I'm looking for a good potato salad recipe. Cold potato salad. Thanks in advance! .?

i have an obsession with potatoe salad.. and theres only one recipe out there that i actually like. its called Dawn's Potato Salad..

DAWN'S POTATO SALAD

10 med. potatoes, peeled, cut up then boiled and drained

1 c. mayonnaise or salad dressing

4 tbsp. brown mustard (can use horseradish)

1 tsp. celery seed or 2 stalks fresh chopped celery

1 med. onion, chopped fine

1/2 tsp. white pepper

1/4 tsp. paprika

1/8 c. grated Parmesan cheese

2 hard boiled eggs, peeled and chopped

1 tsp. salt-free seasoning (creole)

1 tsp. powdered garlic

Mix everything together into a small bowl, except potatoes. Fold the "dressing" into the cooled cooked potatoes with rubber spatula until thoroughly mixed. Chill in refrigerator several hours or overnight.

This is a really good one. Also, if you are interested in buying a potato salad, Grandma's Own Potato Salad tastes best. ;)

Ingredients

* 6 medium potatoes

* 1 small onion, finely chopped

* 1 cup celery, chopped

* 1 teaspoon salt

* 6 hard-cooked eggs, diced

*

* 2 eggs, beaten

* 1/2 cup white sugar

* 1 teaspoon cornstarch

* salt to taste

* 1/2 cup vinegar

* 1 (5 ounce) can evaporated milk

* 1 teaspoon prepared yellow mustard

* 1/4 cup butter

* 1 cup mayonnaise

Directions

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.

2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavo

This one is so easy. Just boil up some potatoes, hard boil some eggs, then chop them up. Chop up some salad onions. Mix them all together with salad cream (or mayonnaise), it's really delicious and takes no time at all. Tip, it's even better if you add the salad cream to the potatoes while they are still a bit warm, they seem to take on the flavour better.

my mom's was very much like that, at least the dressing, and that's what i grew up making. we never really measured stuff, just eyeballed it. but as a guess and a general guideline i'd suggest, for a medium bowlful of cut potatoes, mix about 1 c mayo, 1 Tbl vinegar (might need less to taste, or more...start w/about 1 T and add more if you need), 2 sliced/chopped boiled eggs, 1-2 stalks chopped celery, maybe 1/2 can sliced olives, and if you're using a regular sized pickle i'd say just chop/slice one...if you use the baby ones, 2-3. all the proportions are going to be to taste...start with less and add more if you need to. sorry i couldn't be more specific, but i hope it helped. great -- now i'm hungry for potato salad! lol

Potato Salad

I like to use red-skin potatoes with skins on, scrub, remove eyes.

For every 6 potatoes add 1 or 2 eggs to hard-boil with them.

When potatoes are boiled, test when done with a sharp knife.

Drain the potatoes & remove the eggs to cool in cold water.

Dice potatoes in 1/2" chunks, when cool enough to handle.

Peel the eggs under cold water, chop & combine in a large bowl.

Finely chop a medium white onion, or several green onions.

Mix with 1/2 cup mayo & 1 tbsp mustard, add salt & pepper.

Blue Ribbon Potato Salad

5 cans of whole peeled potatoes, diced to desired size

1 quart jar of real mayonnaise

1/4 cup to 1/2 cup mustard, to taste

alot of celery seed, to taste

1 whole deli container of diced hardboiled eggs

1/4 cup sugar

Dice the potatoes to desired size. Mix in the mayonnaise, mustard and celery seed. Now add in the diced hardboiled eggs and mix well. Then add in the sugar to finish and mix again. Chill for at least 1/2 hour if possible. Serve.

6 med potatoes

1 C mayonnaise

1/3 C diced dill pickle

2 T mustard

1/4 C diced celery

1/4 C Minced onion

1/4 C dill pickle juice

boil potatoes with their skins on until tender(30 mins or so) place in cold water and let cool.

while potatoes are cooking combine the remaining ingredients.season to taste with salt and pepper,start with 1 1/2 t salt and 1/2 t pepper.

peel potatoes and cube pour over dressing...toss then refrigerate .its better if made well ahead of time.

I strongly recommend you to get the Paleo Recipe Book ( watch the video presentation here: http://www.paleobook.tv/ ) It has over 370 healthy Paleo recipes that are very easy and fast to cook, not to mention they are incredibly delicious. The book is based upon everyday, modern foods that mimic the food groups eaten during prehistoric times.

Paleo comes from Paleolithic. Paleolithic Era was a period of about 2.5 million years duration that ended around 10,000 years ago with the development of agriculture. Food cultivation and preparation greatly declined in quality after the Paleolithic Age, with the advent of agriculture and domestication of animals and that humans have not evolved to properly digest new foods such as grain and dairy, much less the highly-processed and high-calorie processed foods that are so readily available and cheap, and this has led to modern-day problems such as obesity, heart disease, diabetes etc.

You should enjoy a longer, healthier and more active life, stop eating processed foods!

5 russet or any kind of potatoes

1 small red onion chopped finely

5 cherry tomatoes 1/2ed

2 tbsp olive oil

2tbsp balsamic vinegar

4 basil leaves shredded

50g parmesan cheese

Peel the potatoes,boil in salted water and chop roughly while warm add in onion olive oil,balsamic vinegar and tomatoes and mix together.Add basil leaves and cheese and season with pepper and tiny abit of salt.

its not so much the spices and herbs you add Its also the mayo, Best Foods mayonnaise is important. onions and eggs. averything else is for show.