Best Cats Incredible Potato Salad Recipes

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, 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 the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

CAT'S INCREDIBLE POTATO SALAD

Steps:

• Get your pretty apron on, & get out your prettiest large sized bowl. Use a large sized rubber spatula or other big utensil to fold into the salad easier. Make sure your vegetables are washed good. Cook your potatoes whole with skin on, until fork inserts easily into the side of the potato. Celery, and pickles are chopped. Peel your hard boiled eggs and set them aside.
• First peel your cooked, cooled potatoes. Cut each one into 3/4 inch slices, then cut each slice into bite size chunks and place them in your pretty bowl. You can make your chunks as big or little as you want, its your home, your family, your salad... :)
• Add your chopped white or green onion. Helpful Hint: Put the diced onion in a strainer and quickly run it under the cold water faucet to take out some of the onion juice. I promise it will still taste great! Green onion adds pretty color.
• Add the chopped pickles and celery.
• In a separate bowl mix the mayonnaise & mustard use your rubber spatula to get it all in the bowl. Stir the B&B pickles in the jar so the spices are suspended; pour 1/4 C of the juice to the mayo/mustard bowl and mix well. Add in the dill weed and fennel seed and mix it all together. Set it aside.
• Add in the chopped eggs. It doesn't matter if they get mashed.
• Take a clean spoon, dip it into the salad, and taste it. Tweak it with what ever you want. Don't salt it yet. Keep in mind the fennel seed needs to sit in there for a bit with the other spices to get its essence on. By then all of the spices have come together to make your taste buds sing praises to the God who created these wonderful vegetables and sauces for us to enjoy!
• Pour the mayo mixture over the vegetables, and use your large spatula to mix well scraping the sides of the bowl. You might want to mix more mayo/mustard to add in, go ahead! Add more pickle juice if it isn't as creamy as you might like.
• Slice your eggs and place them at the top of your salad, I didn't strategically place them in this photo. I am so sure!! 8D But I am positive you can make some cool egg designs.
• Your family will ask for seconds! Visitors might even want to take some home for later. I like to make this salad a day ahead, then serve it up the next day. I make my food with love. From my kitchen to your tummy, I hope you think my food is yummy!! God bless!!