Best 3 Evs Potato Salad Recipes
Potato salad, a versatile dish popular at potlucks, picnics, and backyard barbecues, is made with cooked potatoes, mayonnaise or a vinaigrette dressing, and various other ingredients. This beloved dish can be traced back to the 18th century, with variations found across cultures.
In this comprehensive guide, we present a collection of exceptional potato salad recipes that cater to diverse tastes and dietary preferences. From the classic American-style potato salad, featuring a creamy mayonnaise dressing and a medley of vegetables, to the German potato salad, known for its tangy vinegar-based dressing and bacon, we have it all.
For those seeking a lighter option, we offer a refreshing Greek potato salad, bursting with Mediterranean flavors and a lemon-herb dressing. If you prefer a vegan version, our vegan potato salad, made with a creamy avocado-based dressing, is sure to delight. And for a unique twist, try our spicy Mexican potato salad, featuring a zesty chipotle dressing and a blend of Mexican spices.
With step-by-step instructions and helpful tips, our potato salad recipes ensure success in your kitchen. Whether you're a seasoned cook or a beginner, these recipes will guide you in creating a delicious and crowd-pleasing potato salad that will be the star of your next gathering.
EV'S EGGLESS POTATO SALAD
I became allergic to eggs at a young age and my parents never tried to find ways to cook things without eggs so I could have some. After getting married and explaining my shortcomings to my mother-in-law, we were invited over for a barbeque and all the fixings. To my surprise Ev had spent all day working on various sauces...
Provided by Patt Lisenbee
Categories Potato Salads
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. scrub potatoes and microwave until nearly done Let cool, then chop into bite sized pieces. Put in large bowl.
- 2. dice dill pickles, Walla-Walla sweet onion and celery; add to bowl as well. Slice black olives in 3rds and add to mix.
- 3. The sauce is actually more towards your taste than measurements. Start with what is given and mix till no more lumps. Taste with spoon. The sauce should have a good pickle flavor with some mustard taste but not over powering. You may need to add more juice a little at a time and whisk until it tastes right. Add salt and pepper to the mix to help with the flavor. When it tastes right, pour over your potato mix and toss gently
- 4. chill in refrigerator for up to 2 hours before serving. Taste again to see if you need to add more salt/pepper or pickle juice as the potatoes will soak up the sauce.
EV'S POTATO SALAD
My 'signature' potato salad. We have this atleast once a week over the summer with simple, grilled suppers.
Provided by evelynathens
Categories Potato
Time 45m
Yield 10-8 serving(s)
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water for 25 minutes, or until just tender.
- Drain, let cool enough to be handled and peel.
- Cut into ½ inch slices and put in a large bowl.
- Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, ½ cup of the onion, the garlic clove and toss.
- Let salad marinate, loosely covered and at room temperature, for 1 hour.
- Stir in sour cream, egg, ¼ cup onion and dill pickles and season to taste.
- Chill salad, covered, for 2 hours or overnight.
- Serve at or close to room temperature.
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
Tips for Making the Perfect Potato Salad:
- Use the right potatoes. Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as russet potatoes. This will prevent them from becoming mushy in the salad.
- Cook the potatoes correctly. Boil the potatoes until they are tender but still firm. Overcooked potatoes will become mushy.
- Cool the potatoes completely before adding the other ingredients. This will help to prevent the salad from becoming watery.
- Use a light hand when mixing the salad. Over-mixing will break up the potatoes and make the salad mushy.
- Season the salad to taste. Add salt, pepper, and other seasonings to taste. You can also add a bit of mayonnaise or sour cream for extra creaminess.
- Chill the salad before serving. This will help to firm up the potatoes and make the salad more refreshing.
Conclusion:
Potato salad is a classic summer dish that is perfect for cookouts, picnics, and potlucks. It is a versatile dish that can be made with a variety of ingredients. With a little planning and effort, you can make the perfect potato salad that everyone will love.
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