Chunky And Creamy Potato Salad Recipes

CHUNKY AND CREAMY POTATO SALAD

Steps:

• Place the potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes in a colander, and let cool.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Snip the cooked bacon into pieces with a scissors, or chop.
• In a large bowl, mix the mini potatoes, chopped bacon, hard-boiled eggs, broccoli, Cheddar cheese, ranch salad dressing, dill weed, salt, and pepper until thoroughly combined, and serve.

PERFECT POTLUCK POTATO SALAD

Steps:

• Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
• Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
• Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
• While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
• Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
• Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.

CHUNKY POTATO SALAD

Steps:

• - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
• - Cook eggs in a pot of salted water until done - about 20 minutes.
• - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
• - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
• - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
• - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
• - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.