Potato Salad Recipes

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7 hours ago Potato Salad Recipes. A summertime staple and a must at any backyard barbecue, potato salad can be made any number of ways with the mix-ins of your choice. Classic creamy potato salad, tangy bacon-ranch potato salad and hot …

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5 hours ago Potato salad is a classic American comfort food great for any occasion. Try your hand at one of these recipes for your next party, picnic or potluck!

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9 hours ago This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. …

Rating: 5/5(16)
Total Time: 30 mins
Category: Potato
Calories: 115 per serving
1. Combine the first 5 ingredients.
2. Stir in remaining ingredients.
3. Cover& chill.

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3 hours ago Potato Salad Recipes. 8,901 suggested recipes. Creamy Pesto Potato Salad KitchenAid. chopped celery, cherry pepper, vegetable oil, fresh mint leaves and 13 more. Three Potato Salad bestfoods. Dijon mustard, potatoes, sliced green onions, Hellmann's or Best Foods Real Mayonnaise and 1 more. Bacon-caesar Potato Salad bestfoods.

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7 hours ago Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In …

Rating: 5/5(1.3K)
Calories: 206 per serving
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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2 hours ago Directions. Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 …

Rating: 5/5(13)
Difficulty: Easy
Author: Food Network Kitchen

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7 hours ago A classic potato salad is a must have at every picnic and barbecue. And in my opinion, this one is the best. Based off my dad's recipe, it's creamy, …

Rating: 5/5(12)
Total Time: 25 mins
1. In a large pot, cover potatoes with water and season generously with salt.
2. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.
3. Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
4. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper.

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6 hours ago Old Fashioned Potato Salad Down Redbud Drive. salt, pickles, Miracle Whip, russet potatoes, yellow onion, yellow mustard and 2 more. Old-Fashioned Potato Salad Tide and Thyme. kosher salt, celery, starchy potatoes, …

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9 hours ago Directions. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain …

Rating: 5/5(23)
Category: Lunch, Side Dishes
Servings: 6
Total Time: 30 mins
1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
3. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish.
4. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper.

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8 hours ago Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. …

Rating: 4.9/5(147)
Total Time: 1 hr
Servings: 6-8
1. Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
2. Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
3. Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
4. Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.

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2 hours ago Five Fantastic Potato Salad Recipes. By The PD Web Team. Tags: food to bring on a picnic, leftover potatoes, picnic food, potato salad. A potato is the blank canvas of the kitchen; be it cheesy, creamy, scalloped, or fried- potatoes can take any meal from dud to spud-tastic in a flash!

Estimated Reading Time: 1 min

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1 hours ago Find easy, traditional recipes here or dig deeper for potato salads that pop. Instant Pot Potato Salad. 18 mins. Ratings. Cauliflower Potato Salad. …

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5 hours ago Potato Salad is a classic recipe for good reason, this creamy salad is easy to make ahead of time making it the perfect potluck dish! This creamy old-fashioned potato

Rating: 5/5(106)
Total Time: 35 mins
Category: Side Dish
Calories: 373 per serving
1. Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
2. When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
3. In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
4. Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.

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5 hours ago Recipe: Warm Asparagus, Radish, and New Potato Salad with Herb Dressing. Roasted vegetables like asparagus and radishes add a healthy, springy spin to …

Estimated Reading Time: 5 mins

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4 hours ago Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. …

Rating: 5/5(488)
Calories: 317 per serving
Category: Salad, Side Dish
1. Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
2. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
3. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
4. Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

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3 hours ago 1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 …

Rating: 4.5/5(104)
Total Time: 4 hrs 55 mins
Category: Side Dish
Calories: 330 per serving
1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

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6 hours ago POTATO SALAD RECIPE. My version of potato salad has many nods to the classic version, with a creamy dressing, crunchy diced celery, diced …

Ratings: 64
Calories: 605 per serving
Category: Side Dish
1. Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
2. Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
3. Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
4. While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.

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4 hours ago DIRECTIONS. Boil peeled potatoes in salted water until done. Cool to room temperature. Place diced potatoes in large bowl. Mix mayonnaise, …

Rating: 5/5(322)
Total Time: 15 mins
Category: Lunch/Snacks
Calories: 238 per serving
1. Boil peeled potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. Add to potatoes.

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5 hours ago Step 1. Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil. …

Ratings: 156
Calories: 196 per serving
Category: Food & Cooking, Salad Recipes
1. Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
3. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
4. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

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7 hours ago Potato salad has been a cherished side dish for decades. The filling vegetable pairs perfectly with mayonnaise and other sauces for a delicious accompaniment to any meal. If you enhance your favorite recipe with an array of spices or creative add-ins, you can make something that's truly unique and flavorful.

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2 hours ago Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled …

Rating: 4.1/5
Total Time: 40 mins
Category: Salad, Side Dish
Calories: 171 per serving
1. Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.
2. Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
4. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

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1 hours ago 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More

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3 hours ago Add potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water. Bring the water …

Rating: 5/5(144)
Calories: 250 per serving
Category: Side Dish

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6 hours ago Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl. Once the boiled eggs …

Rating: 4.4/5(16)
Total Time: 25 hrs 15 mins
Category: Side Dish
Calories: 163 per serving
1. Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
2. Drain the potatoes and set them aside to cool until you can handle them.
3. Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
4. Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.

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6 hours ago Most potato salad recipes include other seasonings, herbs, or vegetables in addition to the potatoes. How to make an Easy Potato Salad

Rating: 5/5(1)
Total Time: 1 hr 40 mins
Category: Side Dish
Calories: 165 per serving
1. Rinse and scrub the potatoes. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes, but very small red potatoes may be done in 10 minutes). Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
2. Place the diced potatoes in a large bowl. Add the celery and green onion. Gently fold in the mayonnaise and sour cream. Season with salt and pepper, to taste. Cover and chill in the refrigerator for 1-2 hours. Add a spoonful of extra mayonnaise or sour cream, if needed, just before serving. Garnish with optional toppings.

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7 hours ago Roast new potato salad with caper & tarragon dressing. A star rating of 4.6 out of 5. 5 ratings. A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast. 1 hr 10 mins. Easy.

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9 hours ago 9 of 25. Fingerling Potato Salad with Bacon and Sun-Dried Tomatoes. Tossed with a creamy, smoky dressing, this dish will be the star of your summer party buffet. Get the recipe. Kate Mathis. 10 of 25. Ultimate Creamy Potato Salad. Crisp bacon and fresh corn make this the perfect salad for summer. Get the recipe.

Estimated Reading Time: 6 mins

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6 hours ago Step 1. In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 …

Rating: 5/5
Category: Side Dishes, BBQ Side Dishes, Potato Salad
1. In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.
2. Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. Stir in the scallions, parsley and celery. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.

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1 hours ago Grilled Potato Salad Recipe. Picnic-friendly grilled potato salad is a fun, tasty twist on this traditional summer side dish recipe. Grilling the potatoes gives the dish a smoky flavor while the simple 3-ingredient dressing adds a tangy note. Serve warm with barbecued pork, grilled chicken, or juicy steaks. 16 of 20.

Estimated Reading Time: 5 mins

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8 hours ago View Recipe: Lemon-Arugula Potato Salad. This lemony potato salad can be made ahead, just prepare the recipe through step two. Once the potato mixture is completely cooled, cover and refrigerate. Toss with the fresh arugula just before serving so the greens don't wilt or get bruised. 9 of 30.

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6 hours ago Instructions. Cut the potatoes in half and add to a pot of salted boiling water to cook. Meanwhile, place the bacon and spring onions into a …

Rating: 4/5(132)
Total Time: 45 mins
Category: Salads
Calories: 822 per serving
1. Cut the potatoes in half and add to a pot of salted boiling water to cook.
2. Meanwhile, place the bacon and spring onions into a frying pan and cook until the bacon begins to brown.
3. Drain the cooked potatoes and place into a large serving bowl. Add the cooked bacon and spring onions along with the mayonnaise, sour cream, mustard and salt and pepper.
4. Carefully mix until all of the ingredients have combined.

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1 hours ago Boil the potatoes. Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then simmer for 10 to 15 minutes. Peel potatoes, if desired, and cut …

Rating: 5/5(22)
Calories: 165 per serving
Category: Side Dish
1. Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
2. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
3. Peel potatoes, if desired, and cut them into 1 inch chunks.
4. Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.

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4 hours ago In this healthy potato salad recipe, a cumin-spiked vinaigrette coats the potatoes, zucchini and baby spinach. Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. Keep the potato skins on for more fiber and potassium. By EatingWell Test Kitchen. 3756598.jpg.

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1 hours ago Eliezer Martinez. Assemble the potato salad: In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. …

Rating: 4.1/5(39)
Calories: 324 per serving

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5 hours ago Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium …

Rating: 4.9/5(31)
Total Time: 40 mins
Category: Easy
Calories: 229 per serving
1. Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
2. Stir together dressing ingredients and refrigerate until ready to use.
3. Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

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5 hours ago Instructions. Boil the potatoes until they are nice and fork tender, once done drain the water and let cool. Peel the potato skin off, place them into …

Rating: 4.8/5(12)
Total Time: 45 mins
Category: Side Dish
1. Boil the potatoes until they are nice and fork tender, once done drain the water and let cool.
2. Peel the potato skin off, place them into a large bowl, then cut the potatoes in chunks.
3. Dice or crumble the boiled eggs, then add them into the bowl with the potatoes.
4. Next, toss in the celery, and onion.

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8 hours ago Drain potatoes and cool for 10 minutes. Add the mayonnaise, sugar, mustard, vinegar, salt, pepper, and celery seed to a large bowl and whisk to combine. Add the cooked …

Rating: 4.5/5(2)
Calories: 341 per serving
Category: Salad
1. Peel the potatoes and slice into ¾ inch chunks. Add to a large pot and cover potatoes with water.
2. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, about 10 minutes.
3. Drain potatoes and cool for 10 minutes.
4. Add the mayonnaise, sugar, mustard, vinegar, salt, pepper, and celery seed to a large bowl and whisk to combine.

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7 hours ago Recipe tips and variations. Make ahead: Make up to three days in advance and store covered in the refrigerator. Shelf life: Potato salad should not sit out at room …

Ratings: 26
Category: Salad, Side Dish
Cuisine: American
Total Time: 45 mins
1. In a large stock pot over medium-high heat, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat and simmer until potatoes are tender, about 10 minutes. Drain well.
2. Meanwhile, in a large bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder. Add the potatoes, onion, celery, and chopped eggs. Stir to combine, then season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika if desired.

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Just Now Potato salads are so deliciously easy to make, and a great side dish to have with your BBQ or outdoor dining. Whether you want to make a mayonnaise-based potato salad, one drizzled with lemon, or

Estimated Reading Time: 2 mins

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1 hours ago Combine the Potato Salad Dressing ingredients and mix well. Heat 1 tsp oil in non stick pan over high heat. Sauté bacon until crisp, remove from …

Rating: 5/5(27)
Total Time: 25 mins
Category: Salad
Calories: 364 per serving
1. Combine the French Dressing ingredients in a jar and shake until well combined.
2. Combine the Potato Salad Dressing ingredients and mix well.
3. Heat 1 tsp oil in non stick pan over high heat. Sauté bacon until crisp, remove from pan and place on paper towel to absorb excess oil.
4. Bring a large pot of salted water to boil. Put the potatoes in, bring back up to boil then cook the potatoes for 5 minutes.

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2 hours ago Instructions. Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with …

Rating: 5/5(2)
Calories: 165 per serving
Category: Side Dish
1. Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
2. Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
3. Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
4. Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they’re done, peel and chop them into bite size chunks.

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Frequently Asked Questions

What are best potatos to make potato salad?

In-Between: Also known as all-purpose potatoes, these have more starch than waxy potatoes, but will generally work well in most potato dishes, including potato salad. What to look for: White and Yukon Golds are reliable in-between potatoes to always have around.

How do you make homemade potato salad?

Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

What are the standard ingredients in potato salad recipes?

Ingredients

  • 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
  • 1/3 cup white-wine vinegar
  • 4 scallions, white part minced, green part thinly sliced
  • Coarse salt
  • Ground pepper
  • 3/4 cup light mayonnaise

Which potatoes are best for potato salad?

The best potatoes for potato salad are waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes that hold their shape when they're cooked and keep their firm texture in the salad when you chop them up and toss them with dressing.

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