Best 12 Simple Potato Salad Recipes

SIMPLE POTATO SALAD

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely 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, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

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.

SIMPLE POTATO SALAD FOR TWO

Steps:

• Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
• When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
• Sprinkle vinegar over potatoes.
• Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
• Add onions, seasonings and the mayonnaise and stir until well incorporated.
• Decorate top of salad with reserved eggs.
• Chill to blend all flavors, but also tastes good slightly warm right after you make it!

SIMPLE CROATIAN POTATO SALAD

Steps:

• 1. Boil peeled potatoes
• 2. Slice while still warm and soft ( not mushy, just soft and cooked)
• 3. Sprinkle with Salt and Black pepper and work through the sliced potatoes
• 4. Slice onion very fine and sprinkle over warm potatoes and work through
• 5. Gradually pour over the vinegar and Olive Oil while potatoes are warm and work through ( be careful not to mush the potatoes) and optional sprinkle over very fine chopped fresh parsley.
• 6. Optional is crispy Bacon as well as Green Spring Onions and fresh Garlic
• 7. very GOOD TO serve with Chicken , and Meat

SIMPLE, TASTY POTATO SALAD

Steps:

• Boil potatoes, with skins on, until just tender. Drain and let cool.
• When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
• Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
• Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
• Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
• At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.

SUPER SIMPLE POTATO SALAD

Steps:

• Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
• Once potatoes are cooled, peel and coarsely chop.
• In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
• Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
• Add mustard to taste.
• Add Tabasco to taste.
• Chill 30 minutes to overnight.
• Enjoy.

SIMPLE GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot and fill with enough water to cover. Bring to a boil, then reduce the heat to medium and simmer until tender, about 10 minutes. Drain and cool.
• In a large bowl, stir together the salad dressing, pickles, eggs, hot dogs and salad dressing. Season with onion, salt, pepper and garlic powder. Stir in the cooled potatoes until coated. Cover and chill until serving.

SIMPLE BUT WONDERFUL CLASSIC POTATO SALAD

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.

SIMPLE BUT TASTY POTATO AND PANCETTA SALAD

Steps:

• Steam the new potatoes in their skins. Put aside to cool down.
• While the potatoes cool cook the pancetta until crispy (cook in it's own fat that it releases, no added oil). I use smoked pancetta for a nice flavour but unsmoked is fine. Once crispy add the finely chopped shallots and chives for the last 2 minutes only so they are partly cooked but still with "crunch" not fully softened.
• Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.
• Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season.
• Fold the potato mixture into the mayo and oil and chill until needed.

MOM'S SIMPLE POTATO SALAD

Steps:

• 1. Boil potatoes until able to poke with a fork. Cool. Peel and cut in bite sized chunks. Chop 3 hard boiled eggs. Reserve 1 egg for garnish. Stir together potatoes, chopped eggs, celery, and onion. Add salt and pepper to taste. In a small bowl mix mayonnaise, mustard, and pickle relish. Mix into potatoes. Slice reserved hard boiled egg and place on top of salad. Sprinkle with paprika and a litle fresh parsley. Chill well before serving.

SIMPLE SWEET POTATO SALAD

Steps:

• Preheat oven to 400°F
• Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
• When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
• Combine the remaining ingredients in a large measuring cup. Whisk well.
• Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
• If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
• Serve at once, or refrigerate, covered, until ready to serve.

CHICKEN WITH ROASTED SWEET POTATO SALAD : REAL SIMPLE MAGAZINE

Steps:

• Heat oven to 425 degrees On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side. In a large bowl, toss the warm potato mixture with the spinach, lime juice and 1/4 teaspoon salt. Serve with the chicken.