Best 3 Crowd Pleasing Potato Salad Recipes
In the realm of crowd-pleasing dishes, potato salad reigns supreme. Its versatility and universal appeal make it a staple at picnics, potlucks, and backyard barbecues. With countless variations, each boasting unique flavors and textures, potato salad transcends geographical and cultural boundaries. This article presents a collection of exceptional potato salad recipes that cater to diverse preferences and dietary needs. From the classic mayonnaise-based salad to lighter, tangy vinaigrette versions, and even vegan and gluten-free options, these recipes offer a delightful array of flavors and textures to tantalize your taste buds. Whether you prefer creamy, tangy, or herb-infused dressings, or crave the crunch of celery, the sweetness of corn, or the smokiness of bacon, this article has a potato salad recipe that will surely satisfy your cravings.
Here are our top 3 tried and tested recipes!
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt 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 barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
NEW POTATO SALAD FOR A CROWD
One of my adopted recipes that I have updated. The recipe comes from EverydayCook.com and makes quite a large bowl of potato salad. With summer picnic's, family reunions, and other special occasions this will be a welcome recipe to have on hand.
Provided by lauralie41
Categories Potato
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Peel, cube, and boil potatoes in large pot of salted water.
- In another pan, boil eggs.
- When both have been cooked through, drain and let cool.
- Peel eggs and chop.
- In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper.
- Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
- Refrigerate until completely cooled before serving or overnight.
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:
- Use a variety of potatoes: A combination of waxy and starchy potatoes will give your salad the best texture. Waxy potatoes, such as Red Bliss or fingerling potatoes, will hold their shape well, while starchy potatoes, such as Russets or Yukon Golds, will break down and create a creamier salad.
- Cook the potatoes properly: The potatoes should be cooked until they are tender but not mushy. You can either boil them or roast them. If you are boiling them, add them to a pot of cold water and bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork. If you are roasting them, preheat your oven to 400 degrees Fahrenheit. Toss the potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
- Use a good mayonnaise: The mayonnaise is the key to a great potato salad. Use a high-quality mayonnaise that is made with real eggs and oil. Avoid using low-fat or fat-free mayonnaise, as it will make your salad taste bland.
- Add your favorite mix-ins: There are endless possibilities when it comes to mix-ins for potato salad. Some popular options include hard-boiled eggs, celery, onion, pickles, and bacon. You can also add fresh herbs, such as dill or chives, or grated cheese.
- Chill the salad before serving: Potato salad is best served chilled. This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
Potato salad is a classic summer dish that is always a crowd-pleaser. It is easy to make and can be tailored to your own personal taste. With so many different variations, there is sure to be a potato salad recipe that everyone will love. So next time you are looking for a side dish for your next potluck or barbecue, give potato salad a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
