Tangy Potato Salad Recipes

Steps:

• Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
• Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
• Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
• Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
• Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
• Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
• Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
• Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
• Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
• Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Steps:

• Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
• Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
• When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

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.

Steps:

• Mix together first 4 ingredients, cook until thick.
• Take off of stove, add 2 T mustard and 1 cup sugar. Mix together and refrigerate or use right away for potato salad.
• Mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes.
• Add mustard, sugar, onion, relish, boiled eggs and cooked dressing.

Steps:

• Cook potatoes in boiling salted water until tender. Drain; cool slightly.
• Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.
• Heat chicken broth until warm; remove from the heat.
• Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill.
• Just before serving, gently stir in tomatoes and bacon.

Steps:

• Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
• Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.

Steps:

• Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
• Drain well.
• Mix together the vinegar and mustard, then slowly whisk in the oil.
• When potatoes are cool enough to handle slice into a large bowl.
• Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
• Season, then toss gently to combine.
• Leave to stand at least 1/2 an hour.
• Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
• Serve.

Steps:

• Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
• When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
• In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.

Steps:

• In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
• Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery., In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.

Steps:

• In large bowl combine mayonnaise, vinegar, salt, sugar and pepper.
• Add potatoes, celery, onion and eggs; toss to coat well.
• Cover; chill to blend flavors.

Steps:

• In a large bowl combine potatoes, eggs, celery and pickles.
• In a small bowl, whisk remaining ingredients.
• Pour over potato mixture, stir til combined.
• Cover and refrigerate for a few hours before serving.