Potato Salad Recipes

Trial and Error Potato Salad

When I was young my daddy always made the potato salad and, at least for me, no other potato salad on earth has ever even come close to being just as good as his. Maybe that's simply because I loved him so much. ;-) He passed away suddenly in 1988 and since it had never dawned on me to ask for his recipe, and because a written copy could not be found among his possessions, it seemed the treasure was lost forever. Isn't it interesting that when we're young we take so much for granted including something as simple as a recipe?

Anyway, over the years I've tried assorted old fashioned potato salad recipes and have asked other family members what they remembered being in it in hopes of finding just the right ingredient combinations. I finally have come pretty darn close, at least close enough to make me happy, but will continue tweaking. Next time maybe one more egg and a tad more celery.

Ingredients:

• 2 1/2 lbs. red potatoes, cut into 1/2 inch cubes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/2 cup red onion, chopped
• 1/2 cup celery, chopped
• 1 1/2 large or 2 medium dill pickles, chopped
• 3 extra large hard boiled eggs, chopped
• salt and pepper to taste

Directions:

1. Bring potatoes to a boil in a large pot, cook until just tender, let drain in a colander and set aside to cool completely.
2. Stir mayonnaise, mustard, onion, celery, and pickles in a medium bowl until well blended.
3. Place potatoes back in the cooled dry cooking pot, toss with salt and pepper to taste.
4. Add mayonnaise mixture, stir well, add eggs, gently toss, and transfer to a large serving bowl.
5. Cover and refrigerate for at least two hours to chill and let the flavors blend. Stir before serving.

By Deeli from Richland, WA

Roasted Red Potato Salad

I love cilantro but if you don't then simply substitute with Italian parsley or celery leaves :-)

Ingredients:

• 2 lb. red potatoes, cut into 3/4 inch cubes
• 1 1/2 Tbsp. minced garlic
• 1 1/2 Tbsp. extra virgin olive oil
• Salt and pepper to taste
• 3/4 cup mayonnaise
• 2 Tbsp. Dijon mustard
• 2 Tbsp. fresh lemon juice
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 hard boiled eggs, chopped
• 1/2 small red onion, chopped

Directions:

Preheat the oven to 400 degrees F.

Toss potatoes, garlic and oil in a large bowl, season with salt and pepper, toss again, spread evenly on an oiled foil lined baking sheet, roast until just tender, about 15 minutes, remove from oven and let cool completely.

Whisk mayonnaise, mustard, lemon juice and cilantro in a small bowl until all ingredients are completely incorporated.

Toss cooled potatoes, eggs and red onions in a large bowl, add mayonnaise mixture, toss again, season with salt and pepper if desired, cover and refrigerate for at least two hours to let flavors meld. Toss again just before serving.

By Deeli from Richland, WA

Vi's Potato Salad

Comfort food and carrots added for more color, and kids don't notice the extra veggies.

Ingredients:

• 1 cup celery, diced
• 1 cup sweet and dill pickles (mixed), diced
• 1 cup black (and green, if you can find them ) ripe olives, chopped
• 1 medium onion, chopped
• 2-3 steamed carrots, cooled and chopped fine
• 5-6 hard boiled eggs
• 5 lbs. potatoes, cooked and diced
• 1 tsp. celery seed
• 1 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 Tbsp. dried parsley
• 1 Tbsp. yellow mustard
• paprika
• salt and mayonnaise to your taste

Directions:

Chop and Dice first 6 ingredients and mix together.

Add the spices, including salt, mix again.

Add potatoes and mayonnaise - Mix well , sprinkle paprika on top and refrigerate until serving time. Refrigerate leftovers.

I used sun dried tomatoes and celery leaves as garnish.

Servings:	10-20
Time:	About 1-1/2 hours Minutes Preparation Time 30 Minutes Cooking Time

By Great Granny Vi from Moorpark, CA

Hot Potato Salad

I met my future mother-in-law in 1956. She made a hot potato salad that was delicious and kept really well. I have tweaked it to fit my taste.

Approximate Time: 1 hr

Yield: about 10

Ingredients:

• 5 large potatoes, cooked, mashed while hot
• 2 boiled eggs, chopped
• 1 cup sweet pickle relish
• 1 medium onion
• 2 stalks celery and/or seed, dried leaves
• 1 Tbsp mustard
• 1/4 cup sugar or Splenda
• salt and pepper to taste
• 1 cup Miracle Whip, light

Preparing this with the hot potatoes really brings the variety of taste to blend.

Steps:

1. Cook potatoes until soft. Drain potatoes. Boil eggs 1 minute, remove from heat and cover for 15 minutes and peel. Both of these should be ready about the same time.
2. Chop celery and onions while potatoes and eggs are cooking. Measure the pickle relish and other ingredients and have ready to add to hot potatoes
3. Mix all ingredients while potatoes are hot! If you like it a little sweeter or more mustard or whatever additions you like.

I have added green olives to this. Or you may add some other salad ingredient.

By Marie G W.

New-Style Potato Salad

Traditional potato salad tastes great but it's loaded down with calories. In this recipe, the fat has been pared down and the flavour is pumped so it is picnic perfect.

Ingredients:

• 2 lb. red-skinned potatoes, scrubbed and cut into pieces
• 4 large stalks celery, chopped
• 1/4 cup each snipped fresh chives, chopped fresh parsley and mint
• 3/4 cup low-fat plain yogurt
• 1/4 cup light mayonnaise
• 1 Tbsp. Dijon mustard
• 1 tsp. liquid honey
• 1/4 tsp. pepper
• Chives, parsley or mint sprigs

Directions:

In a large saucepan, combine potatoes with enough lightly salted water to cover them. Bring to a boil over high heat. Reduce heat to medium-low, simmer, covered 8 to 10 minutes, until potatoes are just tender but not broken up.

Drain well. Return potatoes to saucepan, place over low heat to dry out slightly, shaking saucepan to prevent potatoes from sticking

Transfer potatoes to large bowl, let cool completely; add celery and herbs to potatoes, toss gently

In a small bowl, whisk together yogurt, mayonnaise, mustard, honey and pepper.

Pour yogurt mixture over potatoes; toss gently until well combined.

Garnish with chives, parsley or mint sprigs before serving.

Makes 6 servings

By Darlene in Mississauga

Mashed Potato Salad Recipe

Recently while I was at a party, I had Mashed Potato Salad. It was delicious. The potatoes weren't completely mashed, but had chunky pieces in it. There were diced onions, red bell peppers, and hard boiled eggs in the salad. Those are the only ingredients that I recognized.

I don't think it had mayonnaise in it, but I'm not sure. The potato salad looked plain except for the red pepper, but it was so good. It was not store bought, but homemade.

I asked for the recipe but the person who made it didn't seem like she wanted to share it. Does this sound familiar to anyone? I would appreciate it if someone would share this recipe. Thank you.

By mkymlp from PA

Red Potato Salad

Red Potato Salad I

Ingredients

• 3/4 cup sour cream (can be non-fat)
• 1/2 cup mayonnaise or Miracle Whip (can be non-fat)
• 2 Tbsp. vinegar
• 1 tsp. celery seed
• 3/4 cup sliced green onions
• 6 medium red potatoes, peeled, cooked and cubed
• 1/3 cup sliced radishes
• 1/4 cup chopped celery
• 2 hard-cooked eggs, chopped

Directions

In small bowl, combine sour cream, mayonnaise, vinegar and celery seed; set aside. In a large bowl, combine onions, potatoes, radishes, celery and eggs. Add dressing and toss lightly. Cover and chill. Yield: 8 servings.

By Robin from Washington, IA

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Red Potato Salad II

Ingredients

• 5 lb. medium red potatoes, halved
• 5 hard cooked eggs, chopped
• 1 celery rib, finely chopped
• 1/2 medium onion, finely chopped
• 1 1/2 c. mayonnaise
• 1/4 c. sweet pickle relish
• 3 T. sugar
• 2 T. dried parsley flakes
• 2 t. prepared mustard
• 1 t. salt
• 1 t. cider vinegar
• 1/8 t. pepper

Directions

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4 inch cubes. In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

By Robin from Washington, IA

Dilled Potato Salad

Dilled Potato Salad I

Ingredients:

• 1 lb. medium sized red potatoes
• 3/4 cup sour cream
• 2 Tbsp. mayonnaise
• 1 tsp. dill weed
• salt and pepper, to taste
• 1 small Granny Smith apple, chopped
• 1 small onion, chopped

Directions:

In large saucepan, cook potatoes in boiling salted water until just tender. (Do not overcook.) Drain; rinse under cold water. When cool enough to handle, peel and cut into cubes. To prepare dressing, combine sour cream, mayonnaise, dill, salt and pepper in small bowl. In large bowl, combine potatoes, apple and onion. Add dressing to potato mixture; toss to coat. Serve at room temperature or chilled.

By Robin from Washington, IA

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Dilled Potato Salad II

Ingredients:

• 3 egg yolks, room temperature
• 1 Tbsp. Dijon mustard
• 1 Tbsp. cider vinegar
• 1 cup light olive oil
• 1/2 cup vegetable oil
• salt and pepper
• 2/3 cup minced fresh dill
• 6 lb. new potatoes, boiled, peeled and diced
• 2/3 cup finely chopped sweet red onion
• fresh dill sprigs, opt. garnish

Directions:

Combine yolks, mustard, and vinegar in processor or blender and mix until thick and smooth, about 2 minutes. With machine running, gradually add oils through feed tube in slow steady stream. Stop machine occasionally to be sure oil is being absorbed (add 1 Tbsp. very hot water if mixture begins to separate) until mayonnaise is very thick. Season with salt and pepper. Transfer to large container and blend dill. Gently fold in potato and onion, coating well. Refrigerate overnight. Garnish with fresh dill sprigs, if desired.

By Robin from Washington, IA

Savory Potato Salad

Add fresh vegetables and herbs to give a tasty flavor to this potato salad.

Ingredients

• 6 medium potatoes (about 2 lbs)
• 2 stalks celery, finely chopped
• 2 stalks scallion, finely chopped
• 1/4 cup red bell pepper, coarsely chopped
• 1/4 cup green bell pepper, coarsely chopped
• 1 Tbsp onion, finely chopped
• 1 egg hard boiled, chopped
• 6 Tbsps mayonnaise, light
• 1 tsp mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dill weed, dried

Directions

1. Wash potatoes, cut in half, and place them in cold water in a saucepan.

2. Cook covered over medium heat for 25 to 30 minutes or until tender.

3. Drain and dice potatoes when cool.

4. Add vegetables and egg to potatoes and toss.

5. Blend together mayonnaise, mustard, salt, pepper, and dill weed.

6. Pour dressing over potato mixture and stir gently to coat evenly.

7. Chill for at least 1 hour before serving.

Makes 10 servings--Serving size: 1/2 cup

Calories 98
Fat 2 g
Saturated fat less than 1 g
Cholesterol 21 mg
Sodium 212 mg

From NHLBI

Slim and Trim Creamy Potato Salad

Ingredients:

• 4-6 medium potatoes
• 2/3 cup low fat mayonnaise
• 1 stalk celery
• 1/2 cup medium green pepper, chopped
• 2 green onions
• 1 Tbsp. prepared mustard
• 1 tsp. vinegar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 hard cooked egg, chopped
• 2-3 Tbsp. skim milk (opt.)
• paprika (opt.)

Directions:

Wash potatoes and cut in cubes. In covered saucepan, cook potatoes in boiling water to cover, 20-25 minutes. Drain well. In large bowl, combine mayonnaise, celery, green pepper, onions, mustard, vinegar, salt and pepper. Add potatoes and egg; toss lightly to mix. Cover and chill for 6-24 hours. If you like a creamier salad, stir in milk before serving.

By Robin from Washington, IA

Irish Potato Salad

This is a simple and delicious creamy-style potato salad.

Ingredients:

• 6 white potatoes
• 1 cup sour cream
• 1 cup mayonnaise
• 1 tablespoon green onion, minced
• 1 clove garlic, minced
• 3 strips bacon, cooked and crumbled
• salt and pepper to taste

Preparation:

Place peeled and sliced potatoes in a large pot and boil for 20 minutes, or until tender. While potatoes are boiling, cook bacon until crisp. Allow to cool slightly before crumbling. When potatoes are cooked, drain and let sit for 5-10 minutes to cool. Once cooled, add in mayonnaise, sour cream, garlic, green onion, bacon, salt, and pepper.

By Connie from Cotter, AR

Creamy Potato Salad

For a really creamy potato or macaroni salad, add a tablespoon or two of sour cream.

By Liz from New Baden, IL

Garden Potato Salad

Low-fat cottage cheese is the secret to the dressing in this delicious low fat and saturated fat, low cholesterol, low sodium mixture of vegetables and herbs.

Ingredients:

• 3 lb. (about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes
• 1 cup chopped celery
• 1/2 cup sliced green onion
• 2 Tbsp. chopped parsley
• 1 cup low-fat cottage cheese
• 3/4 cup skim milk
• 3 Tbsp. lemon juice
• 2 Tbsp. cider vinegar
• 1/2 tsp. celery seed
• 1/2 tsp. dill weed
• 1/2 tsp. dry mustard
• 1/2 tsp. white pepper

In a large bowl, place potatoes, celery, green onion, and parsley.

Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.

Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.

10 servings - Serving Size: 1 cup

Each serving provides:

Calories: 151
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 118 mg

Danish Potato Salad

My favorite potato salad recipe ever!

Ingredients:

• 4 cups cooked, cubed potatoes
• 3 hard-boiled eggs, cut up
• 2 bunches new green onions, chopped
• 1 shredded carrot
• 1/2 cup pickle relish

Dressing:

• 1/4 cup vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1/4 tsp. salt
• dash pepper
• 1 tsp. mustard

Directions:

For dressing, combine ingredients in saucepan and bring to a boil. Reduce heat and gradually beat in 2 well-beaten eggs, stirring constantly until slightly thickened, about 5 minutes. Remove from heat and beat in 1 cup Miracle Whip and add 1 Tbsp. Italian dressing; mix well and toss it with potato mixture and chill.

By Robin from Washington, IA

Special Potato Salad Dressing

Great, tangy salad dressing!

Approximate Time: 20-30 minutes

Yield: 2-3 cups

Ingredients:

• 1/2 cup sugar
• 1 1/2 Tbsp flour
• 2 eggs
• 1/2 cup vingar
• 1/2 cup water

Steps:

1. Beat eggs; add rest of ingredients.
2. Cook until thick.

Makes great potato salad.

By Robin

Use Yogurt Insted Of Mayo In Potato Salad

If you make potato salad but your "kids" or others don't like mayo try substituting the mayo with vanilla yogurt! My mother used to do this for me when I was in the "weight loss mode"! It was great!

By Veronica from Sedalia, Missouri

Quick Potato Salad, From Leftover Mashed Potatoes

Got some leftover mashed potatoes in the fridge? Add one raw egg per serving, stir it up, and microwave about 1:20 per egg (the time will depend on your microwave - stir at least once per minute of cook time).

Add one teaspoon of sweet relish and one tablespoon of mayonnaise or salad dressing per serving and mix it up.

Quick and easy!

By Auriette L.