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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make potato salad?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make potato salad?),it will help you,my kids.



Answers:
Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad




2 racks baby back pork ribs, about 4 pounds, each cut in half
2 tablespoons Essence, recipe follows or favorite rib rub
1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1 teaspoon salt
1/2 teaspoon cayenne
Smashed Potato Salad, recipe follows
Sliced fresh tomatoes, accompaniment


Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.
Remove the ribs from the bag and bring to room temperature.

Preheat the oven to 325 degrees F.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill.
Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl.

Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

Remove the ribs from the oven and uncover.

Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes.

Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup




Smashed Potato Salad:
2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper

In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.

Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.

Serve warm or chilled.

Yield: 4 servings

Other Answers:
There a lot a recipes everywhere. Hope this helps. Have fun.
Source(s):
www.foodnetwork.com

Cook new potatoes with skins on, let cool, cut into chunks add salt & pepper and mayonnaise. done The recipe I use is very simple and the kids love it. After boiling and rinsing cut up potatoes, mix with mayonnaise, spices such as garlic, onion, paprika, hot peppers, pepper, salt to taste. Its also great with cut up celery and/or diced onion. Enjoy.

make a salad then add potatos.

green and black olives are good too.

Cut potatoes into chunks, boil them until they are tender(about 20 minutes at a hard boil)Drain, add Mayonaisse,a little salt and pepper, mustard, sweet pickle relish, and boiled eggs.Mix together real good.You can add chopped onions too if you want. Boil your eggs(2-3 eggs) and potatoes(6-8 potatoes)(skin on or off).Cube potatoes.Add 1-2 cups mayonnaise, 1-2 table spoons mustard(more or less to taste)2-4 table spoons relish, 1/2 cup ea. celery and onions. Add Salt Pepper and Garlic to Taste.Add Olives if you want.

The most delicious potato sald I've found is this

1kg New potatoes
Tub of Creme Fraiche
1 jar of green pesto

Basically cook the potatoes as normal; mix the tub of Creme fraiche with 1/2 jar of pesto. Drain the potatoes and leave to cool.
Stir the creme/pesto mix into the potatoes and serve chilled.

It is D'lish

peel and cut your potatoes into small pieces, boil until good and done but not mushy. boil 6 eggs at the same time. }dice an onion} optional, drain your potatoes, and peel your eggs. mix all together with pickle relish, eggs, onion, and about one eighth cup sugar. add mayonnaise to your taste with a little dash of mustard. sprinkle a little paprika for color and looks. this is how my granny taught me and she was a old southern cook. it has always been my favorite.
Source(s):
my granny go to allrecipes.com

Be sure to cook the potatos with the skins on they stay firmer when chopped for potatoe salad. If you want a prize winning recipe contact me
Source(s):
RN



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