Killer Potato Salad Recipes

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MY GRANDMA'S BEST POTATO SALAD RECIPE



My Grandma's BEST Potato Salad Recipe image

This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me and includes their secret tips that makes it the very best potato salad recipe every single time.

Provided by Heidi

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 11

6 medium white potatoes or Yukon golds ( , about 2 1/2 to 3 pounds, skin on and quartered)
3 tablespoons white vinegar
2 celery stalks (ribs) (, diced)
6 green onions (, diced)
5 hard boiled eggs (, peeled)
1 1/2 cups Miracle Whip or mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons celery seed
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
paprika for garnish

Steps:

  • Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
  • Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
  • Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
  • In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

KILLER POTATO SALAD



Killer Potato Salad image

I made up this recipe years ago and couldn't count the times I've made it. It got its name when my little nephew looked up at me and said, "Auntie Mary, this is KILLER potato salad!" Everyone who tries it demands the recipe.

Provided by Mary Mayers

Categories     Potato Salads

Time 1h

Number Of Ingredients 12

5 lb red skinned potatoes (unpeeled & quartered)
3 stalks celery, chopped
1/2 c red onion, chopped
1 medium green pepper, diced
1 lg. carrot, grated
6 eggs, hard boiled, cooled & chopped
DRESSING
3 c hellman's mayonaise (no substitutes)
1/8 c prepared yellow mustard
enough kosher dill pickle juice to thin out a bit
salt & pepper to taste
1/2 c chopped fresh parsley

Steps:

  • 1. Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
  • 2. In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
  • 3. In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
  • 4. Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.

KILLER POTATO SALAD



Killer Potato Salad image

This potato salad is crisp, creamy and delicious! To date, it's one of the best I've had...and I'm damn picky about my potato salads :) Hope you enjoy it as much as I have!

Provided by Chez Shonna

Categories     Summer

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

12 medium red potatoes
6 hard-boiled eggs
1 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons pickle juice
1 lb bacon
2 celery ribs
1 medium red onion
1 1/2 tablespoons dill (fresh or dried)
celery salt
pepper

Steps:

  • Prepare the bacon and eggs and set aside.
  • Boil the potatoes and while the potatoes are boiling, prepare the rest of your ingredients. Dice the celery, red onion, dill (if using fresh), as well as all other ingredients.
  • When the potatoes are done strain and peel of some (or all, if that's your choice) of the skins and toss into the bowl. Peel the eggs and dice. Dice the bacon and mix together.
  • Taste and feel free to be more liberal with the mayonnaise and mustard, until desired moistness is reached.
  • This is best made 24 hours you eat, as the flavors meld better. If you do this, add the bacon right before you serve, as it is awesome to have the crunch of the bacon.

Nutrition Facts : Calories 444.6, Fat 26.7, SaturatedFat 7.5, Cholesterol 124, Sodium 571.8, Carbohydrate 40.3, Fiber 4, Sugar 4.8, Protein 12

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