Best 3 Rave Review Potato Salad Recipes
In the realm of culinary delights, few dishes have garnered as much acclaim and affection as the revered "rave review potato salad." This delectable side dish, often gracing tables at gatherings and potlucks, has captivated taste buds with its harmonious blend of flavors, textures, and visual appeal. Whether you're a seasoned cook seeking to expand your culinary repertoire or a novice yearning to impress your loved ones, embarking on a journey to discover the best recipe for rave review potato salad is an endeavor worth pursuing.
Here are our top 3 tried and tested recipes!
RAVE-REVIEW POTATO SALAD
My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil; cook until tender, 20-30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion, salt if desired and pepper; mix well. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours. , In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad.
Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
RAVE-REVIEW POTATO SALAD
I can't resist trying just about every potato salad (and meatloaf) recipe I come across! This one is GOOD, - I had never before tried a potato salad recipe that uses a marinade in addition to the traditional mayonnaise dressing. This recipe comes from Taste Of Home magazine, and was submitted by Dorthy Bateman. Thanks, Dorthy! I...
Provided by Martha Price
Categories Potato Salads
Time 35m
Number Of Ingredients 12
Steps:
- 1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
- 2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
- 3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
- 4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.
RAVE-REVIEW RED POTATO SALAD
My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested.-Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil; cook until tender, 20-30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion and pepper; mix well. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours. , In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad.
Nutrition Facts :
Tips:
- Use a variety of potatoes. This will give your potato salad a more complex flavor and texture. Good options include Yukon Gold, red potatoes, and fingerling potatoes. You can also use a combination of different types of potatoes.
- Cook the potatoes properly. The potatoes should be cooked until they are tender but not mushy. You can cook them in a pot of boiling water, in a steamer, or in the microwave.
- Let the potatoes cool completely before making the salad. This will help to prevent the salad from becoming watery.
- Use a light hand with the mayonnaise. You don't want the salad to be too heavy or greasy. A good rule of thumb is to use about 1/2 cup of mayonnaise for every pound of potatoes.
- Add other ingredients to your liking. Some popular additions to potato salad include celery, onion, hard-boiled eggs, pickles, and bacon. You can also add herbs, such as dill, parsley, and chives.
- Chill the salad before serving. This will help to develop the flavors and make the salad more refreshing.
Conclusion:
Potato salad is a classic summer dish that is perfect for picnics, potlucks, and barbecues. It is a versatile dish that can be easily customized to your own taste. With a little planning and effort, you can make a delicious potato salad that will be the star of the show.
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