The Lady's Warm Potato Salad Recipe

Ingredients

• 8 medium red potatoes
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped green onion tops
• 1 cup chopped celery
• 3 hard boiled eggs, chopped
• 1/4 cup chopped bell pepper
• 1/4 cup diced pimento
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons seasoning salt (recommended: Jane's Krazy mixed up salt)
• 1 tablespoon Dijon mustard
• 1/4 cup mayonnaise
• 1 cup sour cream

Directions

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.
Serve at room temperature.

Super-Zesty Potato Salad Recipe

Ingredients

For the Mayonnaise:

• 2 large egg yolks
• 1/4 cup red wine vinegar
• 1 tablespoon dijon mustard
• Kosher salt
• 1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)

For the Salad:

• 2 1/2 pounds small red bliss potatoes, quartered
• 3 cloves garlic, smashed
• Kosher salt
• 6 slices bacon, chopped
• 2 tablespoons extra-virgin olive oil
• 1 red onion, diced
• 3 stalks celery, diced
• 1/2 cup red wine vinegar
• 1/2 cup dijon mustard

Directions

Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.

Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes. Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt. Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.