Best 3 Rockin Robins Classic Potato Salad Recipes

**A Classic Side Dish with a Twist: Rockin' Robins Classic Potato Salad**

Potato salad, a quintessential side dish at picnics, potlucks, and BBQs, takes center stage in this collection of delectable recipes by Rockin' Robins. This versatile dish, enjoyed by people worldwide, undergoes a transformation in Rockin' Robins' kitchen, resulting in unique and flavorful variations that cater to different preferences. From the tangy and creamy Classic Potato Salad to the smoky and spicy Chipotle Potato Salad, each recipe offers a delightful twist on this classic dish. The article also features a Vegan Potato Salad option for those with dietary restrictions, ensuring everyone can indulge in the deliciousness of potato salad. Get ready to elevate your next gathering with these extraordinary potato salad recipes that are sure to become instant favorites.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

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

Classic Potato Salad image

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

Ingredients

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish

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.

ROCKIN ROBIN'S CLASSIC POTATO SALAD

Rockin Robin's Classic Potato Salad image

Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on.

Provided by Phoebe

Categories Dairy-Free Potato Salad

Time 1h30m

Yield 10

Number Of Ingredients 7

Ingredients

2 ½ pounds potatoes, peeled
4 eggs
1 cup diced celery
¾ cup chopped green onions
1 ½ cups mayonnaise
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 28.4 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 283.6 mg, Sugar 1.8 g

Tips:

Use the right potatoes: Yukon Gold or red potatoes are the best choices for potato salad, as they hold their shape well and have a creamy texture.
Cook the potatoes correctly: Make sure the potatoes are cooked through but not overcooked, as overcooked potatoes will become mushy.
Let the potatoes cool completely: Before adding the dressing, let the potatoes cool completely. This will help prevent the salad from becoming watery.
Use a good quality mayonnaise: The mayonnaise is the base of the dressing, so make sure to use a good quality mayonnaise that you enjoy the taste of.
Add your favorite mix-ins: Feel free to add your favorite mix-ins to the potato salad, such as chopped celery, hard-boiled eggs, or bacon.

Conclusion:

Rockin' Robin's Classic Potato Salad is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy dressing and flavorful mix-ins, this potato salad is sure to be a hit with everyone. So next time you're looking for a side dish that is both delicious and easy to make, give Rockin' Robin's Classic Potato Salad a try. You won't be disappointed!