Best 5 Grated Potato Salad Recipes

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**Grated Potato Salad: A Refreshing Twist on a Classic Dish**

Potato salad, a beloved dish enjoyed at picnics, potlucks, and summer gatherings, often features boiled or roasted potatoes. However, grated potato salad offers a unique and refreshing take on this classic recipe. By grating the potatoes instead of boiling or roasting them, you create a salad with a lighter texture and brighter flavor. This recipe collection presents three variations of grated potato salad, each with its own distinct taste and appeal.

The first recipe, "Classic Grated Potato Salad," stays true to the traditional flavors of potato salad, using mayonnaise, celery, onion, and hard-boiled eggs as its base. The second recipe, "Tangy Grated Potato Salad," adds a zesty twist with a tangy dressing made from vinegar, mustard, and dill. Finally, the "Loaded Grated Potato Salad" takes the dish to the next level by incorporating bacon, cheese, and green onions, creating a hearty and satisfying salad that's perfect for a main course or side dish.

With its light and refreshing texture, grated potato salad is a perfect dish for warm-weather gatherings. The three recipes in this collection offer a range of flavors, from classic to tangy to loaded, ensuring that there's something for everyone to enjoy. So gather your ingredients, grab a grater, and let's create a delicious grated potato salad that will be the star of your next potluck or picnic.

Let's cook with our recipes!

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

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 and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

POTATO SALAD



Potato Salad image

This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 5

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 teaspoon grated lemon zest plus 2 tablespoons juice
1/2 cup finely chopped fresh chives

Steps:

  • In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
  • In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g

UNITED STATES OF POTATO SALAD



United States of Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds russet potatoes, peeled and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup pickle relish
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley, plus more for garnish
2 ribs celery, diced
1/2 small red onion, minced
1 cup mayonnaise
1/4 cup white vinegar
1 cup grated 5-year aged yellow Cheddar

Steps:

  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
  • While the potatoes are cooking, mix the relish, mustard, parsley, celery and onion in a bowl and season with salt and pepper. Mix in the mayonnaise. Let this sit for at least 20 minutes while the potatoes are cooking so the flavors can marry.
  • Drain the potatoes and transfer them to a large bowl. While the potatoes are hot, add the vinegar and use a rubber spatula to toss gently to combine so the potatoes absorb all that vinegar flavor.
  • Toss the potatoes with the dressing base and the cheese; season with additional salt and pepper. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes. Once ready to serve, garnish with more parsley.

MARTHA'S FAVORITE POTATO SALAD



Martha's Favorite Potato Salad image

Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Potato Recipes

Number Of Ingredients 12

5 pounds medium red-skinned potatoes
1 medium white onion, finely grated
1/2 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 cup mayonnaise, preferably Hellman's
1 cup buttermilk
1/3 cup sliced cornichons
1/4 cup chopped flat-leaf parsley, for garnish (optional)
Hard-boiled eggs sliced, for garnish (optional)
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
  • Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Select the Right Potatoes: Choose firm, waxy potatoes like Yukon Gold or Red Bliss, as they hold their shape well when grated.
  • Use a Food Processor or Box Grater: A food processor with a grating attachment makes quick work of grating the potatoes. Alternatively, use a box grater with the large holes.
  • Rinse and Drain Thoroughly: After grating the potatoes, rinse them thoroughly under cold water to remove excess starch. Drain them well to prevent a watery salad.
  • Season Generously: Don't be shy with the seasonings! Salt and pepper are essential, but you can also add garlic powder, onion powder, paprika, or your favorite herbs.
  • Use a Tangy Dressing: A vinaigrette or a mayonnaise-based dressing is a classic choice for potato salad. If you prefer a lighter dressing, use a mixture of olive oil, lemon juice, and Dijon mustard.
  • Add Your Favorite Mix-Ins: Grated potato salad is a blank canvas for your favorite ingredients. Try adding chopped celery, carrots, hard-boiled eggs, bacon, or cheese.
  • Chill Before Serving: Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving. This will help the flavors meld and the salad will be more refreshing.

Conclusion:

Grated potato salad is a versatile and delicious side dish that's perfect for potlucks, picnics, and summer gatherings. With its simple ingredients and endless variations, it's a dish that everyone will enjoy. So next time you're looking for a crowd-pleasing side dish, give grated potato salad a try!

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