ROASTED POTATO SALAD RECIPE

ROASTED POTATO SALAD RECIPE

INGREDIENTS

• 4 cups red new potatoes, quartered
• 1 cup Miracle Whip Salad Dressing
• 2 boiled eggs, chopped
• 4 slices bacon, chopped & cooked
• 1/4 cup green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS
Heat oven to 425 F. Place potatoes on 15 x 10 x 1-inch baking pan sprayed with no stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes; mix lightly. The potato salad recipe is ready to serve warm or chilled. Makes 6 servings....enjoy it !

DILLED SPRING POTATO SALAD

DILLED SPRING POTATO SALAD

Potato salad Recipe INGREDIENTS

• 2 pounds new white potatoes
• 2 tablespoons apple cider vinegar
• salt and pepper to taste
• 1/2 cup thinly sliced celery
• 2 tablespoons fresh chopped dill
• 1/2 cup sliced green onions
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• 1 cup mayonnaise, as needed

INSTRUCTIONS
First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets). Drain well, return to the pan and let cool to room temperature.
Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.

Third, toss the potatoes with the celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.

Note:

The potatoes may absorb some of the moisture if you prepare the salad ahead of time. You may want to add a little extra mayonnaise as needed just before serving.

PINK POTATO SALAD RECIPE

PINK POTATO SALAD RECIPES
A nice potato salad recipe to try !
INGREDIENTS

• 6-8 medium potatoes, boiled
• 1 red onion, diced
• 1/4 c. dill pickle relish
• 2 boiled eggs (if desired)
• 3/4 c. Hellman's mayonnaise
• 1/2 c. Catalina dressing

INSTRUCTIONS
Several hours before serving, boil potatoes in salted water until fork tender. Drain and cool slightly, then peel and slice.
Pour Catalina dressing over warm potato slices coating slices well.
Allow to marinate in the refrigerator until cold. Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.Note: Do NOT use "salad dressing" in this recipe. The potato salad recipe pink is ready to serve...enjoy the appetizer !

GREAT AMERICAN POTATO SALAD RECIPE

GREAT AMERICAN POTATO SALAD RECIPE
A great potato salad recipe to try !
INGREDIENTS

• 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

INSTRUCTIONS
Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill. The potato salad recipe is ready and makes 6 servings....enjoy the salad !

COUNTRY POTATO SALAD RECIPE

COUNTRY POTATO SALAD RECIPE
A great potato salad recipe to try !
INGREDIENTS

• 6 strips bacon
• 2 lbs small red potatoes
• 1 bell pepper, seeded and chopped
• 1 green onion, minced
• 1 clove garlic, minced
• 2 hard boiled eggs, chopped
• 1/2 cup real mayonnaise
• 1 tablespoon cider vinegar
• 1/4 teaspoon celery seed
• 1 teaspoon brown mustard
• salt and pepper, to taste

INSTRUCTIONS
In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.

In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.Note: Use a combination of red and green bell peppers for extra
color. If red potatoes are not available, use new or baby white potatoes instead. The potato salad recipe is ready to serve...nice !

ZESTY POTATO SALAD

ZESTY POTATO SALAD RECIPE

A great potato salad recipe to try !
INGREDIENTS

• 4 cups cooked potatoes
• 1/2 cup chopped celery
• 2 hard cooked eggs, chopped
• 1/4 cup green onions, sliced
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup Miracle Whip
• 1 teaspoon prepared mustard
• 1/4 teaspoon celery seed
• 1 teaspoon horseradish
• dash of green tabasco or red pepper (optional)
• 1 tablespoon cider vinegar

INSTRUCTIONS
Simmer potatoes until fork tender. Remove skins, and cut into cubes.
In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above. The potato salad recipe is ready to serve....enjoy the appetizer !

PICNIC POTATO SALAD

PICNIC POTATO SALAD

INGREDIENTS

• 2 lbs new small red potatoes
• 3/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar (see note)
• 1/4 cup red onion, sliced
• 1 shallot or green onion, minced
• 3 cloves garlic, finely minced
• 1/4 teaspoon each of fresh basil and oregano, minced
• salt and pepper, to taste
• 2 tablespoons fresh parsley
• 1/2 green pepper, cut into thin strips

INSTRUCTIONS
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan.

Add olive oil and remaining ingredients. Stir for one minute over medium heat. Set aside to cool.May be served warm or cold.Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off. The potato salad recipe is ready to serve...enjoy !