Best 3 Traditional Potato Salad Recipes

Indulge in the classic American picnic staple, potato salad, enjoyed by generations for its creamy, tangy, and refreshing taste. This versatile dish is a delightful blend of boiled potatoes, mayonnaise, mustard, celery, onion, and hard-boiled eggs, often enhanced with variations like dill, bacon, or sweet pickles. Discover three delectable recipes in this article that cater to different tastes and preferences. The Traditional Potato Salad recipe embodies the classic flavors, while the Mustard-dill Potato Salad adds a zesty twist with Dijon mustard and fresh dill. For a smoky and tangy variation, try the Bacon-ranch Potato Salad, featuring crispy bacon, creamy ranch dressing, and a hint of paprika. Each recipe provides step-by-step instructions to ensure perfect results every time.

Here are our top 3 tried and tested recipes!

TRADITIONAL COLOMBIAN POTATO SALAD

Traditional Colombian Potato Salad image

This is the way my MIL makes potato salad, at least according to DH's memory. It has vienna sausages, cut up, potatoes, eggs, peas and carrots. Don't laugh, it is good and every bite tastes different. For some reason, the only vienna sausages I could find in the store were made by Goya in the International aisle. I guess it is just one more ingredient that is disappearing from the shelves in the supermarket.

Provided by threeovens

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb potato, cooked and cooled
5 ounces vienna sausages (canned)
1 medium onion, chopped
1 celery rib, chopped
3 eggs, hard-cooked
1/4 cup frozen peas and carrot, thawed
1/4 cup mayonnaise
1/8 cup sour cream
kosher salt & freshly ground black pepper
green onion, chopped for garnish

Steps:

Peel cooled potatoes and chop into bite sized dice; place in a large bowl.
Rinse and drain vienna sausages, cut each into 4 rounds; add to potatoes.
Add onion and celery to potatoes.
Coarsely chop eggs and add to potatoes.
Add peas and carrots.
Combine mayonnaise and sour cream; stir into potato mixture.
Season with salt and pepper; garnish with green onions.

TRADITIONAL POTATO SALAD

Traditional Potato Salad image

No summer picnic would be complete without a yummy potato salad. This is a classic which is sure to be a hit!-Beth Ask, Ulster, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 medium potatoes (about 1-1/2 pounds)
1 tablespoon cider vinegar
1 teaspoon sugar
1/2 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped pimiento-stuffed olives
1/2 teaspoon salt
1/2 teaspoon celery seed
3/4 cup mayonnaise
2 hard-boiled large eggs, chopped

Steps:

In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Sprinkle with vinegar and sugar. Add the celery, onion, olives, salt and celery seed. Fold in mayonnaise and eggs. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

TRADITIONAL CREAMY POTATO SALAD

Traditional Creamy Potato Salad image

I have combined a couple of my favorite potato salad recipes to come up with this one. I use it for all the holidays.

Provided by FDADELKARIM

Categories Potato

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs potatoes, peeled & cut into small chunks
6 hard-boiled eggs, cooled & peeled
1/2 cup dill pickle (optional)
1 1/2 cups Miracle Whip (sometimes I use a mixture of both) or 1 1/2 cups mayonnaise (sometimes I use a mixture of both)
2 tablespoons yellow mustard
1/4 cup pickle juice (dill not sweet)
1/4 cup half-and-half or 1/4 cup whipping cream
1/2-1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon black pepper

Steps:

Boil the potatoes until just tender when poked with a fork, remove and drain.
Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 215.5, Fat 7.6, SaturatedFat 1.7, Cholesterol 82.8, Sodium 501.1, Carbohydrate 31.2, Fiber 3.5, Sugar 4.4, Protein 6

Tips for Making the Best Potato Salad:

Choose the Right Potatoes: Use firm, waxy potatoes like Yukon Gold or Red Bliss. These potatoes hold their shape well and won't get mushy in the salad.
Cook the Potatoes Properly: Boil the potatoes until they are tender but not overcooked. Overcooked potatoes will become crumbly and fall apart in the salad.
Cool the Potatoes Completely: Before adding the potatoes to the salad, let them cool completely. This will prevent the salad from becoming watery.
Use a Light Hand When Mixing: When combining the ingredients, use a light hand to avoid breaking up the potatoes. A gentle stir is all that is needed.
Season to Taste: Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or vinegar depending on your taste.
Chill the Salad Before Serving: For the best flavor, chill the salad for at least 30 minutes before serving. This allows the flavors to meld and develop.

Conclusion:

Potato salad is a classic dish that is perfect for summer gatherings. It is simple to make and can be easily customized to your liking. With a few simple tips, you can make the best potato salad that will be a hit at your next party or potluck.