Best 4 Chunky Potato Salad Recipes
**Chunky Potato Salad: A Classic Summer Side Dish**
Potato salad is a classic summer side dish that is always a hit at potlucks, picnics, and barbecues. This chunky potato salad recipe is made with a simple mayonnaise-based dressing and loaded with tender potatoes, crisp celery, hard-boiled eggs, and tangy pickles. It's the perfect balance of flavors and textures, and it's sure to be a crowd-pleaser. This article provides two variations of the recipe: a classic version and a lighter version made with Greek yogurt instead of mayonnaise. Both versions are delicious and easy to make, so you can choose the one that best suits your taste and dietary preferences. Plus, we've included a few tips for making the best potato salad, so you can be sure yours turns out perfect every time.
CHUNKY AND CREAMY POTATO SALAD
This potato salad includes goodies such as Cheddar, bacon, egg and broccoli! Sooo delicious!
Provided by luv2cook
Categories Salad Potato Salad Recipes No Mayo
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes in a colander, and let cool.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Snip the cooked bacon into pieces with a scissors, or chop.
- In a large bowl, mix the mini potatoes, chopped bacon, hard-boiled eggs, broccoli, Cheddar cheese, ranch salad dressing, dill weed, salt, and pepper until thoroughly combined, and serve.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 22.5 g, Cholesterol 115.4 mg, Fat 20.2 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 5.9 g, Sodium 700.8 mg, Sugar 1.2 g
CHUNKY POTATO SALAD
My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.
Provided by dpkeith
Categories Potato
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
- - Cook eggs in a pot of salted water until done - about 20 minutes.
- - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
- - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
- - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
- - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
- - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.
CHUNKY GERMAN POTATO SALAD
Family favorite - I think I got this from Betty Crocker's cookbook way back when! I constantly get requests to make this and everyone always asks for the recipe! FANTASTIC!
Provided by greyghost
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes- with skins on until tender.
- Let cool and cut in bite size chunks.
- Fry bacon in pan- drain and cool bacon on paper towel- reserve fat.
- Saute onion in bacon fat until soft.
- Add flour sugar, water and vinegar.
- Boil and then reduce heat- should become a nice thick sauce.
- When sauce is thick add potatoes back in and crumble bacon over.
- Serve immediately- while hot!
Nutrition Facts : Calories 429.8, Fat 15.6, SaturatedFat 5.2, Cholesterol 23.1, Sodium 304.4, Carbohydrate 61.4, Fiber 7.5, Sugar 4.7, Protein 10.8
CHUNKY POTATO SALAD
This is the best potato salad I had in a long time. There were new baby potatoes at the supermarket called new potato gems. Little purple, red and white potatoes. I was curious to make potato salad with them and I was very pleased with the outcome. I love this!
Provided by Chef Luny
Categories Potato
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Clean, chop in half & boil the potatoes. Boil with eggs. Take out eggs 7 minutes after and peel then cool.
- Dice up the apple, carrot, red/yellow/orange peppers and green onions. Once potatoes are done, place in a bowl of ice cold water to cool off.
- Whisk up the mayo, italian dressing and parmesan cheese. Mix all together and chill for 3 hours.
Tips:
- Use a variety of potatoes. This will give your potato salad a more complex flavor and texture. Yukon Gold, red potatoes, and fingerling potatoes are all good choices.
- Boil the potatoes until they are just tender. You don't want them to be too soft or they will fall apart when you mix them with the other ingredients.
- Let the potatoes cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
- Use a light hand when mixing the salad. You don't want to mash the potatoes.
- Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or vinegar.
- Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to become more firm.
Conclusion:
Chunky potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its simple ingredients and delicious flavor, it's the perfect dish to bring to any potluck or barbecue. So next time you're looking for a quick and easy side dish, give this chunky potato salad a try.
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