Best 3 Next Level Potato Salad Recipes
Indulge in a delightful culinary journey with our comprehensive guide to potato salad, a classic dish elevated to new heights. Discover three distinct recipes that showcase the versatility of this beloved dish. Embark on a flavor adventure with the tangy and refreshing Classic Potato Salad, where creamy mayonnaise, tangy mustard, and crisp vegetables harmonize perfectly. For a smoky and aromatic twist, explore the Smoked Potato Salad, where paprika, cumin, and a hint of smokiness create a tantalizing experience. If you seek a lighter and healthier option, the Greek Potato Salad awaits, featuring a vibrant blend of Mediterranean flavors, fresh herbs, and a tangy dressing.
These recipes cater to diverse preferences, ensuring that every potato salad enthusiast finds their perfect match. Whether you crave the familiar comfort of a classic recipe or desire a more adventurous flavor profile, this guide has something for everyone. Prepare to elevate your next gathering or picnic with these exceptional potato salad creations.
PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
NEW POTATO SALAD
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
- Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g
Tips:
- Use Yukon Gold or red potatoes: These varieties hold their shape well when cooked and have a creamy texture that's perfect for potato salad.
- Boil the potatoes until they're just tender: Overcooking will make them mushy.
- Cool the potatoes completely before dressing them: This will help them absorb the dressing better.
- Use a light hand with the mayonnaise: You don't want the potato salad to be too heavy or greasy.
- Add some tangy ingredients: Such as vinegar, lemon juice, or pickles, to balance out the richness of the mayonnaise.
- Don't be afraid to experiment: With different ingredients and flavors. There are endless possibilities for potato salad, so have fun and make it your own.
Conclusion:
Potato salad is a classic summer dish that's perfect for picnics, potlucks, and barbecues. With so many different variations to choose from, there's sure to be a potato salad recipe that everyone will love. So next time you're looking for a side dish that's easy to make and always a crowd-pleaser, give one of these potato salad recipes a try.
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