Potato Salad Recipes

If you make potato salad often, you probably have a few recipes. If not...well, the varieties are endless. Here are a few different choices.

Classic Potato Salad

INGREDIENTS:

1 cup mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1 teaspoon sugar 5 to 5 med. potatoes, peeled, cubed, cooked 1 cup sliced celery 1/2 cup chopped onion 3 eggs, hard-boiled 1 to 2 Tbs chopped green onions, optional garnish 1 tomato, cut in wedges, optional garnish

PREPARATION:

Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired. Serves 6 to 8.

German Potato Salad

INGREDIENTS:

12 slices bacon 2 sliced hard cooked eggs 6 cups hot diced cooked potatoes 3 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1/3 cup vinegar 3/4 cup water 2 tablespoons sliced green onions chopped parsley for garnish

PREPARATION:

Dice 6 slices of the bacon. Fry diced bacon along with the 6 whole slices in a heavy skillet. Remove whole slices to drain on paper towels; set aside. Combine sugar, cornstarch, salt, vinegar, and water; slowly add to diced bacon and bacon grease in the skillet, cooking and stirring constantly over medium heat until thickened.

Pour over hot potatoes and eggs; add green onions and toss lightly to mix. Garnish with bacon slices and a little chopped parsley; serve hot. German potato salad serves 6.

Middle-Eastern Potato Salad

INGREDIENTS

4 medium potatoes, peeled, boiled and diced ½ cup parsley, chopped 1/3 cup green onions, chopped 1 clove garlic, crushed 3 Tbsp olive oil 2 lemons, juiced Salt, to taste Lettuce leaves Tomato wedges

PREPARATION

In large bowl, mix potatoes with remaining ingredients; mix well.
Chill; serve on bed of crisp lettuce and garnish with tomatoes. Serves 4 to 6

All-American Potato Salad

INGREDIENTS

2 1/2 pounds medium boiling potatoes (white, red, or fingerling) 3 tablespoons cider vinegar, or to taste 5 hard-boiled large eggs 1 cup mayonnaise 2 tablespoons Dijon mustard 1/2 cup chopped sweet onion 3 large celery ribs 1/4 cup chopped dill pickle Salt and pepper Chopped parsley or scallions, for garnish

PREPARATION

Boil potatoes: In a large saucepan cover potatoes with salted cold water by 1-inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.

In a colander drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl, immediately toss potatoes with vinegar.

In a separate bowl, mash yolks, (reserving whites) and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with dill pickle and potatoes, mayonnaise mixture, and salt and pepper, to taste. Garnish with chopped parsley or scallions. Serve potato salad chilled or at room temperature.

New Potato Salad, with Green Olives

INGREDIENTS

6 New Potatoes, unpeeled 1/2 Cup Dry White Wine 1/4 Cup Dill, finely minced 1/4 Cup Parsley, finely minced 2 Tablespoons Toasted Sesame Seeds 1/3 Cup Olive Oil 1/4 Cup Wine Vinegar 1 Teaspoon Dijon Mustard 1 Tablespoon Sugar Salt to taste Fresh Ground Black Pepperto taste 1/2 Cup Green Olives, sliced

GARNISH

2 Hard-Boiled Eggs, chopped Dill Weed Sprigs

PREPARATION Cook potatoes in boiling water in their jackets, then peel and slice while warm. Place in a large mixing bowl, add wine and toss lightly.

In a small bowl combine dill, parsley and sesame seeds. Add to potatoes and combine gently.

In a small bowl, combine oil, vinegar, mustard, sugar and salt and pepper. Blend thoroughly, then pour over potatoes.

Gently toss again and chill for several hours or overnight. Just before serving, stir in green olives.

Garnish with eggs and dill sprigs. Serves 6.

Potato and Green Bean Salad

INGREDIENTS

1-1/2 lbs. small red new potatoes, unpeeled 3 cups fresh green beans, cut into 2" pieces 1 cup quartered (or halved)cherry tomatoes 1/4 cup chopped green onions 1/8 t salt 1/8 t pepper

Dressing 1 T lemon juice 3 T honey mustard 2 T chopped fresh basil leaves (or 2 t dried basil leaves) 2 T red wine vinegar 1/3 cup olive oil

PREPARATION

For salad, steam potatoes 10-12 mins. or until tender. Rinse under cold water; drain. Steam green beans 5-6 mins. or until crisp-tender. Rinse under cold water; drain.

Cut potatoes into halves or quarters. In large bowl, combine potatoes, beans, tomatoes, onions, salt & pepper.

For dressing, whisk lemon juice, mustard, basil and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad; toss gently to combine serve chilled or at room temperature.

Another Variation on German Potato Salad

INGREDIENTS

3 pounds new potatoes 1 yellow onion, quartered 1/2 pound bacon, diced 1 large red onion, diced 3/4 cup cider vinegar 1 tablespoon mustard seeds 1/4 cup canola oil Salt and freshly ground pepper 8 green onions, thinly sliced 1/4 cup chopped fresh parsley leaves

PREPARATION

Note: Original recipe from Bobby Flay calls for cooking on the grill, but you can do it stovetop as well.

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes.

Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Home | RV Days | About This Site | Privacy | Contact Us | Site Map