Best 7 Cold Potato Salad Recipes

COLD SWEET POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
• Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.

WARM (OR COLD) POTATO SALAD

Steps:

• Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
• Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
• Bring to a boil, reduce heat and boil for 11 minutes.
• Drain.
• Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
• Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
• Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.

MAYA ANGELOU'S COLD POTATO SALAD

Steps:

• Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
• Chill for about 2 hours.
• Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
• Sprinkle salad with parsley, and serve immediately. Enjoy!

COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA

Steps:

• Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
• Transfer to a large bowl and cool to room temperature.
• Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
• Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
• Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
• Add in crumbled feta cheese; mix to combine.
• Place in a large glass bowl and place the sliced eggs around the edge of bowl.
• Cover and refrigerate for a minimum of 5 hours before serving.

WARM OR COLD POTATO GARDEN SALAD

Steps:

• Place the potatoes in a pot. Cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. Cook about 15-20 minutes, or until tender when pierced with a fork. Drain, rinse under cold water.
• Meanwhile, bring another pot of salted water to a boil. Cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. Strain them and rinse and drain in colander with cold water to stop the cooking process.
• In bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. Use the larger amount for lots of creamy dressing.
• Peel potatoes, cut into bite size chunks(1/2"-1"),.
• Place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. Garnish with chopped chives and serve warm or cold.
• Note:.
• If serving cold the next day, make a little more dressing and add some in when ready to serve. The potatoes absorb alot of the liquid and the salad may be a little dry.

COLD POTATO SALAD

Steps:

• Combine the potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper, and add the mayonnaise. Chill for several hours.
• Just before serving, halve the remaining 4 eggs and place them on the salad as decoration. Dust the salad with chopped parsley and serve at once.

POTATO SALAD (COLD)

Steps:

• 1. Wash potatoes really good first! Boil Potatoes in large soup pan with at least 0ne inch of water on bottom (check to be sure it doesn't go dry)with tight lid on for about 20 minutes or until done but still firm,not mushy(if you let them cook too long you will just have to make mashed potatoes out of them!! They will be no good for potato salad!!) Time depends on how many you have in the pan. Test with a very thin knife. Drain water. Let set until you can pick them up without burning yourself.
• 2. Boil eggs in your choice of pans(I use a Corning Ware dish with the glass lid set so each corner can let the steam escape. I think this helps the eggs from cracking) With eggs covered completely by water. Have heard all kinds of stories on how to keep the shells from cracking! Add Vinegar,etc. I put eggs in warm water then bring to a boil very slowly and let boil gently til done, This is a magical moment as as we all know--we don't want them runny and don't want them black inside--soooo--I say a little prayer over them and they seem to come out OK! When done drain water off and replace with ice cold water to cool. Now we all know that we have to be very careful with keeping eggs COLD! We don't want any spoilage or anyone getting sick!! If you are serving this in the warm weather I would suggest skipping the eggs! You don't want to sit in a hospital emergency room all night or your guests either!!!
• 3. Peel potatoes and cut lengthwise and then crosscut to make cubes--now everyone likes different sizes, but I prefer for this recipe to be smaller sizes as it won't mix that good if using big pieces. Put in BIG bowl as you will need plenty of room to mix all the ingredients.
• 4. Peel eggs and cut lengthwise and then crosswise in very small tiny pieces. PLEASE! No large pieces! (I can't help it if you like large pieces!) We don't want one ingredient overtaking another! Sprinkle over potatoes.
• 5. Wash and clean celery, Take each stock and slice lengthwise into at least 4 to 6 tiny strips then crosswise into tiny pieces. Add to bowl with potatoes and eggs (if using).
• 6. Slice the Gerkin pickles lengthwise and then crosswise into tiny pieces. Now--you may not want as tangy a taste! Use your own judgement on how many you want to add, but this is the ingredient that really MAKES this potato salad!! (Don't even think of using dill pickles in this!! If you want to do that then find another recipe!!) Add to bowl with other ingredients.
• 7. Wash green onions or if you prefer use the yellow onions (I only used the yellow when I first made this recipe in my early, younger years, but now older prefer a milder onion). Dry the green ones very good because you don't want any water added to the salad! Cut straight across into small pieces.If the white root is big also cut them into smaller pieces. If using the yellow onion crosscut into very small pieces. Add one or the other to the salad.
• 8. Lightly mix the ingredients with a big spoon. If you want to use any Salt(which you really don't need) or Pepper, sprinkle a small amount over the ingredients in the bowl. Get you COLD jar of Regular Miracle Whip and using a different spoon add enough dressing to FULLY COAT EACH AND EVERY INGREDIENT IN THAT BIG BOWL!!!! This is not a dry potato salad!! This is what makes it so good!! Make sure there is PLENTY of Miracle Whip mixed in because this is what spreads the flavor of all the ingredients together!!! Smooth top of salad flat.OK GIRLS! I KNOW YOU DON'T WANT THE FAT---BUT---WE ONLY EAT THIS ON SPECIAL OCCASIONS!! GIVE IT A BREAK ONCE IN AWHILE!!! Remember not to use low fat or nonfat Miracle Whip as it will totally ruin this potato salad!!!
• 9. Wash and clean Radishes. Slice straight across in thin pieces. Place on top of salad in a pretty pattern. I prefer not to put any Paprika on as I don't want the white salad turning reddish-pink! Cover with a clear plastic wrap. Place in fridge as fast as your little legs can run!! It's better, of course, very cold to serve. Hope you all enjoy this delicious salad!!