Southern-ish Potato Salad

This recipe is a non sweet take on a classic potato salad. It has similar ingredients such as dill relish instead of sweet relish but also adds a little heat with cayenne pepper. If you are not into sweet or maybe you are into trying out new recipes, give this one a try.

Ingredients

• 3 pounds russet potatoes
• 1 tablespoon kosher salt (for potato boil)
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1 tablespoons apple cider vinegar
• 1/4 cup dill pickle relish
• 2 celery stalks
• 1/2 cup red onion
• 2 hard boiled eggs
• 1 teaspoon kosher salt (for dressing)
• ¼ teaspoon black pepper
• ¼ cayenne pepper
• ¼ teaspoon paprika
• 1 teaspoon sugar
• ½ teaspoon celery salt
• ½ teaspoon garlic powder

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Directions

Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium to maintain a simmer. Cook for about 20 – 30 minutes until a small knife can be inserted into the potato without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes with a pairing knife then cut them into small chunks and add them to a large mixing bowl.


While the potatoes are cooking, dice the onion and celery. Set this aside in a large mixing bowl.


In a small mixing bowl, combine the mayonnaise, mustard, relish, vinegar, and all seasonings listed. Stir the ingredients together until they are well blended. Pour the dressing over the potatoes and diced veggies, then stir lightly for a few minutes. Try to break down any large potato chunks with your spoon. Cover the bowl with cellophane and allow this to sit overnight in the refrigerator.


The next day, season the top of the potato salad with paprika. Slice the hard boiled eggs and layer them on top. Lightly sprinkle paprika on the eggs. Serve and enjoy!

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Ultimate Best Potato Salad

What happens when you combine the ultimate potato salad with the best potato salad? Wanna have some fun? Take a moment to use your favorite search engine and lookup ultimate potato salad followed by the best potato salad. Yeah you get page after page of grandma’s best recipes and quote unquote award winning potato salads. With so many to choose from, why not just rely on the only solid combination of the ultimate best potato salad? We combine the ultimate best ingredients and added some extra kick to make sure your potato salad experience is extraordinary. Give this recipe a try at your next gathering and your guests will not be disapointed.

Ingredients

• 3 pounds russet potatoes
• ½ pound bacon
• ½ cup chopped green onions (2-3 stalks)
• ½ cup chopped red onion (¼ med onion)
• ½ cup celery stalks (2-3 stalks)
• 4 hard boiled eggs
• ⅓ cup dill (or sweet) pickle relish
• 1 ¼ cup mayonnaise
• 2 tablespoons dijon mustard
• 1 tablespoons yellow mustard
• 1 tablespoon white vinegar
• ½ teaspoon dry dill
• ¼ teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon celery seed
• ¼ teaspoon crushed rosemary
• ¼ teaspoon garlic powder

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Directions

First, place the potatoes in a large pot and submerge them in cold water. Add 1/4 cup of kosher salt then cook the potatoes on high heat until the water reaches a rolling boil. Next, reduce the heat to medium high, and cook the potatoes for 30 minutes. Check the potatoes for tenderness by using a steak knife and inserting it into each potato. The knife should pass through the potato with little effort. Once tender, remove the potatoes and let them cool for 1 hour until they reach room temperature.

While cooking the potatoes, slice the bacon into bits, then fry the bits on a medium heat. When the bacon bits start foaming and turning brown, remove them with a slotted spoon and place them on a paper towel to absorb the grease.

While the bacon is cooking, chop the onions and celery and add them to a small mixing bowl. When chopping, try to mince with different size chunks. Make sure to set aside some of the green onion tips for a garnish on top. Next, add the relish, mayonnaise, mustard, and vinegar to the mixing bowl. Finally, add the seasonings and whisk everything together.

When the potatoes have cooled to room temperature, peel the potatoes using a paring knife. Lightly push the knife blade under the skin and drag the blade down the length of the potato pulling off the skin. Cut each potato in half lengthwise, then cut the halves in half lengthwise producing 4 lengthwise potato slices. Next cut the potato slices into chunks. Add potatoes to a large mixing bowl then pour in half of the dressing mixture. Add half of the bacon into the mixing bowl. Using an egg slicer tool, double slice 2 eggs and add them to the mixing bowl. Stir potatoes and dressing together then work in the remaining dressing into the mixture. Top the potato salad with the remaining bacon, eggs, and chopped green onion ends. Cover and refrigerate for 3 to 24 hours.

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Jalapeno Parmesan Mashed Potatoes

Need to spice up your mashed potato side dish? Yes you do! Mashed potatoes are great as is but variety is the spice of life. By adding jalapeños and fresh grated Parmesan cheese, you can take your mashed potatoes to the next level. You can always reduce the jalapeños from 3 to 1 if you are sensitive to heat. But by removing the seeds, the heat is already greatly reduced.

Ingredients

• 6 large russet potatoes
• 3 jalapeño pepers
• 2 cups fresh grated parmesan cheese
• 6 tablespoons butter
• 1 cup half and half
• 1 tablespoon salt

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Directions

First, peel the potato skins then cut them into 2 inch cubes. Make sure all cubes are roughly the same size so that they cook evenly. Place the potatoes in a large pot, then add 1 tablespoon of salt, and submerge them with cold water. Next, bring everything to a boil over high heat and then reduce the heat to medium low, maintaining a simmer. Cook the potatoes for 15 to 25 minutes until they are tender and break apart when stuck with a knife or fork. Drain the potatoes in a colander and let them sit for 5 minutes. Return them to the pot on a low heat for a few minutes to evaporate off excess moisture.

Remove the seeds from the jalapenos and dice them. Add the jalapenos to a medium saucepan with 2 tablespoons of butter. Sautee the jalapenos on a medium heat until they start to turn slightly brown. Add remaining butter and half and half then reduce the burner heat to low. Continue to cook this mixture until all the butter melts, then remove the pan from the heat and let it cool for 5 minutes.

When the potatoes are tender, remove them from the heat and drain off the water. Mash the potatoes, then and shredded parmesan cheese and stir for 1 minute. Next add the jalapeno butter and cream mixture, and stir for 1 minute. Salt and pepper to taste.

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