Best 5 Potato Salad Extraordinaire Recipes
**Potato Salad Extraordinaire: A Culinary Journey Through Classic and Creative Recipes**
Potato salad, a quintessential dish enjoyed worldwide, holds a special place in culinary hearts. Its versatility allows for endless variations, making it a perfect canvas for creativity and personal taste. This article presents a remarkable selection of potato salad recipes, each offering a unique culinary experience. From the classic American-style potato salad, bursting with tangy mayonnaise and crisp vegetables, to the elegant German potato salad, featuring warm bacon and aromatic vinegar, this collection caters to every palate. For those seeking a lighter option, the Greek potato salad offers a refreshing twist with its zesty lemon-herb dressing and tender potatoes. The Indian-spiced potato salad adds a touch of exotic flavor with its blend of aromatic spices and creamy yogurt dressing. And for a hearty and satisfying meal, the roasted garlic potato salad combines roasted garlic's rich umami flavor with creamy mayonnaise and crispy bacon. Whether you're hosting a backyard barbecue, planning a potluck, or simply looking for a delicious side dish, this extraordinary collection of potato salad recipes is sure to impress and delight.
POTATO SALAD EXTRAORDINAIRE
The brown sugar in this recipe gives it a nice, sweet flavor. Very different, and very tasty!
Provided by Gay Farrar
Categories Potato Salads
Time 2h
Number Of Ingredients 9
Steps:
- 1. Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
- 2. When the potatoes are cooled enough to handle, cut them in chunks. Chop the boiled eggs and add to the potatoes. Add the onions, celery and green pepper.
- 3. For the dressing, mix the brown sugar, sweet pickle relish, mayonnaise and mustard. Pour over the potato mixtures. Salt and pepper to taste. Refrigerate.
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
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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.
MASHED POTATOES EXTRAORDINAIRE
This is a great recipe to use at Thanksgiving or Christmas because it can be made ahead and heated through when needed. I usually make a half recipe because we are a family of 5. I got this recipe from Company's Coming.
Provided by J. Ko
Categories Potato
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes as usual in salted water until tender. Drain. Push through potato ricer.
- Add cream cheese in pieces. Add next 5 ingredients. Beat until smooth and fluffy. Scrape into a 2 qt casserole.
- Place dabs of butter here and there over the top of the potatoes. Sprinkle with paprika. Cover and heat in 350 F oven until heated through (about 30-45 minutes, depending whether you've made it ahead and have taken it from the fridge).
Tips:
- Use a variety of potatoes: Red, Yukon Gold, and fingerling potatoes all make great potato salad. For a creamy salad, use more Yukon Golds. For a firmer salad, use more red potatoes. Fingerling potatoes add a nice pop of color and texture.
- Boil the potatoes until they are just tender: You don't want them to be too soft or they will fall apart when you mix them with the other ingredients.
- Cool the potatoes completely before mixing them with the other ingredients: This will help prevent the salad from becoming watery.
- Use a light hand when mixing the potatoes with the other ingredients: You don't want to mash the potatoes or they will become gummy.
- Season the salad to taste: Add salt, pepper, and any other desired seasonings until the salad is flavorful.
- Chill the salad for at least 30 minutes before serving: This will allow the flavors to meld and the salad to become even more delicious.
Conclusion:
Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. With so many different variations, there is a potato salad recipe out there for everyone. Whether you like your potato salad creamy, tangy, or loaded with vegetables, you are sure to find a recipe that you will love. So next time you are looking for a side dish that is easy to make and always a crowd-pleaser, give potato salad a try. You won't be disappointed!
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