Best 6 Quick Potato Salad Recipes
Potato salad is a classic dish that can be enjoyed as a side dish or main course. It's made with boiled potatoes, mayonnaise, and a variety of other ingredients, such as celery, onion, hard-boiled eggs, and pickles. Potato salad is often served at picnics, barbecues, and potlucks. There are many different recipes for potato salad, so you can find one that suits your taste. Some popular variations include German potato salad, which is made with vinegar and bacon, and Greek potato salad, which is made with lemon juice and oregano. If you're looking for a quick and easy potato salad recipe, you'll love this one. It uses simple ingredients that you probably already have on hand, and it can be made in just 15 minutes. This recipe makes a classic potato salad that's perfect for any occasion. This article also includes recipes for two other potato salad variations: a creamy potato salad and a bacon and cheese potato salad. The creamy potato salad is made with sour cream and cream cheese, while the bacon and cheese potato salad is made with bacon, cheddar cheese, and ranch dressing. All three of these recipes are delicious and easy to make, so you're sure to find one that you love.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK POTATO SALAD
You can whip up this potato salad in just 25 minutes. It requires no leftovers.
Provided by Abbi Saesong
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
- Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g
QUICK BACON POTATO SALAD
My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings. -Tami Gallagher, Eagan, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.
Nutrition Facts :
QUICK GOLDEN POTATO SALAD
What's a cookout without potato salad? Incomplete, we say. We think Linda's version will become a summer staple. -Linda Behrman, North Merrick, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 21g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 345mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
QUICK GERMAN POTATO SALAD
"This salad is one of my husband's favorites," writes Diane Wilson of Charlotte, North Carolina. "Just fill the pressure cooker, put the lid on, cook for a short time and a wonderful potato salad is done."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a pressure cooker, cook bacon over medium heat until crisp; drain. Add potatoes and onions. In a bowl, combine the vinegar, water, sugar, 2 tablespoons of parsley, salt, mustard and pepper; pour over potatoes., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. , Immediately cool according to manufacturer's directions until pressure is completely reduced. Just before serving, sprinkle with remaining parsley.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 386mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
QUICK HASH BROWN POTATO SALAD,
"I've used this recipe for 20 years, and it's still a family favorite," confides Joan Hallford of North Richland Hills, Texas. "It stirs up and cooks in a jiffy-and it tastes just as good as a German potato salad that you fussed all day to make."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place bacon in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until bacon is crisp. Remove with a slotted spoon to paper towels to drain. Add onions to the drippings; cover and microwave on high for 30 seconds., Add the potatoes; cover and cook on high for 6-7 minutes, stirring several times. Add the vinegar, celery salt and bacon; toss to coat.
Nutrition Facts :
QUICK POTATO SALAD
A purchased hash brown mix is the base for this picnic classic.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h25m
Yield 5
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat potatoes, hot water, onion and salt to boiling; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly.
- In large bowl, stir together mayonnaise and mustard. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled.
Nutrition Facts : Calories 300, Carbohydrate 26 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg
Tips:
- For the best potato salad, use waxy potatoes, such as Yukon Gold or Red Bliss, as they hold their shape well when boiled.
- Boil the potatoes until they are fork-tender, but not overcook them, or they will become mushy.
- While the potatoes are boiling, prepare the dressing. This will allow the flavors to meld and develop.
- Use a combination of mayonnaise and sour cream for a creamy and tangy dressing.
- Add some chopped celery, onion, and hard-boiled eggs for a classic potato salad flavor.
- Season the potato salad with salt, pepper, and a pinch of sugar to taste.
- For a refreshing twist, add some chopped fresh herbs, such as dill, parsley, or chives.
- Garnish the potato salad with a sprinkle of paprika or chopped bacon for a pop of color and flavor.
- Serve the potato salad chilled for the best flavor.
Conclusion:
Potato salad is a versatile and delicious dish that can be enjoyed as a side dish or a main course. With its creamy dressing, tender potatoes, and variety of optional add-ins, potato salad is a crowd-pleaser that is perfect for potlucks, picnics, and backyard barbecues. So next time you're looking for a quick and easy dish to make, give this potato salad recipe a try.
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