Best 9 Ozarks Potato Salad Recipes
Are you craving a classic dish that encapsulates the rich flavors and comforting simplicity of country cooking? Look no further than Ozark potato salad, a mainstay of gatherings and potlucks across the Ozark Mountain region. This iconic dish combines humble ingredients with a harmonious blend of tangy, creamy, and savory elements, resulting in a delectable side dish that perfectly complements any barbecue, picnic, or casual meal.
Here are our top 9 tried and tested recipes!
CLASSIC POTATO SALAD
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.
OMA'S GERMAN POTATO SALAD
My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. - Amanda Catrini, Purchasing Assistant
Provided by Food Network Kitchen
Categories side-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
- Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
- Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
- Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.
OZARKS POTATO SALAD
My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.
Provided by Mammas girl
Categories Red Potato Salad
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
- In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 42.6 g, Cholesterol 122.7 mg, Fat 16.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 514 mg, Sugar 9.5 g
OZARKS POTATO SALAD
My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.
Provided by Mammas girl
Categories Red Potato Salad
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
- In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 42.6 g, Cholesterol 122.7 mg, Fat 16.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 514 mg, Sugar 9.5 g
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
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
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 :
THE ORIGINAL POTATO SALAD
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
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
OZARKS POTATO SALAD
My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.
Provided by Mammas girl
Categories Red Potato Salad
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
- In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 42.6 g, Cholesterol 122.7 mg, Fat 16.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 514 mg, Sugar 9.5 g
OZARKS POTATO SALAD
My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.
Provided by Mammas girl
Categories Red Potato Salad
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
- In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 42.6 g, Cholesterol 122.7 mg, Fat 16.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 514 mg, Sugar 9.5 g
OZARKS POTATO SALAD
My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.
Provided by Mammas girl
Categories Red Potato Salad
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
- In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 42.6 g, Cholesterol 122.7 mg, Fat 16.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 514 mg, Sugar 9.5 g
Tips:
- Use a variety of potatoes. This will give your potato salad a more complex flavor and texture. Some good options include red potatoes, Yukon Gold potatoes, and fingerling potatoes.
- Boil the potatoes until they are tender but not mushy. You want the potatoes to hold their shape when you mix them with the other ingredients.
- Let the potatoes cool completely before mixing them with the other ingredients. This will help to prevent the potato salad from becoming watery.
- Use a light hand when mixing the potato salad. Overmixing can cause the potatoes to break down and become mushy.
- Taste the potato salad before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or other seasonings to taste.
Conclusion:
Ozarks potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy dressing, tender potatoes, and flavorful mix-ins, this potato salad is sure to be a hit. So next time you're looking for a simple but satisfying side dish, give Ozarks potato salad a try. You won't be disappointed!
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