post your favourite potato salad!

here's mine...

* 5 regular boiled potatoes (diced)
* 5 red skinned boiled potatoes (diced)
* 3 diced scallions
* 3 diced pickels
* 1 diced tomato
* 1 diced onion
* 1 clove crushed garlic
* 1/2 cup chopped basil
* 1/2 cup chopped chives
* 1 cup mayonaise
* 1/3 cup blue cheese salad dressing
* salt and pepper to taste
* 1/3 cup corn
* 1/3 cup peas
* 1/2 cup shredded carrots
Mix the herbs, salt and pepper, blue cheese salad dressing and mayonaise together. In a separate bowl, mix all the veggies together, and then mix the mayo mix in with it. Refrigerate for at least an hour and enjoy! (The next day is the best!)

• 8-10 red potatoes
• 1/2 bag frozen peas or fresh
• 1/2 bag frozen corn or fresh
• 1/2 head of broccoli
• vegannaise non-dairy vegan mayonaise
• spike seasoning -to taste
• small amount of garlic granuales with parsley
• herbs de providence- to taste
• Green onion

Peel, cut into chunks, and boil 8 or so potatoes until cooked, boil 1/2 dozen eggs until hard boiled. While that's cooking, cut up 2 stalks of celery, cut 1/2 medium onion(or some scallions), cut up some fresh parsley, some fresh dill, open can of black olives and cut up, cut up some green olives with pimientos. When cooked add potatoes and peel and cut boiled eggs up into pieces and put all together in a big bowl. Add in mayonnaise and sour cream until creamy texture. Add a little mustard, vinegar, and salt and pepper to taste. This will be quite a few servings to last all week....Yummy!! In laws are up for mother's day and just made some and this is what I did. I will have to try your recipes sometime too!!

Potatoes,mayo, mustard, onions, garlic salt, pepper, salt, hamburger relish, eggs and celery make the best potato salad ever. It's one of those secret recipes that you don't know how much of each to add. After trial and error, it makes a damn good yummy ass potato salad!

i like the traditional potato salad....but i LOVE the nontraditional potato salad....this recipe is simple and soooo good....

6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup fresh chives, finely chopped
1 teaspoon salt
ground black pepper to taste

Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

wow, herbs de providence... fancy!

oh btw in case anyone's wondering, my recipe you NEED the potato skins on! It's a waste throwing that out!

My fav is one I found in Southern Living Magazine.

8 Russet potatos - peeled, diced, cooked and cooled.
1/4 c. onion- chopped
1 pk Hidden Valley Ranch Buttermilk Ranch mix
1/2 c. mayo
1/4 water
Sour Cream (as much as suits)

Mix it together. Refridgerate. There ya have it and it's easy. Yummmmmm.