---

Answers: It depends on what flavors you like. You could stick with a German-style potato salad, which is simply a vinaigrette (oil-and-vinegar salad dressing) tossed with cooked potatoes. It can be served warm or cold.

If you want something a little more complex (and extremely good), this is one of my favorites:

Sour Cream & Dill Potato Salad

About 2 pounds red potatoes, washed and diced into 1-inch cubes
1 cup chopped celery (about 5 stalks)
1/2 cup chopped onion (about 1/2 of a medium-sized onion)
1 tablespoon vinegar (preferably cider vinegar)
1-2 tablespoons vegetable oil
2 whole cloves garlic, minced
1/4 teaspoon salt (plus 1 tablespoon, for the cooking)
1/4 teaspoon pepper (or more, to taste)
1/2 teaspoon dried dill weed (or 1 tablespoon fresh dill weed, chopped)
3/4 cup sour cream (almost 1 full 8-ounce container)

Put the potato cubes into a large pot; fill the pot with enough water to cover potatoes by at least 1 inch. Add 1 tablespoon salt to the water. Bring the water to a boil, then reduce heat to medium-low and cover the pot. Allow to simmer for 8 minutes.

Meanwhile, combine the remaining ingredients in a large bowl. Cover and refrigerate.

After 8 minutes, check the potatoes for doneness by inserting a toothpick into one of the pieces. There should be some resistance, but the potatoes should NOT fall apart (you want them to remain a little bit crunchy). If the potatoes aren't done yet, continue to simmer them for another 2-3 minutes. When done, drain the potatoes (in a collander or strainer) and rinse with cool water. Leave the potatoes in the collander to drain/cool, about 10 minutes.

Add the potatoes to the bowl of dressing mixture. Use a rubber spatula to stir and thoroughly combine. Cover the bowl, and refrigerate for at least a couple of hours, to allow the flavors to blend.

Serve cold, with a sprig of fresh dill weed or parsley for garnish. Serves 4 to 6 as a side dish.

....it's a bit of work, but it's worth the effort.

---

Boil potatoes til tender. Cut into bite size cubes. Add mayo, onion, boiled eggs, relish, apple if you want, peas if you want. Get creative. Add whatever you like.

---

I love this recipe:

Cut potatoes into small cubes. Boil just til barely tender.

Mix together: Mayonnaise, Hidden valley ranch dressing POWDER, chopped pickles, celery and onions, and a little mustard, and add to the potatoes. Refrigerate a few hours. Really yummy.

---

main thing is potato, egg, mayo.boil potato, and egg and mix together.
add what ever you like

---

I don't really measure anything, but I'll tell you what I put in mine:

Boiled potatoes cut in bite sized pieces (don't forget to salt the water)
Finely chopped pickles, spanish olives (I food process mine I hate olives), celery(very finely diced), egg whites, add to potatoes.

Mash the egg yolks with mayo and yellow mustard add salt, pepper, and poultry seasoning. If you don't like biting into celery you can use celery salt instead of regulat salt, and omit the celery alltogether. fold the mayo mixture into the potato mixture taking care not to break up the potatoes.
I like mine warm instead of cold, but that's up to your preference.

---

There are a ton of different ways to make potato salad. here is my basic recipe, I don't have a real recipe, I make it by sight.

Boil 4 - 5 medium sized red potatoes whole in water that you have seasoned with salt like you would with pasta and 2 eggs. Make sure that you start the potatoes off in cold water. It should take about 30 minutes for the potatoes to cook through. While they are cooking I fiely dice 1/2 a yellow onion, 1/4 green pepper, & 1/2 stalk of celery. I mix this with about 1 c. of mayonnaise, 1 tsp. of mustard, 2 tbsp. of sweet pickle relish, and about 1 tbsp. of black pepper. I put this in the fridge to let all the flavors marry.

When the potatoes and eggs are done I let them cool off. Then I cube the potatoes into bite sized pieces and put them in a bowl and season liberally with Lowry's. Probably 2 tbsp. Then add the finely diced egg. If your potatoes are slightly warm it's okay. Then pour the mayo mixture over the potatoes and mix gently. You don't want the potatoes to mush up. Refridgerate this for at least an hour. You might need to add a little extra mayo right before you serve it. Taste for seasonings.

---

I have gotten several compliments from this recipe. It is a southern recipe.

Peel and wash your potatoes and cut them into cubes. I don't cut mine up really small because I don't want them to get to mushy. Also when I am feeling lazy I don't always peel them.

Boil the potatoes until they are tender. Kind of like baked potato consistency. Bring the water to a boil first. I add a little salt to the boiling water before I add the potatoes.

Drain the water from the potatoes.

Add mayo and mustard to taste.

You can add onions if you like them. Also boiled eggs. I don't usually add either.

Add diced dill pickles and diced sweet pickles. I usually buy dill pickle relish, and sweet pickle relish. Add both a couple spoonfuls at a time. Stir then taste. Add more until it tastes right to you.

Add salt and pepper to taste. I love ground pepper and sea salt. If you don't have a pepper grinder you should really get one. You can really tell the difference.

Sometimes I sprinkle a little paprika over the top just for color.

---

My Aunts Recipe

5 lb. bag of Russet Potatoes, peeled, chopped, and boiled til soft
6 (or more) eggs, Boiled Hard
1 small jar Pickle Relish (dill or sweet your choice, I prefer sweet) OR diced pickles
Mayonaisse (to your liking)
Mustard (no more than 2 TBSP, unless u love mustard)
Onion, diced

When potatoes and eggs are boiled and peeled and cooled.
Place in a bowl. Mix in onions, mayonaisse, pickles, and mustard. MIX WELL!!
Refrigerate at least 2 to 3 hours.
You can sprinkle a dash of Paprika on top for decoration.

OPTIONAL:
diced celery
diced black olives
diced green onions
pimento pieces
diced bell pepper

---

2 pounds red-skinned potatoes

1 small red onion, diced
1 green onion bunch, chopped
2/3 cups mayonnaise
2 teaspoons dried oregano
1/2 head iceberg or romaine lettuce
1 large cucumber, peeled, sliced
1/2 cup black or green olives (preferably imported)

Cook potatoes in boiling salted water until tender, about 20 minutes. Drain, cool and dice potatoes (do not peel).

Combine potatoes and onions in large bowl. Add mayonnaise and toss to coat. Season with salt and pepper. Whisk vinegar, oil and oregano to blend in small bowl. Season dressing with salt and pepper. (Potato mixture and dressing can be made 1 hour ahead. Cover separately and let stand at room temperature.)

Arrange lettuce leaves on platter. Mound potato mixture in center, then arrange tomatoes, cucumber, green pepper and olives decoratively around potatoes. Pour dressing over and serve.

---

Boil potatoes 20-30 minutes.
Cut into bite size pieces. While hot add mayo, cider vinegar, S+P, chopped celery, chopped hard boiled eggs and chopped rosemary.

---

New red potatoes cubed (not peeled), mayo, celery seed, cracked pepper, diced celery, chopped scallions, bacon and a tad of the bacon grease. No, not healthy but tasty.

---

search the internet

---

---

---