Potatoes

Easy to make potato salad recipes.  Enjoy potatoes cold or warm as a salad.                                       

Old-Fashioned Potato Salad

8 cups cubed cooked potatoes
2 hard-cooked eggs, chopped
1 ½ cup celery, sliced thinly
½ cup chopped green onions
¼ cup radishes
¼ cup chopped sweet gherkin pickles
1 ½ cups mayonnaise
3 tbsp. sweet pickle juice
1 tbsp. prepared mustard
1 tsp. salt
dash of pepper

In a large bowl stir together mayonnaise, pickle juice, mustard, salt and pepper. Add remaining ingredients; toss gently. Cover and chill overnight. Serves 12.

New Potato Salad

3 lbs. small, unpeeled new potatoes
1 red onion, chopped
1 cup sour cream
2/3 cup mayonnaise
12 slices cooked and crumbled bacon
3 green onions, minced
pepper

Preheat over to 350°. Place potatoes on baking pan; sprinkle red onion on top and bake for 20 minutes or until potatoes are soft. Slice the hot potatoes into ½ inch segments. Put the potatoes and red onions into a mixing bowl.

In a small bowl, combine sour cream, mayonnaise, bacon and green onions. Pour the mixture over the hot potatoes and toss gently. Add pepper. Cool the salad, then refrigerate overnight. Serves 8.

Warm Potato Salad

20 red baby potatoes with peel on, halved
1 tbsp. canola oil
½ tsp. salt
¼ tsp. pepper
10 slices bacon, cooked and crumbled
½ cup thinly sliced red onion
½ cup mayonnaise
1/3 cup sour cream
3 tbsp. mustard
3 tbsp. chopped green onion

Place potatoes, oil, salt and pepper in a large bowl. Toss to coat potatoes. Place in a single layer on an ungreased baking sheet. Bake in 375°F oven for about 45 minutes, until potatoes are tender and browned. Cool slightly. Place in a clean large bowl. Add bacon and red onion.

Combine mayonnaise, sour cream and mustard in a small bowl. Pour over potato mixture and toss to coat. Add green onion. Toss and serve.