Best George Rays Potato Salad Recipes

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.

POTATO SALAD

Steps:

• Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
• Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
• Season the salad with celery seed, dill, salt and pepper.

WORLD'S BEST POTATO SALAD RECIPE

Steps:

• 1. Peel, slice, and dice the potatoes. 2. Fill a large pot with cool water, then add in the potatoes. 3. Place the pot of potatoes over high heat and cook until they're fork-tender. Once done strain the water and set aside to chill.4. Meanwhile, add eggs to a small pot and cover with cool water by 1 inch. 5. Place the pot of eggs over high heat, let them cook for 20 mins. Once done, strain the water and set aside to chill. 6. Once the eggs have chilled, peel the shell under running water, then chop them into small pieces.7. Chop the onions, peppers, and celery into small pieces.8. Get a big mixing bowl, add in the mayo, miracle whip, relish, mustard, sugar, and seasonings, then whisk everything in well. 9. Add in the chopped vegetables and eggs, then whisk in well.10. Add in the potatoes, then fold everything in well.11. Garnish the potato salad with paprika.12. Cover it with plastic wrap, then place it in the refrigerator to chill.

GEORGE RAY'S POTATO SALAD

Steps:

• Steam potatoes with skin on.
• In a very large bowl (read: HUGE) or utilizing a big roasting pan, mix together the onions, radishes, and eggs.
• When potatoes are done, cut while still warm (although it says up above to peel, it's up to you whether or not you want to leave the skins on) and fold together in the large bowl or roasting pan with the onions, radishes, and eggs.
• Then add mayonnaise, mustard, garlic powder, celery seed, salt, pepper, and celery seed- it makes it taste better to combine while warm.
• Mix well, transfer to serving dish and sprinkle the top of the potato salad with additional celery seed for garnish.
• Cover and chill for at least 2 hours before serving.

CLASSIC POTATO SALAD

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.