ROBIN'S EASY POTATO SALAD
We love a good potato salad recipe and Robin's will be an easy side dish for a BBQ. She uses red potatoes which make the potato salad creamy but leaves the skins on to give the salad a hearty texture. The dressing is a nice tangy flavor. There's a bit of saltiness from the olives. You can't go wrong with this simple, yet...
Provided by Robin Parrow
Categories Potato Salads
Time 55m
Number Of Ingredients 8
Steps:
- 1. Cut potatoes into similar sized cubes.
- 2. Boil cut up potatoes until done.
- 3. Drain and cool.
- 4. Add mayonnaise, mustard, garlic powder, onion powder, sliced salad olives with pimentos, salt, and pepper.
- 5. Mix gently making sure not to crush potatoes.
- 6. Slice 3 hard boiled eggs and add to potatoes. Toss lightly.
- 7. Slice the other 2 eggs.
- 8. Put the sliced eggs on top of the potato salad.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
STATE FAIR POTATO SALAD
Categories Salad Potato Side Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
- Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)
BLUE-RIBBON POTATO SALAD
Make and share this Blue-Ribbon Potato Salad recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the potatoes:.
- In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
- Assemble the salad:.
- In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.
Nutrition Facts : Calories 367.9, Fat 21.2, SaturatedFat 3.5, Cholesterol 96.8, Sodium 630.3, Carbohydrate 38.8, Fiber 4.7, Sugar 4.7, Protein 7.7
SOUTHERN STYLE POTATO SALAD
This creamy potato salad has the perfect balance of tang and savoriness. Don't let the steps scare you off... the end result is worth it. This salad is loaded with boiled eggs and celery which provide a nice flavor. The bacon not only gives some saltiness but adds a nice crunch. This really is the perfect potato salad for any...
Provided by Kristin D
Categories Potato Salads
Time 10m
Number Of Ingredients 12
Steps:
- 1. Boil your potatoes until just done and able to be poked through easily with a fork.
- 2. Drain, set aside to cool.
- 3. Once cooled enough to handle, cube the potatoes and put them in a large bowl.
- 4. Hard boil your eggs; set aside to cool completely.
- 5. While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.
- 6. In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
- 7. Being careful as not to stir the salad too much.
- 8. Add crumbled bacon.
- 9. Roughly chop your hard boiled eggs and add them to bowl.
- 10. Add chopped celery.
- 11. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.
- 12. Finish off with some paprika.
- 13. Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.
SWEET RED POTATO SALAD
Know how to jazz up potato salad? Use red potatoes and sweet potatoes! This is an excellent potato salad that pops with flavor. It has a light sweet flavor from the potatoes and tanginess from the vinegar. Onions add a little bit of savory to the dish, while cucumber gives some crunch to the potato salad. One bite and you'll be...
Provided by Teressa Drenth
Categories Potato Salads
Time 40m
Number Of Ingredients 11
Steps:
- 1. Bring water to a boil in a large pan.
- 2. Cut potatoes into 1-inch chunks.
- 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
- 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
- 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
- 6. Finely chop the celery ribs and red onion.
- 7. Combine celery and onion with mayonnaise, milk, and parsley.
- 8. Gently add to the cooled potato combination.
- 9. Chill at least 1 hr. Serve.
BLUE RIBBON RED POTATO SALAD
I came across a red potato salad recipe about 8 years ago and during that time I messed with it until I found what I think is the most delicious potato salad ever made. My family loves it and I hope yours will too
Provided by Teal West-Craig
Categories Potato Salads
Number Of Ingredients 10
Steps:
- 1. In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are room temperature cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point but I leave them on.
- 2. Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
- 3. Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy
POTATO SALAD EXTRAORDINAIRE
The brown sugar in this recipe gives it a nice, sweet flavor. Very different, and very tasty!
Provided by Gay Farrar
Categories Potato Salads
Time 2h
Number Of Ingredients 9
Steps:
- 1. Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
- 2. When the potatoes are cooled enough to handle, cut them in chunks. Chop the boiled eggs and add to the potatoes. Add the onions, celery and green pepper.
- 3. For the dressing, mix the brown sugar, sweet pickle relish, mayonnaise and mustard. Pour over the potato mixtures. Salt and pepper to taste. Refrigerate.
HEIRLOOM POTATO SALAD
If you're a dill pickle fan, you're really going to like this homemade potato salad recipe. That flavor shines bright. It's a hearty potato salad with crisp sliced celery and zesty green onions. Chopped dill pickles are folded in along with chopped boiled eggs. This potato salad is lightly dressed so if you want a very creamy...
Provided by Betsy Wolfe
Categories Potato Salads
Time 35m
Number Of Ingredients 14
Steps:
- 1. Place the celery and onions in a very large mixing bowl. Set aside.
- 2. Place potatoes in a large pot with their skins on and just cover with water. On high heat, bring water to a boil and turn flame to med-high. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
- 3. Drain water and allow the potatoes to cool just until you can handle them.
- 4. Pull skins off potatoes. Discard skins.
- 5. Place them whole in the bowl, onto the veggies. Potatoes should still be pretty warm when you add them to the bowl.
- 6. Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
- 7. Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
- 8. Boiled eggs: Slice the eggs in half, scooping the yolk from the white.
- 9. Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites - not too tiny.
- 10. Add to the potato bowl.
- 11. Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce, and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute.
- 12. Add salt and pepper to taste.
- 13. Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.
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