- Potato salad recipes are one of those things that you expect to find at a big family gathering and no picnic would be right without it. While the potato salad recipe varies in ingredients based on where in the world they come from they are for the most part all good. I guess you could say “I’ve never met a Potato salad I didn’t like”.
- So below here are some of the variations in styles of potato salad recipe based on the ingredients:
- Potato salad recipes made with new potatoes, cooked with skin on and skin left on.
- Potato salad made with larger potatoes, cooked with skin on and then peeled and cut
- Potato salad made with a mayonnaise, sour cream or milk dressing base
- Potato salad made with a vinegar base.
- Potato salad made with a mustard base.
- After that it’s just a matter of taste and texture as to what you put into it.
- One other thing worth pointing out is the temperature at which the potato salad recipe is served. This has something to do with the style and ingredients of the potato salad also. What we in America refer to as “German potato salad” is served warm and is a vinegar based potato salad. You wouldn’t want to be serving a mayonnaise base potato salad warm.
- Well for those of you that are looking to shead a few pounds (I include myself in this statement) im sorry to say there is no potato salad diet. But as with most things in life what this mean is that you have to take things in modiration. You can eat potato salad and lose weight too. How you ask? By doing what we should all be doing, get up out of that chair your reading this from and move. Also don't fill that plate up with the potato salad. Have just enough to satisfy that crraving and move on. Now there are ways to reduce the amount of carbs and calories in potato salad but that is anought website im sure so for here just remember modiration.
- If you have a great Potato Salad Recipe that you would like to share then drop an a post to us on the blog. We are always looking to expand the list of potato salad recipes and if you have something that goes great with potato salad let us know about that too.
- Bigest tip I can give you about making great potato salad is don't make mashed potatoes, what I mean by that is don't over cook your potatoes. When eat potato salad you exspec t to put your fork into a potat and it to stay together. Other than that I've only meet 1 potato salad I did't like.
- Not all potatoes are created equal when it comes to making potato salad. You need to use a potato that is designed for Boiling.
- First there are baking potatoes that are more starchy. They are identified by their long bodies and rough skin. These are greate for French fries, baking and mashing.
- The common names for these are "Russet", "Goldrush", "Norkotah", "Long White" or "California Long White", and Idaho.
- The potatoes that we want for a potato salad recipe are sometimes called waxy potatoes. They tend to have a thin, smooth skin with a waxy like flesh. They are higher in water and sugar, and don't have as much starch.
- These types of potatoes are great for soups, casseroles, potato salad, roasting, and barbecuing because of the higher water content the tend to keep their shape. If you do use them for mashing you will get something that is more like paste glue and will be full of lumps.
A.) Mustard potato salad recipe
8 medium-sized russet potatoes
1/4 small sweet onion
3 Tablespoons diced cherry pepper
1/4 cup sweet pickle relish
1/2 cup mayonnaise (or substitute vegan mayonnaise)
4 Tablespoons mustard (preferably yellow, but brown will work)
2 teaspoons paprika
black pepper to taste
- Hard boil the eggs. (Put eggs in a pot, covered in water, and bring to a boil. Boil for 10 minutes, then drain and let cool in cold water.)
- Wash and then peel the russet potatoes. Cut them into bite-sized cubes. Next, put them in a large pot, cover them in water, and then boil them until soft and tender (a fork will sink all the way through one with no resistance). When the potatoes are done, drain them well. Transfer to a large bowl, and set aside.
- Meanwhile, once the eggs are cool enough to handle, shell and rinse them. Dice them up and add them to the potatoes in the bowl.
- Dice the onion and the cherry pepper(s), and add them to the bowl.
- Add the sweet pickle relish, mayonnaise, mustard, and paprika. Mix until well-blended. Add black pepper to taste.
- Chill for an hour in the refrigerator. Serve as a side. Enjoy!
- 15 pounds potatoes, peeled and cubed
- 4 cups mayonnaise
- 1 cup sweet pickle relish
- 1/4 cup prepared mustard
- 1 jar (4 ounces) diced pimientos, drained
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons pepper
- 6 celery ribs, chopped
- 8 hard-cooked eggs, chopped
- 1 small onion, chopped
- Paprika and green pepper rings, optional
- Place potatoes in two large stock pots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
- In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine.
- Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired. Yield: 50 servings (3/4 cup each).
- Making potato salad is really easy! It is an all-time favorite side dish or vegetable dish that people crave with barbecue, picnics, and outdoor events in the summertime.
- My easy potato salad recipe is here further down on this page. And, if you follow my simple potato salad recipe, you will be able to make the best potato salad that people will love! Every time I make it, the potato salad gets rave reviews.
- My favorite time to make potato salad is when I am serving up some of Terry's Barbecue Sauce with some ribs and baked beans. It's really fast and easy and there are so many easy potato salad recipes available to try. When my mother-in-law taught me how to make potato salad with mayonnaise, I quite buying it in the store and started making my own. I couldn't believe I learned how to make easy potato salad so fast!
- If you are looking for a fast and easy dish to make, potato salad is it. And, it's what most people enjoy at a large gathering. Potato salad is best when made in larger batches to serve as a crowd pleaser. A good site to find more information is allrecipes.com but a lot is here to help you too. Just be aware that there are many ways to make potato salad.
- The best thing about how to make potato salad is how easy it is to change the ingredients to match your taste. Potatoes mix well with a wide range of unique flavors, so combining potato salad recipes is recommended. Many easy potato salad recipes are made with oil, without oil, with mayonnaise, and without mayonnaise. Once you find a basic recipe that works the best, its easy to change it up and make it more interesting.
- The only common denominator to easy potato salad recipes is some kind of oil. There are several important things to know about how to make potatoe salad. One this is that it is best if you can make it the night before you want to eat it. It needs time to set up.
- Potato salads usually come in two general descriptions; potato salads made with mayonnaise, and potato salads made with a vegetable oil or even olive oil. Some potato salad recipes use mustard, assorted vegetables, and lots of different seasonings. But most potato salad recipes include a main ingredient of mayonnaise or miracle whip, especially the southern style recipes for potato salad.
- The most popular potato salad is the one made from a mayonnaise based potato salad recipe. This is normally the kind of potato salad people immediately think of when they think of a potato salad recipe. While its very tasty, it does involve a fairly large amount of mayonnaise, which is of course high in saturated fat and cholesterol. But hey, my grandparents lived into their late 80’s even though they routinely ate large quantities of high fat food! Potatoe salad is just one of those dishes that stands the test of time. My favorite easy potato salad recipe is further down the page and worth trying.
- The potato salad recipe that uses no mayonnaise at all though is gaining popularity. For people thinking about a low fat diet, the potato salad recipes that use the no mayonnaise option are available. Typically, these easy recipes use mustard and other seasonings to replace the mayonnaise.
- Under the quantity specified in a recipe, just substitute the mayonnaise with sour cream, a plain yogurt, or some cottage cheese to make potato salad with no mayonnaise in it at all! Then, you can puree these substitutes in a blender for the best results. And remember, just try the low fat or fat-free alternatives to reduce on calories or fat consumption.
- Most people today are becoming more aware of their health in their choices of food. For example, oil based potato salads are becoming more popular. Remember, the first potato salad recipes our grandparents made were made with olive oil. This was probably because there was no mayonnaise available in those days. Potato salad made with olive oil is just as good as the easy mayonnaise based recipe. With the right seasoning, it can be just as good as the original potato salad.
- 8 boiled potatoes, cubed (leave skins on if you want)
- 2 teaspoons capers (optional)
- 1/4 cup chopped celery
- 1/2 medium onion, chopped coarsely
- 3 cold hard boiled eggs, chopped coarsely
- 1/4 cup mayonnaise
- 1/2 teaspoon dry mustard (to taste)
- Turn this recipe into a puzzle! [click]
- Combine dry mustard with mayonnaise. Mix the potato, chopped eggs and onion, and add mayonnaise. Mix gently but thoroughly, and chill for an hour or so before serving.
- This recipe from CDKitchen for Basic Potato Salad serves/makes 6
- 10-12 Yellow Finnish Potatoes
- 1 large onion
- ½ - ¾ cup broth (chicken or vegetable)
- ¼ cup white vinegar
- 2 tbs. water
- ¼ cup, plus 1 tbs. oil
- Salt and Pepper to taste
- Boil the whole potatoes until they are done, but still firm.
- Drain the water, cover, and place in a cool place for 1-2 hours.
- While the potatoes are cooling, chop the onion. Heat 1 tbs. of oil in a pan. Add the onion, and cook until it is brown and crispy.
- Peel the skin off of the potatoes.
- Slice the potatoes very thinly into a bowl. The large slicer on a cheese grater works well for this.
- Add the browned, crispy onion, and toss gently together.
- In a small bowl or measuring cup, combine the oil, vinegar, and broth.
- Stir vinegar mixture into the potatoes.
- If needed, add a bit of water to the potato salad. The consistency should be mushy, but not runny.
- Add salt and pepper, to taste.
- Add more vinegar, if needed (you’ll have to go by taste).
- Refrigerate for 2-3 hours (or overnight).
- Bring to room temperature before serving.
- Crisp some bacon, and stir it into the salad before refrigerating. The traditional recipe calls for chicken broth, but I provided the option of using vegetable broth because that is how I make it. If you use vegetable broth and omit the bacon, this is a great vegetarian salad.
- This salad is often served with some sort of Wurst (German sausage, like Bratwurst or Bockwurst) and Brotchen (German rolls). If you are serving a vegetarian meal, which I tend to do, you can purchase some lovely faux sausages made with tofu, sundried tomatoes, chives (really, the possibilities are endless).
- There is nothing like an outdoor barbecue with some good German food and beer with friends and family.
- Our healthy take on potato salad is now our favorite recipe. This slimmed-down salad (minus 50 calories and 7 fat grams per serving) has just the right level of tangy flavor and no gloppiness. We used light mayo (and less of it than the regular stuff) and swapped whole milk for low-fat buttermilk to keep it moist.
- 3 pound(s) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 1/4 teaspoon(s) salt
- 1/4 tablespoon(s) coarsely ground black pepper
- 3/4 cup(s) buttermilk
- 1/4 cup(s) light mayonnaise
- 2 tablespoon(s) snipped fresh dill
- 2 tablespoon(s) cider vinegar
- 1 tablespoon(s) Dijon mustard
- 2 green onions, thinly sliced
- In 4-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.
- Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
- Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.
Traditional Potato Salad
- 2 lbs. Idaho Potatoes, peeled and diced (about 5 cups)
- 1/2 cup mayonnaise or light mayonnaise
- 2 Tbsp. cider vinegar
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 cup finely diced celery
- 1/2 cup finely chopped onion or scallion
- 1/2 cup chopped hard-boiled egg
- 2 Tbsp. freshly chopped parsley,chives or dill
- Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat. Cook 13 to 15 minutes or until potatoes are tender. Drain.
- In a large bowl combine mayonnaise, vinegar, salt and pepper. Add potatoes, celery and optional add-ins. Toss to coat thoroughly.
- 170 calories, 4 grams fat, 3 grams protein, 31 grams carbohydrate, 5 mg cholesterol, 332 mg sodium.
- 12 cups cubed red potatoes
- 1 cup chopped green bell pepper (about 1 medium)
- 1/2 cup minced red onion
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
- In a large bowl, combine potatoes, bell pepper and onion.
- In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.