Best 6 Tinas Potato Salad Recipes
Indulge in a classic picnic staple with Tina's Potato Salad, a delightful dish that brings together simple ingredients to create a symphony of flavors. This beloved salad features perfectly cooked potatoes, creamy mayonnaise dressing, crisp celery, and the tangy crunch of sweet pickles. Whether you prefer a traditional or a more adventurous twist, we've got you covered with a collection of potato salad recipes that cater to every palate. From the classic mayonnaise-based dressing to lighter options like Greek yogurt or avocado crema, these recipes offer a range of flavors and textures to tantalize your taste buds. Get ready to elevate your next barbecue, potluck, or family gathering with Tina's Potato Salad, a dish that's as versatile as it is delicious.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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.
TINAS POTATO SALAD
Steps:
- Cut potatoes into 1-1/2 in. cubes. Boil until fork tender. Let cool. Place bacon in between 2 paper towels on a microwave safe dish. Cook bacon for 1 minute per slice. Let cool. In a medium bowl combine celery, 4 of the 6 eggs, onion, miracle whip, mustard, horseradish, vinegar, and seasonings until thoroughly mixed. Stack bacon together and using kitchen scissors, slice on the short, into ½ in ribbons over the bowl with the creamed sauce. Add cooled potatoes and stir gently until well mixed. Add remainder of the eggs to the top of the potato salad, sprinkle with more paprika.
TINA'S FAMOUS FAMILY REUNION POTATO SALAD
The whole Cole Family loves it and I can not make enough of it.
Provided by Tina Williams @Tina70
Categories Salads
Number Of Ingredients 8
Steps:
- In extra large bowl mix together mayo, pickle juice, salt, pepper, and onion powder. Add potatoes, eggs, and pickles. Mix well. Refrigerate for 4 hours or longer. Mix and Enjoy.
Tips:
- Use a variety of potatoes: Different types of potatoes have different textures and flavors, so using a variety will give your potato salad a more complex flavor and texture.
- Cook the potatoes until they are tender but still hold their shape: Overcooked potatoes will be too mushy, so be careful not to overcook them.
- Allow the potatoes to cool completely before adding the other ingredients: This will help prevent the potato salad from becoming watery.
- Use a light hand when dressing the potato salad: You don't want the dressing to overpower the other ingredients.
- Add some fresh herbs or vegetables to the potato salad for extra flavor: Some good options include parsley, chives, dill, celery, and onion.
- Serve the potato salad chilled or at room temperature: It's up to your personal preference.
Conclusion:
Tina's Potato Salad is a classic recipe that is perfect for any occasion. It's easy to make, delicious, and always a crowd-pleaser. With a few simple tips, you can make the best potato salad ever. So next time you're looking for a side dish that will wow your guests, give Tina's Potato Salad a try. You won't be disappointed!
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