Best 3 Easy Overnight Pimiento Potato Salad Recipes
Pimiento potato salad is a classic Southern dish that’s beloved for its creamy texture, tangy flavor, and vibrant color. It’s typically served at picnics, potlucks, and backyard barbecues. And this easy overnight pimiento potato salad is the perfect make-ahead dish for any summer gathering.
This recipe uses simple ingredients that you probably already have on hand, including potatoes, celery, onion, hard-boiled eggs, mayonnaise, mustard, vinegar, sugar, salt, and pepper. The pimiento peppers add a signature reddish hue and a slightly sweet flavor.
The best part about this recipe is that it can be made the night before, so you can relax and enjoy your party without having to worry about cooking. Simply boil the potatoes, chop the vegetables, and mix everything together. Then, cover and refrigerate overnight. The flavors will meld together beautifully, and the salad will be even more delicious the next day.
In addition to the classic pimiento potato salad recipe, this article also includes variations for a bacon pimiento potato salad, a ranch pimiento potato salad, and a vegan pimiento potato salad. So, whether you’re a traditionalist or you’re looking for something new, you’re sure to find a pimiento potato salad recipe that you’ll love.
MOM'S POTATO SALAD WITH PIMENTO AND PEAS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
- When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
- Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.
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
SOUTHERN DILL POTATO SALAD
My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.
Provided by NE1canCook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
- In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
- Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g
Tips:
- Use high-quality ingredients, as this will make a big difference in the final product.
- Make sure the potatoes are cooked through before adding them to the salad.
- Allow the salad to chill overnight, as this will help the flavors to meld and develop.
- Serve the salad with your favorite toppings, such as hard-boiled eggs, sliced bacon, or chopped celery.
Conclusion:
This overnight pimiento potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is creamy, tangy, and packed with flavor. With just a few simple ingredients, you can have a delicious salad that will be the hit of your next potluck or gathering. This recipe is the perfect way to use up leftover potatoes. It is also a great dish to make ahead of time, as it will keep well in the refrigerator for up to three days. So if you are looking for a tasty and versatile potato salad recipe, give this one a try. You won't be disappointed!
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