Home Forums Forum Recipes Salad and Dressing recipes Potato Salad Variations

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    12 boiled potatoes
    12 slices bacon
    1 lg. onion, chopped fine
    2 tbsp. flour
    2 tsp. salt
    1/2 tsp. pepper
    6 tbsp. sugar
    2/3 c. white vinegar
    1 1/3 c. water

    Cut bacon into small pieces. Fry until bacon is brown. Pour off 1/2 of grease. Add onions and stir in flour, salt, pepper, sugar, vinegar and water. Cook until thick. Add to potatoes. Reheat to serve.


    3 pounds potatoes, peeled and sliced
    1/2 cup chopped onion
    2 teaspoons salt
    1/2 cup mayonnaise
    1/4 cup vegetable oil
    1/2 cup cider vinegar
    2 tablespoons white sugar
    2 tablespoons dried parsley
    ground black pepper to taste


    Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
    In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.


    Chinese Potato Salad
    5?6 medium potatoes (about 2 1/2 pounds)
    4 slices bacon, well?cooked and crumbled
    3/4 cup chopped bok choy
    1 red pepper, diced
    1/2 cup chopped green onion
    1/4 cup chopped cilantro
    1 1/3 cup mayonnaise
    1 tsp sugar
    1 tbs soy sauce
    1?2 tsp sesame oil
    1/8?1/4 tsp hot mustard powder
    1/8 tsp salt
    Boil the potatoes until cooked but still firm. Cut into potato
    salad?sized chunks. Mix the ingredients for the sauce together,
    using more or less sesame oil and hot mustard according to taste
    (the more the better, up to a point…). Put all solid ingredients
    together in a large bowl, then add the sauce. Mix and serve.


    Bacon-Ranch Potato Salad


    2 pounds red potatoes, cut into bite-size pieces
    1 (16 ounce) container sour cream
    1 (1 ounce) package ranch dressing mix
    1 1/4 cups cooked bacon, crumbled
    1 1/2 cups shredded Cheddar cheese
    2 bunches green onions, thinly sliced


    Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
    Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.


    Southern Dilled Potato Salad


    10 unpeeled red potatoes
    5 hard boiled eggs, roughly chopped
    3/4 cup sour cream
    3/4 cup mayonnaise
    1 tablespoon apple cider vinegar, or to taste
    1 tablespoon Dijon mustard, or to taste
    1/2 white onion, finely chopped
    1 stalk celery, finely chopped
    1 teaspoon celery salt
    salt and black pepper to taste
    1 tablespoon dried dill weed


    Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
    In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
    Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.


    Bleu Cheese Potato Salad


    4 slices bacon
    2 pounds red new potatoes
    1/2 cup olive oil
    3 tablespoons white vinegar
    1 bunch green onions, chopped
    1/2 teaspoon salt
    1 teaspoon ground black pepper
    1 1/2 ounces blue cheese, crumbled


    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    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 chop. leaving skins on.
    In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.


    Two-Tone Tater Salad

    4 Yukon Potatoes
    2 sweet potatoes
    4 eggs
    2 stalks celery, chopped, with leaves
    1 1/3 cup mayonnaise, more or less
    1 medium yellow onion, chopped
    2 tbsp. prepared mustard
    2 tsp. ground black pepper
    1 1/2 tsp. salt

    1. Boil a large pot of salted water. Add potatoes and cook for about 30 minutes or until they start to become tender. Drain and allow to cool, then peel and dice.
    2. Put 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 and allow to cool, then peel and roughly chop.
    3. Combine the potatoes, eggs, celery and onion.
    4. Whip together the mayonnaise, mustard, salt and pepper. Add to potato mixture, mix well to coat. Refrigerate and serve chilled.

Viewing 6 posts - 31 through 36 (of 36 total)
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