5 Ingredient Super Simple Potato Salad Recipes

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OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place 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, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

POTATO SALAD



Potato Salad image

Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.

Provided by MRANDAL

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 6h30m

Yield 20

Number Of Ingredients 10

5 pounds red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
5 hard-cooked eggs, chopped
½ cup chopped red onion
½ cup chopped celery
3 tablespoons prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
  • Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g

SIMPLE POTATO SALAD



Simple Potato Salad image

This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!

Provided by Lisa T

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 3

Number Of Ingredients 3

3 red potatoes
2 eggs
1 ½ cups creamy salad dressing

Steps:

  • Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
  • Place eggs in a saucepan, and cover completely 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 cool.
  • Peel the eggs and cut around the egg white; keep the yolk whole.
  • Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
  • Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g

QUICK POTATO SALAD



Quick Potato Salad image

You can whip up this potato salad in just 25 minutes. It requires no leftovers.

Provided by Abbi Saesong

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 10

2 potatoes, peeled and diced
3 hard-cooked eggs, peeled and diced
½ cucumber, peeled and diced
1 tomato, diced
1 celery stalk, diced
¼ onion, diced
¼ cup chopped green onion
¾ cup low-fat mayonnaise
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
  • Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g

5 INGREDIENT SUPER SIMPLE POTATO SALAD



5 Ingredient Super Simple Potato Salad image

5 ingredient super simple potato salad, perfect for summer BBQs and kid friendly. Easy to make the day before.

Provided by Kylie

Categories     side dishes

Time 15m

Number Of Ingredients 5

800 gram desiree or other red skinned potatoes (chopped into bite sized pieces)
1 cup mayonnaise
3 tbsps chopped parsley
3 rashers of bacon (chopped into thin slivers)
4 spring onion (thinly chopped.)

Steps:

  • Steam the potatoes until bitethrough.
  • Drain. Cool rapidly by covering in cold water. When the water warms, replace it with cold water until the water stays cold.
  • Meanwhile, fry the bacon until crispy.
  • Add the bacon, mayonnaise, parsley and spring onion to the potatoes and mix until well combined.
  • Refrigerate until serving.

Nutrition Facts : ServingSize 1 side portion, Calories 431 kcal, Carbohydrate 29 g, Protein 8 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 442 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 25 g

BASIC POTATO SALAD



Basic Potato Salad image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h40m

Number Of Ingredients 6

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

  • Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
  • Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
  • Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
  • Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g

SUPER SIMPLE POTATO SALAD



Super Simple Potato Salad image

This is a recipe I learned from my mother. It is tasty and simple with a real down home feel. There are few ingredients, but the flavors mesh perfectly without tasting too "busy". I hope you enjoy. Quick tip: Peel and quarter potatoes before boiling if you are in a hurry. It takes a little bit of the flavor away from the spuds, but saves tons of time in cooling and prep! You could also boil spuds the night before and leave them in the fridge overnight--that's what I do!

Provided by momo mom of 2

Categories     Potato

Time 55m

Yield 10 cups, 12-14 serving(s)

Number Of Ingredients 9

10 whole potatoes (6 or 7 bakers)
4 hard-boiled eggs, cooled and peeled coarsely chopped
one small can sliced olive (optional)
1 cup chopped sweet onion (may substitute green onions)
1 cup chopped banquet dill pickle (may use other dills but I prefer banquet)
3 stalks celery, chopped (or sliced, again optional)
1 1/2 cups mayonnaise (use less if you prefer)
3 tablespoons yellow mustard (to taste)
2 -3 dashes Tabasco sauce (optional)

Steps:

  • Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
  • Once potatoes are cooled, peel and coarsely chop.
  • In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
  • Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
  • Add mustard to taste.
  • Add Tabasco to taste.
  • Chill 30 minutes to overnight.
  • Enjoy.

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