Boiled Potato Salad Recipes

PERFECT POTATO SALAD

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

BASIC POTATO SALAD

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.

POTATO SALAD WITH EGGS RECIPE

Steps:

• Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
• Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
• Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
• Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they're done, peel and chop them into bite size chunks.
• Wash, dry, and slice your scallions.
• Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.
• Mix together and top with some greens of the scallions and paprika.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.

OLD-FASHIONED BOILED DRESSING POTATO SALAD

Steps:

• To make the dressing, combine sugar, flour, mustard and the 3/4 tsp salt in a small saucepan. Add the egg yolks and milk. Cook and stir over low heat until thickened. (Do not boil.)
• Blend in vinegar and butter. Cool.
• Whip cream to soft peaks. Fold into the cooked mixture.
• Meanwhile, in a covered stock pot, boil potates for 25-30 minutes, or until tender. Drain.
• Peel and chop potatoes.
• In a large bowl, combine potatoes, celery, green onion, relish, 1 1/2 tsp salt and pepper.
• Stir in the cooked dressing, tossing lightly to coat vegetables.
• Cover and chill.
• Before serving, fold in hard boiled eggs.
• Garnish with hard-boiled egg slices and fresh parsley, if desired.

YUKON GOLD POTATO SALAD RECIPE

Steps:

• Fill a large pot with water and bring it to a boil.
• While the water is starting to boil, peel potatoes and if they are large, cut in half.
• Drop potato pieces into the boiling water and cook for 15 minutes. It's always good to check them and move them around so they boil evenly.
• Note: When a pointed knife goes in with a little resistance, they are done. Don't overcook.
• Take the potatoes out of the pot with a slotted spoon and lay the pieces out on the counter to cool.
• Once the potatoes are cool, cut the potatoes into one inch pieces or smaller.
• Chop the onion into small pieces. Consider that these will be in the potato salad so you want them to be bite size but not tiny dices.
• Chop the celery stalks into small bite size pieces.
• Chop the pickles into bite size pieces.
• Chop the boiled eggs into small bite size pieces.
• In a large bowl add all dressing ingredients depending on if you like it more wet or dry. (Start with 1 cup of mayo but feel free to add more if you like it to be a wetter potato salad)
• Add in the mustard.
• Sprinkle in a seasoning such as salt and pepper, according to taste
• Mix well.
• Gently fold in potatoes tossing to coat.

BOILED POTATO SALAD

Steps:

• Boil the potatoes. After the eggs, potatoes, and bacon are cooked you must dice the ingredients. Mix all ingredients together and serve in Grandma's glass tumblers. Dip rims in water and dip in paprika and finish it off with a fresh mint or basil leaf.