Best 10 Daddys Red Potato Salad Recipes

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

RED POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
• Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
• Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

EASY CREAMY DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
• Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
• Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.

BIG DADDY POTATO SALAD

Steps:

• Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
• In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.

NEW POTATO SALAD

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 into quarters or halves, 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. (As the salad sits, you may need to add more dressing.) 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.

HOLIDAY BLISS POTATO SALAD

Steps:

• Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
• Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
• In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.

DADDY'S RED POTATO SALAD

Steps:

• 1. Boil potatoes till soft but not too soft. Put them in ice water to stop the cooking process. With skin on cut them into chunks. Add olives and tomatoes and onion.
• 2. In another bowl whisk olive oil, vinegar and spices. Taste for your preference and adjust.
• 3. Pour over potato mixture and mix well. Best if served at room temp.

NEW RED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
• Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
• In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

DAD'S POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
• While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
• Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

RED SKINNED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.