To make Food Network's potato salad, boil 4 pounds of Idaho potatoes in a large pot. Cook potatoes until fork tender, drain and cool. Peel the cooled potatoes, and cut them into small chunks. In a large serving bowl, mix the potatoes with 4 finely chopped hard-boiled eggs. Mix in 2 1/2 cups of mayonnaise and 4 finely chopped green onions. Also add 3 stalks of finely chopped celery, 1 tablespoon of mustard, 1/2 teaspoon of white pepper and 1 teaspoon of kosher salt. Mix all ingredients until just combined. Chill in the refrigerator for three hours before serving. The recipe yields six to eight servings.
Betty Crocker's favorite potato salad makes 10 servings. This recipe calls for 2 pounds of potatoes to be boiled, drained and cooled. Peel the cooled potatoes if desired and cut them into cubes. In a serving bowl, mix 1 1/2 cups of mayonnaise or salad dressing, 1 tablespoon of white or cider vinegar, 1 tablespoon of mustard, salt and pepper. Add in the cooked potatoes, 2 chopped celery stalks, and 1/2 cup of chopped onion. Finally, stir in 4 hard-boiled eggs. Cover and refrigerate for four hours before serving.Learn more about Cooking