Best 5 Pattys 1st Place Potato Salad Recipes
In the realm of classic summer dishes, potato salad reigns supreme. Celebrated for its creamy, tangy, and refreshing flavors, this versatile side dish has become a staple at potlucks, picnics, and backyard barbecues. This article presents a collection of exceptional potato salad recipes, each offering a unique twist on the traditional favorite.
From the classic mayonnaise-based dressing to lighter, more modern variations, these recipes cater to diverse tastes and dietary preferences. Whether you prefer a creamy, tangy dressing or a vinegar-based dressing, a simple or a more elaborate salad, this article has a recipe that will satisfy your cravings.
The "Patty's 1st Place Potato Salad" recipe takes the classic potato salad to new heights with its perfectly balanced dressing, featuring a harmonious blend of mayonnaise, mustard, and celery seeds. For those seeking a lighter option, the "Healthier Potato Salad" offers a delightfully creamy dressing made with Greek yogurt, lemon juice, and fresh herbs.
For those with a penchant for bold flavors, the "Bacon Ranch Potato Salad" is a must-try. This recipe combines crispy bacon, tangy ranch dressing, and red onion for a flavor explosion in every bite. If you prefer a vinegar-based dressing, the "German Potato Salad" is a classic choice, featuring a tangy vinaigrette dressing with a hint of sweetness from the brown sugar.
The "Loaded Baked Potato Salad" is a delightful twist on the classic, combining all the flavors of a loaded baked potato into a creamy, satisfying salad. And for a unique and refreshing variation, the "Mediterranean Potato Salad" incorporates a vibrant blend of Kalamata olives, feta cheese, and a lemony dressing.
These exceptional potato salad recipes will elevate your next gathering, whether it's a casual backyard barbecue or a formal potluck. With its diverse range of flavors and textures, this collection offers something for everyone to enjoy.
THE BEST AMERICAN POTATO SALAD
Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
- Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
- Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.
PATTI'S POTATO SALAD
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
- Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
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
PATTI LABELLE POTATO SALAD
Make and share this Patti Labelle Potato Salad recipe from Food.com.
Provided by violetsandamethyst
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).
Nutrition Facts : Calories 179.1, Fat 7.1, SaturatedFat 1.5, Cholesterol 96.4, Sodium 204, Carbohydrate 24, Fiber 2.5, Sugar 3.9, Protein 5.8
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.
Tips for Making the Best Potato Salad
1. Choose the Right Potatoes: - Waxy potatoes like Yukon Gold, Red Bliss, or New Potatoes hold their shape well and are less likely to fall apart when cooked. - Avoid starchy potatoes like Russets, which tend to become mushy. 2. Cook Potatoes Properly: - Boil potatoes in salted water until just tender, but not overcooked. - Drain potatoes immediately and rinse with cold water to stop the cooking process. 3. Use a Flavorful Dressing: - Mayonnaise-based dressings are classic, but you can also try variations with sour cream, yogurt, or a vinaigrette. - Add your favorite herbs, spices, and mix-ins for a unique flavor. 4. Add Crunchy and Fresh Elements: - Celery, onions, and pickles add texture and freshness to the salad. - Consider adding chopped hard-boiled eggs, bacon, or crumbled cheese for extra flavor. 5. Chill and Serve: - Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving. - This allows the flavors to meld and the salad to firm up. 6. Experiment with Different Variations: - Try a German-style potato salad with vinegar and bacon dressing. - Make a loaded baked potato salad with cheese, sour cream, and bacon bits. - Create a Mediterranean-inspired salad with feta cheese, olives, and fresh herbs.Conclusion
Patty's 1st Place Potato Salad recipe is a classic for a reason. It's simple, flavorful, and always a crowd-pleaser. With the tips and variations provided, you can create your own unique potato salad that will be the star of any potluck or gathering. Remember to choose the right potatoes, cook them properly, use a flavorful dressing, add crunchy and fresh elements, chill before serving, and experiment with different variations to find your perfect potato salad recipe.
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