Best Potato Salad recipe?Specific.?

Can you please share with me your best potato salad recipie? I would be so grateful (and you'd get the ten points)!





I would prefer it with bacon as the only meat. I am not keen on chicken and beef in potato salad. It just isnt right.





Thanks =)


It has to be extremely tasty and prob fattening.Best Potato Salad recipe?Specific.?
Very tasty original salad!!!





Ingredients:


5 patatoes


1 little white cabbage or an iceberg lettuce or a romaine lettuce (or all together)


300gr sour cabbage


1 or 2 onions


100gr parsley


5 little pickled cucumbers


1 pickled carrot


100gr sunflower oil


30gr black pepper





Preparation:


Cook the peeled patatoes until tender, chop them into 1-inch pieces, grate the cabbage into 3-4 mm scraps (remnant) (or alternatively cut the lettuce into half inch scraps), cut sour cabbage into half-inch scraps, cut onion(s) into very thin scraps, cut parsley into very small pieces, chop little pickled cucumbers and pickled carrot into 3-4mm pieces, add sunflower oil and black pepper and mix.





bon appetiteBest Potato Salad recipe?Specific.?
Ingredients


4 baking potatoes


12 ounces sour cream


3 chopped green onions


4 strips cooked bacon, chopped


2 cups shredded cheddar cheese


Salt and pepper to taste








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Method


Scrub four baking potatoes, pierce with fork and microwave on high for 12 minutes or until done. When done, place in large Ziploc bag and plunge into an ice bath until fully cooled.


Cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste.


Store in refrigerator. Serve chilled.


If you prefer you can chop the potatoes up.
Cheesy Bacon Potato Salad





Serve this taste tempting potato salad warm or chilled.





* 8 medium potatoes


* 1/2 cup finely chopped onion


* 2 T. chopped fresh parsley


* 1 can cheddar cheese soup, undiluted


* 1/2 cup mayonnaise - regular or low fat


* 1/2 cup plain yogurt


* 5 slices bacon - fried and crumbled


* paprika





Preparation -


Cook the potatoes until tender. Drain, then rinse the cooked potatoes under cold water until they are cool enough to handle. Chop the cooked potatoes into 1'; inch pieces. Place the chopped potatoes in a greased 9'; x 13'; baking pan. Mix the onion, parsley, cheese soup, mayo and yogurt together. Stir the mixture into the potatoes. Top with the crumbled bacon. Sprinkle with paprika. Cover with foil and bake at 350潞 for 30 minutes. Uncover and bake an additional 30 minutes.
Potato Salad





Ingredients-


5 potatoes


1 pound bacon


2 stalks celery


4 small green onions


12 stuffed green olives


5 radishes


1/4 cup mayonnaise


1 tablespoon lemon juice





Preparation-


Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.


Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.


Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!
POTATO'S, ONIONS USUALLY 1 ONION PER SIX LARGE POTATOES, EGGS (2 PER SIX SPUDS), PARSLEY FOR COLOUR, (YOU COULD OMIT AND USE A TOMATO OR TWO OR EVEN HAND FULL COOKED PEAS) SALT AND PEPPER TO TASTE.





AS PER ANY POTATO SALAD, CUBE POTATOES, BRING TO BOIL ADD EGGS AND PEAS IF USING AND COOK FOR 5-8 MINUTES DONT OVER COOK SPUDS.





ADD FINELY DICED ONION, SALT PEPPER, PRAISE CREAMY MAYONAISE (THIS IS THE BEST BRAND FOR POTOATO SALAD) HOWEVER MUCH MAYO YOU USE ALSO ADD HALF-TO EQUAL PART CREAM. COOL IN FRIDGE, OVERNIGHT IS BEST BUT CAN BE EATEN SAME DAY ONCE COOLED.





ALL MY RELATIVES LOVE THIS RECIPE, NOT KIND TO THE HIPS BUT TASTES NICE.
BACON POTATO SALAD





12 slices bacon (save drippings)


6-8 lg. potatoes


1 tsp. salt


1 c. chopped onion


1 c. chopped celery


1/2 c. chopped pimento


1 c. chopped dill pickle


1 c. chopped sweet pickle


1/2 c. mustard


Mayonnaise as needed


1 tsp. hot sauce





Cook bacon until crisp, then crumble into very small pieces. Cook and then mash the potatoes. Add the bacon and approximately 1/2 of the drippings. Add all the remaining ingredients and mix together
Hot German Potato Salad





9 potatoes, peeled


6 slices bacon


3/4 cup chopped onions


2 tablespoons all-purpose flour


2 tablespoons white sugar


2 teaspoons salt


1/2 teaspoon celery seed


1/8 teaspoon ground black pepper


3/4 cup water


1/3 cup distilled white vinegar





1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.


2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.


3. Saute onions in bacon drippings until they are golden-brown.


4. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.








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Southern Potato Salad





4 eggs


1/4 cup sweet relish


1 clove garlic, minced


2 tablespoons prepared mustard


1/2 cup mayonnaise


salt and pepper to taste


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


2. 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; peel and chop.


3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
The smallest new potatoes you can find, no bigger than a marble. Wash them but don't scrape off the skin. Boil them in salted water for about 10 minutes. Obviously this depends on the size and type of potato. Make a salad sauce with mild Dijon mustard, freshly ground black pepper, pressed garlic and use a robust (coarse and cheap) red wine instead of vinegar, drizzle in extra virgin olive oil stirring all the time. Pour the sauce over the drained potatoes while they are still hot. Toss, cover and allow to cool. Before serving add chopped parsley and chives and toss again.


You could crumble crispy fried bacon over the salad and toss again. I don't since many of my guests don't eat pork.,
Use baby potatoes so you dont have to chop/cube them. Keep the skin on. The look and taste much better. Boil the spuds in salted water then drain. Fry up lots of smoked bacon and chop and put in to the mixing bowl with the spuds. Add equal amounts (lots) of salad cream %26amp; mayonnaise (full fat). Chop %26amp; sprinkle fresh chives rather than parsley, far nicer. Mix it all together %26amp; enjoy. Trust me you will love this.
. Strewth, Li'l Freaky Clown person! Somehow you just knew that a grouse barbie with pot salad and chook makes me lair it up. But in truth, I'm a wowser.


I even feel like a fair dinkum sandgroper from the Lucky Country. Even my avatar is rapt.


And I don't need your silly 10 Points! What I need, Sheila, is, ah, ... ner'mind. sniff.


Hooroo. Lama.
The best potato salad I have ever tasted was the most simple. Boiled potatoes, finely diced white onion, chopped parsley, miracle whip/kraft mayo and salt and pepper. Mix when warm and leave in fridge to go cold. Everyone has their own favourite.
ok


kinda creole....skin on red potatoes(cook %26amp; cool)


Diced celery,red onion


replace crab with bacon(add pick cumin %26amp; salt)


cajun mustrad %26amp; mircle whip


pich nutmeg


pinch cayenne