Potato Salad Recipes

  • 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
  • 1 1/2 cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Creamy Potato Salad

Side Dish

Author: Betty Crocker Kitchens

There's No Way Around It; The Best Part Of Picnics Is The Potato Salad. Pair Our Creamy Potato Salad Recipe With Barbeque, Anything From The Grill Or Even As A Potluck Entrée! For Any Warm-weather Get-togethers, This Potato Salad Recipe Is Sure To Be A Crowd-pleaser. Consider Jazzing Up Your Potato Salad Dressing And Adding Some Bacon, Diced Ham, Pepperoni Or Salami To Your Side. We Love Sprinkling Fresh Herbs Before Serving For A Little Extra Color And Taste. Win-win!

Time: 4h55m

Yield: 10

Number Of Ingredients: 10

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts:

Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

  • 3/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons grated lemon peel
  • 1 green bell pepper, diced
  • 1 cup chopped onion
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup finely chopped fresh mint
  • 2 1/4 pounds small red-skinned potatoes, unpeeled

Potato Salad With Fresh Herbs And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Herb , Fourth of July , Basil , Salad , Boil , Side , Healthy , Potato , Vegan , Picnic , Cilantro , Mint

Yield: 6 to 8 servings

Number Of Ingredients: 9

  • Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
  • Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
Nutrition Facts:

  • 6 lbs desiree potatoes (red potatoes)
  • 1 cup sour cream
  • 1 cup mayonnaise, good-quality whole-egg
  • 1/4 cup dill, coarsely chopped fresh
  • 1/4 cup parsley, coarsely chopped fresh continental
  • 1 garlic clove, crushed
  • 2 tablespoons mint, finely chopped fresh
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • salt & freshly ground black pepper
  • 4 green shallots, ends trimmed, thinly sliced

Creamy Potato Salad With Herbs


Author: Lavender Lynn

Make And Share This Creamy Potato Salad With Herbs Recipe From Food.com.

Time: 35m

Yield: 12 serving(s)

Number Of Ingredients: 11

  • Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
  • Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
  • Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
  • Notes.
  • You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.
Nutrition Facts:

  • 1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
  • 4 large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon white wine vinegar
  • Pinch of smoked paprika
  • Coarse salt and freshly ground pepper
  • 1 celery, finely chopped (about 1/2 cup), plus more for serving
  • 3 tablespoons finely chopped red onion, plus more for serving

Deviled Egg Potato Salad

Food & Cooking , Appetizers , Deviled Egg Recipes

Author: Martha Stewart

Two Classics Come Together For A Salad That Combines The Tangy, Creamy Appeal Of Deviled Eggs With The Satisfying Heft Of Potato Salad.

Time: 40m

Yield: Makes 5 cups

Number Of Ingredients: 9

  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
Nutrition Facts:

  • 8 eggs
  • 1 large potato, coarsely chopped
  • 2 teaspoons pickle relish
  • 2 teaspoons mustard
  • 4 teaspoons creamy salad dressing (such as Miracle Whip®)
  • salt to taste
  • ground black pepper to taste
  • paprika for garnish

Potato Salad Deviled Eggs

Appetizers and Snacks , 100+ Deviled Egg Recipes

Author: Sumrall Butler

Sliced Eggs Stuffed With Potato Salad. Makes A Great Appetizer Or Brunch.

Time: 1h

Yield: 16

Number Of Ingredients: 8

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
  • While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Nutrition Facts:

Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g

  • 2 (20 ounce) packages Simply Potatoes® Diced Potatoes with Onion
  • ½ cup water
  • 2 cups mayonnaise or salad dressing
  • ¼ cup yellow mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups chopped celery
  • 1 medium red or green bell pepper, chopped
  • 6 hard boiled eggs*, peeled, chopped

Classic Potato Salad

Trusted Brands: Recipes and Tips , Simply Potatoes®

Author: Simply Potatoes

No Matter How Busy Summer Gets, You Still Have Time For This Cookout Classic. Potato Salad Recipes Are Easy When You Start With Simply Potatoes®.

Time: 1h35m

Yield: 20

Number Of Ingredients: 10

  • In 2 1/2 quart microwave-safe casserole dish** combine Simply Potatoes and water.*** Cover; microwave on HIGH 10 to 12 minutes or until Simply Potatoes are tender. Drain water.
  • Meanwhile in large bowl whisk together mayonnaise, mustard, vinegar, salt and pepper until smooth. Add cooked potatoes, celery, red pepper and chopped eggs. Stir gently. Refrigerate 1 hour to blend flavors.
Nutrition Facts:

Calories 218.7 calories, Carbohydrate 8.6 g, Cholesterol 72 mg, Fat 19.2 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 420.8 mg, Sugar 0.9 g

  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 hard-cooked eggs
  • 1 small celery stalk
  • ¼ cup chopped sweet pickle (not relish)
  • 3 scallions
  • 2 tablespoons chopped fresh parsley
  • ½ cup mayonnaise
  • 2 tablespoons Dijon-style mustard

Classic American-style Potato Salad

Salad , Potato Salad Recipes , Dairy-Free Potato Salad Recipes

Author: Usa Weekend Columnist Pam Anderson

Most Potato Salads Look And Taste Better When Made With Low-starch Red Boiling Potatoes. For Classic American-style Potato Salad, You Can Use Any Size Of This Variety, But The Small New Potatoes Cook 10 To 15 Minutes Faster Than The Larger Ones. Choose Potatoes That Are All Roughly The Same Size, If Possible, So They Cook In The Same Time.

Yield: 6

Number Of Ingredients: 11

  • Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
  • Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Nutrition Facts:

Calories 291.4 calories, Carbohydrate 28.8 g, Cholesterol 99.5 mg, Fat 17.3 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 3 g, Sodium 549.9 mg, Sugar 3.5 g

POTATO SALAD Ingredient:
  • 4 cups cubed peeled potatoes
  • 1 celery rib, thinly sliced
  • 1/3 cup finely chopped onion
  • 1/3 cup sweet pickle relish
  • 3/4 cup fat-free mayonnaise
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 2 hard-boiled large eggs, sliced
  • 1/8 teaspoon paprika

Potato Salad

Lunch , Side Dishes

Author: Taste Of Home

I Made This Potato Salad Recipe When I Worked In A Small Hospital. It Was Served In The Cafeteria And To Patients That Were On Diabetic, Aha And Regular Diets. -dorothy Bayes, Sardis, Ohio

Time: 30m

Yield: 6 servings.

Number Of Ingredients: 11

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.
Nutrition Facts:

Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

  • 6 medium potatoes, peeled and cubed
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1 teaspoon pepper
  • 3/4 cup water
  • 2 large eggs, beaten
  • 1/4 cup white vinegar
  • 4 hard-boiled large eggs
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • Sliced green onions, optional

Grandma's Classic Potato Salad


Author: Taste Of Home

When I Asked My Grandmother How Old This Classic Potato Salad Recipe Is, She Told Me That Her Mom Used To Make It When She Was A Little Girl. It Has Definitely Stood The Test Of Time. -kimberly Wallace, Dennison, Ohio

Time: 45m

Yield: 10 servings.

Number Of Ingredients: 13

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.
Nutrition Facts:

Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 402mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

  • 1 ½ lb small red potato, cleaned and unpeeled
  • fine sea salt, to taste
  • ½ cup mayonnaise
  • ½ lemon, juiced
  • 2 teaspoons dijon mustard
  • ¼ cup red onion, finely chopped
  • 2 hard-boiled eggs, coarsely chopped
  • ¼ teaspoon smoked paprika
  • freshly ground black pepper, to taste
  • ⅓ cup dill pickle, coarsely chopped
  • 2 tablespoons chives, finely chopped, plus more for garnish

Hearty Potato Salad Recipe By Tasty


Author: Diana Lopez

Here's What You Need: Small Red Potato, Fine Sea Salt, Mayonnaise, Lemon, Dijon Mustard, Red Onion, Hard-boiled Eggs, Smoked Paprika, Freshly Ground Black Pepper, Dill Pickle, Chives

Yield: 4 servings

Number Of Ingredients: 11

  • Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
  • Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
  • In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
  • Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
  • Enjoy!
Nutrition Facts:

Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams

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