Does anyone have a good potato salad recipe?

Question

I love potato salad but can't seem to find a good recipe. And some times my potatos are to hard or to mushy any help would be great.

Answer 1

3 pounds red-skinned potatoes
6 large eggs, hard-cooked
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
salt
freshly ground black pepper
paprika

And after its done in your dish you can spread a little Red Paprika on top of it for decor

Answer 2

Okay, this recipe is the best one I've tried, and it's totally authentic because I made the recipe up from scratch. I did steal a method or two though from the Food Network. You start by placing small red potatoes in a pot of cold water with salt. Bring it up to a boil, and then turn the heat down to low to medium until the potatoes are a little less done than tender, but a little past al dente (firm). Place the potatoes in an ice bath for 5 minutes (just a bowl with ice water) in order to stop the cooking process. Then take a tea towel and rub the potatoes gently with the towel to remove the skin. Slice the potatoes into medium cubes and put in a bowl. Since the potatoes are still hot, you want to give it some immediate flavor, so pour a little red wine vinegar and lemon juice on the potatoes, mix, cover, and refrigerate for 2 hours. Wile they're in the fridge, you can start the sauce and topping. First, I always like bacon in my potato salad, so I bake some off and let it cool. Then I sauté some onions in a pan of oil with some sugar so that they caramelize. I add garlic to it near the end of the cooking. Add salt and pepper as well. For the dressing, you mix red wine vinegar, dijon mustard and regular yellow mustard, mayo, hot sauce, salt and pepper, a tad of sugar, and a little oil. When your potatoes, bacon, and onions are cooled, you mix those ingredients together and then add the dressing. You put the whole mixture in the fridge for about another hour and then enjoy. It may seem like a tough process, but it's not very hands on and is very easy to do. The work will be payed off when you try it too. Good luck.

Answer 3

The kind of potato you use is important. If you like grainier, mushier potatoes, use russets (also called Idaho). If you like firmer, creamier potatoes, use red potatoes. For something in between, yukon gold are great. If you're using russets, peel them first. The skin is thicker and not pleasant in salads. If you're using reds or golds, the skin is very thin and doesn't have to be removed at all. Just scrub them thoroughly before boiling in well salted water. Use smaller potatoes and boil them whole until a knife slips into the center without any resistance. Drain them immediately and rinse in cold water. If you want to remove the skins, do it now - they'll peel off easily with a paring knife. Cut the potatoes into bite sized pieces - it's hot, but you don't want to wait because you need to sprinkle the potatoes with a little vinegar (cider, red wine, white wine, rice wine - whatever you like). If you wait until they're cool, the potatoes won't absorb the flavor. Don't use too much - just enough to add a little zing. NOW you can let them cool.
Meanwhile, cut up some extras. I like to use red bell peppers, a little celery (very little!), some hard boiled eggs, finely chopped sweet onion (vidalia if they're in season, red onions otherwise), and radishes. The adders should be cut fairly small - the potato is the star. Mix some mayonnaise or salad dressing, prepared mustard (the stuff in the yellow bottle, or get creative and try specialty mustards), a little sugar, and maybe some milk to thin it if you think it needs it. Amounts and proportions are up to you. I prefer a drier salad with a thin coat of dressing. I like to taste the potatoes and not be overwhelmed with goop. Mix the dressing separately and keep tasting until you like the results. Stir the potatoes, adders and dressing together. Taste again and add salt and pepper as necessary. Refrigerate for several hours, or overnight, if possible. The refrigeration time allows the flavors to really meld.

Answer 4

I promise this is delicious!!!
Boil Idaho russet potatoes with in the skin until you can easily pierce with a knife without resistance. (About 20 min) For one pound of potatoes, boil 6 eggs, (optional shredded grilled or boiled chicken) Once your potatoes are boiled, drain and let them cool. Cut them into 1 inch cubes and mix with cubed hard boiled eggs. Chop finely half celery stalk and 2 tablespoons of onions. In a separate bowl that can hold all salad contents mix dressing. 3 to 1 portion of Miracle Whip and Dijon mustard, salt and pepper to taste. Once the contents are mixed add the potatoes, eggs, celery, onions, and chicken and mix until well incorporated.
Enjoy this fantastic salad! Also, the longer it sits in the fridge, the better it tastes.
Some additional things you can enjoy in this salad are beets. Boil the beets with the potatoes and chop the same way as the potatoes. It gives an added level of flavor if you like beets.

Enjoy!!!!

Answer 5

Creole Potato Salad
Category Salads & Dressings, Side Dishes
Serves/Yields 6-8 servings
Source Kate
Difficulty Easy
Prep. Time 45 minutes
Cook Time 20 min for potatoes
Introduction
I like to serve this with grilled chicken breasts for a great hot weather meal. My daughter Erica likes to put it on a salami poor boy sandwich....don't knock it till you try it!
Ingredients
Dressing
1/2 cup mayonnaise
3 Tbsp Creole mustard (Zatarian's is good)
1/2 tsp white pepper
3 Tbsp red wine vinegar
1 tsp cajun seasoning
1/2 tsp Sea salt
Freshly ground black pepper



Salad
8-10 medium sized red skin potatoes
5 hard boiled eggs, peeled and sliced
1/2 cup minced red onion
1/4 cup sliced green onions (with part of green tops)
1/2 cup sliced black olives
1 cup sliced celery
1/2 cup diced dill pickle
1 small jar diced pimentos





Directions
Step: 1 Combine dressing ingrediesnt in a bowl and mix well. Set aside.



Wash potatoes and remove any eyes or spots. Cut potatoes into 1 inch cubes and place in a large pan. Cover with just enough cold water to cover. Bring to a boil and cook just until tender. Drain potatoes and place in a large bowl. Combine celery, olives,onion, pickles, pimentos and egg with potatoes.Add dressing to potato mixture while potatoes are still hot. Mix well. Cover and refrigerate. Just before serving, stir salad and adjust salt if needed. Garnish with a sprinkle of paprikah or chopped parsley.

Answer 6

Olivier Salad

One chicken, boiled, until the meat falls off the bone, w/bones & skin removed & meat torn/cut into small pieces

Peeled, boiled potatoes - the same amount as the chicken's weight, i.e., a 2 pound chicken - 2 pounds of potatoes

Dozen hard boiled eggs

mayo

Jar of pickles, grated & drained

salt/pepper to taste

Put all of the ingredients in a large pot. Blend everything together w/a hand mixer or potato masher until almost smooth in texture, adding mayo as needed. Chill well. This makes enough to feed a small army & is very tasty.

Answer 7

Potatoe Salad

Boil 2-3 lbs of reg. potatoes w/skins
boil 6-8 eggs
miracle whip
2-3 tsp sweet relish
a couple of squirts of regular mustard
large onion chopped
fresh celery 1 stalk cut up small and 1 tsp. celery seed
salt and pepper to taste
sugar to sweeten
paparika to garnish (optional)

Cool potatoes and eggs to handle.
Peel the skins off potatoes cut into cubes in a large bowl (not too fine to make it mushy)
chop eggs add salt, celery seeds and pepper.
Put all other ingredients into same bowl and mix together.
I sprinkles a couple dashes of sugar when done.(miracle whip and sweet relish maybe all you need) and mix it up to give it a better taste.
Garnish with papirika and chill.

Best when made the night before serving.

Answer 8

Potato Salad.
1lb. potatoes
4 tbls French Dressing
1 cucumber skinned and cubed
1/4 lb. spicy pork sausages cubed
2 spring onions washed and chopped
half a cup cubed cheddar cheese, salt and pepper to taste.
Method.boil the potatoes & peel and cube it. While still hot pour the french dressing over it and toss it well. Add the cubed cheese & the cucumber,spring onions,and the sausages. Taste and add more pepper &salt. Refrigerate or serve hot. To garnish chop half yellow pepper thinly and half red pepper as well and just mix it in the salad. Can also decorate it with one hard boiled egg cut in wedges.

Answer 9

If your potatoes get mushy, make mashed potato salad. This was a favorite at our table. It wasn't accidental, it was how it was made deliberately. We used a traditional mustard/mayo dressing , there were onions, celery and eggs in with the mashed potatoes.The veggies and eggs were shopped small. Go to allrecipes.com. I saw several yummy sounding recipes: one with dill, one with lemon, one with roasted potatoes, one with sweet potatoes. Maybe you will find one that suits you. Hope this helps.

Answer 10

5 cups of stewed potatoes, 3 boiloed eggs, 1/2 cup of relish, 1/2-1 cup mayonaise, 1/4 cup mustard----may need to add to taste & 1tsp of salt and one small onion is optional