Potato Salad Supreme Recipes

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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.

MOM'S SUPER STUPENDOUS POTATO SALAD



Mom's Super Stupendous Potato Salad image

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 13

1 garlic clove, peeled
3 pounds small red potatoes, quartered
2 tablespoons cider vinegar, divided
1-1/2 teaspoons salt, divided
6 hard-boiled large eggs, divided use
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon paprika, plus extra for garnish, optional
1/4 teaspoon pepper
1 medium sweet onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons minced fresh parsley

Steps:

  • Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

EGG SALAD SUPREME



Egg Salad Supreme image

"This dressed-up egg salad is a tasty change of pace," shares Sherry Krenz, field editor from Woodworth, North Dakota. "It's easily made the night before so the flavors have time to blend."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 12

3 ounces cream cheese, softened
1/4 cup Miracle Whip
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon dill weed
Pinch pepper
6 hard-boiled large eggs, chopped
1/2 cup chopped celery
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons chopped onion
1 tablespoon chopped pimientos
Bread or pita bread

Steps:

  • In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich.

Nutrition Facts : Calories 210 calories, Fat 19g fat (6g saturated fat), Cholesterol 231mg cholesterol, Sodium 457mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

JULIE'S CRUNCHY POTATO SALAD



Julie's Crunchy Potato Salad image

This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.

Provided by HONEYMOMISME

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch celery, finely chopped
1 bunch green onion, thinly sliced
3 carrots, peeled and diced
2 green bell peppers, seeded and diced
1 (3.25 ounce) can sliced black olives
6 hard-cooked eggs, peeled and mashed
2 ½ cups mayonnaise
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste
1 pinch dill seasoning mix, or to taste
salt and ground black pepper to taste
2 tablespoons pickle juice, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
  • Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g

SLEEPY HOLLOW CHICKEN SALAD SUPREME



Sleepy Hollow Chicken Salad Supreme image

This is a delightful chicken salad blended with pineapple tidbits that makes a great lunch. If you prefer, you can use turkey instead.

Provided by Lucy Lore

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

4 cups boneless whole chicken breasts, cooked and chopped
¾ cup golden raisins
1 teaspoon Dijon-style prepared mustard
¾ cup mayonnaise
¾ cup pineapple tidbits, drained
1 teaspoon curry powder
⅓ cup chopped celery
½ cup chopped pecans
1 cup seedless grapes
1 head iceberg lettuce - rinsed, dried, and chopped

Steps:

  • In a large bowl, combine the chicken, raisins, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce.
  • Top with pecans and garnish with grapes.

Nutrition Facts : Calories 808.8 calories, Carbohydrate 43.8 g, Cholesterol 120.7 mg, Fat 53.6 g, Fiber 5 g, Protein 42.7 g, SaturatedFat 8.8 g, Sodium 378.6 mg, Sugar 32.9 g

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Top Asked Questions

How do you make the best potato salad?
Here’s how to make the best potato salad recipe — it’s so easy! Cook the potatoes: Dice your potatoes into large chunks. Prep the sauce: Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
How long does it take to boil potatoes for potato salad?
It takes about 13-15 minutes to boil potatoes for potato salad. You want them to be tender when pierced with a fork but not mushy. How do you make potato salad from scratch? Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes.
What are the ingredients in a potato salad?
This recipe includes white potatoes as well as a bevy of other fabulous ingredients - peanuts, corn, cucumber and red onion. The dressing is oil-based with a splash of lime juice and chopped fresh cilantro.
How do you make potato salad with pickles?
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.

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