Who knows a good potato salad recipe?

Question

Anyone have a killer potato salad recipe?

Answer 1

go on southernfood.about.com

Answer 2

YES I DO BAKED POTATOES IN THERE JACKETS WHEN THEY ARE COOKED SCOOP OUT THE POTATO ADD CHEESE AND MIX PUT IT BACK IN ITS JACKET THEN GRILL IF YOU LIKE ADD CELERY STICKS AND COLESLAW AND HAVE IT HAS A SNACK OR DINNER.

Answer 3

This is the way that I make mine:  I cut up some potatos, boil them til they are soft, then I mash them like mashed potatos; I mix it up with some mayonnaise, and then some mustard; I boil some eggs and then when they get done I break them apart to go into the potato salad (shell removed, duh lol); then I add in one of those lil jars of pimentos and a small can of black olives and cut up a lil bit of onions and there you go...some potato salad.  Its really good.  No complaints from my family yet.  sorry I don't know the exact amount of the ingredients that I put into it

Answer 4

Flo's Potato Salad

3 pound new or red potatoes, quartered, cooked until tender and cooled

1 cup mayonnaise

1/4 cup Creole or whole grain mustard

3 tablespoons fresh lemon juice

Hot Sauce

Salt

Freshly ground black pepper

3/4 cup finely chopped red onions

1 tablespoon chopped garlic

6 large hard-boiled eggs, sliced

1/2 pound cooked crispy bacon, chopped

1/4 cup chopped green onions, green part only

For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.

Answer 5

COUNTRY POTATO SALAD  

6 strips bacon

2 lbs small red potatoes

1 bell pepper, seeded and chopped

1 green onion, minced

1 clove garlic, minced

2 hard boiled eggs, chopped

1/2 cup real mayonnaise

1 tablespoon cider vinegar

1/4 teaspoon celery seed

1 teaspoon brown mustard

salt and pepper, to taste

In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.

Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.

In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.

Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.

Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.

Answer 6

Mine is very simple; potatoes, eggs, onions (minced), pickle relish, 1 T mustard and Miracle Whip to taste.

Very good, and never a complaint.  Use any type potato you like.

I usually put all cooked items in the freezer to cool down before cutting up, so that when you mix it, it's pretty cold instead of lukewarm, since it disappears really fast.

Answer 7

NGREDIENTS (Nutrition)

    * 5 potatoes

    * 3 eggs

    * 1 cup chopped celery

    * 1/2 cup chopped onion

    * 1/2 cup sweet pickle relish

    * 1/4 teaspoon garlic salt

    * 1/4 teaspoon celery salt

    * 1 tablespoon prepared mustard

    * ground black pepper to taste

    * 1/4 cup mayonnaise

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DIRECTIONS

   1. 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.

   2. 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.

   3. 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.

Answer 8

In most salad recipes it is either Macaroni Salad or Potato Salad...not so in Hawaii.   Yes we make the two separate, but the "Local Potato Salad", also has macaroni in it.  It is even marketed and sold in the delis/stores here as soon.  Another requirement is to be made only with good quality mayonnaise (number one choice Best Foods).  Here is a typical "Local Style Potato Salad" recipe.  The tuna is optional but is often used.

Local Style Potato Salad  



Ingredients:

32 oz Best Foods Mayo or Kraft if you have to...No Miracle Whip)

5 lbs Potatoes

Small package frozen peas and carrots

3 cans Tuna (drained) 5 Hard boiled eggs

1 C Sliced black olives

6 C Elbow macaroni

3/4 Tbls Paprika

Cooking Instructions:

Boil potatoes until you can stick a toothpick through but not so that the potato is falling apart. Immediately put in cold water to stop cooking. Cut potatoes in half the long way and then slice again lengthwise to make a long wedge. Then cut into 1 to 1 1/2 inch pieces. Next, boil macaroni with a tablespoon of cooking oil and a tablespoon of salt until soft; rinse in a strainer when it is done and leave it there until it feels dry from water (about 15 minutes) Good to shake it too so that the water inside the macaroni comes out. Boil the eggs and cut up similar in shape to the potatoes after it has cooled. Open the can of olives and drain all the water out (squeeze the lid on the olives so that all the water comes out). Next open the tuna cans and squeeze the lids on the tuna to get all the liquid out of that also. Add the macaroni to the potatoes and toss with the mayonnaise with your hands until it covers everything. Add the eggs and frozen peas and carrots and about 3/4 of the olives and toss again. Season with 1 1/2 tablespoon salt. Finally add the tuna and gently toss so as not to have the tuna disappear into too small pieces. Transfer into a more permanent serving tray or Tupperware and gently even out the top so that it is flat. Take the remaining black olives and gently mix it into the top 1/2 inch of the top of the salad and then flatten out the top again. Top with a light sprinkle of sweet paprika for color. This recipe will easily feed 20 to 25 people. It will take you about 2 to 2 1/2 hours. The most important thing is to not overcook the potatoes. If you need half of this just cut the recipe in half and so on.

Answer 9

New Potato Salad

3 pounds small red potatoes

Kosher salt

1 cup good mayonnaise

1/4 cup buttermilk, milk, or white wine

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1/2 cup chopped fresh dill

Freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.



Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.



When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

--Ina Garten

Answer 10

POTATO SALAD

6-8 red potatoes

3/4 cup mayonnaise

1/2 cup (or less, as desired) mustard

2-4 pickle slices, loosely chopped

1 rib celery, finely chopped (optional)

2 shallots, finely chopped

2 cloves garlic, finely chopped

4 hard-boiled eggs, peeled

1/3 cup tequila or red wine vinegar

2 tbsp Worcestershire sauce

s few dashes each red pepper and paprika

salt and black pepper, to taste

Peel potatoes and chop into roughly 1-inch cubes. Drop potatoes into a pot of water (any temp) as soon as you finish chopping them, to prevent discoloration. Put the pot of water and potatoes on high heat, and once the water reaches a boil, turn heat down to medium for 10 minutes. After 10 min, test a potato to see if it is fork tender (do not overcook or salad will be mushy). Strain the potatoes in a colander, and set in refrigerator to cool.

Separate egg whites from yolks. Loosely chop the whites and set aside. Smash the yolks and set aside.

Combine all ingredients in a ceramic dish and toss to mix. Refrigerate for at least an hour, though dish may be eaten warm, if desired.

Answer 11

This potato salad is not sweet. You adjust the measurements to taste.

INGREDIENTS

Cooked potatoes (new potatoes are great for this recipe)

1 - 2 stalks celery, chopped finely

1/4 - 1/2 red onion, very finely chopped

canola oil

cider vinegar

dill weed or seed, fresh or dried

salt and pepper

Hellman's or Best Foods mayonnaise (my preference)

paprika and parsley for garnish

Cut cooked potatoes in bit-sized cubes. I leave the peels on, but that's just me.



Finely chop red onion and celery. The finer, the better. Mix in to potatoes.

Coat them all with a little oil. Just enough to coat them, no dripping oil.

Add a few tbsp. of cider vinegar, salt an pepper. Sprinkle on fresh or dried dill weed or dill seeds.

Mix in a little mayonnaise (NOT Miracle Whip!)

Now taste it and make sure there is enough vinegar. It should have a nice tang!

Also, if it is dry, add more mayo. Dry potato salad is awful!

Best to refrigerate awhile and let flavors blend.

When ready to serve, put it in the serving dish, sprinkle it with some paprika and parsley.

Answer 12

Salad:

6 medium potatoes

1 small onion, finely chopped

1 cup celery, chopped

1 teaspoon salt

6 hard-cooked eggs, diced

Dressing:

2 eggs, beaten

1/2 cup white sugar

1 teaspoon cornstarch

salt to taste

1/2 cup vinegar

1 (5 ounce) can evaporated milk

1 teaspoon prepared yellow mustard

1/4 cup butter

1 cup mayonnaise

Directions:

1. 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.

2. 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.

3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Answer 13

3 pounds small white potatoes

Kosher salt

1 cup mayonnaise

1/4 cup buttermilk

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1/2 cup chopped fresh dill

Freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Answer 14

2.5 lbs of potatoes, diced

1 bottle McCormick's Salad Supreme seasoning

1/3 cup of green onion sliced

1 rib of celery diced small, reserve leaves

2/3 cup of mayonnaise

1/3 cup of Dijon mustard

Red wine vinegar

Olive oil

salt and pepper

Heat a pot of canola oil to 375 degrees. Boil potatoes for about 5-7minutes.Drain well. Drop potatoes in oil and fry until golden brown. About 10 minutes. Drain and season with Salad Supreme seasoning. Let cool completely.

In a bowl mix mayonnaise and mustard. Mix in vinegar to taste. Whisk in olive oil to make a creamy sauce.  Mix potatoes, green onions, and celery in bowl with sauce.  Cool and serve.

Answer 15

No matter which recipe I use, I always use red potatoes (the best imo)

And I marinate the cooked potatoes in an oil and vinegar dressing for at least 12 hours.

After that I put whatever I feel like that day. Equal amounts of sour cream and mayo is always a hit! Just pick what you like, such as onions, olives, mustard, boiled eggs, relish and so on.

Hope that helps!

Answer 16

Boil waxy salad potatoes, with twice as much salt in the water than you usualy use. (Trust me it improves the flavour). Cut into fair sized pieces, about 3/4in r so.Shred some red onion, and chop some spring onions too. Make up ahalf pint of mayonnaise, and toss everthing together in a roomy bowl. To finish, some finely chopped cornichon pickled gherkins give it that smashing wee kick. You,ll notice there,s no quantities, as i,m very keen on onions. You might be on a promise, so, gang warily. Good eating