Best George Rays Potato Salad Recipes

ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD

Steps:

• Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
• Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
• In a small bowl, whisk together the yogurt and olive oil until mixture is smooth. Blend in horseradish and season to taste with salt and pepper.
• Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.

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.

POTATO SALAD

Steps:

• Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
• Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
• Season the salad with celery seed, dill, salt and pepper.

GEORGE RAY'S POTATO SALAD

Steps:

• Steam potatoes with skin on.
• In a very large bowl (read: HUGE) or utilizing a big roasting pan, mix together the onions, radishes, and eggs.
• When potatoes are done, cut while still warm (although it says up above to peel, it's up to you whether or not you want to leave the skins on) and fold together in the large bowl or roasting pan with the onions, radishes, and eggs.
• Then add mayonnaise, mustard, garlic powder, celery seed, salt, pepper, and celery seed- it makes it taste better to combine while warm.
• Mix well, transfer to serving dish and sprinkle the top of the potato salad with additional celery seed for garnish.
• Cover and chill for at least 2 hours before serving.