Recipe For Potato Salad

How To Make The Best Potato Salad Recipe – Today I’m sharing our secret family potato salad recipe. My mom’s potato salad recipe is hands-down the best potato salad I, or anyone else who’s tried it, has ever eaten!

1. 1 1/2 pounds round red or white potatoes (about 6 medium), peeled.
2. 1 1/2 cups mayonnaise or salad dressing.
3. 1 tablespoon white or cider vinegar.
4. 1 tablespoon yellow mustard.
5. 1 teaspoon salt.
6. 1/4 teaspoon pepper.
7. 2 medium stalks celery, chopped (1 cup)
8. 1 medium onion, chopped (1/2 cup)

How To Make The Best Potato Salad Recipe

How To Make The Best Potato Salad Recipe. My mom’s potato salad recipe is hands-down the best potato salad I, or anyone else who’s tried it, has ever eaten!

Prep: 20min

Total: 40min

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 317 kcal, Carbohydrate 24 g, Protein 5 g, Fat 22 g, Saturated Fat 3 g, Cholesterol 58 mg, Sodium 360 mg, Fiber 4 g, Sugar 5 g

Ingredients:

• 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
• 2 cups mayonnaise ((your favorite brand))
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, (or 1 part yellow + 1 part dijon)
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, (peeled and chopped)
• 3 celery stalks, (diced)
• 1/2 cup sweet onion, (diced)
• 1 tablespoon fresh chopped dill
• Salt (and pepper)

Instruction:

1. Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
2. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
3. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
4. Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

Easy Creamy Potato Salad

Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. We prefer the texture when cooked whole, but you can chop the potatoes if you’re in a pinch for time or if your potatoes are large. We love to add fresh herbs and love a combination of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work well. Add about two tablespoons of herbs first, then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. If you can, store the salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.

Prep: 15min

Total: 35min

Yield: Makes 6 Servings

Serving Size: 1/6 of the recipe

Nutrition Facts: servingSize 1/6 of the recipe, calories 250, Protein 6 g, Carbohydrate 29 g, Fiber 4 g, Sugar 3 g, Fat 13 g, Saturated Fat 4 g, Cholesterol 75 mg

Ingredients:

• 2 pounds small yellow, red, or white potatoes
• 1 tablespoon apple cider, wine, or rice wine vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise, try homemade mayonnaise
• 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
• 1/2 medium red onion, finely chopped, about 1/2 cup
• 3 celery stalks, finely chopped, about 1/2 cup
• 1 medium dill pickle, finely chopped, about 1/3 cup
• 2 hard-boiled eggs, peeled and chopped, optional
• 1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
• Salt and fresh ground black pepper

Instruction:

1. Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water.
2. Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart)—Cook 15 to 20 minutes or until easily pierced with a fork.
3. Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.
4. Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
5. While the potatoes cook, add the onions to a small bowl and cover with cold water. Wait for 10 minutes, then rinse. This step helps to tone down the raw flavor of the onions.
6. Stir the sour cream, mayonnaise, and mustard in a bowl.
7. Add the sour cream mixture, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
8. Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.

Homemade Potato Salad

This homemade potato salad recipe doesn’t have many ingredients, so it isn’t as colorful as many that you find nowadays. But Mama made it the way her mother did, and that’s the way I still make it today. Try it and see if it isn’t one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York

Prep: 30min

Total: 30min

Yield: 12 servings.

Nutrition Facts: calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients:

• 3 to 3-1/2 pounds potatoes (about 10 medium)
• 6 hard-boiled large eggs
• 1 medium onion, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup evaporated milk
• 3 tablespoons white vinegar
• 2 tablespoons prepared mustard
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Additional hard-boiled large eggs, sliced
• Paprika

Instruction:

In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Classic Potato Salad

This Classic Potato Salad recipe is made with Yukon Gold potatoes, hard boiled eggs, and a creamy dressing. It is a family favorite, and a must-have at any BBQ!

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 165 kcal, Carbohydrate 20 g, Protein 5 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 359 mg, Fiber 3 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 pounds Yukon Gold Potatoes
• 4 hard boiled eggs
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 Tablespoons yellow mustard ((or half dijon))
• 2 dill pickles (, minced + splash of pickle juice))
• salt and pepper
• 2 ribs celery (, chopped)
• 1/4 cup red onion (, chopped)

Instruction:

1. Place the whole, unpeeled potatoes 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 fork tender.
2. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
3. Peel potatoes, if desired, and cut them into 1/2 inch chunks.
4. Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.
5. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
6. Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
7. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

How to Make A Potato Salad Worthy Of The Cookout • Tasty

FAQ

What is in old fashioned potato salad?

How does Rachael Ray make potato salad?

1. Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. …
2. Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. …
3. Season the salad with celery seed, dill, salt and pepper.

How do you make Paula Deen’s potato salad?

1. 1 (3-pound) bag small red potatoes, quartered.
2. ½ cup mayonnaise.
3. ½ cup sour cream.
4. 1 tablespoon minced fresh dill.
5. 1 teaspoon salt.
6. 1 teaspoon ground black pepper.
7. 10 slices bacon, cooked until crisp and crumbled.
8. 5 hard-cooked eggs, peeled and chopped.

What is the best type of potato to use for potato salad?