Best 2 Kitchen Sink Potato Salad Recipes

When the summer heat is in full swing, a cold and easy side dish is always a welcome treat. Kitchen sink potato salad is a classic summer staple that is easy to make, customizable to your liking, and always a crowd-pleaser. With its simple boiled potatoes, hard-boiled eggs, and mayonnaise base, kitchen sink potato salad provides a blank canvas for you to add whatever vegetables, herbs, and proteins you have on hand.

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

KITCHEN SINK POTATO SALAD

Kitchen Sink Potato Salad image

This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out.

Provided by mailbelle

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs potatoes, peeled and cut into cubes
2 (14 ounce) cans chicken broth
1/4 cup minced red onion
2 green onions, sliced
2 hard-boiled eggs, chopped
1/4 cup pickle relish
2 slices bacon, cooked and crumbled
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/4 cup olive oil
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
1/4 teaspoon whole celery seed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
In a separate bowl, whisk together the dressing ingredients.
Add the dressing to the potatoes and gently toss to coat.
Add the remaining ingredients and gently stir to combine.

MOM'S KITCHEN SINK POTATO SALAD RECIPE - (3.8/5)

Mom's Kitchen Sink Potato Salad Recipe - (3.8/5) image

Provided by Cookie67

Number Of Ingredients 22

Ingredients

DRESSING:
4 lbs potatoes, peeled and cut into cubes
5 cups chicken broth (or 1 tbsp chicken soup base in 5 cups water)
3 tbsp Dijon-style mustard
1 tbsp lemon juice
1/2 tsp sugar
1/2 cup olive oil
1/4 cup mayonnaise
1 tsp mustard powder
1/2 tsp whole celery seed
1-2 tsp salt (to taste)
1/2-1 tsp freshly ground pepper
1 tbsp minced dill pickle
1/2 cup minced red onion
4 green onions, sliced
3/4 cup chopped celery
1 cup chopped bell pepper (red, green or both)
2 hard-boiled eggs, chopped
1/3 cup chopped pimento-stuffed green olives
1/3 cup chopped black olives
1/2 cup pickle relish
4 slices bacon, cooked and crumbled

Steps:

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl. In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper. Add the dressing to the potatoes and gently toss to coat. Add the remaining ingredients and gently stir to combine.

Tips:

Use a variety of potatoes: Different types of potatoes have different textures and flavors, so using a combination of varieties will give your potato salad a more complex flavor and texture.
Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart in the salad.
Cool the potatoes completely before adding them to the salad: This will help to prevent the salad from becoming watery.
Use a light hand with the dressing: Potato salad should be moist, but not soggy. Add the dressing a little at a time, and stir gently to coat the potatoes.
Season the salad to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs, such as parsley, chives, or dill.
Chill the salad for at least 30 minutes before serving: This will allow the flavors to meld and the salad to firm up.

Conclusion:

Potato salad is a classic summer dish that is perfect for picnics, potlucks, and barbecues. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. With a little planning and effort, you can make a delicious potato salad that will be the hit of your next party.