Potato Salads

MASTER POTATO SALAD RECIPE:

3 cups diced, cooked potatoes, cooked in jackets

1 Tbsp grated onion

3 Tbsp French dressing

1 Tbsp minced parsley

1 tsp salt

1/4 tsp paprika

Mayonnaise

Combine ingredients, except mayonnaise, tossing lightly with a fork. chill 3 to 4 hours. Just before serving add mayonnaise, mixing carefully. Serve on lettuce or watercress. Serves 6.

POTATO SALAD VARIATIONS:

Potato salad with celery: To master potato salad, add 1 cup diced celery.

Potato-egg salad: To master potato salad, add 1 cup diced celery and 3 chopped hard-boiled eggs.

Gourmet potato salad: To master potato salad, add 1/2 cup tartar sauce and 1/3 cup chow-chow (relish or chutney) and minced stuffed olives.

Potato salad with carrots: To master potato salad, add 1 cup diced celery and 1 cup grated raw carrot.

Potato salad with cabbage: To master potato salad, add 1 cup finely cut cabbage.

Potato salad with nuts: To master potato salad, add 1 cup diced celery and 3/4 cup chopped, salted peanuts, chopped brazil nuts, walnuts or pecans.
Potato salad with cucumber: To master potato salad, add 1 cup diced celery and 1 cup diced cucumber.
Cornucopia potato salad: Roll thin slices of bologna to form a cornucopia shape. Fill with potato salad.
Molded potato salad ring: Pack potato salad into medium-sized ring mold. Chill.  Unmold on a bed of greens. Garnish with assorted sliced cold meats, radish roses and quartered tomatoes.

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Hawaiian Potato Salad:

4 hard-boiled eggs
1 cup hot cooked rice
1 large potato, hot mashed
1/4 cup French dressing
1/2 tsp salt
2 Tbsp chopped pimiento
1 Tbsp chopped green pepper
1 Tbsp finely chopped onion
1 Tbsp chopped parsley

Press 2 of the hard-boiled eggs through a sieve and combine with rice and potatoes. Blend in French dressing. Chill. Just before serving, add remaining ingredients. If desired, add more seasoning. Garnish with remaining eggs, sliced.  Serves 4.

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Hot Potato Salad:

1 cup finely chopped onions
6 cups thinly sliced cooked potatoes
2 Tbsp minced parsley
2/3 cup cider vinegar
1/2 cup hot water
1 tsp sugar
1 slightly beaten egg
1/3 cup salad oil
1 1/2 tsp salt

Combine onions, potatoes and parsley. Combine vinegar and water; heat to boiling; add sugar; stir until dissolved. Slowly add the hot mixture to the egg. Add remaining ingredients. Beat vigorously with a rotary beater until well blended. Pour over the potato mixture; stir with a fork until thoroughly mixed. Heat gently or let stand in warm place for 10 to 15 minutes. Serves 6 to 8.