Does anyone have a beloved family recipe for potato salad?!

Does anyone have a beloved family recipe for potato salad?

I've been trying the ones from my cook books and they don't have that family picnic taste to them. A good potato salad would be much appreciated. Thanks.

PICNIC POTATO SALAD

2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips

Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.

Stir for one minute over medium heat. Set aside to cool.

May be served warm or cold.

Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off.

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ITALIAN POTATO SALAD

Dressing:

1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes


Salad:

2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings

Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.

Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking.

Cut potatoes into bite sized pieces and set aside in a serving bowl.

In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot).

Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.

Season to taste with salt and pepper.

Save remaining dressing to use as a marinade for chicken or beef.

For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or summer savory.

Up to 1/4 cup of the wine vinegar can be substituted with either balsamic or tarragon vinegar.

Serve warm or cold.

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ZESTY POTATO SALAD

4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish
dash of green tabasco or red pepper (optional)
1 tablespoon cider vinegar

Simmer potatoes until fork tender. Remove skins, and cut into cubes.
In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.

In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.

Refrigerate before serving.

Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.

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COUNTRY POTATO SALAD

6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste

In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.

In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.

Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.

Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.

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PINK POTATO SALAD

6-8 medium potatoes, boiled
1 red onion, diced
1/4 c. dill pickle relish
2 boiled eggs (if desired)
3/4 c. Hellman's mayonnaise
1/2 c. Catalina dressing

Several hours before serving, boil potatoes in salted water until fork tender. Drain and cool slightly, then peel and slice.
Pour Catalina dressing over warm potato slices coating slices well. Allow to marinate in the refrigerator until cold. Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.

Note: Do NOT use "salad dressing" in this recipe.


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