Simple potato salad
- Eight Yukon gold potatoes cut into about 3/4 inch pieces
- 1/4 CU apple cider vinegar
- Cut and cook your potatoes
- Toss them in the vinegar
- Refrigerate overnight
- 1 CU Miracle Whip Salad Dressing
- 1/4 CU Dijon mustard
- 1 tsp garlic powder
- 1 tsp celery salt
- 1 TBL tarragon
- Mix well, then add chopped ingredients
- One bunch chives
- 1/4 C chopped parsley
- 2 TBL sweet pickle relish
- 2 TBL (or 1 stalk) diced celery
- Mix well then fold in potatoes
- Optional: Fold in 2 hard boiled eggs (chopped)
- Put your vinegar in the freezer while you cook potatoes.
- Boil potatoes until softened, but not mushy
- Put potatoes into the cold vinegar
- Refrigerate overnight
- Mix everything except potatoes
- Toss potatoes in gently at the last minute
- Add eggs at this point too, if you desire
- Mix until uniformly coated
- Refrigerate and serve cold.
All-American Potato Salad
INGREDIENTS
4 1/2 pounds small 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
DIRECTIONS
- Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Put into ice water briefly, then set aside.
- Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
- Add 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.
DO-AHEAD TIP:
- 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 (Miracle 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.
Authentic German Potato Salad
Ingredients
- 1 1/2 C diced peeled potatoes
- 2 slices bacon
- 1/2 small onion, diced
- 1/4 green bell pepper
- 2 TBL white vinegar
- 1 TBL water
- 1 1/2 TBL white sugar
- 1/2 tsp salt
- scant ground black pepper
- 1 tsp chopped fresh parsley
Directions
- Steam potatoes, covered, 10 minutes or until tender.
- Set aside to cool.
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove from the pan and set aside, reserving 2 teaspoons drippings.
- Add onion to the bacon grease, and cook over medium heat until browned.
- Add the potatoes, onion, and bell pepper – toss gently to coat.
- Add the vinegar, water, sugar, salt and pepper to the pan.
- Bring to a boil, then add the potatoes and parsley.
- Crumble in half of the bacon.
- Heat through, then transfer to a serving dish.
- Add the bacon and parsley; toss gently.
- Crumble the remaining bacon over the top, and serve warm.
Notes
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.
Three Potato Salad
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
Dressing
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
