Best 3 Contest Winning Old Fashioned Potato Salad Recipes
In the realm of classic summer sides, potato salad reigns supreme. This humble dish, crafted with tender boiled potatoes, is a staple at picnics, potlucks, and backyard barbecues. Our contest-winning Old-Fashioned Potato Salad elevates this timeless recipe with a symphony of flavors and textures. With its creamy mayonnaise-based dressing, tangy mustard, and a medley of diced celery, onion, and hard-boiled eggs, this potato salad strikes the perfect balance between richness and freshness.
Venture beyond the classic with our tantalizing variations that cater to diverse tastes. For a smoky twist, our Grilled Potato Salad infuses the potatoes with a captivating char. If you prefer a tangy kick, our Mustard Potato Salad boasts a bold and flavorful dressing made with Dijon mustard. And for a lighter option, our Healthy Potato Salad swaps out mayonnaise for Greek yogurt, resulting in a guilt-free indulgence.
No matter your preference, our collection of potato salad recipes offers something for every palate. Whether you're a traditionalist who cherishes the simplicity of the classic or an adventurous foodie seeking new taste sensations, you're sure to find a potato salad recipe here that will become a cherished part of your culinary repertoire.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
CONTEST-WINNING GRANDMA'S POTATO SALAD
Many people have told me this is the best potato salad they have ever tasted! This recipe really represents the Midwest to me, because when our summers begin, no outdoor get-together is complete unless it includes potato salad.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 quarts.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight. , Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 425 calories, Fat 35g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 259mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
Tips:
- Boil potatoes until just tender: Overcooked potatoes will become mushy in the salad.
- Use a variety of potatoes: Russet, Yukon Gold, and red potatoes all work well in potato salad.
- Cool potatoes completely before assembling the salad: This will help prevent the salad from becoming watery.
- Use a light hand with the mayonnaise: You want the potatoes to be coated, but not swimming in mayonnaise.
- Add-ins are optional: Feel free to add your favorite ingredients to the salad, such as chopped hard-boiled eggs, celery, onions, or pickles.
- Chill the salad for at least 30 minutes before serving: This will allow the flavors to meld and the salad to firm up.
Conclusion:
This contest-winning old-fashioned potato salad is a classic for a reason. It's simple to make, delicious, and always a crowd-pleaser. Whether you're serving it at a potluck, picnic, or backyard barbecue, this potato salad is sure to be a hit.
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