Potato Salad Recipes ppppplease!

I mix it by eye but the ingredients are -- Russet potatoes, boiled eggs, onions, celery, radishes, Miracle whip, small amount of mustard, pepper, Seasoned salt, garlic powder, and a touch of horseradish (like 1/8 tsp)

My wife's potatoe salad is pretty simple. It's just boiled potatoes with chopped up carrots. Slightly mash the potatoes, leaving small chunks. Add thinly sliced cucumber and chopped up Apple. Squirt enough mayonnaise to help hold everything together with a tad bit of mustard. I think the Apple makes all the difference for this potatoe salad.

I can't be the only person in the world to add shredded sharp cheese to the mix....
Ed

This one is a bit more work but have always received rave reviews:

Mustard Aioli Grilled Potatoes with Fine Herbs

http://www.foodnetwork.com/recipes/...with-fine-herbs-recipe.print.html?oc=linkback

Mustard Aioli:
1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper

Potatoes:
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon (I often omit the tarragon)
Freshly ground black pepper

Directions

For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.

Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.

Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.
Recipe courtesy of Bobby Flay

This one always wins brownie points from the wife and she even says it's better than her mothers.

http://thepioneerwoman.com/cooking/fourth-of-july-week-perfect-potato-salad/

Did you make any yet?

VENEZUELAN POTATO SALAD
(ENSALADA DE REMOLACHA)
Ingredients...

5 yellow potatoes
5 carrots
1 can of beets
4 eggs
1 tbs. grated onion
½ cup mayo
1 tbs. yellow mustard
Salt & pepper

Boil the potatoes carrots, and eggs until ready (let them cool)
Cut potatoes, eggs, carrots, and beets into small cubes.
Make sauce with the mayo, grated onion, mustard, season with salt and pepper to taste.

Fwismoker said:

Gonna make my own recipe from all this good info, so far this is what i got

1) Roast the taters
2) Gotta add some bacon in :thumb:
3) K.I.S.S.
4) Blending sour cream with the mayo..plus a little olive oil
5) Adding in celery seed

Click to expand...

You're heading the right direction. Best one I've was a baked tator with sour cream and bacon. Seems like there was some cheese in it too. There's tons of similar recipes on the web. Just Google those terms and start reading.