Best 2 Big Daddy Potato Salad Recipes

Summer would be incomplete without a delicious potato salad. The Big Daddy Potato Salad lives up to its name with a big personality and a long list of delectable ingredients that combine to create a salad that is perfect for backyard barbecues or casual get-togethers. Bursting with flavor, this potato salad recipe yields about 16 servings, making it a great option for large gatherings and parties.

Let's cook with our recipes!

BIG DADDY POTATO SALAD

Big Daddy Potato Salad image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds red potatoes, scrubbed and cubed into 1-inch dice
Salt
3/4 cup mayonnaise
1/4 cup Dijon mustard
2 shallots, minced
3 pickled jalapenos, drained and chopped
3 tablespoons chopped parsley leaves
Freshly cracked black pepper

Steps:

Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD RECIPE - (3.9/5)

Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad Recipe - (3.9/5) image

Provided by á-46177

Number Of Ingredients 14

Ingredients

Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor-plus it makes cleanup a breeze.
Ingredients
3 pounds baby red potatoes, cut in half
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar*
2 teaspoons sugar
2 teaspoons Dijon mustard
1 cup thinly sliced red onion
4 ounces crumbled blue cheese
6 bacon slices, cooked and crumbled

Steps:

Preparation 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing.

Tips:

Choose the right potatoes: Waxy potatoes, such as red potatoes or Yukon Gold, hold their shape well and are less likely to fall apart when cooked, making them ideal for potato salad.
Cook the potatoes properly: Boil the potatoes in salted water until they are tender but still firm. Overcooking will make them mushy.
Cool the potatoes completely: Before adding the dressing, allow the potatoes to cool completely. This will help to prevent the salad from becoming watery.
Use a good quality mayonnaise: The mayonnaise is the base of the dressing, so it's important to use a good quality one. Look for a mayonnaise that is made with real eggs and oil, and avoid brands that contain a lot of fillers or additives.
Add your favorite mix-ins: Potato salad is a versatile dish that can be customized to your liking. Common mix-ins include celery, onion, hard-boiled eggs, bacon, and cheese. Get creative and experiment with different flavors and textures.

Conclusion:

Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. With its creamy dressing, tender potatoes, and variety of mix-ins, it's a dish that everyone will enjoy. So next time you're looking for a simple and delicious side dish, give potato salad a try.