Test Kitchens Favorite Potato Salad Recipes

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TEST KITCHEN'S FAVORITE POTATO SALAD



Test Kitchen's Favorite Potato Salad image

Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds cool.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds russet potatoes (about 6 medium)
Kosher salt and freshly ground pepper
3 tablespoons distilled white vinegar, divided
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 cup finely chopped celery (from 3 stalks)
1/2 cup sliced cornichons (from about 20)
1/3 cup finely chopped scallions (from 3)

Steps:

  • Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.
  • In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.
  • Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

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

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.

TEST KITCHEN'S FAVORITE GERMAN POTATO SALAD



Test Kitchen's Favorite German Potato Salad image

Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds scrubbed, unpeeled Yukon Gold potatoes, cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons melted butter
2 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar
1 cup crumbled cooked bacon (from 8 ounces)
2 thinly sliced shallots
1 teaspoon toasted caraway seeds

Steps:

  • In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Boil until fork-tender, about 6 minutes. Drain and transfer to a bowl. Season with salt and pepper. Let cool slightly.
  • Whisk together butter, oil, and vinegar and toss with warm potatoes. Stir in bacon, shallots, and caraway seeds. Adjust seasoning as desired; serve warm.

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."

Provided by DrGaellon

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes
1 tablespoon prepared yellow mustard
3 tablespoons pickle juice, divided
1 large dill pickle, finely diced (1/4 cup)
1 small celery rib, finely diced
1/2 red onion, finely diced
1 1/2 teaspoons table salt
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
2 hard-cooked eggs, cut in 1/4-inch dice (optional)

Steps:

  • Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
  • Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
  • Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
  • Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

Nutrition Facts : Calories 176.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 721.9, Carbohydrate 27.9, Fiber 2.5, Sugar 2.8, Protein 2.7

AMISH POTATO SALAD FROM COOK'S COUNTRY (AMERICA'S TEST KITCHEN)



Amish Potato Salad from Cook's Country (America's Test Kitchen) image

You can substitute an equal amount of celery salt for the celery seed, but if you do, eliminate the (unflavored) salt from the dressing. Make sure to use sturdy Yukon Golds here, fluffy russets will fall apart in the salad.

Provided by Shirlsaw

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks
salt and pepper
1/3 cup cider vinegar (see note)
1/4 cup sugar
2 tablespoons yellow mustard
4 large hard-cooked eggs, peeled
1/2 teaspoon celery seed (see note)
3/4 cup sour cream
1 celery rib, chopped fine

Steps:

  • COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
  • PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl.
  • SEASON POTATOES Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 -minutes, stirring gently once to redistribute dressing.
  • ASSEMBLE Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.).

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