6 medium potatoes, cooked, peeled, and sliced 1/8 to 1/4 inch thick, (fingerling potatoes are traditional)
1/4 cup chopped onion
2 TBLS snipped parsley
1 clove garlic, minced
1 tsp salt
1/4 tsp black or white pepper
1/4 cup wine vinegar
2 TBLS olive oil
1 tsp Dijon mustard
In a bowl place the first six ingredients. Put the dressing ingredients in a bowl and mix well. Pour the dressing over the salad ingredients in the bowl, toss lightly, then chill thoroughly. Garnish with additional parsley if desired. 8 servings.

10 lbs potatoes
1 doz. eggs
2 cups mayo
1/2 cup onions
1/2 cup celery
1/2 cup bell pepper
Boil potatoes until tender. blend all other ingredients together. Add Black pepper to taste.

3 lbs Yukon gold potatoes
1 cup beer
1 Tbsp borracho bean seasoning (I just use Monteray seasoning)
1/4 cup olive oil
1 cup pico de gallo ( I buy a store brand )
1/2 cup Queso Fresco crumbled
Wash and cut potatoes into 1/2 inch slices. Place in a 9x13 microwave safe baking dish. ( I use zip lock steamer bags) and microwave for 10 minutes. Pour the beer over the potatoes and let it sit for 10 minutes to absorb the beer flavor. Drain the potatoes place potatoes in a bowl and toss with the oil and seasonings (at least use salt and pepper). Place potato slices directly over a medium heated grill and cook for a few minutes per side. Remove potatoes from the grill and place in a serving dish. Add pico de gallo and queso fresco. lightly toss and serve hot.

1 ½ pounds small red or white potatoes, cut into 1 inch thick chunks
Olive Oil
1 ½ teaspoons thyme
Salt and pepper
2 medium yellow onions, cut into ½ inch thick slices
Ranch dressing (or make your own vinaigrette-type)
Toss potatoes with olive oil, thyme, salt and pepper. Use toothpicks or skewers through the onion slices to keep them from separating. (Soak wooden skewers for about twenty minutes to prevent charring) Brush onions lightly with oil. Grill potatoes and onions on covered grill over medium heat about thirty minutes or until tender. Remove picks from onions: separate into rings. Toss potatoes and onions with Ranch dressing. Serve warm.

I used 5 cooked tatos
browned about 5 pieces of bacon
cooked some onions and leeks in the bacon drippings
added about 1 TBs of flour to the pan
then added...
1/3 cup of water
1/4 cup of cider vinegar
2 TBs of sugar or more if needed
Makes kind of a sauce...
Add the cubed potatoes and gently toss. Season with salt and pepper and top with crumbled cooked bacon

1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar
2 tablespoons liquid reserved
Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

1 1/2 pounds medium red potatoes, scrubbed
4 hard-boiled eggs, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 cup chopped celery
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1/2 recipe One-Egg Mayonnaise
2 tablespoons Creole or whole-grain mustard
Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, for 25 to 30 minutes, or until fork tender. Drain and cool. Peel and cut the potatoes into 1-inch chunks. Put the potatoes in a salad bowl. Add the eggs, salt, cayenne, black pepper, celery, green onions, and parsley. Combine the mayonnaise and mustard and add to the bowl. Toss to mix well.
4 pounds Idaho potatoes
4 jumbo eggs hard boiled
2.5 cups mayonnaise
4 green onions finely chopped
3 stalks celery finely chopped
1 tablespoon yellow mustard
0.5 teaspoon white pepper
1 teaspoon kosher salt
 In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender.
 Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container.  Peel and finely chop hard boiled eggs and add to bowl.  Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined.  Cover and chill in the refrigerator for 3 hours before serving.

5 lb. bag red potatoes.
about 8 large eggs
Mayo (enough to coat)
a little bit of yellow mustard
couple of tablespoons each of dill and sweet pickle relish
salt and pepper to taste.

5 cups cubed, cooked potatoes
3/4 cups diced Canadian bacon
1 cups diced onion
1 cups diced celery
1 cups diced green pepper
1 cups diced red pepper (diced pimiento may be substituted)
3 tbsp. flour
1 1/3 c. water
2/3 c. brown sugar
2/3 c. cider vinegar
3 tsp. salt
1/3 tsp. freshly ground pepper
1/2 c. Dijon mustard
1 tsp. celery seed
1/2 c. chopped parsley
1/4 c. butter
Cook potatoes in boiling water with skins on. Cool and prepare potatoes by peeling and cutting into cubes. Cook Canadian bacon in a large skillet, add butter and melt, add celery, onion, green and red pepper and cook for 2 minutes. Blend flour and water in a cup and add this to the vegetables and continue to cook. Add bacon, sugar, cider vinegar, salt, freshly ground pepper, Dijon mustard, celery seed and parsley. Continue to cook, stirring constantly until mixture is thick and bubbly, add this to prepared potatoes and toss lightly. This may be refrigerated and served cold. Yield: 8.

2 ½ Lbs. Red potatoes, cooked (20 to 25 min), peeled and sliced ½ inch thick
2 Ea Celery stalks, finely chopped
½ Ea Medium onion, finely grated and sautéed
1 Tsp Finely chopped pimiento
1 Tsp Celery seed
1 Tsp Coarsely ground pepper
½ Lb. Smoked bacon, finely chopped
1 Tbs All purpose flour
1 Cup Cold Water
¼ Cup Cider Vinegar
3 Tbs Sugar
1 Tsp Salt
Boil potatoes 20 to 25 minutes in lightly salted water. Drain, let cool slightly and peel. Slice ½ inch. thick. Combine sliced potatoes, celery, onion, pimiento, celery seed and pepper in bowl.
Cook bacon in heavy skillet until crisp. Drain, reserving ¼ cup of the drippings. Add the chopped bacon to the bowl with the sliced potatoes. Heat the reserved drippings in a heavy saucepan over low heat. Stir in flour until smooth. Stir in water. Continue stirring until the mixture is hot and glossy. Add vinegar, sugar and salt. Increase heat to high and bring to a boil. Cook 3 minutes. Pour over salad and toss well.

5 med potato (cooked and cubed)
1/3 lb bacon
1/3 cup vinegar
1/2 to 3/4 cup sugar
4 hard boiled eggs
1 med onion sliced
Fry bacon, when crisp drain off grease, add vinegar and sugar to baconin skillet and bring to a boil. Pour over cubed potatoes. Add cut up boiled eggs and onion, mix and serve hot.

4-6 medium potatoes
6-8 slices of bacon
1/2 cup green onions (can substitute regular white or yellow onion)
1/2 cup green pepper (can substitute red or orange for a little color)
1/3 cup celery
1/2 tsp celery seed
1/2 tsp oregano
1/4 tsp dill weed
2 tbsp sugar
1 tsp salt
1 tsp pepper
1/2 cup vinegar (can use any clear vinegar that you like, white, red wine or cider vinegar)
2 rounded tbsp corn starch
1/2 cup warm water
Peel the potatoes and slice them into 1/4 inch slices. Cut each slice in half. Place potatoes in a large pot and cover with water. Boil for 5 minutes. Don't over cook the potatoes or they will fall apart when you mix everything together. Once cooked, drain all the water from the potatoes and set aside for later. Chop bacon into pieces and set aside. Finely chop the green pepper, celery, and onions. Set aside. In a large pot that will hold all your ingredients, cook the bacon on medium until crisp. Once crisp, remove the bacon, leaving as much of the fat in the pot as you can. Drain bacon on paper towels and set aside. Add vegetables to the bacon fat. Cook the vegetables on medium until they form a glaze of bacon fat. Don't over cook. You want them to retain a little crispness and not be overly soft. Add the celery seed, oregano, dill weed, sugar, salt and pepper and stir until mixed well. Add vinegar and continue to cook until the mixture is warm. This should only take a minute or two. Dissolve corn starch in warm water. While gently stirring vegetable and vinegar mixture over medium heat, slowly pour the dissolved corn starch into the mixture. Be sure to continue to stir while adding so that the corn starch does not clump. The resulting mixture should have the consistency of gravy. If the mixture is too thick, thin by adding either vinegar or water. Vinegar will add some additional tartness to the salad, while water will mellow the tartness. If using vinegar, add a little extra sugar. Add potatoes and stir to cover potatoes with the vegetable mixture. Continue to heat over medium heat until potatoes are warm. An additional 3-5 minutes should be enough to warm the potatoes. As the potatoes warm, adjust the seasonings to your taste.
Crumble the bacon and add to the potatoes.

4 large potatoes, sliced ¼" thick
1 medium onion, chopped
1 cup jalapeno peppers, sliced (Optional)
I also use a bell pepper sliced here
1 lb. bacon, cooked and chopped
½ cup Parmesan cheese, grated
1 cup sharp cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
½ stick butter
1 tbsp. chives
1 tsp. seasoned salt
½ tsp. coarse pepper
Nonstick cooking spray , aluminum foil
Place two pieces of aluminum foil on a flat surface, spray each liberally with cooking spray and divide the ingredients between the two. Starting w/ sliced potato, top with chopped onion, peppers (optional), bacon, three types of cheese, butter, salt, pepper, chives.
Grill Potato Salad:
Fold aluminum foil shut to create two separate pouches and throw on the grill for 35-45 minutes. Remove from heat, slice open and you have a wonderful, cheesy potato side dish!

2 pounds small Yukon gold potatoes, scrubbed
Salt and freshly ground black pepper
1/2 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 red bell peppers, grilled, peeled, seeded and diced
2 cloves garlic, chopped
1 tablespoon champagne or white wine vinegar
1 tablespoon Spanish smoked paprika
Canola oil
1/4 cup chopped flat-leaf parsley, plus more for garnish
Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve. While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth. Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.

1/2 cup margarine
1/4 cup vinegar
2 extra large eggs
1/2 cup sugar
4 1/2 teaspoon cornstarch
3/4 cup mayonnaise
3/4 cup heavy cream; whipped
6 lb potatoes (red-skinned); cooked, peeled
1/2 cup onion; chopped
1/4 cup green onion; sliced
1 teaspoon salt
1/2 teaspoon pepper
1 leaf leaf lettuce; optional
3 large (1/3 cup) eggs; hard cooked, sliced
1 cup water
In top of double boiler over boiling water, heat water, butter and vinegar. In bowl, beat eggs; add sugar & cornstarch. Add to butter mixture; cook & stir constantly till thick, 5-7 min. Remove from heat and allow to cool. Stir in salad dressing; fold in whipped cream. In a large bowl, toss potatoes, onion, green onions, salt and pepper. Pour dressing over and mix gently. Chill. Serve in lettuce-lined bowl if desired. Garnish with cooked eggs and sprinkle with paprika. Yield 18 servings.

Lemony Potato Salad
2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley
1 lemon
Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon; add the juice of the lemon half. Fold in the potatoes and add 11/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.

Mesa Grill's Southwestern Potato Salad
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust the seasoning prior to serving. Makes 2 quarts.

8 Medium-sized red potatoes, about 3-4 pounds
1 Cup sour cream
1 Cup mayonnaise or salad dressing
1 Teaspoon celery seeds
1 Teaspoon seasoned salt
1 Teaspoon sugar
1/2 Teaspoon ground pepper
1 Teaspoon prepared horseradish
1 Onion, thinly sliced and separated into rings
2 Cups thinly sliced radishes, about 8 ounces
1 Cup chopped fresh parsley
Scrub potatoes and place in a large saucepan. Cover with water and boil until tender, about 30 minutes. Drain, cool slightly, peel and slice into 1/2-inch rounds. Stir together next eight ingredients; set aside. Place one-third of potato slices in a large bowl; spread with one-third of the dressing mixture. Arrange one-third onion over dressing, one-third radishes and sprinkle with one-third parsley. Repeat layers twice with remaining ingredients.

5 lbs-Boil potatoes with skin on until soft, then peel and dice.
1/4 cup-Sweet relish
3 Tbsp-French dressing add more to taste after all other ingredients
To taste and consistancy that you like -Mayo
3 Tbsp-Ranch dressing add more to taste after all other ingredients
1-Red onion
1 Tsp-Celery salt
Old Bay to taste, then add it to the top as you would paprika
add Eggs if you like

1 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup Plain Yogurt
1/2 pkg dry Ranch Dressing Mix
1 tsp dry bbq rub
3 Baking Poatoes Sliced 1/8" slice
8 Slices of Bacon
Green Onion Tops only - 6 Scallions
Salt and Pepper
In a separate bowl mix first 4 ingredients, add salt and pepper to taste. Boil potato slices to fork tender stage and cool down quickly with ice bath or cold water to stop cooking process (Whole Hog Cafe bakes their potatoes and then skins and slices them I believe). Rough chop and fry bacon pieces. Dice green onions and reserve ½ cup green onion tops. Pour dressing mixture over cooled potatoes and add onions and bacon (you may have extra dressing depending on the size of your potatoes) and mix gently to avoid mashing your potatoes. Top with green onions and serve.

4 medium russet potatoes
1/3 cup mayonnaise
1/3 cup Dijon mustard
2 tablespoons white wine vinegar
1/4 cup minced red onion
1/3 cup diced dill pickle
1 red bell pepper, ribs and seeds removed, diced
fresh cracked pepper and kosher salt
4 slices bacon
2 chopped green onions for garnish
Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. When cool enough to touch, peel and dice into 1 inch pieces. In a large bowl whisk together mayonnaise, mustard and vinegar. Add in red onion, pickle and red bell pepper. Stir to coat. Add potatoes. Toss to coat. Season to taste with salt and pepper. Cover and chill for at least 30 minutes. While the potato salad is chilling cook the bacon in a skillet over medium heat. Once cooked, transfer to paper towel lined plate and set aside. Once potato salad has chilled, remove from refrigerator and stir. Adjust seasonings if needed. Crumble bacon over the top and sprinkle with chopped green onion. Serve.

8 medium red potatoes
1/2 cup red onions (chopped)
1/2 cup celery (chopped)
1/2 cup canned sweet peas (drained)
1 1/2 cups Kraft mayonnaise
1/4 cup of milk
1 1/2 Tbsp sugar
4 Tbsp Mustard
Salt and pepper (to taste)
Hard Boiled Eggs (to put on top, sliced)
Paprika (sprinkle on top)
Boil potatoes, when done peel and put in refrigerator to cool off (1 hour). Once cold, cut up and season with salt & pepper to taste, then set aside on a large bowl. In a separate bowl, mix mayonnaise, mustard, milk & sugar, salt & pepper to taste. Mixture should be the consistency of pancake batter, then pour over potatoes, add celery, onions and sweet peas and fold until all is mixed. Decorate with egg slices and sprinkle paprika on top.

1 1/2 pounds small red potatoes
1 tablespoon salt
6 slices bacon
4 tablespoons vegetable oil
5 scallions
2 tablespoons cider vinegar
coarse black pepper to taste
In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.)
Prepare grill.
In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits. Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise. In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature.
3 lbs red potatoes
5 hard boiled eggs
1 cup Vidalia onion, minced
8 slices thick cut bacon, cooked
1 cup mayonnaise
2 tbsp cider vinegar
1 tbsp spicy mustard
1 tbsp smoked garlic powder
2 tsp Montreal Steak Seasoning
1 tbsp sweet relish
1 celery stalk, diced
Boil potatoes until fork tender. if potatoes are large, cut them in halves or quarters. Skins can be left on or peeled. Once they are fork tender, take them off the heat and drain the water, then refill the pot with cold water and let sit a minute. Do this at least two times to cool the potatoes to stop the cooking process, then drain the potatoes in a colander. Dice them into 1 inch cubes once they are cooled. Hard boil 5 eggs. Let cool and cut in small cubes after peeling. Mince up Vidalia onion Fry up 8 slices of bacon on medium-low heat until crispy. Drain fat off bacon on plate lined with paper towels. Dice bacon once it has cooled. Drain off most of the oil, leaving about 1-2 tablespoons, then add onions to the frying pan. cook onions for about 1 minute. Let onions cool, or put in small bowl and put in the freezer for a few minutes to cool them. Add all ingredients except potatoes to bowl and stir up well. Add potatoes to ingredients in bowl and carefully stir them without mashing them up. Once mixed, cover bowl and place in refrigerator for at least 3 hours, overnight is even better. Serve cold.

4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper
Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

3 1/2 lbs red potatoes
1 t. garlic powder
1 t. black pepper
1 t. dry parsley
1 t. salt
1 T sugar
1 t dry ranch dressing
1/3 cup chives
1/2 cup green onions
1 cup bacon
2 cups sour cream
2 cups mayo
splash of vinegar
 Bake potatoes (for medium size should take about and hour). Let cool slightly then cut into cubes. Mix in spices one at at time. Add bacon, onion and chives, mix again. Add in sour cream and mayo and mix again. Cover and refrigerate ~ THE LONGER THE BETTER!

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