This classic potato salad recipe contains eggs, celery, and bacon.

1. 1 (3-pound) bag small red potatoes, quartered.
2. ½ cup mayonnaise.
3. ½ cup sour cream.
4. 1 tablespoon minced fresh dill.
5. 1 teaspoon salt.
6. 1 teaspoon ground black pepper.
7. 10 slices bacon, cooked until crisp and crumbled.
8. 5 hard-cooked eggs, peeled and chopped.

Patti Labelle potato salad recipe

1. 20 red potatoes, boiled and chopped.
2. 12 hardboiled eggs, chopped.
3. 1 bunch celery, chopped.
4. Green bell peppers, finely chopped.
5. Habanero chiles, chopped finely.
6. Jalapeno peppers, chopped finely.
7. Sweet relish.
8. French’s yellow mustard.

According to StillTasty.com, prepared potato salad—whether it’s homemade or store-bought, dressed with vinegar and oil or mayonnaise—will stay fresh in the refrigerator up to five days, if stored properly.

Use pickle juice, buttermilk, and additional vinegar to freshen up a heavy dressing. A squeeze of lemon never hurt, either. If you have fresh herbs or scallion greens around, chop and toss them into the potato salad for some additional crunch and call it a green goddess potato salad.

A watery potato salad can be caused by mixing the potatoes while they are too hot or the ingredients used in your potato salad (for example too much vinegar or other liquid). If you mix them while hot, the potatoes will continue to sweat adding moisture to the salad and then resulting in a watery potato salad.

Add vinegar to the warm potatoes. That’s why I add a few hearty splashes of white vinegar to the cooked potatoes gives the salad it’s secret and subtle flavor punch. To do so, add the vinegar while the potatoes are still warm, and allow them time to rest and absorb the vinegar’s zing while they cool.

Bring a saucepan of water to a boil and boil the diced potatoes for 15 to 20 minutes, until they are fork tender. Drain and rinse the potatoes under cold water and set aside to cool.

Overcooked potatoes might turn your salad into a mash, or a thick, uninteresting salad dressing may leave your salad bland. You may even encounter the dreaded undercooked tuber, ruining an otherwise perfectly good salad.

Heat the grapeseed oil in a large pot over medium-high heat. Add the cabbage, onions, bell peppers, stock, sea salt, seasoning salt, black pepper and cayenne. Cook, covered, stirring occasionally, until the cabbage is wilted and tender, 10 minutes.

Instructions Bring a pot of salted water to a boil. Cut the potatoes into ½ inch pieces. Put potatoes in a large bowl, drizzle with white vinegar and stir. Chop the eggs and add to the potatoes. In another bowl, mix mayo, mustard and sweet pickle relish. Add the mayo mixture to the potato salad and stir to combine. Add salt and pepper to taste.

Directions In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Serve over butterhead lettuce.

Instructions Place eggs in a pan covered with cold water. Remove from heat and COVER and let stand for 20 minutes. Peel and dice the potatoes into about 1 inch pieces. Cover them with water and bring them to a boil for about 15 minutes or until tender. Let the potatoes cool before mixing so they won’t crumble.

Russet Potatoes in Potato Salad Cooking Russets. Cook russets whole or halved, as cut russets will disintegrate easily during the cooking process. Cutting to Size. Peel russet potatoes after cooking them — the skins will slip off easily. Keeping It Creamy. Russet potatoes absorb more moisture, so keeping the salad creamy can be difficult. Mixing It Up.