HELP - In need of recipe for seriously excellent potato salad!?

I have searched for years for THE recipe - the one that everyone wants you to bring to the BBQs, the one that just fills your mouth with flavor - excellent, creamy potato salad. Mine has always fallen flat.


I like potato salad made with red skinned potatoes and like it traditional as well as not so traditional - the only thing I ask is that it be creamy, contain no fruit or fish i.e. pineapple, apples, tuna, etc and taste wonderful.


I am looking for tried and true recipes - no copy and pasting recipes you haven't tasted.





Thanks so much!HELP - In need of recipe for seriously excellent potato salad!?
to make mine creamy i use miracle whip now this is my secret i put in onions celery salt paprika (sometimes hard boiled eggs depending on if u like it that way) and what i do is mix this altogether and let it sit overnight or all day in the fridge. (without adding mayo yet) this gives all the flavoring time to get into the potato's then right before i need it i mix in the mayo this tastes so much better than making it and throwing everything together at once i also do this to all my meats-marinated all day and they are great when i cook themHELP - In need of recipe for seriously excellent potato salad!?
My personal favourite is:


Dressing: half mayo, half sour cream (or natural whole milk yoghurt, not plain yoghurt), teensy bit of wholegrain mustard, salt %26amp; pepper.


1. Cut potatoes into small cubes. Boil until cooked.


2. Chop red bell pepper %26amp; cucumber into reasonably small cubes.


3. Toss everything with dressing %26amp; chill before serving.
here is one that i have used for years


mash-up your red potatoes with skins on them after you cook them down until soft. 3lb.


add 3 table spoons of mayonnaise not Mariel whip


add 1 table spoon of yellow mustard


add one med onion chopped


add bell pepper red or green chopped


add salt and black pepper to taste


and celery salt to taste


mix well and you can serve it hot or cool


can put hard boiled egg slice on top for looks


the larger the amount of potatoes the larger the amount of stuff you need to put into it


note the longer it setts the better it taste
I'll give you my famous potato salad method-I have not an idea what the measurements are. Cook potatoes until cooked through the night before-leave the skins on if you like.I don't use any special kind of potato,but this time of year fresh dug babies are nice.Cut up into pieces a little bigger than bite size(they will break down a bit with stirring).Add Italian salad dressing to coat the potatoes and stir. Put in the fridge,covered overnight. The next day, add cut up boiled eggs,chopped celery,parsley and chives or scallions and as much mayo as you like and stir all together.I always include some of the celery leaves. Add salt and pepper to taste.This a savory salad with no hint of sweetness.
grind some parmesan and fry up and chop some bacon...
This is my late moms recipe and now it's mine and yes, I get asked to bring my potato salad to the BBQ.


cook about 10 med-large potatoes in the skins(this keeps them from getting watery) about 40 min.


simmer 8 eggs 20 min then cool in cold water. chop


slice 2 bunches of green onions


slice in half and slice again a bunch of radishes


chop small 4 or 5 stalks of celery


1TBSP vinegar


1 tsp salt


1/4 tsp black pepper


1 -2 cups of Miracle Whip


mix well and refrigerate in a covered containter. I usually keep 3 eggs and slice on top and sprinkle with paprika.


ENJOY!
Potato Salad





4 lbs red potatoes


5 hard-boiled eggs, separated


1 teaspoon salt, divided


3 green onions, sliced


1 cup mayonnaise


2 tablespoons sweet pickle relish


1 tablespoon prepared mustard


1/2 teaspoon pepper


1/2 teaspoon celery seeds





Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.





Peel potatoes and cut into 1 inch pieces.


Chop egg whites.





In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.





Mash egg yolks;


add remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.





Gently stir into potato mixture.





Cover and chill 2 hours.
MY CLASSIC POTATO SALAD





5 lbs. potatoes (cooked in salted water, cooled, peeled (if desired) and cubed) thoroughly cooled


3-4 stalks celery, chopped


1/3 cup sweet pickle relish


1/2 cup onion, chopped


1/2 Tbls prepared yellow mustard (more if desired)


3/4 - 1 cup mayonnaise


8 hard boiled eggs, chopped


Salt


Black Pepper








Put potatoes in a large mixing bowl (or other large vessel) salt and black pepper to taste. Add all other ingredients except for the eggs. Mix well until all ingredients are thoroughly combined. Mix in eggs. Refrigerate until ready to serve.





You can adjust the measurements of any of the ingredients to suit you. My family loves more eggs, so I usually add a couple more to the recipe.





Makes approx 12-15 1/2 cup servings





Tip: Taste to check the seasoning as you are mixing the salad -- add more salt and pepper as needed. This recipe can be changed to Macaroni Salad by substituting the potatoes for cooked and cooled pasta.





Enjoy!!
Hello:





I have ALWAYS USED the,';Great American Potato Salad,';that is found on the www.kraftfoods.com website. Just type Great American Potato Salad into the search engine on this website,and the recipe will come up on there. I have to agree with you,there is nothing more disgusting as when people put fish,or apples,or heck even shrimp into their potato salad,ewww!





You can also go to www.allrecipes.com and they have ALOT of potato salad recipes on there as well without fish,fruit,shrimp,or any other kind of disgusting ingredients!
I don't follow a recipe, but mine is always a big hit! I use the red potatoes, like you, and leave the skins on. Simmer until just bite-tender and then let cool - do NOT rinse! Sprinkle with a little white vinegar. Add chopped red onion, a few chopped scallions, some chopped celery, and a couple of chopped hard boiled eggs. I also put in some frozen peas that have thawed. Then I add some Hellmans light mayo just until the consistency I like it (usually a little more because the potatoes will absorb some of it), some freshly chopped parsley, a couple of squeezes of Dijon mustard, plus some salt and pepper. I make sure to make it ahead - it is best after it has sat for 24 hours!