Time 35m Yield 8 servings. Number Of Ingredients 11 Steps:
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Time 8h Yield 8-10 serving(s) Number Of Ingredients 16 Steps:
For the dressing; in a saucepan combine 2 eggs with sugar, cornstarch and seasoned salt or white salt. Add in cider vinegar, milk and mustard (start with 2 teaspoons mustard you may add in more later) whisk until smooth. Set heat to medium and bring to a simmer; cook whisking frequently for about 10 minutes or until hot and bubbly. Add in butter and stir until melted. Refrigerate until semi-cooled, then stir/whisk in the mayonnaise until completely combined. Add in garlic powder and black pepper (you may adjust the garlic, mustard and black pepper to taste) if desired. Place the cubed potatoes in a large bowl, then add in chopped eggs, green onions, yellow onion and celery; mix to combine. Pour the dressing over and toss with a large spatula to combine. Cover and refrigerate for a minimum of 8 hours or up to 24 hours.
Time 30m Yield about 40 (4-ounce) servings Number Of Ingredients 8 Steps:
In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs. Dice the celery stalks, and place to the side with eggs. In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes. Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.
Time 1h Yield 8 Number Of Ingredients 10 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.
Time 4h55m Yield 10 Number Of Ingredients 10 Steps:
Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Time 1h50m Yield 4 Number Of Ingredients 8 Steps:
Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool. Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes. Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Time 1h45m Yield 50 servings (3/4 cup each). Number Of Ingredients 12 Steps:
Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.
Time 20m Yield 2 servings. Number Of Ingredients 10 Steps:
Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.
Time 20m Yield 20 serving(s) Number Of Ingredients 8 Steps:
Boil, peel and dice the potatoes. Place in large bowl. Into the bowl, add the rest of the ingredients in whatever amounts you prefer. Go easy on the vinegar.
Time 1h Yield 24 servings. Number Of Ingredients 18 Steps:
Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.
Time 2h40m Yield 12 Number Of Ingredients 13 Steps:
Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat. Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so. Peel and chop eggs and set aside. Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired. Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
