Classic Potato Salad Recipes

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CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 10

3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons sweet relish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise
2 scallions, thinly sliced

Steps:

  • Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
  • In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

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

CLASSIC POTATO SALAD



Classic Potato Salad image

Make and share this Classic Potato Salad recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Steps:

  • Boil peeled potatoes in salted water until done. Cool to room temperature.
  • Place diced potatoes in large bowl.
  • Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
  • Add to potatoes.
  • Add celery and onions and mix well.
  • Stir in eggs.
  • Sprinkle a little paprika on top.

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

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

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.

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

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!

Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

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