Best 2 Mixed Potato Salad Recipes

Potato salad is a classic side dish that can be enjoyed at any gathering. It's made with boiled potatoes, mayonnaise, celery, onion, and hard-boiled eggs. There are many different variations of potato salad, but the basic ingredients are always the same. This article provides three delicious recipes for potato salad: a classic potato salad, a German potato salad, and a Greek potato salad. Each recipe has its own unique flavor and texture, so you're sure to find one that you love. The classic potato salad is a simple and easy-to-make dish that is perfect for a potluck or picnic. The German potato salad is a tangy and flavorful dish that is made with vinegar and bacon. The Greek potato salad is a refreshing and light dish that is made with lemon juice and feta cheese. No matter which recipe you choose, you're sure to enjoy this classic side dish.

Here are our top 2 tried and tested recipes!

MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD

MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD image

Provided by Emeril Lagasse

Categories appetizer

Time 2h20m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1/4 pound venison sausage
1/4 pound bratwurst
1/4 pound luganeghe sausage
1/4 pound merguez sausage
1/4 pound Italian sausage
1/4 pound kiebasa sausage
Olive oil
1/4 pound chorizo sausage, finely chopped
2 cups julienned onions
2 tablespoons chopped garlic
2 tablespoons Creole mustard or whole grain mustard
2 pounds new potatoes, sliced 1/2-inch thick, blanched
2 tablespoons finely chopped parsley
Salt and black pepper

Steps:

Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.

MIXED POTATO SALAD

Mixed Potato Salad image

I love the idea of using the 2 different potatoes in the this salad and I am hoping to make it while we are on holidays, from Recipes+

Provided by ImPat

Categories Yam/Sweet Potato

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

500 g potatoes (pink skinned peeled cut into 2cm pieces)
500 g sweet potatoes (kumara peeled and cut into 2cm pieces)
1/4 cup sour cream
1/3 cup mayonnaise (egg mayonnaise)
1/4 cup gherkin (finely chopped)
2 tablespoons dill (chopped)
1 tablespoon coarse grain mustard
1 tablespoon lemon juice
2 eggs (hard boiled peeled and coarsely chopped)
1/4 cup sliced almonds (lightly toasted)

Steps:

Place potato and kumara in a single layer, in a large steaming basket over a pan of simmering water (don't let base of steamer touch the water, cover with a lid or foil and steam vegetables for 12 to 15 minutes or until tender. (I would use my electric 3 tier steamer but if you can't steam I don't see why you can't boil in water till just tender and drain well).
Remove from heat, drain and transfer to a large bowl to cool.
Meanwhile whisk sour cream, mayonnaise, gherkins, dill, mustard and juice in a small bowl.
Combine potato, kumara, sour cream mixture and egg in a large bowl.
Serve sprinkled with almonds.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better when boiled, making them ideal for potato salad.
Boil the potatoes until they are tender but still firm: Overcooked potatoes will become mushy and fall apart in the salad.
Cool the potatoes completely before assembling the salad: This will help prevent the salad from becoming watery.
Use a variety of vegetables and herbs in your salad: This will add flavor, color, and texture.
Choose a mayonnaise-based dressing that you like: There are many different recipes for mayonnaise-based dressings, so find one that suits your taste.
Season the salad to taste: Add salt, pepper, and other spices as desired.

Conclusion:

Mixed potato salad is a versatile and delicious dish that can be enjoyed as a main course or side dish. With its variety of flavors and textures, it's sure to be a hit at your next gathering. So next time you're looking for a new potato salad recipe, be sure to give this one a try!

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