Time 11m Yield 3-4 cups, 1-3 serving(s) Number Of Ingredients 9 Steps:
Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they’re delicious and they’re definitely more nutritional! Rinse the potatoes and place them in the microwave undried. Microwave the potatoes (three at a time if you’re making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES. Chop your green onions. Chop your pickle and eggs if desired. Flip the potatoes over (careful, they’re hot!) and microwave on HIGH for THREE MINUTES more. Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl. Let the potatoes rest in the microwave for a few minutes (they will continue to cook). Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE. Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes. Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside. Mix potatoes with sauce mixture, and enjoy!
Number Of Ingredients 0 Steps:
Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
Time 30m Yield 8 servings. Number Of Ingredients 12 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.
Time 1h40m Number Of Ingredients 6 Steps:
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Time 40m Yield 10 servings. Number Of Ingredients 13 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.
Time 40m Yield 3 Number Of Ingredients 3 Steps:
Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool. Place eggs in a saucepan, and cover completely 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, and cool. Peel the eggs and cut around the egg white; keep the yolk whole. Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing. Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Time 40m Yield Serves 6 with leftovers Number Of Ingredients 8 Steps:
Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool. Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Time 1h25m Yield 5 Number Of Ingredients 11 Steps:
In 2-quart saucepan, heat potatoes, hot water, onion and salt to boiling; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly. In large bowl, stir together mayonnaise and mustard. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled.
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Time 45m Yield 8 servings Number Of Ingredients 13 Steps:
Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl. Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined. In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved. While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly. Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture. Enjoy!
