Best 3 Dorothys Potato Salad Recipes
Dorothy's Potato Salad, a classic American side dish, is a delightful blend of flavors and textures that perfectly complements any summer gathering, barbecue, or potluck. Made with simple, everyday ingredients, this salad showcases the humble potato in all its glory. Whether you prefer a creamy, tangy dressing or a lighter, vinegar-based version, Dorothy's Potato Salad has variations to suit every palate. From the classic mayonnaise-based dressing to the unique and refreshing buttermilk dressing, each recipe offers a distinct taste experience that will elevate your meal to the next level.
**The Creamy Classic:**
This traditional recipe forms the foundation of Dorothy's Potato Salad. Yukon Gold potatoes, known for their smooth texture and buttery flavor, are boiled until tender, then combined with a creamy mayonnaise dressing. Celery and onion add a delightful crunch and freshness, while hard-boiled eggs provide a protein boost. Sweet pickle relish and mustard lend a touch of sweetness and tang, creating a harmonious balance of flavors.
**Buttermilk Delight:**
For those who prefer a lighter, tangier dressing, the Buttermilk Potato Salad variation is a must-try. Yukon Gold potatoes are once again the star of the show, boiled and tossed with a tangy buttermilk dressing. Red onion, fresh dill, and chives add a vibrant pop of color and herbaceousness, while crumbled bacon provides a smoky, savory element. This salad is a refreshing and zesty side dish that will brighten up any summer gathering.
**Red Potato Surprise:**
In this unique twist on the classic potato salad, red potatoes take center stage. Boiled until tender, the red potatoes retain their slightly firm texture and vibrant color, adding a delightful contrast to the creamy dressing. A combination of mayonnaise, sour cream, and Dijon mustard creates a rich, tangy base, while chopped gherkins, red onion, and fresh parsley provide a symphony of flavors and textures. This salad is sure to impress your guests with its bold and unexpected taste.
**Vegan Delight:**
For those with dietary restrictions or vegan preferences, the Vegan Potato Salad offers a delicious and satisfying alternative. Yukon Gold potatoes are boiled and tossed with a creamy avocado-based dressing, creating a smooth and flavorful base. Chopped celery, onion, and red bell pepper add a colorful crunch, while fresh herbs like parsley and chives impart a burst of freshness. This salad is a testament to the versatility of plant-based ingredients, proving that vegan dishes can be just as delectable and satisfying as their traditional counterparts.
DOROTHY'S POTATO SALAD
Dorothy's Homemade Potato Salad is so creamy and flavorful, made with tender potatoes, hard-boiled eggs, green onion, crisp celery, and a dressing made of mayo, sweet pickle relish and Dorothy Lynch!
Provided by Michaela Kenkel
Time 20m
Number Of Ingredients 9
Steps:
- Add potatoes to a big bowl, followed by eggs, celery and onion.
- Top with Dorothy Lynch, mayo, sweet pickle relish, fold together until everything is incorporated.
- Salt and pepper to taste and top with fresh chives before serving.
Nutrition Facts : Calories 222 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 265 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
POTATO SALAD
I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. -Dorothy Bayes, Sardis, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
Tips:
- Use waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Cook the potatoes until they are just tender: Overcooked potatoes will become mushy when mixed with the dressing.
- Let the potatoes cool completely before adding the dressing: This will help to prevent the potatoes from absorbing too much of the dressing.
- Use a light hand when mixing the potatoes with the dressing: Over-mixing will break up the potatoes.
- Add your favorite mix-ins: Dorothy's Potato Salad is a great base recipe, but you can also add your favorite mix-ins, such as chopped celery, onion, hard-boiled eggs, or bacon.
- Make it ahead of time: Potato salad is a great make-ahead dish. It can be made up to 24 hours in advance and stored in the refrigerator.
Conclusion:
Dorothy's Potato Salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It is easy to make and can be customized to your liking. So next time you are looking for a delicious and refreshing side dish, give Dorothy's Potato Salad a try!
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