What is a good potato salad recipe?

Answer 1

Here are 363 potato salad recipes:

http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,potato~salad_Recipe_score_desc_1,00.html

The bottom-line is figuring out what else you are having with it..... traditional potato salads are great - ones made like grandma used to make with mayonnaise, etc.

But if you are taking this salad out in warm, sunny weather, you may want to try one of the recipes that use just mustard or vinegar/oil with herbs or whatever, to avoid any food-borne illness from lack of refrigeration, etc.

You also may want to consider a variety of options because of dietary restrictions (low-sodium intake, etc.) or maybe keep it low-cal with not doing a mayo-based potato salad recipe or use reduced calorie mayo, etc.

Have fun and enjoy!

Answer 2

Potato Salad

5 lbs Red Potatoes cooked and diced
1 large onion diced
4 large pickles diced
6 stalks celery diced
6 radishes diced

Dressing:
3 tablespoons mustard
2 tablespoons pickle juice
1/2 cup mayonaise
1/2 cup sour cream

mix veggies together - mix dressing together - mix all together, salt and pepper to taste. Enjoy

Answer 3

there is a german potato saled that is off the wall, you boil six large potatos in there skins, untill thay are tender , drain, and add cold water over them to cool,peel, cut into cubes into a large mixing bowl, add, 1, 1/2, cups diced celery, 1 cup, onion diced, 1 1/2, tab spoon of vinigar, 1 tab, spoon sugar, and 1and a 1/4 cup of helmens salad dressing, .mix well and serve warm, it is great....saled for any meal, or event, you will get a lot of compliments over it, let me know how it goes?

Answer 4

11/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
3 hard-cooked eggs
2 to 3 tablespoons shredded carrot (about 1/2 carrot)
1 (10 oz.) pkg. frozen peas, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped celery
1/4 cup chopped red onions
.
Dressing:
1/4 c. heavy cream
1/2 to 3/4 c. mayonnaise
1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
1 to 2 tsp Dijon mustard
salt and pepper to taste
.fresh dill and/or parsley, to taste

PREPARATION:
Combine ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired.

Answer 5

Mom's Mustard Style Potato Salad

8 servings
PREP TIME 15 Minutes
COOK TIME 30 Minutes
READY IN 1 Hour and 45 Minutes

INGREDIENTS

6 large potatoes - peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
4. Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

OR TRY

Southern Potato Salad

4 servings
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs

INGREDIENTS

4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

OR TRY

Potato Salad with Cream

6 servings
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr

INGREDIENTS

2 1/2 pounds potatoes
1/2 cup vinegar, boiling
4 eggs, beaten
1 tablespoon butter
1 cup heavy cream4 tablespoons chopped fresh parsley
2 tablespoons chopped onion
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch ground cayenne pepper

DIRECTIONS

1. Peel the potatoes and add to a large pot of boiling salted water. Cook until tender but still firm, about 15 minutes. Drain, cool and cube. Place into a large bowl and set aside.
2. In a double boiler, bring vinegar to a boil. Gradually beat in eggs and cook over simmering water until thickened. Stir in butter and cook 1 minute. Whisk in cream, parsley, onion, mustard, salt, pepper and cayenne. Pour over hot potatoes and combine. Cool, sprinkle with parsley and refrigerate until serving time.