Best 9 Melissas Potato Salad Recipes

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Melissa's potato salad is a classic side dish that is perfect for any occasion. It is a creamy, flavorful salad that is made with simple ingredients. The key to making the best Melissa's potato salad is to use high-quality ingredients and to take the time to cook the potatoes perfectly. This article will provide you with a step-by-step guide on how to make the best Melissa's potato salad.

Let's cook with our recipes!

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

7 small to medium red potatoes, scrubbed and quartered
1 sweet potato, peeled and cut into 1 1/2-inch cubes
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne powder
Kosher salt and freshly ground black pepper
Bacon-Green Onion Vinaigrette, recipe follows
1 slice bacon, cut into lardons
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the grill.
  • Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
  • Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
  • In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
  • In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
  • In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE



Grilled Potato Salad With Bacon-Scallion Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

7 medium red-skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 slice bacon, cut into 1/4-inch pieces
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
  • In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
  • Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
  • Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

GARLIC AIOLI POTATO SALAD



Garlic Aioli Potato Salad image

Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.

Provided by Melissa Clark

Categories     lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

3 large eggs
2 garlic cloves, grated
1/2 teaspoon kosher salt, more as needed
1 tablespoon lemon juice, more as needed
1 large egg yolk
1 cup extra-virgin olive oil
1/4 cup sour cream
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 pounds small waxy white or yellow potatoes, roughly about the same size
Black pepper, as needed
2 tablespoons finely chopped chives, for garnish

Steps:

  • Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
  • Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
  • Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON POTATO SALAD WITH MINT



Lemon Potato Salad With Mint image

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

Provided by Melissa Clark

Categories     lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving

Steps:

  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
  • In a bowl, whisk together lemon juice, salt and olive oil.
  • Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram

MELISSA'S POTATO SALAD



Melissa's Potato Salad image

Make and share this Melissa's Potato Salad recipe from Food.com.

Provided by SueVM

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes, peeled and cubed
1 1/2 teaspoons salt, divided
3 tablespoons pickle juice, plus
1/4 cup finely chopped dill pickle, divided
3 tablespoons yellow mustard
1/4 teaspoon pepper
1/2 teaspoon celery seed
6 tablespoons mayonnaise
1/4 cup sour cream
1/2 small red onion, chopped finely
2 large hard-boiled eggs, peeled and diced

Steps:

  • Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
  • Mix 1 tablespoon pickle juice, chopped pickles, ½ tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.

Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 2.6, Cholesterol 78.7, Sodium 822.4, Carbohydrate 35.7, Fiber 3, Sugar 3, Protein 5.6

WARM STEAK AND POTATO SALAD



Warm Steak and Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 medium red potatoes, quartered
1/4 cup grape tomatoes, halved
1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
1/4 cup shredded Cheddar cheese
Sour Cream-Bacon Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 strips bacon, cooked until crisp and then chopped
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
  • Preheat the oven to 400 degrees F and heat the grill to hot.
  • In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
  • Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
  • To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
  • In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

CLASSIC POTATO SALAD



Classic Potato Salad image

The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 35m

Yield 8 servings (2 1/2 quarts)

Number Of Ingredients 9

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish

Steps:

  • Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
  • As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
  • Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
  • Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

MELISSA'S BLACK-EYED PEA SALAD



Melissa's Black-Eyed Pea Salad image

Perfect for New Year's Day.

Provided by Melissa

Categories     Salad     Beans

Time 8h15m

Yield 4

Number Of Ingredients 12

1 ½ cups canned black-eyed peas, rinsed and drained
¾ cup diced green bell pepper
½ cup diced celery
½ cup diced red onion
¼ cup diced yellow onion
¼ cup vegetable oil
¼ cup white sugar
2 tablespoons apple cider vinegar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
  • Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
  • Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 29.9 g, Fat 14.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 578.2 mg, Sugar 14.7 g

Tips:

  • Use fresh, waxy potatoes: They hold their shape better than starchy potatoes and won't get mushy.
  • Boil the potatoes until they are just tender: You don't want them to be overcooked, or they will fall apart.
  • Let the potatoes cool completely before adding the other ingredients: This will help prevent the salad from becoming watery.
  • Use a light hand when mixing the salad: You don't want to mash the potatoes.
  • Adjust the ingredients to your taste: Like more celery? Add some more. Not a fan of dill? Leave it out.

Conclusion:

Potato salad is a classic summer side dish that is always a crowd-pleaser. With its creamy, tangy dressing and tender potatoes, it's the perfect dish to bring to a potluck or barbecue. And with so many different variations, there's sure to be a potato salad recipe that everyone will love. So next time you're looking for a delicious and easy side dish, give potato salad a try. You won't be disappointed!

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