Many years ago my nana taught me how to make her potato salad and I have never had any that were anywhere as good as hers. In my family I am now the Potato Salad Queen.
Love the bacon in this recipe!
This is just delicious! I like to serve it with a good sausage like bratwurst or kielbasa.
I love this one because it's so easy and I love the Ranch dressing in it.
A classic picnic or pot luck recipe. Also a classic of my mom's.
In 3-4 quart saucepan, cook potatoes with onion and peppers in a large amount of boiling water, covered, 6-8 minutes or until potatoes are tender; drain well.
All-American Style Potato Salad
This is an old family recipe and might take a little longer to prepare than some of the quicker ones today, but you sure will enjoy the difference. It's easy enough, so just have fun making and sharing it with those you love most.
Mix all ingredients together.
Old Fashioned Potato Salad (with a new twist)
In at least 1 quart boiling water, in covered saucepan, cook potatoes with 1 tablespoon salt until fork tender, about 2 minutes after coming to a boil. Drain well in colander.
Hot or cold, this potato salad is delicious. Cook bacon in large skillet. Drain off fat and save. Measure fat and return 1/4 cup to skillet. Add celery and onion and cook 1 minute. Blend in flour.
Cut potatoes into 1 inch cubes. Cook salted water for 10 minutes, or until almost tender. Drain. Arrange in 2 qt. casserole and keep warm. In small saucepan, heat margarine.
For dressing, in a small bowl, whisk the first seven ingredients; shake well and set aside.
Combine salad dressing, relish, mustard and milk in bowl; mix well. Add additional milk for desired consistency. Combine remaining ingredients in large bowl; mix well.
This recipe was passed down to us from our grandmother. Somebody in the family usually makes it for every family gathering in the summer. We usually all taste and adjust the seasonings after we're together to make sure the flavor is just right.
Quick and Healthy Potato Salad
Place whole potatoes (do not poke) into microwave-safe dish. Cover dish (if covering dish with plastic wrap, poke small hole in plastic). Microwave on HIGH for 10 to 12 minutes depending on strength of microwave.
Comfort food and carrots added for more color, and kids don't notice the extra veggies.
When I make potato salad, I cut the potatoes in 1/2 to 3/4 inch cubes and cook the eggs in the same kettle. Cut the potatoes in 1/2 to 3/4 inch cubes and cook the eggs in the same kettle. They both will be done 10 minutes after the water begins to boil.
Mix all ingredients in a LARGE bowl. Refrigerate one (1) hour before serving. Refrigerating overnight will be even better.
Blue Cheese Lover's Potato Salad
Cut potatoes into 3/4 inch pieces, leaving skins on. Cook in boiling water for 15-20 minutes or until tender; drain. Combine potatoes, onions, 1/8 teaspoon garlic salt and pepper, tossing gently.
Toss together first 7 ingredients in large bowl. Blend sour cream, brine, oregano and salt in small bowl. Add to potato mixture, tossing to blend. Fol in half the tomatoes.
A picnic favorite! Cook potatoes, remove from heat while still firm. Drain and rinse with cold water. Slice 4 of the hard-boiled eggs.
It is by far the best potato salad dressing I have ever used. It is tangy and sweet and just takes a few minutes to cook and it is well worth it.
In a medium pot, boil potatoes until tender. Drain and set aside to cool. In a bowl, mix cucumber, purslane, and scallions. Add potatoes and mix well.
Drain the cooked potatoes, cube them, and place in a large serving dish. Cool slightly. Add onion and dressing, and stir gently to coat. Cover and refrigerate for 2 hours or overnight.
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