Could someone give me a good if not great Potato Salad recipe?

Answer 1

Baked Potato Salad

8 medium baking potatoes
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 cup sour cream
1 cup shredded sharp cheddar cheese
3/4 cup cooked bacon, crumbled
1/2 cup sliced green onions
1 teaspoon salt
1 teaspoon pepper

Bake potatoes with skins on at 425ºF. for approximately 1 hour (or until potatoes can be easily pierced with a fork). Cool completely. Leaving the skins on, cut potatoes into bite-size chunks. Set aside. In a very large mixing bowl, combine all other ingredients stir until well blended. Add potatoes and toss until all pieces are well coated (more sour cream may be added to moisten if necessary). Cover tightly and chill for at least 2 hours in the refrigerator (overnight is even better).Serve cold.




New Potato Salad with Baked Garlic, Chives and Parsley

5 cup garlic
4 fl. olive oil
2 lb new potatoes, halved if large
1 teaspoon honey
1 lemon, juice of
1 bun chives, finely chopped
1 bun parsley, finely chopped
seasoning

Preheat the oven to Gas Mark 7. Place the unpeeled garlic cloves on a baking sheet, toss with 1 tablespoon of the oil and bake for 10 minutes. Allow the garlic to cool a little before peeling. Place the potatoes in a large pan of salted water, bring to the boil and cook for 10-12 minutes until tender. Drain thoroughly. Meanwhile, put the honey, garlic and lemon juice in a blender or food processor and blend until smooth, slowly drizzling in the olive oil until the mixture thickens and looks pale. Add the chopped herbs and seasoning. Place the potatoes in a large serving bowl and while they are still warm toss with the dressing to coat.

Answer 2

Potato salad is not something you should make according to a recipe. You should make it according to your own taste. My taste is a slightly sweet, very creamy, eggy, spicy salad. I use large baking potatos, sometimes peeled, sometimes not, with a ratio of one hard boiled egg to every potato. I moosh up the hardboiled eggs while the potatos are cooling, with a variety of the following, depending on what I've got on hand: yellow or white onion, celery, dill pickle chopped very fine, sweet pickle relish, green bell pepper and/or red bell pepper chopped very fine, yellow mustard and/or spicy mustard, a squirt of Worcestershire sauce, a little garlic powder, and plenty of Best Foods (Hellmann's on the east coast) mayonnaise. (Do not use Miracle Whip. It is truly nasty.) Blend all this together, with more or less vigor, depending on whether you like big pieces of potato or a more "mooshy" consistency. (I like it really mooshy, so I use a pastry blender to break some of the potato pieces down--- leave a few lumps, though, unless you want mashed potato salad.)Then salt it and pepper it to your taste. If it is not mushy enough for you, and/or if it is a little too sweet, add some of the juice from the dill pickles. Then put it in the refrigerator for a few hours. After it has chilled, taste for salt again. Every time you make this salad, do something a little different, to see what really appeals to you. You might like green onion instead of the white or yellow, you might want to add a little soy sauce to the seasoning, and use less salt. You might want to try a little balsamic vinegar. You might like the dill pickles without the sweet relish, or vice versa. You might like Miracle Whip, although I have a very hard time comprehending such a thing. Serve sparingly; this is heavy duty heart attack food!

Answer 3

Oh, I have a great potato salad recipe, everyone has me bring it to any get togethers we have.

Potato salad


5-10 medium russet potatoes
6-8 slices of bacon, sliced
3-5 stalks of celery diced
6 Boiled eggs largely diced
1 large red onion diced
1-½ cups of miracle whip
1 tbsp of Dijon mustard
1 tbsp of horseradish
3 tbsp of apple cider vinegar
1 tsp of adobo
1 tsp of lemon pepper
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of sweet paprika plus
Salt and pepper to taste



Cut potatoes into 1-1/2 in. cubes. Boil until fork tender. Let cool. Place bacon in between 2 paper towels on a microwave safe dish. Cook bacon for 1 minute per slice. Let cool. In a medium bowl combine celery, 4 of the 6 eggs, onion, miracle whip, mustard, horseradish, vinegar, and seasonings until thoroughly mixed. Stack bacon together and using kitchen scissors, slice on the short, into ½ in ribbons over the bowl with the creamed sauce. Add cooled potatoes and stir gently until well mixed. Add remainder of the eggs to the top of the potato salad, sprinkle with more paprika.


Note: any of the seasoning can be reduced or multiplied as you see fit, however this is the combination I’ve found that has me taking home an empty bowl every time.

Answer 4

4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper


Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing.

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled

Answer 5

8-10 large potatoes
1 small onion
2 tablespoons pickle relish
pinch of celery seed
1 1/2 cups mayonnaise
1 cup Miracle Whip
1/2 tsp sugar
1 tablespoon mustard
Salt and Pepper to taste

Peel potatoes, cut into a large dice and boil until tender and cooked through. Let drain in colander while you prepare the dressing. Dice onion. In large bowl, combine onion, relish, celery seed, mayonnaise, Miracle Whip, sugar and mustard. Mix well. Add potatoes and fold into dressing while potatoes are still warm. Salt and pepper once before refrigerating. Refrigerate 4 or more hours until cold. Taste and add salt and pepper again if needed.

Answer 6

POTATO SALAD

5 lbs. boiled, cooled cubed red potatoes (skin on or off, as preferred)
4-5 stalks sliced celery
one meduim white onion, chopped into small pieces
4-5 chopped hardboiled eggs
one pound crispy fried bacon, cut into small pieces
2tsps sugar
2tbsps. mustard
1 cup mayo
1 cup creamy italian salad dressing
2 Tbsps. sweet relish
salt and pepper to taste

Toss potatoes, eggs, celery, onion, and bacon in a large bowl. In a seperate mixing bowl, combine liquid ingredients, relish, sugar,
salt, and pepper; stir well. Pour this mixture onto potato salad and stir well (if the salad seems too dry, add another half cup of mayo and creamy italian dressing). Cover and place in refrigerator at least 2 hours. (To boil potatoes, check frequently to make sure they don't get too mushy; they should be firm, but not impossible to pierce with a fork.) Hope you enjoy it!

Answer 7

Creamy Mustard Potato Salad

5 lb. potatoes, cooked, peeled and diced fine
1 doz. boiled eggs, chopped fine
3 c. finely chopped celery
1 large sweet onion, chopped fine
3 tsp. celery seed

Dressing:

3/4 to 1 qt. (3 to 4 c.) mayonnaise salad dressing (not Miracle Whip)
1 c. sugar
1/2 c. mustard
1/3 to 1/2 c. white vinegar

Stir together salad ingredients in a large bowl. Combine dressing ingredients and stir
into potato mixture. Chill until ready to serve.

Answer 8

Go to Costco Ask for some Potato Salad And put it in a bowl it is great for parties otherwise peel some potatoes cut them into squares leave it in the fridge overnight put it in some mayonnaise with some mixed vegetable from the can mix it in then put some plastic over put it in the fridge again and Serve

Answer 9

CLASSIC POTATO SALAD
Servings: 8

FOR THE DRESSING:
1 cup Hellmann's mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
FOR THE SALAD:
6 medium potatoes, peeled, cubed, and cooked
6 hard-boiled eggs, chopped
1 cup sliced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/3 cup chopped gherkin pickles
1/4 cup finely chopped red onion

Combine ingredients for the dressing in a large mixing bowl.

Stir in remaining ingredients for the salad and toss gently but thoroughly to coat with sauce. Cover and chill overnight.


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Dunkley's Famous Macaroni Salad
Recipe courtesy Craig Dunkley


Recipe Summary
Prep Time: 40 minutes
Cook Time: 3 hours
Yield: 24 servings
User Rating:


1 (16-ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/4 teasspoon dried horseradish
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3-ounce) jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise
Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes

Episode#: CA1C07

Answer 10

I don't have exact measurements, but you don't really need them.

6-8 medium-large potatoes
1kosher pickle chopped (kinda finely)
1/4-1/2 medium onion, chopped finely (depending on how much you like onion)
salt & pepper to taste
1 hard boiled egg chopped finely
a couple of table spoons of mayo
a few squirts of mustard

boil potatoes until tender. Drain and mash real well. Add salt and pepper. Add chopped egg,onion, and pickle. Mix well. Add the mayo and mustard. Stir until creamy.

It's best to start with small amounts (of mayo and mustard). You can always add more, until it gets to the desired consistancy.