Best Dorothys Potato Salad Recipes

DOROTHY'S POTATO SALAD

Steps:

• In a large saucepan, cover eggs with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude). Remove from heat and leave eggs in hot water for another 3 to 5 minutes. Drain and run eggs under cold water until cooled. Peel and chop eggs; place in a bowl and refrigerate until ready to use.
• In a large saucepan, cover potatoes with salted water. Bring to a boil and cook until just fork-tender (do not overcook or your salad will be mushy!). Drain the water from the pan and return pan to the heat. Shake the potatoes constantly over medium heat about 1 minute or until dry. Let cool enough to handle then peel and cut into bite-size chunks. Transfer to a large bowl and season to taste with salt and pepper.
• In a small bowl, whisk together the olive oil and vinegar. Pour over potatoes and toss carefully, making sure not to mash them. Place potatoes in the refrigerator, uncovered, overnight.
• Take the potatoes out of the refrigerator and add the reserved chopped eggs, cucumbers, radishes and green onion; toss gently. Add enough mayonnaise to moisten the salad and toss well. Add the mustard to taste; toss to coat. Refrigerate until ready to serve. Adjust seasonings before serving, if necessary.

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.

POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.