Best Vortex World Famous Potato Salad Recipes

VORTEX WORLD FAMOUS POTATO SALAD

Steps:

• Cook potatoes with skins on at a slow boil for 1 hour.
• Cool potatoes, then cut into 1/8ths and place in a large container.
• In a separate bowl, place onions and celery, pepper, salt, seasoning salt, sour cream, mayonnaise and red wine vinegar.
• Mix well.
• Add mayonnaise/vegetable mixture to potatoes and mix well.
• Chill before serving.

GRANDMA'S FAMOUS POTATO SALAD

Steps:

• Cut potatoes into cubes about 1inch squares.
• Boil potatoes until soft, but not mushy!
• Let cool, while mixing all ingredients except the mayonnaise.
• Blend in mayo last.
• Pour mixture over potatoes and lightly toss.
• Refrigerate before serving.

WORLD'S BEST POTATO SALAD

Steps:

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

BRENDA'S FAMOUS POTATO SALAD

Steps:

• Cut up potato in small pieces.
• Finely chop onion and add to potatoes.
• Combine all other ingredients and mix well.
• Chill.

MR ED'S WORLD FAMOUS POTATO SALAD

Steps:

• Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
• While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
• In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
• Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
• Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
• Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
• Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.

WORLD'S BEST POTATO SALAD

Steps:

• 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 fork.
• Drain, cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, a teaspoon of salt, and hard-cooked eggs.
• 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 the heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.