Best 2 Lizs Potato Salad Recipes

**Liz's Potato Salad: A Classic Side Dish with a Twist**

Potato salad, a beloved side dish at picnics, potlucks, and summer gatherings, is elevated to new heights with Liz's unique recipe. This classic dish gets a flavorful makeover with a tangy dressing made from mayonnaise, mustard, vinegar, and a touch of horseradish. Perfectly cooked potatoes, crisp celery, and chopped hard-boiled eggs provide a delightful textural contrast, while minced onion and sweet pickle relish add a pop of flavor. Liz's potato salad recipe includes variations to suit different preferences, including a lighter version with Greek yogurt, a vegetarian option without eggs, and a spicy rendition with jalapeño peppers. Whether you're a traditionalist or love to experiment with new flavors, Liz's potato salad has something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

EASY ITALIAN POTATO SALAD

EASY Italian Potato Salad image

EASY Italian Potato Salad is made easy with boiled potatoes, chopped red onions, celery, olives and dressed with a tangy vinaigrette. Light, fresh tasting and delicious every time!

Provided by 2 sisters recipes

Time 30m

Number Of Ingredients 12

Ingredients

4 large baking potatoes, or 5 medium-size one
1/4 cup thinly sliced red onion
1/4 cup black olives - sliced (about 10 olives)
2 stalks of celery - thinly sliced
4 to 5 Tbsp. (1/4 cup) extra virgin olive oil
4 to 5 Tbsp. (1/4 cup) white balsamic vinegar or apple cider vinegar
2 Tbsp. of lemon juice
1/4 tsp. dried oregano
1/4 tsp. dried dill
1/2 tsp. salt
fresh cracked black pepper, to taste
optional: 1 Tbsp. of small capers

Steps:

In a medium-size pot filled with water, boil potatoes (with skins on) for about 10 to 15 minutes, or until a knife can slide through the potato. You don't want to overcook them.
Drain in a colander and immediately run cold water over them for a few minutes to stop the cooking process. Set potatoes into a mixing bowl and place them into the refrigerator for about 15 minutes or more to allow them to cool completely.
Meantime, make the vinaigrette. In a small mixing bowl, whisk olive oil, vinegar, lemon juice, and seasonings. Season with fresh cracked black pepper to taste.
When potatoes are completely cool, peel and slice potatoes in half horizontally, then slice again each half vertically into 1/2-inch to 3/4 -inch thick slices or cubes, then transfer to a mixing bowl.
Add onions, olives, celery, capers, and vinaigrette. Toss gently until well combined. Potatoes tend to absorb the olive oil very quickly, so you will need to drizzle additional olive oil as needed. Same with the vinegar. Then taste and adjust the seasonings as needed.
Chill at least 30 minutes in the refrigerator before serving. Best served at room temperature or chilled. Just before you serve, toss the salad to combine the vinaigrette one last time. Then serve.
yields 5 to 7 servings

LIZ'S GERMAN POTATO SALAD

Liz's German Potato Salad image

My friend Liz is German, this is her late mothers recipe which we ate at her place the other night. Cook and prep time don't take cooling of potatoes into account. Photo includes about 1/4 red onion finely sliced.

Provided by JustJanS

Categories Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg small potato
4 hardboiled egg, chopped
3 slices bacon, diced, cooked
3 dill pickles, sliced
1 teaspoon chicken stock powder
1/4 cup oil
1/4 cup cider vinegar
salt and pepper
parsley

Steps:

Cook the potatoes with their skins on until tender. Allow to cool, peel.
Place in a large bowl with eggs, bacon pickles.
Sprinkle the chicken stock powder over the potatoes, then mix gently.
Whisk the oil, vinegar, salt and pepper together, pour over the salad and mix again gently.
Garnish with parsley and serve at room temperature.

Nutrition Facts : Calories 302.3, Fat 17.5, SaturatedFat 4.1, Cholesterol 132.1, Sodium 563, Carbohydrate 28, Fiber 4.4, Sugar 3.4, Protein 8

Tips:

Use Yukon gold potatoes: They hold their shape well and have a creamy texture that's perfect for potato salad.
Boil the potatoes until they're just tender: Overcooked potatoes will become mushy.
Cool the potatoes completely before adding the other ingredients: This will help prevent the potato salad from becoming watery.
Use a light hand when dressing the potato salad: You don't want the dressing to overwhelm the potatoes.
Add some fresh herbs or vegetables for extra flavor: Chopped celery, onion, or parsley are all great additions.

Conclusion:

Liz's potato salad is a classic recipe that's perfect for any occasion. It's easy to make and always a crowd-pleaser. With a few simple tips, you can make the best potato salad ever. So next time you're looking for a delicious and easy side dish, give this recipe a try. .