What is your favorite recipe for potato salad?!
Thanks!
Answers: I grew up on a very basic potato salad of just potatoes, eggs, onions, salt, pepper, mayo and mustard powder. Don't get me wrong, I still love it just looking to try something new.
Thanks!
I use this for both potato salad & macaroni/pasta salad. Sorry, I don't measure, so you'll have to do your own. I cook for 12 so we use more than most.
yukon gold potatos
eggs
chopped green or yellow onion
sliced olives
celery
pickle relish or chopped dill pickles
chopped green/red/yellow peppers or fave or the three
celery seed or celery powder (really gives a nice flavor)
little bit of dill pickle juice mixed with:
mustard
mayo
prepared mustard
apple cider vinegar
fresh ground salt/pepper
Potatoes
Mustard
Mayo or Miracle Whip depending on your preference
Salt
Pepper
Garlic Powder
Eggs
Dill Relish
Crushed crispy bacon
about 1/2 package of Cream Cheese
Awesome and addicting.
I use the same ingredients as you do and then I add...a little sour cream,dillweed,white pepper,paprika.I use prepared mustard.I also add sugar to your taste.
It's better with chopped green onion.Chives are another good choice.
(at times I add onion and garlic salt or a little seasoned salt)
What I make mine with is potatoes, miracle whip, one spoon of mustard, half an onion, celery, boiled eggs, minced pickles, olives, and of course salt. Everyone loves it. It tastes great with BBQ chicken, ribs, sausage, you name it.
Garlicky Potato Salad
2 pounds small boiling potatoes (about 1 to 1 1/2 inches in diameter)
3 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
3 1/2 tablespoons fresh lemon juice plus additional to taste if desired
1/3 cup mayonnaise
1 tablespoon hot water
1/4 cup chopped fresh chives
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing
Potatoes
Bacon and onion (cooked together)
miracle whip
hard boiled eggs
dill pickles
salt and pepper to taste
All the recipes are ALL basically the same as yours
Just more veggies or condiments
SO,,, I add pimentos for color
Here is my recipe for Red Potato Salad...it's really yummy
5-7 Large Red Potatoes boiled with peels on and cut into bitesized pieces
1 tablespoon salt
1/2 to 1 Full Tablespoon pepper
1 teaspoon vinegar ( I usually use rice or red wine vinegar)
1/4 to 1/2 cup extra virgin olive oil
1 teasp oregano (dried or fresh, fresh may need less, dried may need more)
1 bunch green onion chopped
Take oregano, salt, pepper and mix with vinegar in a bowl
slowly drizzle olive oil in with vinegar mixture it will create a vinegarette
add potatoes (they can be slightly warm or cold)
add chopped green onion
you can add salt and pepper to your liking
This recipe has a lot less fat then the traditional potato salad recipes. A good substitute for the vinegar is lemon juice
potatoes,
chopped cooked bacon
cheddar cheese
chives (or green onion)
ranch dip mixed with sour cream
Loaded baked potato salad.
Hi,well you either grill the potatoes till done or roast them,if not then a more healthy way would be by just boiling them with their skins on,peel and now slice them up into bite size pieces,drizzle with extra virgin olive oil,squeeze over with some fresh lime and season with dried herbs and sweet paprika, if not then simply slice spread over a dollop of sour cream on each slice and garnish with snipped chives,season with pepper and mustard.
WELL LET ME SAY THAT MY FAMILY HAS STARTED MAKING THIS SALAD THAT WE CALL POTATO SALAD, VERY DIFFERENT THOUGH. INGREDIENTS ARE AS FOLLOWS:
-POTATOES
-HAM
-CELERY
-CORN
-BLACK OLIVES(OPTIONAL)
-MAYO
-PEPPER
-SALT
THIS TASTE SO GOOD. REAL GOOD. HOPE YOU LIKE.
Potatos and egg of course. Then I make a mixture of mayonaise mustard a splash of milk and a little bit of ranch dressing and i mix that all up together and pour it in over the potatoes and eggs then i season with salt and pepper a little bit of lawrys and just a bit of curry and it is REALLY good. The curry is the secret ingredient :)
You Won’t Know It’s Not Potato Salad
INGREDIENTS:
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4 eggs
2 bags (1 lb each) frozen cauliflower florets
1 bag (10 oz) Cascadian Farm? organic frozen peas & carrots
1 3/4 cups reduced-fat mayonnaise or salad dressing
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon cider vinegar
1 teaspoon yellow mustard
1 cup chopped celery (2 1/2 stalks)
2/3 cup chopped onion (about 1 medium)
DIRECTIONS:
--------------------------------------...
1. In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
2. Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
3. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
4. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
5. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.