Cold Potato Salad Recipes

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THE BEST POTATO SALAD



The Best Potato Salad image

Really good potato salad that is best served cold.

Provided by cheftini

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1 onion, chopped
¼ cup pepperoncini
¼ cup sliced black olives

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  • Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g

COLD POTATO SALAD



Cold Potato Salad image

This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time.

Provided by Carrie in Indiana

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1/2 teaspoon salt
1 tablespoon salad oil
1 medium onion, minced
3 -4 stalks celery, diced
3 tablespoons vinegar
1 teaspoon mustard, prepared
1 teaspoon sugar
2 teaspoons dill seeds

Steps:

  • In medium saucepan cook potatoes in boiling salted water until tender.
  • Drain, reserving 3/4 cup of potato water.
  • Dice potatoes.
  • Add oil, minced onion and chopped celery; toss gently.
  • In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
  • Keep at room temperature for 2 to 3 hours.
  • Stir in vinegar, mustard, sugar, and dillseed.
  • Potato salad will be creamy.
  • Serve at room temperature.

Nutrition Facts : Calories 321.3, Fat 2.8, SaturatedFat 0.4, Sodium 242.2, Carbohydrate 68.1, Fiber 8.9, Sugar 4.8, Protein 7.9

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.

COLD-FASHIONED POTATO SALAD



Cold-Fashioned Potato Salad image

Provided by Alton Brown

Categories     side-dish

Time 59m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
  • In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

COLD SWEET POTATO SALAD



Cold Sweet Potato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium sweet potatoes (about 3 1/2 pounds), peeled, and cut into 1-inch chunks
Coarse salt
2 tablespoons rice vinegar
2 tablespoons freshly squeezed orange juice
1/2 teaspoon finely grated orange zest
1 scallion, trimmed and thinly sliced, crosswise, white and light green, plus more for garnish
1/4 cup grapeseed or safflower oil
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
  • Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, 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 the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

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

COLD GERMAN POTATO SALAD



Cold German Potato Salad image

This is one of those true German recipes. My dear MIL is a "true" German. Trying to get measurements from her is like pulling teeth. I have made this for DH for 34 years now. I still throw it together without measuring so today while preparing it I tried to eyeball the amounts. Hope it works for you and that it is enjoyed. There is no sugar included like most potato salads. DH does like mayo on the side.

Provided by teresas

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium white potatoes (cooked)
1/2 cup onion, chopped
1 tablespoon butter
1/4 cup water
2 beef bouillon cubes
1/4 cup vegetable oil
1/4 cup vinegar
salt & pepper
3 slices bacon (cooked and crumbled)

Steps:

  • Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
  • Sauté onion in water and butter till high simmer.
  • Add bouillon cubes. Set aside to cool.
  • Peel cooled potatoes and slice into circles about 1/8-inch thick.
  • Put potatoes in casserole dish.
  • Drizzle oil and vinegar over top of potatoes.
  • Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
  • Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
  • Serve cold or bring to room temperature.
  • Mix all together before serving.

Nutrition Facts : Calories 309.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 12, Sodium 912.7, Carbohydrate 30, Fiber 3.1, Sugar 2.5, Protein 4

COLD POTATO SALAD



Cold Potato Salad image

Categories     Salad     Potato     Chill

Yield serves 6 to 8. serving size: 2 heaping tablespoons.

Number Of Ingredients 9

6 cups cooked potatoes, peeled and diced
1 medium onion, finely chopped
1 cup finely diced celery
1 cup chopped dill pickles
1 cup sweet relish, drained
8 large hard-boiled eggs, 4 chopped, 4 whole
Salt and black pepper
1 1/2 cups mayonnaise
Fresh parsley, chopped

Steps:

  • Combine the potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper, and add the mayonnaise. Chill for several hours.
  • Just before serving, halve the remaining 4 eggs and place them on the salad as decoration. Dust the salad with chopped parsley and serve at once.

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