Best 4 Why I Get Invited To Picnics Potato Salad Recipes
Potato salad is a classic dish that is perfect for any picnic, potluck, or summer gathering. It is easy to make and can be tailored to your own taste preferences. This article features a collection of delicious potato salad recipes that are sure to be a hit at your next event. From classic mayonnaise-based salads to lighter, healthier versions, there is a recipe here for everyone. You'll also find tips for making the perfect potato salad, as well as suggestions for variations and toppings. So grab your apron and get ready to make some amazing potato salad!
Check out the recipes below so you can choose the best recipe for yourself!
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
- Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
- Fold blue cheese and chives into potato salad until blended.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
SUPER-SIMPLE PICNIC POTATO SALAD
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5h45m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
WHY I GET INVITED TO PICNICS POTATO SALAD
This is a running joke with friends that the only reason they keep me around is for this potato salad. Since becoming a RZ junkie, I actually made it and measured stuff out. How great, the next time someone wants the recipe, I can send them here! Just in time for summer BBQ's.
Provided by Kiwiwife
Categories < 60 Mins
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes and cut into 1 1/2 to 2" pieces.
- Put in pot and cover with cold water. Bring to a boil and cook until fork tender.
- While they are cooking, put celery and onion in large tupperware container.
- Add drained and rinsed potatoes.
- Add remaining ingredients.
- Mix well and refrigerate overnight in sealed container.
Nutrition Facts : Calories 360.3, Fat 16.2, SaturatedFat 2.4, Cholesterol 12.2, Sodium 409.4, Carbohydrate 50.2, Fiber 5, Sugar 6.7, Protein 5.3
PICNIC POTATO SALAD
This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.
Provided by foodtvfan
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Scrub potatoes. Cut in half if large.
- In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
- Drain; return potatoes to pot to dry over low heat for 30 seconds.
- Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
- Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
- Add finely diced celery and chopped green onions or sweet onion to bowl.
- Add red or green pepper and finely chopped pepperoni or kielbasa if using.
- Peel cooled potatoes.
- Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
- Dressing:.
- In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
- Gradually whisk in oil until blended.
- Stir in parsley, if using.
- Pour dressing over potato mixture.
- Gently toss to coat well.
- Taste and adjust seasonings.
Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3
Tips for the Perfect Potato Salad
- Use the right potatoes. Waxy potatoes, such as Yukon Golds or red potatoes, hold their shape better than starchy potatoes, such as Russets, and won't get mushy in the salad.
- Cook the potatoes properly. Boil the potatoes until they are just tender, but not too soft. You should be able to easily pierce them with a fork, but they should not be falling apart.
- Cool the potatoes completely. Before adding the dressing, let the potatoes cool completely. This will help to prevent the salad from becoming watery.
- Use a good quality mayonnaise. The mayonnaise is the base of the dressing, so it's important to use a good quality one. Look for a mayonnaise that is made with real eggs and oil, and avoid brands that contain a lot of fillers or additives.
- Add some flavor to the dressing. In addition to mayonnaise, you can also add other ingredients to the dressing to give it more flavor. Some popular options include mustard, celery seed, onion, and dill.
- Don't overdress the salad. The dressing should be used to coat the potatoes, not drown them. If you add too much dressing, the salad will become soggy and unappetizing.
- Chill the salad before serving. Potato salad is best served chilled, so make sure to give it at least an hour in the refrigerator before serving.
Conclusion
Potato salad is a classic picnic dish that is always a crowd-pleaser. By following these tips, you can make the perfect potato salad that will have everyone asking for the recipe. So next time you're invited to a picnic, be sure to bring a batch of your famous potato salad!
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