Got any delicious potato salad recipes?

Answer 1

SUMMERTIME POTATO SALAD
YUMMMMYYYYY

INGREDIENTS:
4 to 5 cups cubed potatoes, cooked, drained
1/2 cup chopped celery
1/2 cup chopped red onion
3 hard-cooked eggs, chopped
2 tablespoons chopped sweet pickle
2 teaspoons sweet pickle juice
1/2 to 2/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground black pepper
PREPARATION:
Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.

Answer 2

Bacon 'n' Onion Potato Salad:

Prep: 15 min., Cook: 25 min., Chill: 1 hr.

4 pounds red potatoes
1 (8-ounce) container sour cream
1 cup light mayonnaise
3 tablespoons Creole mustard
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
4 bacon slices, cooked and crumbled

Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.

Stir together sour cream and next 4 ingredients.

Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.

Yield: Makes 6 to 8 servings

Answer 3

Try this one...

POLISH POTATO SALAD:
6 or 8 large potatoes, cubed
16 oz sour cream
1/2 pkg bacon, cooked and crumbled
2 green onions, diced
1/4 c green olives, sliced
Salt

Boil potatoes. Chop and put them in a mixing bowl. While potatoes are still warm, mix with sour cream and bacon. Add chopped and sliced vegetables. Mix well. Add salt to taste. Chill to blend flavors.

This has gotten rave reviews over the years.

Answer 4

About 3-5lbs. small red potatoes boiled in their skins.
1-2 small onions, diced.
12 boiled eggs.
About 3/4 jar of Miracle Whip.
1-2 teaspoons mustard.
2 teaspoons of salt.
2 teaspoons of pepper.

Peel potatoes and eggs. Dice potatoes. Remove yolks and put them in separate bowl. Dice egg whites and add them and diced onions to the potatoes. In the egg yolk bowl add Miracle Whip, mustard, salt and pepper and blend well. It helps if you smash the egg yolks with a fork before adding other ingredients. When this is well blended fold into the potatoes, onions and egg whites. This makes a very large bowl and is very tasty. You can sprinkle paprika on the top for a nice presentation. Good luck.

Answer 5

4 lbs red potatoes
5 hard-boiled eggs, separated
1 teaspoon salt, divided
3 green onions, sliced
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seeds

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
Peel potatoes and cut into 1 inch pieces.
Chop egg whites.
Stir together potato, egg whites, 1/2 t. salt and green onions.
Mash egg yolks;
add remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
Gently stir into potato mixture.
Cover and chill 2 hours.

Answer 6

"Baked Potato" Salad

4 baking potatoes
12 ounces sour cream
3 chopped green onions
4 strips cooked bacon, chopped
2 cups shredded cheddar cheese
salt
pepper

Bake the potatoes (scrub well, bake in over 425 for 1 hour). Cool the potatoes. Cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste. Chill and enjoy!

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Here is another one that is super good that I got from Hidden Valley Ranch. My family loves this - they love the ranch dressing flavor!

Ranch Picnic Potato Salad

6 medium (about 3 1/2 pounds)
Potatoes, cooked, peeled and sliced

1/2 cup
Chopped celery

1/4 cup
Sliced green onions

2 tablespoons
Chopped parsley

1 teaspoon
Salt

1/8 teaspoon
Black pepper

1 tablespoon
Dijon mustard

1 cup
Hidden Valley® The Original Ranch® Dressing

2
Hard-cooked eggs, finely chopped

Paprika

Prep Time: 45 min.
Chill Time: 2 hrs. minimum.

In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard into dressing; pour over potatoes and toss lightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika.
Makes 8 servings.

Answer 7

Jalapeno Potato Salad

2 pounds deli potato salad
2 tablespoons diced jalapenos (recommended: La Victoria)
1 teaspoon Mexican seasoning
6 dashes chipotle pepper sauce (recommended: Tabasco)
1 scallion, chopped
1 tablespoon finely chopped fresh cilantro leaves

In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled
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Potato Salad

Start with about 1pound of potatoes (it's important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don't want the potatoes raw but you certainly don't want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use:
Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde.

Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops -- they'll all work).

Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper.


HERB AND RED WINE VINEGAR DRESSING:
2 tablespoon red wine vinegar
5 tablespoons good quality olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper
1 heaping tablespoon chopped fresh marjoram
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
3 tablespoons finely chopped shallots

Mix together all the ingredients, adding the shallots last.
Yield: 4 servings


OLIVE OIL AND LEMON JUICE DRESSING:
2 tablespoons lemon juice
5 tablespoons good quality olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper

Mix together all the ingredients.
Yield: 4 servings

MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram

Mix together all the ingredients.

Yield: 4 servings

Answer 8

Ingredients:
3 ½ lbs. Red skinned potatoes, peeled and cut into ¾” pieces
¼ cup juices from a jar of sweet pickles
¾ cup mayonnaise
*½ cup buttermilk
4 tsp. Dijon mustard
1 tsp. sugar
½ tsp. red onion
½ cup chopped celery
½ cup sweet pickles
Bacon
S&P

Directions:
-Cook potatoes in large pot of boiling salted water just until tender (about 10 minutes)
-Drain and transfer to large bowl
-Drizzle pickle juices over potatoes and toss gently, cool to room temperature
-In a medium bowl whisk together the mayo, buttermilk, mustard, and sugar
-Pour over potatoes then add the onion, celery and pickles and toss gently to coat potatoes
-Season with S&P to taste

I like to fry up about5-8 strips of bacon and chop them up and then add it to the potatoe salad its good!

Answer 9

i have a little different touch to potato salad instead of using mayo for your usual recipe use marzetti Cole slaw dressing ...try it i was shocked....

Answer 10

TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com