Classic Creamy Potato Salad

CLASSIC & CREAMY POTATO SALAD



Classic & Creamy Potato Salad image

A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar).

Recipe From food.com

Provided by Anissa Wolf

Categories     Potato

Time 15m

Yield 6 cups, 6-12 serving(s)

Number Of Ingredients: 10

6 cups boiled peeled and sliced potatoes
3 chopped hard-boiled eggs
1 1/2 cups mayonnaise
2 -3 tablespoons prepared mustard
2 tablespoons pickle relish
1 tablespoon apple cider vinegar or 1 tablespoon white vinegar
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon celery seed
paprika
Calories402
Fat22.6
SaturatedFat3.8
Cholesterol108.5
Sodium603.7
Carbohydrate44.7
Fiber3.5
Sugar8.8
Protein7

Steps:

  • Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
  • Add vinegar, sugar, salt, and celery seed and mix thoroughly.
  • Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
  • Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
  • Store in refrigerator for up to 2 days; serve cold.
  • This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.


CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients: 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired
Calories330
Carbohydrate15 g
Cholesterol105 mg
Fiber1 g
Protein4 g
SaturatedFat5 g
ServingSize1 Serving
Sodium480 mg

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.


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.

Recipe From allrecipes.com

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
Calories291.4 calories
Carbohydrate28.8 g
Cholesterol99.5 mg
Fat17.3 g
Fiber3.1 g
Protein6.5 g
SaturatedFat3 g
Sodium549.9 mg
Sugar3.5 g

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.


CLASSIC POTATO SALAD RECIPE BY TASTY



Classic Potato Salad Recipe by Tasty image

This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.

Recipe From tasty.co

Provided by Tikeyah Whittle

Categories     Appetizers

Time 45m

Yield 8 servings

Number Of Ingredients: 13

2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm)
1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
3 hard-boiled eggs, roughly chopped
¾ cup mayonnaise
½ cup sweet relish
yellow mustard
1 ½ cups red onion, finely diced
3 large stalks celery
½ teaspoon McCormick® Garlic Powder
½ teaspoon McCormick® Paprika
⅛ teaspoon McCormick® cayenne
3 tablespoons white vinegar
1 tablespoon granulated sugar
Calories316 calories
Carbohydrate31 grams
Fat19 grams
Fiber2 grams
Protein5 grams
Sugar6 grams

Steps:

  • Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
  • Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
  • In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
  • While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
  • Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
  • Enjoy!




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