See the 5 semifinalists potato salad recipes

Elements:

8 large red-colored taters 6 hard boiled eggs, chopped 1 lb. sausage 1 large whitened onion, chopped 2 c. mayonnaise 1 c. sour cream 3 tablespoons of. milk 2 ? c. shredded lettuce 2 large tomato plants, chopped 2 c. Shredded cheddar cheese

Elements:

1. Clean and boil taters until tender. Let awesome.

2. Chop and prepare sausage and onion together, until sausage is crispy. Drain grease right into a bowl and reserve.

3. In a tiny bowl mix mayonnaise, sour cream, sausage drippings and milk. Inside a large bowl, mix potato, eggs, and also the onion-sausage mixture. Add mayo mixture to potato mixture and toss. Cover with plastic wrap and refrigerate for just two-3 hrs.

4. Offered capped with lettuce, tomato plants, and cheese.

Cathy's Creamy Potato Salad Trina Fondren Blytheville, Ark.

Elements:

8-10 large baking taters (for example Idaho or Russet), unpeeled and left whole 3 eggs 8-10 slices of sausage, cooked & crumbled 8 oz. cream cheese at room temp 6 oz. sour cream 1 c. mayonnaise ? c. yellow mustard 1 large Vidalia onion, chopped 1 small jar sweet Gherkin pickles, chopped 2?3 tablespoons of. sweet Gherkin pickle juice 1 small jar pimentos, drained and chopped 1 16oz. block sharp cheddar cheese, grated Salt & Pepper to taste

Directions:

1. Place taters in large pot and canopy with water. Boil until fork tender and drain. Shock taters inside a large bowl of cold water to prevent cooking process.

2. Hard boil eggs. Let awesome, then chop.

3. Mix together cream cheese, sour cream, mayo, mustard and salt & pepper to taste. Adding chopped Vidalia onion, chopped pickles, pickle juice, pimentos and grated cheddar cheese.

4. Right now your taters ought to be awesome enough to peel and reduce cubes. After peeling and cubing, increase the creamy mixture. Toss to mix.

Roasting Potato Salad Trish Grey Plano, Tex.

Elements:

2 pounds. baby red-colored taters, unpeeled and quartered 1 tablespoons of. canola oil 4 eco-friendly let's eat some onions, very finely sliced (both eco-friendly and whitened parts) 6 slices sausage, cooked until crisp and crumbled ? c. mayonnaise 1 teaspoon. fresh rosemary oil, carefully chopped ? teaspoon. pepper ? teaspoon. salt

Directions:

1. Pre-heat oven to 400 levels.

2. Toss quartered taters in canola oil and sprinkle with pepper and salt. Put on a rimmed cookie sheet and roast until browned.

3. Meanwhile, inside a large bowl mix eco-friendly let's eat some onions, sausage, rosemary oil and mayonnaise. Once taters are carried out, add taters to bowl. Season with pepper and salt. Toss and serve warm.

Triple Red-colored Potato Salad Vicki Eco-friendly and Kaylin Reynolds-Dowdell Brownstone, Mich.

Elements:

3 pounds. baby red-colored taters, unpeeled 1 large red-colored bell pepper, reduce small dice 1 c. chopped red-colored onion 4 eggs, hard boiled and chopped ? c. light mayonnaise 1 16oz. jar sweet pickle relish 2 Tablespoons of. yellow mustard 1 ? teaspoon. seasoned salt (for example Lawry's brand) ? teaspoon. pepper 1 teaspoon. garlic clove powder 2 teaspoon. sugar

Directions: