Best 8 Picnic Potato Salad Recipes

SUPER-SIMPLE PICNIC POTATO SALAD

Steps:

• In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
• Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
• Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
• Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

PAT'S PICNIC POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
• Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
• Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

PICNIC POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
• Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

JUSTIN WILSON'S PICNIC POTATO SALAD RECIPE - (3.9/5)

Steps:

• Boil potatoes in skins. Let cool then quarter or halve (smaller ones). Mix mayo, mustard, salt and hot sauce in bowl. Place potatoes and other ingredients in bowl. Add mayo mix and toss. Let sit in fridge and blend preferably overnight.

PICNIC SWEET POTATO SALAD

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. , Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving.

AMERICAN PICNIC POTATO SALAD

Steps:

• Drop potatoes into a kettle of cold, salted water as they are cut to equal size. Bring to a boil and cook until tender but still firm.
• When done, drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still hot potatoes with vinegar, olive oil, salt and pepper.
• Add the onions, celery, cucumbers, mayo and mustard; toss gently to combine.
• Add quartered eggs and parsley and toss again. Cool to room temperature, cover,and refrigerate overnight. Before serving, toss again, correct seasoning and add more mayo, if needed.

PICNIC POTATO SQUARES SALAD

Steps:

• Place the gelatin and 1 cup of milk in a saucepan; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in mayonnaise, mustard, sugar, salt, pepper and remaining milk until smooth. Chill until partially set. Fold in potatoes, carrot, celery, pickle and onion. Pour into an ungreased 8-in. square dish. Chill until firm. Cut into squares; serve on lettuce if desired.

PICNIC POTATO SALAD

Steps:

• 1. Lay eggs out on counter before boiling. Place water in medium saucepan and add 1 tablespoon salt. Bring to boil. Add eggs gently. Bring back to boil and boil for 18 minutes. I prefer my eggs boiled this way. You are sure to get the centers done. Too many people boil their water and place eggs in and cover and sit. Doesn't always work that way.
• 2. Wash potatoes with vegetable brush. Place potatoes (with skins on for added nutrition) in large kettle and cover with water. Cook over medium heat. Cook only until a fork goes in with a little difficulty. Do not cook until soft. Potato salad will turn to mush.
• 3. Take eggs off of stove and drain water. Add cold water and a little bit more salt, let sit for a couple of minutes before placing in refrigerator to cool.
• 4. When potatoes are done enough, take off stove and let cool just a little before placing in refrigerator to cool more. I prefer my potatoes and eggs almost cold when I put the salad together.
• 5. When cool, peel eggs and rinse in water to remove any leftover shells pieces. Cut lengthwise and sideways and then chop whites and yolks into half inch pieces. Placing in very large bowl. You need a large bowl so that you can turn all the ingredients together to mix. Leave one egg whole for the top of your creation.
• 6. Take potatoes and cut lengthwise twice and sideways twice then into smaller pieces. Place in bowl.
• 7. Rinse celery stalks and cut lengthwise into smaller pieces then chop sideways into smaller than bitesize pieces
• 8. Chop onion into very small pieces. Onion can me omitted or more added depending on your tastes.
• 9. Add all your seasonings, sweet pickle juice, sugar, and your Miracle Whip. Gently fold. Some people prefer a tangier taste. Just add more Miracle Whip. A good cook will always taste their creation.
• 10. Take your last egg and slice into round pieces, trying to get a bit of yolk in each slice. Place on top of potato salad. Some people will also garnish with Paprika