Chunky Potato Salad Recipes

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PERFECT POTLUCK POTATO SALAD



Perfect Potluck Potato Salad image

The perfect potato salad truly does exist, and it's incredibly easy to make!

Provided by The Chunky Chef

Categories     Side Dish

Time 35m

Number Of Ingredients 14

1 1/2 lbs petite (or baby) red or white potatoes, cut into 4ths
2 1/2 tsp kosher salt, divided
2-3 Tbsp apple cider vinegar
12 oz package of bacon, cooked and crumbled
3-4 hard-boiled eggs, peeled and coarsely chopped
1/2 small red onion, peeled and finely diced
1/4 cup finely diced celery (2-3 stalks)
1/4 cup finely chopped sweet pickles (or a few tablespoons of sweet pickle relish)
3/4 cup mayonnaise
1 Tbsp whole-grain dijon mustard
2 Tbsp bacon grease (optional, but highly recommended)
2 tsp granulated sugar
pinch ground celery seed
1/4 tsp black pepper

Steps:

  • Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
  • Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
  • Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
  • While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
  • Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
  • Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.

Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

RESTAURANT-STYLE POTATO SALAD



Restaurant-Style Potato Salad image

This is a traditional and easy to make potato salad.

Provided by Jill D

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
½ teaspoon shredded carrot
¼ teaspoon dried parsley
¼ teaspoon ground black pepper
salt to taste

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 and chop.
  • In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Nutrition Facts : Calories 298 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 199.6 mg, Sugar 4.1 g

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

CLASSIC POTATO SALAD FOR 50



Classic Potato Salad for 50 image

Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer. Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h45m

Yield 50 servings (3/4 cup each).

Number Of Ingredients 12

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-boiled large eggs, chopped
1 small onion, chopped
Paprika and green pepper rings, optional

Steps:

  • Place potatoes in two stockpots 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.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

CLASSIC POTATO SALAD



Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

  • Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

CHUNKY POTATO SALAD



Chunky Potato Salad image

My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.

Provided by dpkeith

Categories     Potato

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 10

8 small-med red potatoes
4 large eggs
1/2 small onion, chopped (preferably sweet)
2 -3 gherkins, chopped
1/2 cup salad dressing (Miracle Whip)
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon celery salt
1/4 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
  • - Cook eggs in a pot of salted water until done - about 20 minutes.
  • - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
  • - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
  • - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
  • - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
  • - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.

RESTAURANT STYLE CHUNKY POTATO SALAD



Restaurant Style Chunky Potato Salad image

Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.

Provided by CHEF GRPA

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onions
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper, salt to taste

Steps:

  • 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • 2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
  • My Note: I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!
  • For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots.

Nutrition Facts : Calories 215.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 251.3, Carbohydrate 30.1, Fiber 2.6, Sugar 5.7, Protein 2.7

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