweet potatoes
    5 parsley sprigs
    4 chopped celery stalks
    1/2 cup mayonnaise
    1 tablespoon Dijon country-style mustard
    2 tablespoons (heaping) sweet pickle relish
    Salt and pepper
    Red leaf lettuce

    Boil eggs and potatoes until done. Be careful not to overcook sweet potatoes.
    Let cool. Remove peel from sweet potatoes. With a knife, cut potatoes into
    bite-size chunks.
    Cut up eggs into small pieces. Snip the flowering portion of the parsley. Add
    both to bowl. Add celery, mayonnaise, mustard and pickle relish. Stir gently
    until potato mixture is well-coated. Add salt and pepper to taste. Serve on a
    lettuce leaf.


    Hot Potato Salad

    8 medium potatoes
    2 tablespoons bacon drippings
    1 red onion, finely chopped
    1/4 cup water
    1/2 cup cider vinegar
    1 tablespoon sugar
    1 teaspoon salt
    1/4 cup butter
    2 teaspoons freshly ground black pepper

    Boil the potatoes in their jackets. Drain and put back over heat to
    dry. Peel as hot as possible and slice. Set aside and keep warm.
    Heat bacon dripping. Add onion and stir until lightly brown. Pour
    over potatoes. Bring water, vinegar, sugar, salt, butter and pepper
    to a boil. Pour hot mixture over potatoes and toss lightly. Place
    in a warm dish and sprinkle top with parsley.

    Hot Dutch Potato Salad

    4 bacon slices
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    1/4 cup vinegar
    1 teaspoon salt
    3 hard-boiled eggs
    1/8 teaspoon pepper
    1 teaspoon sugar
    1 egg
    1 quart hot cubed cooked potatoes
    1/4 cup grated carrot

    Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes.
    Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed
    potatoes, grated carrot and diced hard-cooked eggs. Blend and serve
    hot. Variation: Add chopped apple with the onion and pepper.


    Pink Potato Salad

    Boil 2 lbs. small, thin-skinned potatoes, pour into colander.
    Peel and cut up into large bowl at once, holding each potato on a large fork. It helps if you put a fabric band-aid on the thumb that will come into contact with the hot potatoes.
    a bottle of Wishbone Fat-Free Catalina salad dressing
    1 T. celery seed
    1 cucumber, peeled and chopped
    1 1/2 c. chopped green (and/or yellow) pepper;
    2 c. chopped celery
    6 hard boiled eggs but only 2 or 3 yolks
    3/4 c. sweet pickle relish.

    Cover and refrigerate overnight.
    The next day add about 1 to 1-1/2 c. mayonnaise, cover and return to fridge.
    Best served day 3.


    Zippy Potato Salad

    Serves 6

    1 1/2 pound potatoes — scrubbed
    1 can (17 oz. size) corn kernels — drained
    1/2 cup celery — sliced
    1/2 cup red onion — chopped
    2/3 cup red bell pepper — chopped
    2 tablespoons canola oil
    1/4 cup cider vinegar
    2 teaspoons chili powder
    1 clove garlic — minced
    1/2 teaspoon hot pepper sauce
    salt and pepper

    Place unpeeled potatoes in a 5-6 quart pan and add enough water to cover. Bring to a boil over high heat; then reduce heat, partially cover, and boil gently until potatoes are tender when pierced (25 to 30 minutes). Drain, immerse in cold water until cool, and drain again. Cut into 3/4 inch cubes.

    In a large bowl, combine potatoes, corn, celery, onion, and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper seasoning; mix gently, then season to taste with salt and pepper.


    BBQ Potato Salad

    5 pounds Idaho potatoes
    1/4 cup water
    1/2 cup vinegar
    1/2 cup sugar
    salt and fresh ground black pepper (to taste)
    2 teaspoons celery seeds
    3 large eggs, hard-boiled and chopped
    1 small onion, finely chopped
    1/2 cup chopped fresh parsley
    2 medium carrots, peeled/shredded
    2 stalks celery, finely sliced
    1 to 1 1/2 cup mayonnaise
    1/4 cup sour cream
    1 teaspoon dry mustard
    1/4 cup BBQ Sauce
    Bake the potatoes off until they are just done (you want to be able
    to peel and slice or dice them – (don’t boil them – this way they
    stay dry and not waterlogged); After they cool, remove the skins and
    slice or dice them as you wish
    Boil 1/4 cup water, 1/2 cup vinegar and 1/2 cup sugar until the
    sugar is dissolved. Let it cool and pour it over the potatoes. Add
    salt and pepper to taste and 2 tsp. celery seeds. Mix gently. Add the
    remaining ingredients starting with 1 cup of mayonnaise and adding
    more if needed. Mix gently – do not over mix. Servings: 12


    Potato & Pepper Salad
    Serves 8


    6 large boiled potatoes — cut into 1″ pieces
    1 red onion — cut into thin rings
    1 green bell pepper — seeded and cut into thin strips
    1 red bell pepper — seeded and cut into thin rings
    2 small fresh hot chiles — cut into thin rings
    2 long fresh mild chiles — seeded and cut into thin rings
    1 teaspoon capers — drained
    1/3 cup minced fresh parsley
    2 stalks celery — trimmed and thinly sliced
    freshly ground pepper and crushed dried hot chiles — for accompaniment

    In a large bowl combine all salad ingredients except dressing and accompaniment. Use preferred mayonnaise-based dressing.

    NOTES: To serve, pour dressing over salad and lightly toss. Chill before serving. Accompany with ground pepper and crushed dried hot chiles.

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