Best 5 Simple But Wonderful Classic Potato Salad Recipes
Indulge in the classic delight and enduring charm of potato salad, a culinary treasure that transcends time and tantalizes taste buds across generations. This versatile dish, celebrated at picnics, potlucks, and backyard barbecues alike, embodies the essence of summer gatherings and heartwarming comfort food. Delve into our curated collection of classic and contemporary potato salad recipes, each offering a unique twist on this beloved dish. From the traditional mayonnaise-based dressing to tangy mustard variations, discover a symphony of flavors that will elevate your culinary repertoire. Embark on a delightful journey through the realm of potato salads, where simple ingredients transform into a symphony of textures and tastes, leaving you craving more.
**Recipes included in this article:**
1. **Classic Potato Salad:** Relive the nostalgic simplicity of the original potato salad recipe, where boiled potatoes, crisp celery, hard-boiled eggs, and tangy onion unite in a creamy mayonnaise dressing. This timeless classic is a crowd-pleaser that evokes memories of family gatherings and summer picnics.
2. **Tangy Mustard Potato Salad:** Embrace the bold and tangy flavors of this mustard-based potato salad. Dijon mustard lends a sharp, slightly spicy kick, while yellow mustard adds a mellow sweetness. Perfectly balancing the richness of the potatoes, this dressing transforms the dish into a zesty and refreshing side.
3. **Loaded Baked Potato Salad:** Experience the ultimate fusion of two beloved comfort foods in this loaded baked potato salad. Creamy mashed potatoes are adorned with crispy bacon, shredded cheddar cheese, sour cream, and chives, creating a medley of flavors and textures that will satisfy even the most discerning palates.
4. **Mediterranean Potato Salad:** Embark on a culinary journey to the Mediterranean with this vibrant and flavorful potato salad. Roasted potatoes, sun-dried tomatoes, Kalamata olives, and fresh herbs like basil and oregano dance together in a lemony-tahini dressing. This salad is a delightful symphony of flavors, perfect for summer barbecues or as a light and refreshing lunch.
5. **Southwestern Potato Salad:** Discover the bold and smoky flavors of the Southwest in this unique potato salad. Roasted potatoes are tossed with black beans, corn, and bell peppers, then dressed in a tangy chipotle-lime vinaigrette. This salad is a fiesta of flavors, sure to spice up your next gathering.
With this diverse range of potato salad recipes, you'll be equipped to impress your family and friends at any occasion. From classic to contemporary, tangy to smoky, there's a potato salad here to suit every taste preference. So, grab your apron, gather your ingredients, and let the culinary adventure begin!
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.
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
SIMPLE BUT WONDERFUL CLASSIC POTATO SALAD
I'm pretty particular about what I like, so I took my favorites from different Potato Salad recipes and played around until I came up with my own perfect version. Like most salad recipes, it's open to interpretation and is easily adaptable to your own likes. This makes enough for 4-6 servings as a side dish. If you're making for a pot luck or larger gathering, you will probably want to double it. This can be made vegan easily using Veganaise or similar. I'm a fan of real mayo but I have family members who aren't, so I've made it both ways and it translates well.
Provided by emilylh28
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into small cubes and steam (not boil). Amount of time will depend on size of cubes, I cut mine pretty small so it only takes about 15 minutes. You want them to be cooked all the way through but not falling apart.
- When the potatoes are done, empty into a cookie sheet and spread out to cool quickly (I will often use a cooling rack in the cookie sheet to let air circulate better- they cool surprisingly fast this way).
- Whisk mayonnaise, mustard, cider vinegar, sugar, celery seed, 1 tsp lemon juice and 1 tsp of salt in a large bowl (use a larger size than you think you'll need so you can mix without making a mess of our counter and floor- learned this one the hard way -- ).
- Add celery, chives and cooled potatoes to the bowl with the dressing.
- Using a large spatula, slowly fold the ingredients together. This will take longer than regular stirring but will keep your potatoes in tact (especially if you over-steam your potatoes!).
- Once well mixed, taste for seasonings. Add additional lemon juice and salt as needed.
- Tastes best if you allow it to sit in the refrigerator for a couple of hours, but it's not necessary if you're in a time crunch.
Tips:
- For a creamier potato salad, use Yukon Gold or red potatoes.
- To ensure the potatoes are cooked evenly, cut them into uniform pieces.
- Do not overcook the potatoes, as they will become mushy.
- Once the potatoes are cooked, drain them immediately and rinse them with cold water to stop the cooking process.
- While the potatoes are still warm, add the dressing and mix gently to avoid breaking the potatoes.
- For a more flavorful potato salad, use homemade mayonnaise or a mayonnaise-based dressing.
- Add your favorite mix-ins, such as chopped celery, hard-boiled eggs, or bacon.
- Season the potato salad to taste with salt and pepper.
- Chill the potato salad for at least 30 minutes before serving to allow the flavors to meld.
- Garnish the potato salad with fresh parsley, chives, or dill before serving.
Conclusion:
A classic potato salad is a versatile and delicious side dish that can be enjoyed at any gathering. With its simple ingredients and easy preparation, it is a favorite among both novice and experienced cooks. By following these tips, you can create a potato salad that is both creamy and flavorful, and is sure to be a hit at your next potluck or party.
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