Tried And True Potato Salad Recipes

POTATO SALAD

This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 50m

Number Of Ingredients 5

Potato Salad image

Steps:

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g

Ingredients

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 teaspoon grated lemon zest plus 2 tablespoons juice
1/2 cup finely chopped fresh chives

OLD FASHIONED POTATO SALAD

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Old Fashioned Potato Salad image

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

TRIED AND TRUE POTATO SALAD

I've had many different and tasty potato salads, but I always come back to this one. While it is creamy enough, the vinegar gives it a nice tang that I really like. This is real comfort food to me!

Provided by JackieOhNo

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Tried and True Potato Salad image

Steps:

In the bottom of large serving bowl, whisk together vinegar, salt, pepper, sugar, and mayonnaise until well combined.
Add in celery, onion, potatoes, and eggs. Stir to combine well.
Refrigerate until serving time. (The longer it chills, the better the flavors develop.).

Nutrition Facts : Calories 128.5, Fat 11.2, SaturatedFat 1.9, Cholesterol 57.1, Sodium 701.2, Carbohydrate 4.6, Fiber 0.4, Sugar 2.6, Protein 2

Ingredients

2 tablespoons distilled white vinegar
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon sugar
1 cup light mayonnaise
1 cup thinly sliced celery
1/2 cup finely chopped onion
4 cups , cooked peeled, and cubed Russet potatoes (I steam them in the microwave)
2 large hard-boiled eggs, chopped

FRENCH POTATO SALAD

Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

French Potato Salad image

Steps:

In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

Nutrition Facts :

Ingredients

2 pounds potatoes, peeled, cooked and sliced
1/4 cup chopped onion
1/3 cup olive oil
4 teaspoons cider vinegar
1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
2 tablespoons minced chives
1/2 teaspoon salt
1/2 teaspoon pepper

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CLASSIC POTATO SALAD RECIPE — BLESS THIS MESS

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Place the potatoes in a large pot, and cover them with cold water. Set the pot on the stove, and turn on the burner to high. When the potatoes start to boil, reduce the heat to medium-high. Simmer, stirring occasionally, until the potatoes are very tender, about 25 minutes.
While the potatoes are boiling, boil your eggs. I boil my eggs for 12 minutes. (Sometimes, I just nestle clean eggs in with my potatoes to boil, if there’s room, and fish them out after 12 minutes of cooking.)
When the eggs are finished cooking, place them in an ice-water bath. If you are short on time or want to prep ahead, feel free to make the eggs ahead of time.
When the potatoes are very tender, drain the potatoes. (They should be soft enough that some fall apart when you stir in the dressing.) Place the potatoes back in a very large bowl and let them release their steam.

Tried And True Potato Salad Recipes

POTATO SALAD

This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.

OLD FASHIONED POTATO SALAD

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

TRIED AND TRUE POTATO SALAD

I've had many different and tasty potato salads, but I always come back to this one. While it is creamy enough, the vinegar gives it a nice tang that I really like. This is real comfort food to me!

FRENCH POTATO SALAD

Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri

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