Home Forums Forum Recipes Salad and Dressing recipes Potato Salad Variations

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    Dijon Potato Salad

    1 pound new red potatoes
    1 tablespoon white wine vinegar
    2 teaspoons Dijon mustard
    3 tablespoons olive oil
    1/4 green onions, chopped
    1/2 teaspoon tarragon
    salt and pepper to taste

    In a large bowl, whisk together the vinegar and mustard. Slowly whisk in the oil. Set aside. Boil the potatoes until just soft. Drain and allow to cool slightly. Slice about 1/4 inch thick. Pour the oil and vinegar over the potatoes. Add the onions, tarragon and seasonings. Toss well. Serve warm. Serves 4 to 6.


    Tomato and Potato Salad

    8 small red potatoes (1 pound)
    1/2 cup chopped fresh basil leaves or 3 tablespoons dried basil leaves
    1/3 cup chopped fresh sage leaves or 2 tablespoons dried sage leaves
    1/2 cup fresh mint leaf or 2 tablespoons dried mint leaves
    1/2 cup olive or vegetable oil
    1/2 cup white wine vinegar
    5 roma (plum) tomatoes, cut into fourths
    1 small onion, finely chopped (1/4 cup)

    Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add
    potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.

    Gently mix potatoes and remaining ingredients.
    Cover and refrigerate about 2 hours, stirring occasionally, until chilled.


    Aunt Tillie’s Tater Salad

    9 Baking Potatoes
    7 Hard boiled eggs (plus 2 more for decoration)
    2 Celery stocks, diced
    1 Large onion, diced
    8 Sweet Gherkin pickles, diced (plus 3 or 4 more sliced for
    3 to 4 Tablespoons pickle juice
    1 Cans pitted large black olives (plus about 1/2 can more for
    1 Small jar pimentos, well drained/squeezed
    2 Cups mayonnaise (prefer Hellmann’s/Best Foods)
    2 Tablespoons prepared mustard
    2 Tablespoons dried parsley
    1 Teaspoon garlic powder (or to taste)
    1/2 Teaspoon salt (or to taste)
    1/4 Teaspoon ground black pepper (or to taste)

    Hard boil eggs the night before.
    Boil potatoes whole with the skin on. Boil until tender; check with a
    fork. Allow potatoes to cool just enough to handle. Remove potato
    skins and cut off any bad spots. Course chop each potato into 12 or 15
    pieces and add to a very large bowl. Thin-slice or dice 7 of the eggs
    and add to the bowl. (An egg slicer works very well for this.) Slice
    olives from one can (slice each olive into four pieces.) and add to
    bowl. Remove the tough strings from backs of celery, dice, and add to
    the bowl. Add remaining ingredients and mix well.
    Pack into serving bowl (glass, pottery, or stainless steel) and level
    the top. Decorate the top with thin slices of egg, whole black olives,
    and thin-sliced pickles.
    Refrigerate until chilled all the way through.


    4 cups potatoes
    4 eggs
    2/3-cup celery (diced into small pieces)
    1 medium onion (diced into small pieces)

    1 Tbsp. horseradish
    2 Tbsp. mustard

    Boil potatoes and eggs. Remove eggs from shells. Chop into small pieces
    while still hot. Stir in mayonnaise, horseradish, mustard, onion, celery,
    relish and pimentos (if desired).



    1/3 c. mayonnaise
    1/4 c. sour cream
    1/2 tsp. finely shredded lime peel
    2 TBL. lime juice
    1 TBL. fresh snipped thyme
    1/4 tsp. salt
    1/4 tsp. ground black pepper
    4 c. cooked potato cubes

    1. for dressing;
    In a large bowl stir together all ingredients except potato cubes.
    Add potato cubes and stir gently until combined.
    Cover and chill for 2 to 4 hours.

    makes 4 servings; can be doubled

    Hint; if the salad seems too stiff after chilling, stir in 1 to 2 TBL. milk before serving.


    Caesar?Style Potato Salad
    5 lbs. potatoes
    1 medium onion, chopped
    8 slices bacon, cooked &,crumbled
    2 hard?boiled eggs, chopped
    1/4 cup chopped fresh parsley
    1/4 teaspoon pepper
    1/4 cup lemon juice
    1/4 cup grated parmesan cheese
    1 tablespoon salt
    1 tablespoon Worcestershire sauce
    1/2 cup vegetable oil
    Cook potatoes in boiling water to cover 20 to 30 minutes or until
    tender; drain. Peel and cube potatoes.
    Combine potato, onion, bacon, eggs, and parsley; toss gently.
    Combine oil and remaining ingredients, beating with wire whisk until
    blended. Pour dressing over potato mixture, and toss gently to


    Baked Potato Salad

    3 potatoes
    1 1/3 teaspoon salt
    2 tablespoon salad oil
    1/2 cup onion, chopped
    1 teaspoon yellow mustard
    1/4 teaspoon celery seed
    2 tablespoon cider vinegar
    1/2 cup green pepper, diced
    1/4 cup carrot, shredded

    Put potatoes in a large saucepan with cold water and 1 teaspoon
    salt, bring to a boil. Cover, reduce heat and simmer 25 minutes,
    until potatoes are tender, drain and cool. Peel potatoes and slice
    1/4-inch thick, set aside. Heat oil in a medium-size skillet, saute
    onion until soft. Stir in flour, mustard, celery seed and remaining
    1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar, cook
    over low heat, stirring constantly, until mixture boils and thickens.
    Combine potatoes, green pepper and carrots in a bowl, add sauce,
    mixing well. Spoon half the mixture into a shallow 8×8-inch baking
    dish, sprinkle with 1/2 cup cheese. Cover with remaining potato
    mixture and cheese. Bake, uncovered, in preheated 350F. oven 15
    to 20 minutes, or until cheese is melted and vegetables are hot.

    Baked Potato Salad
    8 potatoes
    1/2 pound bacon
    1 pound processed American cheese, sliced
    1/2 onion, chopped
    1 cup mayonnaise
    salt and pepper to taste
    1/4 cup black olives, sliced
    Preheat oven to 325F. Butter one 9×13 inch baking dish.
    Bring a large pot of salted water to a boil. Add potatoes and cook
    until tender but still firm, about 15 minutes. Drain, cool and slice
    1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium
    high heat until lightly brown. Drain, chop and set aside.
    Combine the potatoes, cheese, onion, mayonnaise and salt and pepper.
    Mix well and pour into prepared baking dish.
    Top with bacon and olives, and bake at 325F for 1 hour.


    Mashed Potato Salad

    5 red potatoes
    5 Yukon Gold potatoes (or any white potato)
    2 tablespoons butter
    salt and pepper to taste
    1/2 cup mayonnaise
    1/2 cup prepared mustard
    1/2 cup sour cream
    1 stalk celery, finely chopped
    1 red onion, finely diced
    2 small sweet pickles, finely chopped
    1 green bell pepper, chopped

    Cube potatoes, if desired you may peel them. Place potatoes in a large
    saucepan and cover with water. Cook over medium heat until potatoes are
    tender. Drain and place cooked potatoes in a large bowl. Mash potatoes
    with butter and salt and pepper to taste. Once mashed stir in the
    mayonnaise, mustard and sour cream, mixing well. Stir in the celery,
    onion, pickles and green pepper. Serve warm or at room temperature.


    Potato Salad

    2 pounds russet potatoes, chopped about 1/2-inch thick
    1 cup mayonnaise
    4 teaspoons sweet pickle relish
    4 teaspoons sugar
    2 teaspoons minced white onion
    2 teaspoons prepared mustard
    1 teaspoon vinegar
    1 teaspoon minced celery
    1 teaspoon diced pimentos
    1/2 teaspoon shredded carrot
    1/4 teaspoon dried parsley
    1/4 teaspoon pepper
    dash salt
    Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them into bite-size
    pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be
    tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water. In a
    medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes
    into a large bowl. Pour the dressing over the potatoes and mix until well-combined. Cover and
    chill for at least 4 hours. Overnight is best. Makes 6 cups (about 8 servings).


    Red Bliss Potato Salad

    Just less than 1/2 cup Red Wine Vinegar
    1/2 cup Olive Oil
    1/2 cup Mayonnaise

    1 qt. Cooked small Red Potato quartered when cool (approx. 20)
    1/4 cup chopped Green Onions
    Whisk vinegar, oil, mayo, and mustard to create an emulsified
    dressing. Seasoning to taste with salt and pepper. Toss potatoes
    with dressing. Sprinkle or mix in onion and chill or serve at room



    2 lb. potatoes (about 6 med.)
    1/4 c. finely chopped onion (optional)
    1 tsp. salt
    1/8 tsp. pepper
    1/2 c. (approximately) Italian salad
    1/2 c. mayonnaise or salad dressing
    1/2 c. chopped celery
    2 hard cooked eggs, cut up

    Wash potatoes. Heat 1 inch salted water to boiling. Add un-pared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover; refrigerate at least 2 hours. Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.


    Deli Potato Salad
    6 to 10 potatoes, boiled, cooled and cut in chunks
    3 hard boiled eggs, chopped
    1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
    3 dill pickles, chopped
    1 onion, chopped
    2 apples, cored and chopped
    3 tbsp. mayonnaise
    3 tbsp. red wine vinegar
    salt and fresh ground pepper to taste
    Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry
    salami lightly and drain off excess fat, cool. Stir salami,
    mayonnaise and seasoning into potato mixture. Chill for 2 hours
    before serving. Garnish with slivered red and green sweet peppers.


    Bavarian Potato Salad
    4 cups Potatoes — *
    2 cups Chicken broth — **
    1/2 teaspoon Salt
    1/4 cup Vegetable oil
    1/3 cup Onion — chopped
    1/2 teaspoon Sugar
    2 tablespoons Lemon juice
    Pepper — as desired
    *Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
    may be either home made or commercial.
    Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
    tender. Drain. Toss warm potatoes with vegetable oil and onions.
    Dissolve remaining 1/4 t salt and the sugar in lemon juice.
    Pour over potatoes. Marinate salad 1 to 2 hours before serving.
    Serve at room temperature.


    24 Hour Potato Salad
    1 medium head cabbage … shredded fine
    6 small potatoes .. boiled and thinly sliced
    6 boiled eggs .. thinly sliced
    1 onion .. sliced real fine .. in rings (or chopped small)
    1 Bell pepper .. sliced thin in rings (or chopped real fine)
    Mayonnaise (this takes a LOT of mayonnaise)
    Salt and Pepper
    Place layer of shredded cabbage in round salad bowl, then a
    layer of potatoes, layer of sliced eggs, layer of onion and Bell
    pepper rings.
    Cover and Refrigerate 24?hours.



    5 sm. red potatoes
    1/2 lemon, juice, strain
    2 or 3 sm. dill pickles
    2 or 3 scallions (use everything)
    White part of 1 sm. onion
    1 tsp. sugar
    Fresh dill or lots of dill weed
    Salt to taste
    NO pepper
    Mayonnaise to taste

    Boil 5 small potatoes with the jackets. When cooked, peel and slice into mixing bowl. Cut up pickles, scallions, and onion in small pieces. Add lemon juice, sugar, and salt. Cover with dill and Mayonnaise; mix well. Serve cold. Enough for 2 or 3 persons.

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