Best 3 Amazing Potato Salad Recipes
When it comes to classic side dishes, potato salad reigns supreme. This versatile dish can be tailored to your personal preferences, whether you like it tangy, creamy, or somewhere in between. With its creamy texture, tangy dressing, and colorful mix of vegetables, potato salad is a welcome addition to any picnic, potluck, or barbecue. So, grab your apron and let's embark on a culinary journey to create the most amazing potato salad you've ever tasted!
Here are our top 3 tried and tested recipes!
AMAZING POTATO SALAD
I found this recipe in my Food and Wine magazine back in June 1997. The lady who created it is named Elizabeth. I have been making it this way since then. I have made it for parties and it is so liked by everyone that most people leave with the recipe. I hope you all enjoy this as much as we have. NOTE: Cook time and prep time does not include cooling times for eggs and potatoes. Don't let the amount of servings scare you, I normally reduce the amounts depending on how many people I am feeding. Just cut everything in half.
Provided by jb41848
Categories Potato
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
- Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
- Drain the eggs and cool under running water.
- When eggs are cool, peel and refrigerate until cold.
- Put the potatoes in a large pot and add water to cover.
- Add 3 tbsps.
- salt and bring to a boil over high heat.
- Cook until potatoes are completely tender but not falling apart,about 25 minutes.
- Drain ad spread out on baking sheet to cool slightly.
- Peel the potatoes while they are still warm, then let cool.
- In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
- Thinly slice the eggs and transfer to a bowl.
- Cut the potatoes into chunks.
- In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
- Season with salt and pepper and transfer to a serving bowl.
- Sprinkle with paprika and chives.
- Note: The potato salad can be refrigerated for up to 1 day.
- Remove from refrigerator 1 hour before serving.
- Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
- Bring to room temperature before assembling.
AMAZING SWEET POTATO SALAD
From Extraordinary Health magazine. Serve chilled or room temperature in the hotter months and warm in the colder months.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *Note: if the weather is hot and you prefer, the sweet potatoes can be diced and browned in a little bit of oil in a pan on the stove top rather than roasted.
- in an oven.
- *Preheat oven to 400 degrees.
- Roast the sweet potatoes for 45 minutes or until fork tender.
- Set aside to cool then dice.
- If desired, line the salad bowl with greens of your choice. Place the sweet potatoes in salad bowl.
- Add the other ingredients except for the almonds. Season with salt and pepper to taste.
- Serve immediately or cover and chill until ready to eat.
- Just before serving, garnish the salad with the almonds.
AMAZING POTATO SALAD
My family loves this potato salad. The bacon and green onions make it so delicious. I was given a vague recipe from a friend who never measured the ingredients. A few years later, I developed this recipe. I don't even like sandwich spread but I love this.
Provided by Val Al
Categories Potato Salads
Number Of Ingredients 10
Steps:
- 1. Prepare all ingredients as indicated in the ingredients list. Be sure to cool the potatoes if you would like them to retain their shape or they will be mashed while mixing in the other ingredients.
- 2. Mix all ingredients thoroughly.
- 3. Sprinkle with paprika for a little color, cover, and chill until served. It has the best flavor the next day. :)
Tips:
- Choose the right potatoes: Waxy potatoes, such as red potatoes, Yukon Gold potatoes, and fingerling potatoes, hold their shape well in potato salad and don't get mushy. Avoid using starchy potatoes like russet potatoes, as they tend to fall apart when cooked.
- Cook the potatoes properly: Boil the potatoes until they are tender but still firm. Overcooked potatoes will become mushy and fall apart in the salad.
- Cool the potatoes completely: Before adding the potatoes to the salad, let them cool completely. This will help prevent the potato salad from becoming watery.
- Use a flavorful dressing: The dressing is what really makes potato salad special. Be sure to use a dressing that has plenty of flavor. A mayonnaise-based dressing is the most popular choice, but you can also use a vinaigrette or a mustard-based dressing.
- Add your favorite mix-ins: Potato salad is a great way to use up leftover vegetables and herbs. Try adding diced celery, onion, carrots, pickles, or hard-boiled eggs. You can also add fresh herbs, such as parsley, dill, or chives.
Conclusion:
Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own personal taste. With so many different recipes to choose from, there is sure to be a potato salad recipe that everyone will enjoy.
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