Best Kathys Potato Salad Recipes

GREEK POTATO SALAD

Steps:

• Cut baby potatoes in quarters (same size bite-sized pieces)
• In a pot, cover cut potatoes with water and add 2 teaspoons salt.
• Bring potatoes to a boil, and then reduce heat to low and cook for 15-20 minutes (depending on the size of pieces).
• The potatoes are done when they are soft when pierced with a fork.
• In the meantime, make the dressing by whisking the ingredients in a measuring cup; set aside.
• Drain the potatoes in a colander and immediately rinse in cold water to stop cooking and cool potatoes.
• Transfer the cooled potatoes to a bowl and add the remaining ingredients.
• Pour dressing over the top and gently toss.
• Cover and place in the refrigerator for at least an hour before serving.
• Serve in individual bowls and add microgreens as a garnish (optional)

KATHY'S POTATO SALAD

Steps:

• 1. Cook potatoes tell tender (do not over cook) I use a pressure cooker and I cook them for 10 minutes. Cook eggs, the best way to cook eggs is to put eggs in a stainless steel pot add water, bring the eggs and water to a boil, then turn the heat off, set the timer for 8 minutes then check an egg, if it is not runny but not light yellow, that is how I like them. While the potatoes and eggs are cooking mix the rest of the ingredients, put in the refrigerator.
• 2. After the potatoes and eggs are cooked, cut them up, don't be to picky on how you cut them, this is a lot of salad. Save 2 eggs for the top of the salad. Slice eggs horizontally, Sprinkle with paprika and add green onion or chives for color.

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.