Best 2 Sliced Potato Salad Recipes
When it comes to comfort food, potato salad is a classic dish that satisfies every time. Originating in Germany in the 18th century, potato salad has become a staple at picnics, potlucks, and family gatherings worldwide. With its creamy dressing, tender potatoes, and optional add-ins like bacon, eggs, or vegetables, this versatile salad can be tailored to suit any palate. Whether you prefer a tangy, mayonnaise-based dressing or a vinegar-based one, there's a sliced potato salad recipe out there that's sure to become a new favorite.
Check out the recipes below so you can choose the best recipe for yourself!
SLICED POTATO SALAD
I got this from the Penzey's spice catalog. My family just loved it. Note: It calls for English Prime Rib Rub, which is a spice blend Penzeys makes. I mixed together equal parts ground celery seed, garlic powder, onion powder and sugar. Then measured out the 1-1/2 teaspoons of this mixture to replace the prime rib rub. It tasted great! If you do have this mix from Penzeys, omit the salt and pepper as the mix already contains it.
Provided by JillAZ
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- I 4 quart saucepan bring water to a boil. Add about 1 teaspoon salt.
- Wash and scrub potatoes. Slice into 1/4 inch thick slices.
- Place in boiling water and boil for about 6-8 minutes or until fork tender.
- Drain, reserving 1/4 cup of the cooking liquid.
- Place in a large bowl. Coat with reserved cooking liquid and let stand 10 minutes.
- Meanwhile, mix together mayonnaise, vinegar,onion, dill weed and prime rib rub. Add salt and pepper to taste.
- Pour this over the potato slices and toss gently to coat.
- Serve while warm or refrigerate for at least 2 hours to serve chilled.
SLICED RED POTATO SALAD
Categories Salad Potato Side Broil Christmas Fourth of July Picnic Thanksgiving Vegetarian Potluck
Yield 8 people
Number Of Ingredients 9
Steps:
- 1. In a large bowl, add herbs, salt, pepper, and fajita seasoning to the olive oil. Mix in mayo and mustard, then add the milk to reduce the thickness. Refrigerate. 2. Clean and slice unpeeled potatoes into disks. (Ideal thickness is ~1/8 inch / ~3 mm; a mandolin is helpful.) 3. Boil potato slices until *just* cooked. Drain very carefully and *gently* add cool water (so as not to break potatoes) to stop the cooking, then drain again. 4. Manually coat each potato slice with a little sauce (to avoid breaking them) and transfer them to a serving dish as you do so. Refrigerate and serve.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart when sliced.
- Slice the potatoes evenly: This will help them cook evenly.
- Don't overcook the potatoes: They should be tender but still slightly firm.
- Use a good quality mayonnaise: This will make a big difference in the flavor of the salad.
- Add your favorite mix-ins: Some popular options include celery, onion, hard-boiled eggs, and bacon.
- Chill the salad before serving: This will help the flavors meld together.
Conclusion:
Sliced potato salad is a classic summer dish that is always a hit at potlucks and picnics. It is easy to make and can be customized to your liking. With a few simple tips, you can make the perfect sliced potato salad that everyone will love.
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