Skillet Potato Salad Recipes

BEST CLASSIC POTATO SALAD

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.

OLD FASHIONED POTATO SALAD

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.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

SKILLET POTATO SALAD

Steps:

• In a large bowl, whisk together 1 TB of the olive oil, vinegar, basil, tomato.
• and green onion.
• Let stand while potatoes are cooking.
• Scrub the potatoes, slice into 1/4 inch thick rounds and sprinkle both sides
• with lemon pepper.
• Heat the remaining olive oil in a large, non-stick skillet over medium high heat.
• Add the potatoes to the pan in a single layer(a little overlapping is fine),
• shake the pan a few times to make sure they aren't sticking, and cook 3-4 minutes.
• until the potatoes start to brown.
• Flip the potatoes and cook a few minutes on the second side.
• Remove the skillet from the heat and shake again to losen the potatoes.
• Add the potatoes to the tomato/onion mix and toss gently to coat.
• The object is to do this while the potatoes are still warm. The heat will release.
• more flavor from the tomato, onion, and basil.

EASY SKILLET GERMAN POTATO SALAD

Steps:

• 1. In large pot boil potatoes for 15 minutes. Place under cold running water to stop the cooking process. Cut into large bite size chunks and set aside.
• 2. Place bacon on cookie sheet Bake in oven at 375 degrees for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do NOT dispose of bacon grease.
• 3. In medium bowl whisk vinegar, sugar, water, olive oil and Dijon mustard.
• 4. Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3-4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time cooking 1-2 minutes after each 1/3.
• 5. Stir in chopped bacon and parsley.