All American Potato Salad Recipes

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CLASSIC AMERICAN-STYLE POTATO SALAD



Classic American-Style Potato Salad image

Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 6

Number Of Ingredients 11

2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
¼ cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
½ cup mayonnaise
2 tablespoons Dijon-style mustard

Steps:

  • Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
  • Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 28.8 g, Cholesterol 99.5 mg, Fat 17.3 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 3 g, Sodium 549.9 mg, Sugar 3.5 g

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

THE BEST AMERICAN POTATO SALAD



The Best American Potato Salad image

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3 large eggs
1 cup mayonnaise
1/4 cup sour cream
1/3 cup chopped dill pickles, plus 2 tablespoons brine
2 tablespoons yellow mustard
1/2 teaspoon sugar
3 stalks celery, chopped
4 scallions, thinly sliced
1/4 cup chopped fresh parsley
Paprika, for topping

Steps:

  • Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
  • Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
  • Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

PERFECT POTATO SALAD



Perfect Potato Salad image

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 15h40m

Yield 12

Number Of Ingredients 15

3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion
2 tablespoons chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

Steps:

  • Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
  • When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
  • Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
  • Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g

ALL-AMERICAN LOADED BAKED POTATO SALAD



All-American Loaded Baked Potato Salad image

This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!

Provided by spicejenmom

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 8

6 cups cubed russet potatoes
1 teaspoon salt
1 cup sour cream
1 cup creamy salad dressing (such as Miracle Whip®)
½ teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese
½ cup chopped green onions
½ cup real bacon bits

Steps:

  • Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
  • Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 35 g, Cholesterol 56.6 mg, Fat 27.1 g, Fiber 3.7 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 1162.3 mg, Sugar 6.9 g

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."

Provided by DrGaellon

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes
1 tablespoon prepared yellow mustard
3 tablespoons pickle juice, divided
1 large dill pickle, finely diced (1/4 cup)
1 small celery rib, finely diced
1/2 red onion, finely diced
1 1/2 teaspoons table salt
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
2 hard-cooked eggs, cut in 1/4-inch dice (optional)

Steps:

  • Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
  • Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
  • Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
  • Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

Nutrition Facts : Calories 176.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 721.9, Carbohydrate 27.9, Fiber 2.5, Sugar 2.8, Protein 2.7

AMERICAN POTATO SALAD



American Potato Salad image

Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

Provided by JOSLYN

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h

Yield 12

Number Of Ingredients 9

5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover 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 chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g

JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.

Provided by Food Network

Categories     side-dish

Time 27m

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 17

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced
Sliced hard-boiled eggs
Tomato quarters
Parsley sprigs

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

I have a real weakness for potato salads and especially for those without pickles, relish or sugar. This one, from a recipe newsletter, is a little tangy and quite good, I think.

Provided by iris5555

Categories     Potato

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 10

3 lbs potatoes, peeled and cut into 1-inch chunks (9 medium)
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon spicy brown mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
3/4 cup mayonnaise
1/2 cup whole milk
2 medium celery ribs, chopped
1/2 small red onion, chopped

Steps:

  • In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.
  • Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
  • Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.
  • Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth.
  • Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine.
  • Cover and refrigerate 4 hours or overnight.

Nutrition Facts : Calories 174.9, Fat 7.6, SaturatedFat 1.3, Cholesterol 4.8, Sodium 425.7, Carbohydrate 24.5, Fiber 2.7, Sugar 2.7, Protein 2.9

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Categories     Salad     Egg     Potato     Side     Mayonnaise     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 1/2 pounds small boiling potatoes (white, red, or fingerling)
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs

Steps:

  • Boil potatoes:
  • In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm.
  • With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature.

JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Provided by Julia Child

Categories     Salad     Egg     Onion     Potato     Side     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Lunch     Mayonnaise     Vinegar     Bacon     Family Reunion     Lettuce     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 15

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream (optional)
For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

MARTHA'S "ALL-AMERICAN POTATO SALAD"



Martha's

Recipe came from Martha Stewart Living's 4th of July menu. "Cooking time depends on the size of the potatoes. You'll Know they are done when a paring knife is easily inserted into the center of one.

Provided by ashleebb

Categories     Potato

Time 1h8m

Yield 10-12 serving(s)

Number Of Ingredients 17

4 lbs russet potatoes (about 8 potatoes)
1 tablespoon salt
2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1/2 cup mayonnaise
2 tablespoons mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
3 stalks celery, cut into 1/4 inch dice (3/4 cup)
1 red bell pepper, cut into 1/4 inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4 inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes
  • Drain into a colander.
  • Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
  • Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat When water comes to a boil, turn off heat, cover and let stand for 13 minutes.
  • Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
  • Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
  • Add reserved potatoes to mayonnaise mixture.
  • Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
  • Chill for 30 minutes before serving.
  • Garnish with paprika and reserved hard-boiled egg rounds.

Nutrition Facts : Calories 241.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 67.3, Sodium 2096.1, Carbohydrate 39.8, Fiber 5.7, Sugar 4.5, Protein 6.5

GREAT AMERICAN POTATO SALAD



Great American Potato Salad image

Make and share this Great American Potato Salad recipe from Food.com.

Provided by ambercollins1986

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup Miracle Whip
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups potatoes
2 hard-boiled eggs
1/2 cup onion
1/2 cup celery
1/2 cup sweet pickle relish

Steps:

  • Cube and boil potatoes. Chop eggs and onion. Slice Celery.Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.
  • Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill.

Nutrition Facts : Calories 235.9, Fat 10, SaturatedFat 1.8, Cholesterol 73.3, Sodium 753.3, Carbohydrate 32.6, Fiber 2.9, Sugar 11.9, Protein 4.7

COOKS ALL-AMERICAN POTATO SALAD



Cooks All-American Potato Salad image

Make and share this Cooks All-American Potato Salad recipe from Food.com.

Provided by pamsbm

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs russet potatoes, peeled and cut in 3/4 inch cubes (3-4 medium)
table salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onions
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

Steps:

  • Place potatoes in large saucepan and add water to cover by 1 inch.
  • Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
  • Drain potatoes and transfer to large bowl.
  • Add vinegar and, using rubber spatula, toss gently to combine.
  • Let stand until potatoes are just warm, about 20 minutes.
  • Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
  • Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
  • Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Nutrition Facts : Calories 314.2, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 323.8, Carbohydrate 52, Fiber 5.6, Sugar 5.9, Protein 5.3

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Whip up this smart, creamy salad of potatoes with peppers and bacon for big fireworks at your next potluck.

Provided by My Food and Family

Categories     Home

Time 3h50m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

1/2 cup MIRACLE WHIP Dressing
1/8 tsp. black pepper
1-1/2 lb. new potatoes, cubed, cooked and cooled
1/2 cup chopped green peppers
1/2 cup chopped onions
12 slices cooked OSCAR MAYER Center Cut Bacon, coarsely crumbled

Steps:

  • Mix MIRACLE WHIP and pepper until blended.
  • Combine remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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ALL-AMERICAN POTATO SALAD RECIPE - OLIVIA'S CUISINE
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2019-07-02 Instructions. Add potatoes, enough water to cover them, salt and 2 tablespoons vinegar to a large saucepan. Bring to a boil, over high heat, then reduce to a simmer and cook until potatoes are tender, about 10 minutes. …
From oliviascuisine.com
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EASY ALL-AMERICAN POTATO SALAD RECIPE - JESSICA GAVIN
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2021-04-16 The potatoes will still be warm. In a large bowl, gently stir together the potatoes, mayonnaise, celery, relish, onion, parsley, mustard, ¾ teaspoon salt, black pepper, onion powder, and chopped eggs. Season with salt and …
From jessicagavin.com
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ALL AMERICAN POTATO SALAD - RECIPE GIRL
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2017-09-04 In a small bowl, mix the remaining tablespoon of pickle juice, mayo, sour cream, pickles, remaining 1/2 teaspoon salt, onion, celery, celery seed and pepper. Add to the potatoes and toss gently to coat. Cover, and refrigerate …
From recipegirl.com
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POTATO SALAD RECIPE | RECIPE - RACHAEL RAY SHOW
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Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, about 30 minutes. Drain and let cool completely. Slice the potatoes about 1/4-inch (6mm) thick. In a large bowl, combine the mayonnaise, scallions, mustard, …
From rachaelrayshow.com
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ALL-AMERICAN POTATO SALAD | COOK'S COUNTRY
Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
From cookscountry.com
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THE BEST ALL AMERICAN POTATO SALAD RECIPE - MY ROI LIST
2021-12-08 Bring to a boil over medium-high heat. Once boiling, add 1 tablespoon salt, then reduce the heat to medium and simmer for 8-10 minutes, until the potatoes are tender but not mushy. If adding eggs, boil to your preferred doneness and set aside to cool before peeling. Drain the potatoes, then pour into a large bowl.
From myroilist.com
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CLASSIC AMERICAN POTATO SALAD RECIPE
2022-06-07 Step 1: Peel and dice the potatoes into ¾" pieces. Cover with 1" of salted water and bring to a boil then reduce heat and simmer until fork-tender. Step 2: While the potatoes cook, prep the remaining ingredients and make the dressing. Step 3: Strain the cooked potatoes and place them back in the pot.
From saltpepperskillet.com
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ALL-AMERICAN POTATO SALAD RECIPE - YOUTUBE
A creamy potato salad is the perfect side dish for summer barbecues and picnics. This recipe uses russet potatoes and flavorful mix-ins to bring everything t...
From youtube.com
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ALL-AMERICAN POTATO SALAD (COOKS ILLUSTRATED) RECIPE
2013-11-05 Place potatoes in large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tbsp salt, reduce heat to simmer, stirring once …
From recipezazz.com
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ALL-AMERICAN RUSSET POTATO SALAD | AMERICA'S TEST KITCHEN RECIPE
While developing other potato salad recipes, test kitchen cooks found that seasoning the potatoes while they're hot maximizes flavor. So as we developed our all-American potato salad recipe, we splashed hot russet potatoes with white vinega... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com
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ALL-AMERICAN POTATO SALAD - GOOD HOUSEKEEPING
2006-12-04 Let stand until cool. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir ...
From goodhousekeeping.com
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CLASSIC POTATO SALAD RECIPE - TASTES OF LIZZY T
2016-07-03 Once the eggs are cool enough to touch, drain the water. Peel the eggs and dice them, then add them to the potatoes. Pour the dressing over top the eggs and potatoes and mix until the potatoes are covered. After the salad is completely cooled, add the diced cucumber. If you add this while the potatoes are still warm, it will soften the cucumber.
From tastesoflizzyt.com
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CLASSIC AMERICAN POTATO SALAD - AMANDA COOKS & STYLES
2019-04-28 Bring water to a boil and cook for about 7-8 minutes until potatoes are tender but not mush. Drain. Toss hot potatoes in a large bowl with diced boiled eggs, celery, onion, salt and pepper and let cool completely. In a small bowl combine mustard, mayo, vinegar and pickle relish. Once the potatoes are cool, toss in the mustard mayo sauce and cover.
From amandacooksandstyles.com
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ALL-AMERICAN POTATO SALAD - FOOD CHANNEL
2008-03-27 Preparation. 1 Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside. 2 Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed. 3 Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining …
From foodchannel.com
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BEST ALL-AMERICAN POTATO SALAD
1. Wash and scrub any grit from the potatoes. Cut them into large bite-sized chunks. (Alternatively, boil the potatoes whole, then peel and/or dice them after cooking.) 2. Transfer the potatoes to a medium-sized pot. Cover with an inch of water and stir in a teaspoon of salt. 3.
From ihavenet.com
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ALL-AMERICAN POTATO SALAD RECIPE - VIVA RECIPES
2022-04-17 INSTRUCTIONS: 00:00 Intro. 00:48 Prepare the potatoes. 02:06 Cook the potatoes. 02:56 Marinate with vinegar. 03:31 Make hard-boiled eggs. 04:26 Prepare the mix-ins. 06:41 Combine the ingredients. 07:32 Chill before serving.
From vivarecipes.com
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ALL AMERICAN POTATO SALAD | SWEET ORDEAL | SIDE DISH
2021-03-26 Instructions. Boil potatoes in salted water until tender, 12 - 15 minutes. Drain then place into medium bowl. Mix in vinegar and salt. Allow to cool completely. In large bowl, whisk together mayonnaise, sour cream, pickles, brine, mustard, sugar, and pepper. Toss in eggs, celery, onions, parsley, and potatoes.
From sweetordeal.com
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ALL AMERICAN POTATO SALAD | MICHIGAN POTATOES
Drain potatoes and transfer back to the pot. In a large bowl, gently stir together potatoes, celery, mayonnaise, vinegar, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs (optional). Add more salt and pepper to taste. Cover and refrigerate until chilled, at least 1 hour before serving.
From mipotato.com
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ALL AMERICAN POTATO SALAD - BIGOVEN.COM
In a large bowl, combine mayonnaise, mustard, pickle relish, celery seed, and black pepper. Add potatoes, onion, and celery. Mix well to combine.
From bigoven.com
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ALL-AMERICAN POTATO SALAD - POTATO INSPIRATIONS
Add potatoes to pot and cover with 1 ½ quarts coldwater. Add 2 tablespoons white wine vinegar and 2 tablespoons salt. Bring to a boil and simmer until potatoes are fork tender, about 10-15 minutes. Drain potatoes and set aside to cool slightly. While potatoes are cooking, in a bowl, combine the oil, lemon juice and mustard; whisk to combine.
From potatoinspirations.com
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ALL-AMERICAN POTATO SALAD RECIPE | MYRECIPES
Directions. Place the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely. Chop egg …
From myrecipes.com
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THE BEST AMERICAN CLASSIC POTATO SALAD - EASY WEEKNIGHT RECIPES
2021-06-25 Chop the celery ribs, onion, and hard-boiled eggs. Place the chopped ingredients into the mixing bowl with the cooled potatoes. In a separate small mixing bowl, mix together the mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper. Pour mayonnaise mixture over the potato mixture, and stir until evenly combined.
From easyweeknightrecipes.com
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ALL-AMERICAN POTATO SALAD | AMERICA'S TEST KITCHEN
American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for home cooks at every skill level Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation
From americastestkitchen.com
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ROSANNE CASH’S ALL-AMERICAN POTATO SALAD – SMITTEN KITCHEN
2007-07-06 Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely. (Overnight in the fridge makes this easy, and the potatoes even easier to slice cleanly the next day.) To assemble and serve: Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, celery, onion, and eggs.
From smittenkitchen.com
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ALL-AMERICAN POTATO SALAD RECIPE - FOODIE BADGE
Advertisement A creamy potato salad is the perfect side dish for summer barbecues and picnics. This recipe uses russet potatoes and flavorful mix-ins to bring everything together. __ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__ PRINT THE RECIPE: Easy All-American Potato Salad INSTRUCTIONS: 00:00 Intro 00:48 Prepare the potatoes 02:06 Cook the …
From foodiebadge.com
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EASY ALL-AMERICAN POTATO SALAD RECIPE | SIDECHEF
Kosher Salt. for cooking potatoes. 2 Tbsp. Distilled White Vinegar. or Apple Cider Vinegar. 1/2 cup. Mayonnaise. 1/2 cup.
From sidechef.com
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BEST POTATO SALAD EVER {CLASSIC AMERICAN POTATO SALAD}
2020-05-23 Instructions. Peel potatoes a cut them into even sized pieces. Boil in salted water until done. Chop the parsley, pickles and eggs in the food processor (or by hand) Place the onions, pickles, parsley and eggs in a large bowl. After draining the cooked potatoes, immediately put them in the bowl.
From whatagirleats.com
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ALL-AMERICAN POTATO SALAD - MY MOMMY WORLD
2016-07-13 Bring a large pot of water to a boil, boiling potatoes for about 20 minutes or until fork tender. In a large bowl, combine chopped potatoes, mayonnaise, chopped onion, green pepper, and relish. Season with salt pepper and celery seed. Mix well. Cover, and refrigerate for several hours or overnight. I hope your family and friends enjoy this ...
From mymommyworld.com
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