Tangy Italian Red Potato Salad Recipes

TANGY POTATO SALAD

Steps:

• Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
• Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
• Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

MY TANGY GERMAN POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
• Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
• Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

EASY ITALIAN POTATO SALAD

Steps:

• In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

TANGY ITALIAN RED POTATO SALAD

Steps:

• In a pot, bring potatoes and enough salted water to cover to a boil. Cook 8 minutes or till tender. Drain and rinse.
• In a bowl, blend next 5 ingredients. Add potatoes and eggs; toss to coat.

CREAMY RED POTATO SALAD

Steps:

• Cut potatoes into 1/2-inch chunks; place in a medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
• Drain and cool.
• Combine potato, celery, chopped green onions, pimiento, and hard boiled eggs, if using, in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill.
• Sprinkle with paprika to garnish.
• Enjoy!

MOM'S TANGY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

EASY RED POTATO SALAD

Steps:

• Cut and boil potatoes.
• Let drain and cool some (for about 15 minutes).
• Pour on pickle juice and toss.
• Add the rest.
• Can be enjoyed hot or cold.
• Goes great with ribs and baked beans.

DILLY RED POTATO SALAD

Steps:

• Make dressing:.
• Mix all of the ingredients in a bowl.
• Place potatoes, green onions and hard boiled egg in a serving platter. Add dressing and mix gently to combine. Garnish with dill sprigs. Serve immediately, or chill until served.

RED SKINNED 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 and set in the refrigerator to cool.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

CREAMY GARLIC RED POTATO SALAD

Steps:

• Place the potatoes and garlic in a saucepan with water to cover.
• Bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
• Drain the potatoes, saving the garlic cloves When the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
• Season them with the salt and pepper, add the onion and celery, and toss to combine.
• In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
• Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
• Cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.