Best 4 The Professors Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Potato salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. This versatile dish can be made with a variety of ingredients, so there is sure to be a recipe that everyone will enjoy. 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 herbs. Potato salad can also be made with different types of potatoes, such as Yukon Gold potatoes, red potatoes, and fingerling potatoes. No matter what your preferences are, you are sure to find a potato salad recipe in this article that you will love.

**Recipes included in the article:**

* Classic Potato Salad: This recipe is a simple and straightforward potato salad that is perfect for beginners. It is made with boiled potatoes, mayonnaise, celery, onion, and hard-boiled eggs.
* German Potato Salad: This recipe is a bit more tangy and savory than the classic potato salad. It is made with boiled potatoes, vinegar, bacon, onion, and mustard.
* Greek Potato Salad: This recipe is a refreshing and flavorful potato salad that is perfect for summer. It is made with boiled potatoes, lemon juice, olive oil, herbs, and feta cheese.
* Mustard Potato Salad: If you love mustard, then you will love this potato salad! It is made with boiled potatoes, mayonnaise, mustard, celery, onion, and hard-boiled eggs.

No matter what your taste preferences are, you are sure to find a potato salad recipe in this article that you will enjoy. So grab your apron and get ready to make some delicious potato salad!

Let's cook with our recipes!

PERFECT POTLUCK POTATO SALAD



Perfect Potluck Potato Salad image

The perfect potato salad truly does exist, and it's incredibly easy to make!

Provided by The Chunky Chef

Categories     Side Dish

Time 35m

Number Of Ingredients 14

1 1/2 lbs petite (or baby) red or white potatoes, cut into 4ths
2 1/2 tsp kosher salt, divided
2-3 Tbsp apple cider vinegar
12 oz package of bacon, cooked and crumbled
3-4 hard-boiled eggs, peeled and coarsely chopped
1/2 small red onion, peeled and finely diced
1/4 cup finely diced celery (2-3 stalks)
1/4 cup finely chopped sweet pickles (or a few tablespoons of sweet pickle relish)
3/4 cup mayonnaise
1 Tbsp whole-grain dijon mustard
2 Tbsp bacon grease (optional, but highly recommended)
2 tsp granulated sugar
pinch ground celery seed
1/4 tsp black pepper

Steps:

  • Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
  • Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
  • Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
  • While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
  • Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
  • Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.

Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

THE PROFESSOR'S POTATO SALAD



The Professor's Potato Salad image

This is a very good, tangy potato salad, although I admit it is a bit of work and the directions are very specific, claiming they should be followed to get the exact flavor and texture. Even with the extra work, I had fun making it because of the novelty of the source; it is from Russell Johnson, the actor who played "The Professor" on Gilligan's Island. Even more fun if you sing the theme song while you're making it. (If you end up with left over one-minute dressing, you can use it on a salad.)

Provided by Catwhispers

Categories     Potluck

Time 40m

Yield 16-20 serving(s)

Number Of Ingredients 13

5 lbs russet potatoes
1 large sweet onion (walla walla is best)
12 hard-boiled eggs, peeled and diced
8 green onions, chopped
mayonnaise (plenty of it)
chopped celery (optional)
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup cider vinegar
1 1/2 cups vegetable oil

Steps:

  • Simmer the potatoes in their jackets in salted water just until done, but not falling apart (they should pierce easily with a fork or skewer).
  • Drain the potatoes, replace them in the pot, and let sit for a few minutes with the lid on and the heat off.
  • While the potatoes are cooking, prepare the one-minute dressing by whisking the ingredients together well.
  • Mince the sweet onion very finely (if you use a food processor and it comes out watery, that's okay); set aside.
  • When done, peel and cube the potatoes while they are still very hot (use rubber gloves to keep from burning yourself). As you proceed and place the cubes in a bowl, keep tossing with generous amounts of the one-minute dressing and the minced onion.
  • Add additional salt and pepper to taste, and let sit until the mixure comes to room temperature.
  • Refrigerate overnight or for at least several hours, mixing gently occasionally (marinating is what gives the salad its taste and color).
  • A short time before serving, gently mix in the chopped green onions, cubed hard boiled eggs, mayonnaise (as generous as your conscience allows), and additional salt and pepper to taste. You can add some chopped celery at this point if you like. If some of the potatoes break up, that's fine, it adds to the creaminess of the salad.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 356.4, Fat 24.6, SaturatedFat 3.9, Cholesterol 159, Sodium 202.1, Carbohydrate 27, Fiber 3.5, Sugar 2.3, Protein 7.8

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

Tips:

  • Use a variety of potatoes: Different types of potatoes have different textures and flavors, so using a mix will give your potato salad a more complex taste and texture.
  • Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart in the salad.
  • Let the potatoes cool completely before adding the other ingredients: This will help to prevent the salad from becoming watery.
  • Use a light hand with the mayonnaise: Too much mayonnaise will make the salad heavy and greasy.
  • Add some fresh herbs or vegetables for extra flavor: Chopped celery, onion, or dill are all great additions to potato salad.
  • Season the salad to taste: Add salt, pepper, and other spices to taste. You can also add a squirt of lemon juice or vinegar for a little tang.

Conclusion:

Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the best potato salad ever. So next time you're having a cookout or picnic, be sure to give this recipe a try!

Related Topics