Easy and Versatile Potato Salad

I used to think potato salad was hard to make and required a recipe, but now I know it's very easy and you can make it however you want and can easily make it for a crowd without having to double or triple a small recipe. My mother-in-law makes a really good potato salad (My husband's favorite, until mine.) and I liked it, but wanted more mayo and seasonings. Once she showed me how to do it, I realized just how easy potato salad is to make and now I no longer follow a recipe. Who needs to! So, this is how I make it. Sorry, it's not specific, but this is the general guidelines and you can find what works for you and make your own signature potato salad. Everyone likes it a little different. (I'll post a picture when I make it next.)

Potato Salad

Potatoes (as many as you like) Once cooked, let sit in fridge until completely cold and then if desired, peel skins off potatoes (This is what I do). I can typically do this with my hands because they come off pretty easy. Chop to desired size.

Eggs (as many as you like - we like a lot!) Put in fridge. When cold, chop eggs up.

Mayonnaise (as much as you need) Some people like a really dry potato salad and others like a lot of mayo. I'm more on the mayo side, but don't overdo it!

Seasonings (whatever you like best and as much as you like) I personally love a lot of the House Seasoning in it. Gives it great flavor. Most potato salads I try, in my opinion don't have enough salt and therefore don't have enough flavor. I also add some dill sometimes, perhaps extra garlic powder or onion powder, and sometimes I like to add dried onion flakes because it gives you the yummy onion taste without being as strong as fresh chopped onions. Make sure if you use the dried onions, you let your potato salad sit a while so the onions get softer. My typical recipe just uses House Seasoning to taste though.

If desired, you can add chopped celery, or chopped bacon, or whatever you like in your potato salad. I just do mine with eggs, potatoes, mayo, and seasonings and love it best that way!

Mix all ingredients in a bowl (do eggs last, otherwise they'll turn to a paste- been there, done that) Once you've got desired taste and consistency, add eggs. Season more or add more mayo if necessary. Sit in fridge for several hours to get cold and have flavors mix. Enjoy!

Cooking Directions:

Potatoes - Microwave without poking holes in them for 9 minutes or until potatoes are tender all the way through when pierced with a fork. The easiest and tastiest way to microwave potatoes is to get them wet and wrap completely in a slightly damp kitchen towel. This steams the potatoes and they don't dry out like they do when you poke holes in them with a fork. (This makes a great baked potato for dinner!) You can also boil them in the skins until they are done.)

Eggs - The easiest and most fool-proof way I've found to hard boil eggs is to get a large enough pot to put your eggs in a single layer on the bottom. Then, fill it with COLD water and cover eggs with 1 inch of water above them. Put on burner on high and wait until a full rolling boil. (This is where I always went wrong because as soon as it would start to boil, I would take it off the burner. You must wait until it's a boil that is very hard and bubbling and not stopping.) Then, as soon as it's a full rolling boil, take off burner and cover with lid. After 18 minutes, pour out hot water and run cool water over eggs. This will make a dry, but not too dry yolk, like you would get at a restaurant on a salad. It might take a few times to get it just right, so don't give up. I make egg salad sandwiches all the time with this. It's also a great way to use up eggs that didn't get cooked enough in the middle. No one will ever know!

Ambrosia

This recipe is really easy to make and really yummy. It's great for potlucks, birthdays, or anytime.

Ambrosia

1 can (20 oz.) chunk pineapple
1 can (11 oz.) mandarin oranges
1 1/2 cups seedless grapes
1 cup miniature marshmallows (the colored, tropical flavored kind are really good)
1 cup flaked coconut
1/2 cup chopped nuts (I prefer pecans)
3/4 cup sour cream
1 tbs. sugar

1) Drain pineapple and mandarin oranges. Add grapes, marshmallows, coconut, and nuts.

2) Mix sour cream and sugar. Stir into fruit mixture. Chill for several hours.

Makes 4 to 6 servings.

Classic Potato Salad

This is great for a barbecue, potluck, or anytime.

Classic Potato Salad

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks (This works best to boil potatoes in their jackets so it doesn't get mushy.)
1 cup mayonnaise (Hellmann's is best)
2 Tbsp. vinegar (Can use less, it tends to be strong.)
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

1)In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

2)In large bowl, combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. (Tastes best chilled on the second day in my opinion.)

Strawberry Pretzel Salad

This recipe is one of my absolute favorites. It's by Paula Deen, so you know it has to be good! This has a strawberry and pineapple jello salad on top of a cream cheese and cool whip layer with a pretzel crust. It tastes spectacular. This makes a lot and would be great for Christmastime. I think I'll have to make it again this Christmas!

Strawberry Pretzel Salad

Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Directions

1) Preheat oven to 400 degrees F.

2) For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

3) In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

4) In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Serves 8 to 10



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Broccoli Salad

This broccoli salad is actually a combination of a few recipes in which I combined elements of them together to make the ultimate broccoli salad. This is great for barbecues, potlucks, or with lunch.

Broccoli Salad

1 large head of broccoli, chopped
1/2 cup chopped red onion
1 cup shredded cheddar cheese
3-4 slices fried bacon, chopped
1 cup raisins, optional (This is a great addition.)

Dressing

2 tbs. apple cider vinegar
1/4 cup sugar
3/4 cup mayonnaise

Mix first 5 ingredients together in a bowl. In a separate bowl, mix final 3 ingredients and pour over broccoli mixture. Stir well.

Refrigerate for 4 hours before serving.



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