Potato Salad Recipes

Try These Delicious Potato Salad Recipes That Are Great For Holiday Gatherings Or A Friendly Barbecue.
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Sweet Potato Salad

Posted by Bradley47 | 6:08 AM |

Ingredients:

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons ground black pepper

Directions:

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 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. Combine the potatoes, eggs, celery and onion.
  4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
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Country Potato Salad

Posted by Bradley47 | 9:44 AM | | 0 comments »

Ingredients:

  • 4 strips bacon
  • 1 pound small red potatoes, unpeeled
  • 1 green onion, sliced
  • 1 boiled egg, chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper
Directions:

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing.

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

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Ingredients:

  • 1 pound small white boiling potatoes
  • 1 pound small red boiling potatoes
  • 2 tablespoons good dry white wine
  • 2 tablespoons chicken stock
  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 tablespoons good olive oil
  • 1/4 cup minced scallions (white and green parts)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons julienned fresh basil leaves

Directions:

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

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Chicken Potato Salad

Posted by Bradley47 | 10:53 AM |

Ingredients:

  • 2 boneless chicken breast halves, cooked
  • 2 hard-cooked eggs
  • 3 potatoes, cooked
  • 1 1/4 cups pickled cucumbers
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2/3 cup mayonnaise
Directions:

Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Ingredients:

  • 5 eggs
  • 4 slices bacon
  • 2 tablespoons Dijon mustard, or to taste
  • 1 cup mayonnaise
  • 3 stalks celery, minced
  • 2 pounds small potatoes
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
Directions:

  1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  2. Meanwhile, 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, and place in a bowl of cold water to cool.
  3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.
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Ingredients:

  • 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
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.
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Cheesy Potato Salad

Posted by Bradley47 | 9:27 AM | | 0 comments »


Ingredients:

  • 2 1/2 pounds red potatoes, cubed
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup white sugar
  • 1/2 bunch green onions, chopped
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon real bacon bits
Directions:

  1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
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Summer Potato Salad

Posted by Bradley47 | 5:27 PM | | 0 comments »


Ingredients:

  • 5 cups peeled and cubed potatoes
  • 3 eggs
  • 1/3 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup chopped green onions
  • 1/3 cup chopped celery
  • 3 tablespoons chopped fresh parsley
Directions:

  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  2. Place eggs in a saucepan, and cover completely 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, and cool. Peel, chop, and add to potatoes.
  3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
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Baked Potato Salad

Posted by Bradley47 | 8:10 AM | | 0 comments »

Ingredients:

  • 8 medium potatoes, sliced
  • 1/2 pound sliced bacon
  • 1 pound processed American cheese, sliced
  • 1/2 onion, chopped
  • 1 cup mayonnaise
  • salt and pepper to taste
  • 1/4 cup black olives, sliced
Directions:

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
  2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
  3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
  4. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
  5. Bake for 1 hour in the preheated oven, until golden brown.
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Ingredients:

  • 4 potatoes
  • 4 eggs
  • 1/2 stalk celery, chopped
  • 1/4 cup sweet relish
  • 1 clove garlic, minced
  • 2 tablespoons prepared mustard
  • 1/2 cup mayonnaise
  • salt and pepper to taste
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 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; peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
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Ingredients:

  • 4 large russet potatoes, about 2 1/2 pounds, peeled and thinly sliced
  • Salt
  • 2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce
  • 3 tablespoons orange marmalade
  • 3 tablespoons orange juice
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil. eyeball it
  • 1 small red onion or 1/2 large, chopped
  • Handful chopped cilantro leaves, 2 tablespoons
  • Couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
  • Salt and pepper
Directions:

Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.

Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.

Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill.

Sausage Potato Salad

Posted by Bradley47 | 3:28 PM | | 0 comments »

Ingredients

Salad:

  • 1 pound red potatoes
  • 2 teaspoons extra-virgin olive oil
  • 8 ounces kielbasa, sliced into 1/4-inch-thick rounds
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions

Dressing:

  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

Directions

Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.

In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.

For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

German Potato Salad

Posted by Bradley47 | 2:46 PM | | 0 comments »


Ingredients:

3 cups diced peeled Potatoes
4 slices Bacon
1 small Onion, diced
2 tablespoons Water
1/4 cup White Wine Vinegar
3 tablespoons White Sugar
1 teaspoon Salt
1/8 teaspoon Fresh Ground Black Pepper
1 tablespoon chopped fresh Parsley

Directions:

1. In a large stockpot or saucepan, cover potatoes with water and bring to a boil.

2. Cook 10 minutes until tender.

3. In large skillet, cook bacon until crisp. Remove from skillet and crumble.

4. Add onion to bacon fat and cook over medium heat until onion starts to brown.

5. Add water, vinegar, sugar, salt and pepper. Bring to boil.

6. Add potatoes and parsley.

7. Add half the bacon. Heat through.

8. Transfer to serving dish, sprinkle remaining bacon on potato salad.

Ingredients:

  • 2 pounds clean, scrubbed new red potatoes
  • 6 eggs
  • 1 pound bacon
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cups mayonnaise
  • salt and pepper to taste
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 and set in the refrigerator to cool.
  2. 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.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. 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.
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Ingredients:

  • 4 to 5 cups cooked diced potatoes
  • 1/2 medium cucumber, peeled and diced, about 1/2 cup
  • 1/4 cup finely chopped celery
  • 1 tablespoon finely chopped onion
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon ground black pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup vinegar
  • 1 teaspoon prepared mustard
  • 3 hard-cooked eggs

Directions:

In a large bowl, combine potatoes, cucumber, celery, onion, salt, celery seed, and pepper. In a separate container combine sour cream, mayonnaise, vinegar, and mustard. Dice egg whites; add to the potatoes. Mash the yolks and stir into the sour cream and mayonnaise mixture. Cover and refrigerate both containers if making early in the day. Mix all ingredients together about 30 minutes before serving.

Serves 6