Does anyone have any good potato salad recipes ?

I decided to ask a fun question, and I'm in the mood to try a new potato salad . Does anybody have any good ideas ?Does anyone have any good potato salad recipes ?
i need one as well ...LOLDoes anyone have any good potato salad recipes ?
yep its my favorite.!


2 pounds russet potatoes


1 cup mayonnaise


4 teaspoons sweet pickle relish


4 teaspoons white sugar


2 teaspoons chopped white onion


2 teaspoons prepared mustard


1 teaspoon white wine vinegar


1 tablespoon minced celery


1 teaspoon minced pimento


1/2 teaspoon shredded carrot


1/4 teaspoon dried parsley


1/4 teaspoon ground black pepper


salt to taste











DIRECTIONS


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.


In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
Yes I do! Passed down from my grandmother. It is a little unconventional, and we call it Rainbow potato salad. Cut up a bunch of Yukon gold potatos and boil in a large pot. Also cut up half a turnip, maybe 5 parsnips and 5 carrots and a few sweet potatoes and boil in a smaller pot. While cooking, cut up a few stalks of celery very finely and dice an onion very finely. Put these into a large rubbermaid plastic box or storage container (or whatever is big enough) and lots and lots of poppy seeds, probably a whole bag. When the potatoes and other roots are done, mix them into the tub with 1-2 jars of your favorite mayonaise ans some salt. Garnish with some rings of purple cabbage.
pickle eggs mayo
Potato Salad:





I always eye ball mine so nothing exact here but this is what I put in it.





Potatoes- boiled until tender, then peeled and cut into about 1 in cubes (bite sized), then


cooled.


Chopped red or white onion


Hard boiled eggs


Pickles cut up or relish of need be


Celery optional


Mayo


Mustard


Dill





And a splash of pickle juice.





Mix and chill a couple fo hours for the best taste.





Or this one is really good too:


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Zesty Potato Salad:





1 1/2 pounds red potatoes 1/4erd


1/2 cup italian dressing


1/4 spicy brown mustard


1 cup sliced celery


1/4 minced parsley


2 tbsp chopped green onion





Boil the potatoes until they are fork tender, drian.





Meanwhile mix the dressing and mustard together with the parsley.





Pour over the potatoes, celery, and green onions. Toss to coat, cover and chill a couple of hours before serving.
Roasted potato salad





Ingredients





For the roasted potatoes


24 ounce bag baby Yukon gold potatoes, quartered


2 tablespoons vegetable oil


1 tablespoon kosher salt





For the dressing


1 cup Hellmann鈥檚 mayonnaise


1/4 cup sour cream


2 teaspoons Dijon mustard


Splash of vinegar, white wine, red wine or balsamic


Kosher salt, to taste


Freshly ground black pepper, to taste





For the add-ins


4 hard-cooked eggs, sliced


5 slices bacon, cooked to crisp and crumbled


1 bunch scallions tops, sliced thin


2 to 3 tablespoons rendered bacon fat





Method





For the roasted potatoes


Position an oven rack to the center position and heat oven to 375. Scatter the potatoes, cut sides down, on a rimmed baking sheet; drizzle the oil over the potatoes and scatter the salt across them. Use your impeccably clean hands to evenly coat the potatoes with the oil and salt. Place the baking sheet in the oven and roast for 40 minutes. Remove the potatoes and allow to cool completely to room temperature then scrape them into a large bowl, cover with plastic wrap and refrigerate, 8 to 10 hours, preferably overnight.





For the dressing


Whisk the Mayonnaise, sour cream and Dijon together in a medium bowl, add the vinegar, salt and pepper to taste. Cover and refrigerate.





For final assembly


Remove the potatoes from the refrigerator and add the sliced hard-cooked eggs, bacon, scallion tops and bacon fat. Pour the dressing over the salad ingredients and fold everything together until fully incorporated. Serve the potato salad right away or cover and refrigerate up to 3 days.
german potato salad:





red bliss potatoes, red peppers julienned


onions julienned


minced garlic


salt


pepper


brown sugar dissolved in cider vinegar


green and/or black olives





mix together and let stand in fridge for two hours then serve
Potatoes (peeled, diced, boiled with a little salt and drained, then let cool)


Colby Cheese (diced)


Mayo and Mustard


Bacon Bits


Dill pickles cut up


a little sweet relish


salt and pepper


paprika


boiled eggs, diced





Enjoy!