Potato salad....I don't care for it. Do you have a recipe that would actually taste good?

Question

I find regular potato salad too blah. How can I make it so it is full of great flavour but still be easy to do and not too expensive?

Answer 1

Here are a couple unusual potato salad recipes you might like

SWISS AND CHEDDAR POTATO SALAD

3 pounds (7 1/2 cups) potatoes, pared, cooked & cooled
2 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, for garnish
1 1/2 cups finely shredded Swiss cheese
3/4 cup finely shredded Cheddar cheese
1/3 cup sliced green onions and tops
1/2 cup finely chopped celery
2 1/4 cups mayonnaise or salad dressing
4 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon pepper
parsley sprigs, for garnish
*1/4 - 1/2 cup pimento stuffed green olives, to bring out flavor of Swiss cheese, if desired.

Cut potatoes into 1/2 inch cubes. Combine potatoes, chopped eggs, cheese and green onions in large bowl. Mix mayonnaise, milk, salt and pepper; pour over potato mixture and toss.
Refrigerate several hours for flavors to blend. Spoon into serving bowl; garnish with egg slices, parsley, and a few green olives if desired.


BACON POTATO SALAD

6 medium potatoes
1/2 large red onion
Cheddar cheese (as desired)
Pepper Jack cheese (as desired)
6 large pieces bacon, crumbled
6 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon Thousand Island
1 tablespoon Ranch
1 tablespoon honey barbeque sauce

Boil potatoes until soft. Cut into slices and mix together with mayonnaise.
Stir in the mustard, barbeque sauce, Ranch and Thousand Island.

Chill for 1 1/2 hours, and then add the cheese and crumbled bacon. Sprinkle with salt, pepper and garlic salt. Add paprika for decoration.

Answer 2

I despised potato salad growing up until a few years back when I was asked to fix it for a party. Rather than admit I'd never tasted it, I got a bottle of wine, hit the kitchen & came up with a potato salad that I love!!

Take small red potatos & cut in half, then bring to a boil in a saucepan with a couple of cloves of garlic & some dried onions (I'm allergic to raw onions to I had to improvise). Drain & cool, then place in large bowl. Add mayo, mustard, horseradish, sliced boiled egg, celery seed & pickle relish is optional. Stir together, then chill well before serving. Garnish with sliced green olives & paprika......It is sure to be a hit!

Answer 3

Mexican Red Potato Salad with Avocado and Red Pepper
Yield: 4
Ingredients:
Potatoes
2 pounds red new potatoes, cut into quarters

Dressing
2 tbsp mayonnaise (30 ml)
2 tsp Dijon mustard (10 ml)
1/4 cup sour cream (60 ml)
juice of 1 lime
handful fresh cilantro, chopped
Coarse salt and freshly cracked black pepper, to taste
Assembly
1 avocado, peeled and diced
2 green onions, sliced
1 jalapeno pepper, minced
1 red pepper, diced
Extra virgin olive, for drizzling over salad, optional

Directions:
Potatoes
Cover potatoes with water to cover by 1-inch. Salt water generously. Bring to a boil and simmer for about 15 to 20 minutes or until fork tender. Drain well. Transfer potatoes to a large bowl. Let potatoes cool to room temperature before using in the salad.
Dressing
Add the mayonnaise, Dijon mustard, sour cream and lime juice to a small bowl. Whisk to combine. Add cilantro and season with salt and pepper. Set aside.
Assembly
Add avocadoes, green onion, jalapeno and red pepper to the potatoes in a large bowl. Gently toss the potatoes with the dressing to evenly coat. Season to taste.

Answer 4

Add your own particular herbs and spices to liven it up from Lawry's Seasoning Salt, to thyme, oregano, paprika, etc.... Your potatoes of course, add carrots, green bell pepper, onions, boiled eggs, celery, relish, it must be Hellman's Mayonnaise, and a little bit of mustard for color.

The amounts may vary depending upon your personal tastes. Find an ethnic (black usually) person whose tastes you trust. We get real particular, ignorant, and sometimes rude, when it comes to potato salad. If it doesn't even look right we won't eat it; and you may get a few lude comments. My mother makes the best. I find that may people make their potato salad rather bland and blah but because they haven't had better and they don't know it. I hope you have luck.

Answer 5

You should try hot German potato salad. My mom used to make it all the time when I was growing up and I love it! It's lighter than the cold version with mayo, but it has bacon in it and a super yummy, tangy vinegar and mustard dressing. Try it!

http://www.recipezaar.com/11923

Answer 6

Most of the time, people do not like potato salad because of the sulfur taste of the over-cooked eggs. The secret to perfect hard cooked eggs: cover eggs with cold water. cover pan, set on cold unit and heat to rolling boil, turn OFF heat and let stand for 20 min. Remove from stove. IMMEDIATELY pour off hot water and pour on cold water. replace cold water until the eggs are completely cool.

8 red potatoes cooked in skins, more firm to a fork inserted than you would want for mashed or baked potatoes. Cool, remove skins, cut into 1/2 in cubes. Toss with enough zesty italian dressing to coat the potato cubes, chill overnight or over two hours.

Secret to good potato salad is to chop the vegetables VERY fine. I use celery, green onion including the stems, and red radishes. cucumbers if you like them, I don't like them in my potato salad. Add to the chilled potatoes, tossing with a fork.

Peeling 3 hard cooked eggs, I remove the yolk. chop the egg white and add to the potatoes. finely mash egg yolks, mixing with 1/2 cup MIRACLE WHIP ( or mayonnaise if you prefer) 1 Tblsp. prepared mustard, and 1/4 cup finely chopped SWEET pickles, plus 1/4 c. of the pickle juice. ( I use a blender to make this dressing) adding a little milk if needed to make a good consistency. Stir together with vegetables, salt and pepper to taste, with a wooden spoon.

If desired, top with sliced hard-cooked eggs and paprika for color.

Answer 7

Red Skin Potato Salad
1 cup mayonnaise
2 Tbsp red wine vinegar
1/2 Tbsp salt
1 tsp sugar
1/4 tsp pepper
1 cup sliced celery
1/2 cup chopped onion
2 chopped hard boiled eggs
4 Tbsp parsley
1 tsp paprika
2 Tbsp Dijon mustard
5-6 medium red skin potatoes

Boil potatoes until cooked through.

In the meantime, stir together all other ingredients. Allow the potatoes to cool just enough to handle them. Cut them into about 1 inch chunks and stir into bowl containing the other ingredients. Cover and refrigerate. Makes 5 or 6 cups.
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Here is a great German Potato Salad recipe - delicious!
Serves: 8-12

1 lb. bacon - fried, crumbled, grease reserved
9 med. potatoes - peeled, sliced, boiled until tender
1 lrg. onion - sliced thin
1/2 cup all-purpose flour
2 1/4 cups water
1 1/4 cups distilled white vinegar
1/2 cup granulated sugar
-Toss together crumbled bacon, potatoes, and onion in a bowl; set aside.
-Melt bacon grease in saucepan over medium-high heat; stir in flour; slowly whisk in water and vinegar; stir in sugar; continue cooking, stirring constantly, until thickened.
-Pour hot mixture over potatoes in the bowl.
-Serve hot.

Answer 8

I use potatoes, onions, dill pickles, mayo, a little mustard, salt, pepper, garlic powder, dill, and a combination of pickle juice and vinegar (I like my potato salad sour)

Answer 9

My mom just dumps 1/2 jar of Miricle Whip into the potatos, chopped onions and eggs, then sprinkles it with Paprika, it's really good!

Answer 10

Try different dressings. There are so many available, there must be one you will like.