The Ultimate Potato Salad Recipes

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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

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

Categories     Side Dish

Time 35m

Number Of Ingredients 14

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

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

THE BEST POTATO SALAD



The Best Potato Salad image

Really good potato salad that is best served cold.

Provided by cheftini

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1 onion, chopped
¼ cup pepperoncini
¼ cup sliced black olives

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  • Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g

THE ULTIMATE POTATO SALAD



The Ultimate Potato Salad image

MY MOM GAVE ME THIS RECIPE. WHEN I TAKE IT TO PARTIES IT IS USUALLY THE FIRST THING GONE. EVERYBODY WANTS THE RECIPE. TRY IT IT IS REALLY GOOD.

Provided by bigwallace

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 -8 medium potatoes
1/2-3/4 cup celery
1/2-3/4 cup onion
1/2-3/4 cup green pepper
3 pickles
6 hard-boiled eggs
1/2-1 cup Miracle Whip
salt and pepper

Steps:

  • BOIL POTATOES UNTIL DONE 45 MINutes TO 1 Hour OR UNTIL SOFT.
  • I POKE THEM WITH A FORK TO SEE IF THEY ARE SOFT.
  • DRAIN WATER AND LET COOL.
  • BOIL EGGS, DRAIN AND LET COOL.
  • IN THE MEAN TIME CHOP ONIONS, GREEN PEPPER, CELERY, AND PICKLES.
  • PUT IN LARGE BOWL, AND MIX TOGETHER.
  • PEEL POTATOES AND CUT UP INTO SMALL PIECES.
  • ADD TO BOWL.
  • CUT UP EGGS AND ADD TO BOWL.
  • STIR IN MIRACLE WHIP, AND SALT AND PEPPER TO TASTE.
  • GOOD WITH FRIED CHICKEN, HAM, OR ALMOST ANYTHING.

Nutrition Facts : Calories 256.6, Fat 5.6, SaturatedFat 1.7, Cholesterol 212, Sodium 498.9, Carbohydrate 41.3, Fiber 5.6, Sugar 4.4, Protein 11.1

THE BEST AMERICAN POTATO SALAD



The Best American Potato Salad image

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3 large eggs
1 cup mayonnaise
1/4 cup sour cream
1/3 cup chopped dill pickles, plus 2 tablespoons brine
2 tablespoons yellow mustard
1/2 teaspoon sugar
3 stalks celery, chopped
4 scallions, thinly sliced
1/4 cup chopped fresh parsley
Paprika, for topping

Steps:

  • Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
  • Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
  • Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

THE ULTIMATE BAKED POTATO SALAD



The Ultimate Baked Potato Salad image

This recipe is delicious. My dad found it in a flyer from Sargento Cheese. Once the potatoes are cooked, this goes together quickly.

Provided by KelBel

Categories     Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

3 1/2 lbs potatoes, cooked and cubed (can use frozen hash brown potato cubes)
4 cups shredded cheddar cheese, divided
2 cups mayonnaise
1/2 cup chopped onion
1/2 lb crisply cooked bacon, crumbled
1 large red bell pepper, chopped
1 cup sliced black olives

Steps:

  • Place potatoes in even layer in greased 13x9-inch baking dish. Combine 3 cups cheese, mayonnaise and onion in medium bowl; spread mixture over potatoes. Sprinkle potato mixture with bacon, peppers and olives.
  • Bake in preheated 350°F oven 35 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.
  • Make-ahead tip: Recipe may be assembled up to 24 hours in advance. Bake in preheated 350°F oven 45 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.

Nutrition Facts : Calories 528.1, Fat 34.8, SaturatedFat 12.7, Cholesterol 70.5, Sodium 1055.4, Carbohydrate 35.5, Fiber 3.6, Sugar 4.6, Protein 19.7

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