Best 9 Pats Potato Salad Recipes

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Pats Potato Salad is a classic dish that can be found at potlucks, picnics, and backyard barbecues across the country. It is a simple dish to make, but there are a few key ingredients and steps that you need to follow in order to get the perfect salad. In this article, we will provide you with a step-by-step guide on how to make Pats Potato Salad, as well as some tips and tricks for making the best salad possible.

Let's cook with our recipes!

PAT'S PICNIC POTATO SALAD



Pat's Picnic Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
Freshly ground black pepper
1/2 cup Parmesan
1 teaspoon red pepper flakes
1/2 cup olive oil

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
  • Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
  • Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

PAT'S BAKED POTATO SALAD



Pat's Baked Potato Salad image

This is much more than potato salad. It's a colorful potato side dish which complements just about any entree.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 ½ cups potatoes - peeled and cubed
4 slices bacon
1 cup cubed Cheddar cheese
½ cup sweet pickle relish
¼ cup chopped onion
¼ cup sliced pimiento-stuffed green olives
⅓ cup mayonnaise
⅛ teaspoon celery salt
ground black pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  • Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 21.9 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 556 mg, Sugar 5.6 g

PAT'S PICNIC POTATO SALAD RECIPE - (4.5/5)



Pat's Picnic Potato Salad Recipe - (4.5/5) image

Provided by á-78879

Number Of Ingredients 11

Salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1 teaspoon red pepper flakes
1/2 cup olive oil

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature. Recipe courtesy The Neelys

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.

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 :

IRISH POTATO SALAD



Irish Potato Salad image

By combining potatoes, corned beef and cabbage, this hearty salad is a perfect dish for St. Patrick's Day. Everyone in my family favors the one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

3 large potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
3/4 teaspoon salt, divided
3 cups cubed cooked corned beef
3 cups chopped cabbage
1/2 cup chopped radishes, optional
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup sliced green onions
4 teaspoons milk
3/4 teaspoon Dijon mustard, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

Nutrition Facts :

MOMMA PAT'S POTATO SALAD



Momma Pat's Potato Salad image

My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 18

3 pounds Russet potatoes (about 3 large potatoes), peeled and cut into 1-inch dice
Kosher salt
6 large eggs
1 green bell pepper, seeded and roughly chopped
1/2 yellow onion, roughly chopped
2 ribs celery, roughly chopped
1 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon sweet relish or sweet salad cubes
2 teaspoons granulated sugar, plus more as needed
1 tablespoon Miss Brown's House Seasoning, plus more as needed, recipe follows
2 teaspoons roughly chopped flat-leaf parsley
Pinch sweet paprika, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
  • Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
  • Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
  • Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
  • Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

PAT'S OKIE POTATO SALAD



Pat's Okie Potato Salad image

My cousin Pat, from the "Sooner State" gave me this recipe. Very simple and easy to prepare in a pinch. Cook time is chilling.

Provided by Naner

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

7 medium potatoes, peeled,boiled and cubed
3 eggs, boiled and diced
1 cup Miracle Whip
1 teaspoon prepared mustard
3 teaspoons sweet pickle relish
red onions or white onion, chopped,to your taste
paprika

Steps:

  • Mix all the above prepared ingredients together.
  • Place in casserole dish and sprinkle with paprika.

Nutrition Facts : Calories 347.9, Fat 4.1, SaturatedFat 1.3, Cholesterol 158.6, Sodium 119.4, Carbohydrate 66.8, Fiber 8.3, Sugar 3.8, Protein 12.3

BEST FOOD'S ORIGINAL POTATO SALAD RECIPE - (4.3/5)



Best Food's Original Potato Salad Recipe - (4.3/5) image

Provided by UncleDick

Number Of Ingredients 9

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)

Steps:

  • Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Tips:

  • Use a variety of potatoes for a more flavorful salad. For example, you can use a combination of Yukon Gold, red potatoes, and fingerling potatoes.
  • Boil the potatoes until they are just tender. If you overcook them, they will become mushy.
  • Let the potatoes cool slightly before adding the other ingredients. This will help to prevent the salad from becoming watery.
  • Use a light hand when adding the mayonnaise. You don't want the salad to be too heavy or greasy.
  • Add some fresh herbs to the salad for a pop of flavor. Some good options include chives, dill, and parsley.
  • Season the salad to taste with salt and pepper.
  • Serve the salad immediately or chill it for later.

Conclusion:

Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a potato salad that is sure to be a hit at your next gathering.

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