Cold Potato Salad Recipes

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Steps:

• In medium saucepan cook potatoes in boiling salted water until tender.
• Drain, reserving 3/4 cup of potato water.
• Dice potatoes.
• Add oil, minced onion and chopped celery; toss gently.
• In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
• Keep at room temperature for 2 to 3 hours.
• Stir in vinegar, mustard, sugar, and dillseed.
• Potato salad will be creamy.
• Serve at room temperature.

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
• Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.

Steps:

• Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
• Sauté onion in water and butter till high simmer.
• Add bouillon cubes. Set aside to cool.
• Peel cooled potatoes and slice into circles about 1/8-inch thick.
• Put potatoes in casserole dish.
• Drizzle oil and vinegar over top of potatoes.
• Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
• Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
• Serve cold or bring to room temperature.
• Mix all together before serving.