Famous Potluck Potato Salad Recipes

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

Time 35m

Number Of Ingredients 14

Ingredients

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

FAMOUS POTLUCK POTATO SALAD

Famous Potluck Potato Salad image

GREAT for potlucks. This makes a ENORMOUS amount of potato salad. I've never had left overs! Crowd pleaser! The Dijon mustard gives this a unique flavor.

Provided by Tara Simpson

Categories Potato

Time 1h

Yield 2 gallons, 15-20 serving(s)

Number Of Ingredients 12

Ingredients

7 -8 large russet potatoes, skinned boiled and chopped into 1 inch pieces
8 -12 eggs, boiled and chopped into 1 inch pieces
1 (14 ounce) can black olives, cut in quarters
1/2-1 red onion, chopped fine
1 cup sweet pickle, chopped
3 -4 celery ribs, diced
2 -3 cups mayonnaise
1/4 cup mustard
2 -4 tablespoons Dijon mustard
salt
pepper
garlic salt

Steps:

Mix all veggies and eggs in a large bowl.
Stir in mayonnaise, mustards and seasoning to taste.
You can add more or less of all the mayo, mustard, seasonings to your preference.
I start off with less of the mayo, mustard, seasonings and add until I like the flavor!
Prep time does not include boiling potatoes and eggs, just a lot of chopping!

Nutrition Facts : Calories 343.6, Fat 16.3, SaturatedFat 2.8, Cholesterol 121, Sodium 676.9, Carbohydrate 43.9, Fiber 5.1, Sugar 5.6, Protein 7.7

PERFECT POTATO SALAD

Perfect Potato Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced

Steps:

Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

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