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Presto Potato Salad

(1 Votes)
MAKES
4 cups
COOK TIME
30 Min

Potato salad can wear a lot of tasty hats and this one is sure to be one of your favorites. Packed with lots of flavors and textures, our Presto Potato Salad is quick-to-fix and always satisfies.

What You'll Need:
  • 2 pounds (4 to 5 large) Idaho potatoes, peeled and cut into medium-sized cubes
  • 2 cups mayonnaise
  • 2 hard-boiled eggs, chopped
  • 1/2 cup diced onion (1 small onion)
  • 1 cup sliced celery (1 to 2 celery ribs)
  • 3 teaspoons prepared yellow mustard
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon white vinegar
  • 1 tablespoon sweet relish
  • 1 teaspoon paprika, for garnish
What To Do:
  1. Cook potatoes in a large pot of boiling salted water until fork tender, about 20 minutes. (Be careful not to overcook them.) Drain potatoes, then place in a large bowl and chill.
     
  2. In a medium bowl, combine remaining ingredients then add to chilled potatoes. Mix well then sprinkle with paprika. Salad should be served chilled.
Notes

We've learned that if you mix the mayonnaise mixture with the potatoes while they're still warm, you'll get a bigger, richer flavor.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Substitute a bell pepper for the relish and celery, now you got something. chill over nite. Test Kitchen try it out. You can name it. Let me know what you think!

basically the same as mine except I use Honey Mustard and sugar instead of relish...

Very similar to what I make.. I use Dijon mustard instead of yellow mustard, lemon juice instead of vinegar and add bacon.

Very good....

Put a cup of frozen green peas in for color and taste.

I actually prefer using bread and butter pickles in my potato salad. Unlike the pickle relish it doesn't overpower the other flavors. I also add some dill weed to mine. It really adds a wonderful taste. And if you prefer your potatoes firmer, it's better to use either red skin or white rose potatoes. They have a firmer, slightly waxy texture with more of a potato taste because unlike Idaho or russets they don't cook up to a mush if you let them cook too long or wait a few minutes after taking the potatoes off the heat (russets and Idahos continue to cook even after pouring the water off).

This is almost my recipe except I use some of the relish vinegar instead of the white vinegar and add some chopped green pepper. A good cheat when you're short on time is to used a couple of cans of diced potatoes. Just drain and drop the potatoes into some boiling water for a few minutes. This gets rid of the "canned" taste and gets the potatoes hot and a bit softer. Mix everything while the potatoes are still hot. Nobody can ever tell I used canned.

I am allergic to raw onion so I use onion powder or salt and I also use ground celery seed for the celery flavor. Easier than cutting celery. I grind celery seed in the magic bullet. Then for color and for crunch I use chopped red radish. People who like onion can't tell there is no fresh onion in it. I also put some of the egg slices on the top of the dish and then sprinkle some of the chopped radish between the egg slices. Sprinkle with paprika..Soooo pretty and also soooo good!

Substitute 2 cans of Tuna for the Potatoes and add some tomatoe .... terrific Tuna Salad !!!

Mix ingredients when potato's are warm. The flavor is sooooo much better. Add more mayo if needed just before serving. I also use sweet pickle juice in place of the relish. You get the flavor and sweetness and not the whole relish with each bite.

thats the way i have always made potato salad but i also put in tomatoes cut into little pieces to give it some color

Sounds awfully GOOD!

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