Best 7 Down Home Potato Salad Recipes

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Down home potato salad is a classic dish that is easy to make and packed with flavor. It is a dish that brings family and friends together and is perfect for any occasion. Whether it's a backyard barbecue, a picnic in the park, or a holiday feast, down home potato salad is always a hit. The combination of tender potatoes, creamy dressing, and crisp vegetables is irresistible and will leave you craving more. With this in mind, here are a few tips to help you make the best down home potato salad.

Check out the recipes below so you can choose the best recipe for yourself!

DOWN-HOME POTATO SALAD



Down-Home Potato Salad image

Chopped ham and cherry tomatoes give this creamy potato salad its down-home appeal.

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Yield 10 servings

Number Of Ingredients 7

2 lb. red potatoes (about 6), cooked, chopped
3 cups chopped cooked ham (1 lb.)
2 cups cherry tomatoes, quartered
3 green onions, chopped
1/3 cup GREY POUPON Dijon Mustard
1/3 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
2 Tbsp. white wine vinegar

Steps:

  • Combine first 4 ingredients in large bowl.
  • Mix mustard, mayo and vinegar until blended. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

GRANDMA JEAN'S POTATO SALAD



Grandma Jean's Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Time 3h5m

Yield 6 servings

Number Of Ingredients 10

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Steps:

  • Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • 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.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

DOWN HOME POTATO SALAD



Down Home Potato Salad image

I have tried so many potato salad recipes, but (most of) my family still prefers mine...so I am posting it in case somebody else might like it too! These ingredients are staples at my house and yes, this recipe has a lot of ingredients, but easy to throw together and so worth it. You can leave out what you need to, but try to make it as stated because it's a flavor party! I used my food processor to simplify the prep. Sometimes I like to only use honey mustard and mayo instead of the dijon and yellow mustard and that lends a less mustardy flavor and is more sweet. Just a variation. I make this potato salad with my deviled eggs because they both use a lot of the same ingredients....in fact, I regularly add the leftover deviled egg mixture to the tater salad too...I think it makes the whole thing more creamy.

Provided by Caryn Dalton

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

7 -8 medium red potatoes, skin on
4 eggs, divided
1/4 cup finely chopped onion
1 (8 ounce) can water chestnuts, drained and finely chopped
1 celery rib, finely sliced (without leaves)
1/2 teaspoon dill weed, crushed
1/4 teaspoon garlic powder
1 teaspoon celery seed
1/2 tablespoon dry mustard
1 teaspoon turmeric (gives potato salad beautiful yellow color)
1 tablespoon parsley flakes, ground
1/2 cup sweet pickle juice
1 cup light mayonnaise
4 tablespoons prepared yellow mustard
1 tablespoon prepared Dijon mustard
2 tablespoons honey mustard dressing
salt and pepper (I used 1 tsp of each)
1/2 tablespoon parsley flakes, crushed (for garnish)

Steps:

  • Wash and cube potatoes (skin-on), putting into large soup pot as they are cut. Cover with water to one inch above potatoes. Bring to a boil then reduce heat so potatoes only simmer for 20 minutes or until cubes are crisp-tender. You don't want them too mushy or too hard. Remove from heat and drain. Put potatoes into medium large bowl. Set aside.
  • In a seperate saucepan, cover 4 eggs with water and bring to boil. Turn heat off, leave pan on hot burner and cover pan. Set a timer for 12 minutes. Prepare a bowl of ice water big enough to hold the four eggs. When the eggs have set for 15 minutes, remove from hot water, rinse and immerse in ice water until cooled, then peel, cut in half. Remove yolks and reserve. Chop or slice egg whites and add to potatoes.
  • Chop veggies (I chop and slice these by hand), gather spices and other ingredients while potatoes and eggs are cooking.
  • In food processor or blender (or bowl to use with hand blender or mixer, place egg yolks, plus (ingredients #6-#16) dill weed, garlic powder, celery seeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet pickle juice,light mayo, prepared yellow mustard, prepared dijon mustard & honey mustard salad dressing. Pulse a few times until well blended. Scrape blade and bowl clean and empty contents into the bowl with the potato salad and egg whites.
  • Gently stir and add salt and pepper to taste. Garnish with more crushed parsley flakes. Chill, if desired in refridgerator. I like it room temp, hubby likes it cold. Prep time does not include time to chill.

Nutrition Facts : Calories 314, Fat 13.3, SaturatedFat 2.4, Cholesterol 116.2, Sodium 403.6, Carbohydrate 41.3, Fiber 4.8, Sugar 5.3, Protein 8

Tips:

  • Use the right potatoes: Waxy potatoes like Red Bliss or Yukon Gold hold their shape better during cooking and are less likely to fall apart in the salad.
  • Cook the potatoes correctly: Boiling the potatoes until they are just tender prevents them from becoming mushy.
  • Cool the potatoes thoroughly: This will help to prevent the salad from becoming watery.
  • Use a variety of textures: Add some crispy vegetables like celery and onion, and some creamy ingredients like mayonnaise and sour cream.
  • Don't overdress the salad: A little bit of dressing goes a long way. You can always add more if needed.
  • Chill the salad before serving: This will help to meld the flavors together and make the salad more refreshing.

Conclusion:

Potato salad is a classic dish that can be enjoyed by people of all ages. With a few simple tips, you can make a delicious potato salad that will be the star of your next gathering. So next time you're looking for a quick and easy side dish, give potato salad a try!

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