Classic Potato Salad

By sandiB2010

recipes for banana bread out there, but this is the only one you need. A short roasting time gives the bananas rich, deep flavor, and our streusel-nut topping lends a sweet-salty crunch to create the most delicious banana bread we've tasted.

Why It's the Best: Roasting bananas allows the natural sugars to melt into a thick, caramely syrup for richer, sweeter banana flavor.




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Start to Finish: 1 hr 45 mins

Best Banana Bread
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Potato salads are summer cookout staples, and this one with its creamy and crunchy textures will garner rave reviews at your next backyard bash.

Ingredients

• 2 pounds red and/or yellow new potatoes, quartered
• 1/4 teaspoon salt
• 1 1/4 cups mayonnaise or salad dressing
• 1 tablespoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced celery (2 stalks)
• 1/3 cup chopped onion (1 small)
• 1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish
• 6 hard-cooked eggs, coarsely chopped
• Lettuce leaves (optional)
• Paprika (optional)

Details

Servings 12
Preparation time 40mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

Directions

In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.

Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.

To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

Makes 12 side-dish servings.