by on June 30, 2012
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Simple potato salad

  • Four potatoes cut into about 3/4 inch pieces
  • 1 CU Salad Dressing
  • 1/4 CU White Vinegar
  • 1/4 CU mustard
  • 1 tsp celery salt
  • One bunch chives

Boil potatoes until softened, but not mushy
Let cool before mixing
Mix everything except potatoes
Toss potatoes in gently at the last minute
Mix until uniformly coated
Refrigerate and serve cold.

All-American Potato Salad

4 1/2 pounds red-skinned potatoes

1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives


  • Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.
  • Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
  • Add hot potatoes and gently toss until most of dressing is absorbed.
  • Stir mayonnaise, pickle juice and mustard in another large bowl to blend.
  • Add all remaining ingredients and reserved potato mixture; toss to coat.
  • Season to taste with salt and pepper.
  • Cover and refrigerate.


  • Salad can be prepared 1 day ahead. Keep refrigerated.
  • Recipe created exclusively for Cooking.com by Bruce Aidells.

Nutrition Information
8 servings – Facts Per Serving:
Calories: 619 Fat. Total: 42g Carbohydrates, Total: 52g
Cholesterol: 179mg Sodium: 984mg Protein: 11g
Fiber: 6g % Cal. from Fat: 61% Fat, Saturated: 0g

©1998- 2012 Cooking.com

Here is another Potato Salad recipe

from Recipe du Jour

The Best Potato Salad Bill Ever Ate

1/4 C vinegar
1/4 C sugar
1/4 C water
1/4 tsp salt
1 tsp mustard
dash pepper
2 eggs, beaten
1 C salad dressing (Mir. Whip)

Combine first six ingredients, through pepper, in a saucepan. Bring to a boil. Reduce heat. Gradually beat in eggs. Cook ’til slightly thickened and no longer bubbly, about 5 minutes. Take off heat; beat in salad dressing. Cool

Pour this dressing over diced cooked potatoes, diced celery, chopped onions, a couple of hard cooked eggs, and chopped dill pickle.

Martha Stewart Potato Salad

* 5 pounds medium red-skinned potatoes
* 1 medium white onion, finely grated
* 2/3 cup cold water
* 1/2 cup distilled white vinegar
* 1 teaspoon sugar
* 1/2 teaspoon coarse salt
* 1 cup Hellmanns Mayonnaise
* Chopped parsley, for garnish (optional)
* Hard-boiled eggs, sliced , for garnish (optional)

1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4- inch-thick slices.

2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowl until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.

German Potato Salad

1 LB red potatoes, cut into 1/8-inch-thick slices
4 bacon slices, cut into 1/2-inch pieces
1/4 cup finely chopped onion
2 TBL cider vinegar
2 TBL finely chopped red bell pepper
2 TBL finely chopped fresh parsley
1 teaspoons sugar
1/4 teaspoon salt
scant teaspoon black pepper

1. Steam potatoes, covered, 10 minutes or until tender.
2. Cook bacon in a large nonstick skillet over medium heat until crisp.
3. Remove bacon from pan, reserving 2 teaspoons drippings.
4. Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk.
5. Add the potatoes, onion, and bell pepper – toss gently to coat.
6. Cover and let stand 1 hour, stirring occasionally.
7. Add the bacon and parsley; toss gently.

Yield: 11 servings.

Another German Potato Salad

From Mr. Food

  • 5 pounds potatoes, peeled
  • 1/2 cup corn or vegetable oil
  • 1/2 cup white vinegar
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 3 tablespoons finely chopped fresh parsley
  • 1/2 cup finely chopped onion


  1. Cook the whole potatoes in a large pot of boiling water for 15 to 20 minutes, until fork-tender. Drain and place in a large bowl. Cover and chill (see Notes).
  2. Slice chilled potatoes and place back in large bowl (see Notes).
  3. Combine remaining ingredients in a small bowl. Pour over cold, sliced potatoes, and mix well. Chill for 2 hours before serving.


If you’d like, you can cook the potatoes a day ahead then keep them chilled until you’re ready to prepare the recipe.

The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape your gang prefers.

… and yet another German Potato Salad

A no-mayo version of a classic side.


  • 3 large potatoes, peeled
  • 1/4 cup corn or vegetable oil
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoons finely chopped fresh parsley
  • 1/4 cup finely chopped onion


  1. Peel potatoes
  2. Cut into 1/2 inch medallions
  3. Plunge into boiling hot water
  4. Reduce heat and simmer 10 minutes, until fork-tender
  5. Drain and place in ice water briefly
  6. Mix vinegar, sugar and salt.
  7. Whisk ( to emulsify) oil into the vinegar
  8. Gently fold everything in with potatoes
  9. Chill for at least an hour before serving. Overnight is OK.


  • You can cook the potatoes the day before and keep them chilled until you are ready to make the potato salad.
  • The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape you prefer.

Amish Potato Salad

3 pounds Yukon Gold potatoes peeled
Cut potatoes into approx three-quarter inch cubes
Salted water to cover by about an inch.
Bring water and salt to a boil
Add pieces of potato
Cook about 10 minutes

1/3 cup cider vinegar
1/4 cup sugar
Heat in microwave for 20 to 30 seconds just to make the sugar dissolve more easily
2 tablespoons Plochmann’s or French’s yellow mustard
Add half teaspoon each of salt and celery seed
Add the yolk from a hard-boiled egg, set white aside for later use

Drain potatoes in a colander, and let them set for a few minutes to completely drain
Drizzle 2 tbl dressing over top of hot potatoes and mix very gently
Put into refrigerator for at least 30 minutes

Mix remainder of dressing with 3/4 c sour cream
Break several hard-boiled eggs and the set aside egg white into the dressing mixture
Add one ribs of celery diced very very small
Mix everything together until well coated
Refrigerate 30 minutes and serve cold

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