Best 4 Crunchy Potato Salad Recipes

JULIE'S CRUNCHY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
• Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

CRUNCHY POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; place in a bowl. Add the celery, red pepper, carrot and onion., In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

CRUNCHY EGG & POTATO SALAD

Steps:

• 1. In a medium or large saucepan, place your peeled and bite sized chopped potatoes and boil 20 minutes or until potatoes are tender but not mushy, strain potatoes in the sink and add them to a large bowl.
• 2. In another smaller saucepan boil you eggs in boiling water 15 minutes while potatoes are boiling. Remove eggs from heat and run cold water over them. Peel eggs and slice in half, and in a small bowl place the yolks and chop the whites and put in bowl with potatoes.
• 3. Mash the yolk well and add the mayo, mustard, and onion together. Add your celery and yolk dressing to the potato mixture and mix carefully. Add your paprika (optional), salt & pepper and blend & serve. Can cover and put in the refrigerator until ready to serve.

CRUNCHY GERMAN POTATO SALAD

Steps:

• 1. Cut the potatoes into cubes; boil in salted water until easily pierced by fork.
• 2. Drain and pour the hot bouillon over them then allow to cool - liquid should be absorbed. If not, pour off the excess before you add the other ingredients.
• 3. In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper.
• 4. Scoop out seeds from cucumber. Cut the into small dice. (Or skip them - your choice) Mince pickles. (In a pinch, use about 2 tablespoons of dill relish)
• 5. Mix the bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
• 6. Gently mix in the tomatoes, if using. Can chill in the fridge for an hour or two, or serve room temperature. Adjust seasonings and serve.