potato salad recipes?

Question

I need a recipe for a potato salad

Answer 1

boiled potatoes with mayo choped onions horseraddish to taste salt and pepper - chopped green olives

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

Wash and dice red skinned potatoes. Boil in salted water for 10-20 minutes, depending on how small you've cut them. You want them to be just tender, not falling apart. While they are cooking, chop 1 or 2 shallots, and a big handful of dill, then place in a bowl with equal parts of red wine vinegar and a good olive oil. When potatoes are tender, drain well then put into the bowl with the oil and vinegar mixture while still very hot. Mix gently, add salt and pepper and adjust the oil and vinegar to taste. This potato salad is great for taking to summer picnics because there is no mayo to worry about. It is great hot, cold, or room temperature. Also, if you like other herbs (basil, parsley, cilantro) better, just substitute for the dill. This is such a basic and easy potato salad, you can make it many different ways and it still comes out great.

Answer 4

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INGREDIENTS:
3 pounds potatoes, cooked, peeled, and cubed
1 large green bell pepper, chopped
1 medium onion, chopped
1 to 2 tsp onion salt, to taste
1/2 teaspoon celery seed
pepper, to taste
1/3 cup cider vinegar
1 cup mayonnaise
PREPARATION:
Potato Salad Recipe Directions:
In a large bowl, combine potatoes, green pepper, and onion. Blend remaining ingredients; add to vegetables. Mix well to combine flavors. Cover and refrigerate.
Chill potato salad thoroughly before serving.
This potato salad serves 6 to 8.

More Potato Salad Recipes picnic salad
3 pounds potatoes, cooked until just tender, cubed, cooled
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
thinly sliced tomatoes and cucumber, for garnish, optional
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Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
salt and pepper to taste
PREPARATION:
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired.

Serves 6 to 8.
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Answer 5

3 pounds redskinned potatoes, quartered
6 bacon slices, chopped
3 celery stalks, diced
2 jalapeno chilies, minced
6 green onions, chopped
1 teaspoon ground cumin
1 tablespoon brown sugar
1/4 cup cider vinegar
1/2 cup chicken or vegetable stock
Pinch of cayenne pepper
1/4 cup chopped fresh cilantro

Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.
Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.
Bullet Points
. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener Schnitzel, sweetbreads, and other hearty meat dishes.
. German potato salad is different from American potato salad because it doesn't use mayonnaise as a big part of the dressing.
. German potato salads are best served lukewarm, because the potatoes have a chance to absorb the dressing.

Answer 6

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 7

POTATO SALAD

5 lbs. boiled, cubed red potatoes; cooked just long enough to be able to pierce with fork, but not too soft (about 10-12 min.; check every few minutes after 10 min.) - skin on or off, your preference

4-5 stalks celery, sliced in thin pieces
4-5 chopped hard-boiled eggs
1 pound bacon, cooked crisp, either crumbled or sliced thin
1 medium chopped white onion
2 tbsps. sweet relish
1tbsp. mustard
2 tsps. sugar
1cup creamy Italian salad dressing
1 cup mayo
1tsp. salt
2 tsps. pepper

Mix together potatoes, celery, bacon, onion, and eggs in large bowl. In seperate bowl, mix creamy Italian dressing, mayo, relish, and the spices, including the sugar. Pour potato salad dressing over the potato mixture and stir well. (If it seems a bit dry, add another 1/2 cup creamy Italian dressing and 1/2 cup mayo). Cover and refrigerate at least one hour before serving.

Answer 8

Ingredients:

1 bag frozen southern style hash browns
6 eggs, hard boiled
1 c. mayonnaise
1 T. mustard
1 t. lemon juice
onion powder
salt & pepper
dill (or sweet) pickles (optional)
Instructions:


Add frozen hash browns to a large pot of water. Bring to a boil and boil for approx. 10 minutes or until potatoes are tender but not mushy. Drain and place potatoes in a large mixing bowl. Allow to cool. Peel and cut eggs into small cubes and add to potatoes. Fold in mayonnaise until it is the desired consistency. Add mustard, lemon juice and seasonings to taste.

Answer 9

i jus finished makin this....
potato salad
6-8 lg potatoes,peeled an cut in bite size pieces..boiled til fork tender
6 hard boiled eggs...chopped
i sm green bell pepper... chopped
1 lg sweet onion... chopped
i small cuke... chopped
3 lg dill pickles... chopped
seasoned salt.to taste
fresh ground pepper to taste
enough mayo to moisten,,, bout 1 cup
while potatoes are boiling mix everythin else in lg bowl when potatoes are done add to bowl while they still warm. mix all well but gently not to break up potatoes. chill at least 4 hrs and up to overnight..... this is great with any meat.an my hubby jus loves it.

Answer 10

BOIL YOU POTATOES . WHILE THEY ARE BOILING , IN A MIXING BOWL BLEND TOGETHER MAYO OR SALAD DRESSING , WITH PEPPER SUGAR , DRY MUSTARD , AND A LITTLE MILK . BLEND THOROUGHLY . SET IN FRIDGE . DICE UP CELERY ONION, GREEN PEPPER AND CARROTS , SET IN FRIDGE . WHEN POTATOES ARE DONE BOILING REMOVE SKIN (FORGOT TO TELL YOU TO BOIL WITH THE SKIN ON) LET COOL . IN THE MEAN TIME , BOIL 2 OR 3 EGGS DEPENDING ON HO MUCH POTATO SALAD YOUR MAKING , WHEN POTATOES ARE COOLED DOWN , DICE INTO GOOD SIZE PIECES , ADD OTHER DICED VEGGIES AND MIX , THEN ADD YOUR DRESSING COMBO , AND MIX . WHEN EGGS ARE DONE AFTER THEY COOL , SLICE AND ARRANGE NEATLY ON TOP . AS YOU CAN SEE I NEVER MEASURE . SO , JUST LOOK AND SEE HOW MUCH YOU'LL NEED . GOOD LUCK

Answer 11

One of my favorites and so simple: Simmer new potatoes till done - with peel or without - your choice. Cool and stir in half mayo and half sour cream. Add chopped cooked bacon and sliced green onions. Delish, quick and easy.