The Best Potato Salad Recipes

You'll Ever Taste!

• Potato salad is best prepared from potatoes cooked in their skins.  Either way, be sure to season diced potatoes while they are still warm.  This allows the potatoes to better absorb flavors such as vinegar, lemon juice, olive oil or salt 
  
  
• Red potatoes hold their shape better then baking potatoes. Baking potatoes produce a softer, mashed potato like salad. Experiment with a a mixture of both.  
  
  
• To save a few calories, use half mayonnaise and half fat-free sour cream
  
  
• Potato salad will maintain texture and flavor if made no more then one day in advance
  
  

Best Potato Salad Recipe for 25
About 25 1/2 cup servings

10 pounds red potatoes
1 cup chopped celery
1 large Vidalia onion, finely chopped
8 large garlic cloves, finely minced
Salt and freshly ground black pepper, to taste
1/2 cup apple cider or red wine vinegar or fresh lemon juice
2 cups mayonnaise, more or less to suit your taste
Pinch sugar
2 tablespoons Dijon mustard
1/2 cup chopped fresh parsley

Optional
1/4 cup sweet or dill pickles, chopped (not relish)
5 chopped hard boiled eggs

Wash potatoes.  Place potatoes in a large stockpot or Dutch oven and just cover with water.  Bring to simmer over medium high heat.  Reduce heat and simmer until potatoes are tender, about 30-45 minutes. 

Drain potatoes, cool slightly and peel if you wish.  Cut into 1/4 inch cubes and place warm potatoes in large mixing bowl or bowls. Add celery, onion, vinegar, garlic. vinegar and some salt and pepper. Toss gently to combine.  Cover with plastic and let stand at room temperature about 15-20 minutes. 

Meanwhile, prepare the dressing.  Mix mayonnaise, mustard, pinch sugar and parsley together in a medium bowl.  Add the chopped eggs and pickles, if using.  Fold in the dressing into the potatoes and test for salt and pepper. 

Cover and refrigerate.  Serve chilled with tomato slices and lettuce leaves. 

Southern Style
In the South, this is a common method for preparing potato salad dressing.  Slice hard-boiled eggs in half and remove the yolks to a small bowl.  Add the mustard to the yolks and mash and stir the yolks and mustard until a smooth paste is formed. 

Stir this mixture into the mayonnaise or add to the salad on its own.  Chop the whites and add to the salad.  This will give the potato salad a light yellow color and a more "eggy" taste. 

Creole Potato Salad Recipe
Serves 8

2 tablespoon minced green bell pepper
1/4 cup minced green onion
1/4 cup minced onion
2-3 cloves garlic, minced
1/4 cup chopped celery
1/4 cup chopped parsley
2 tablespoons minced hot peppers
2 teaspoon salt
2 tablespoons salad oil
2 tablespoons vinegar
6 medium potatoes
3 hard-cooked eggs
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon vinegar
1/3 cup mayonnaise

Combine bell pepper, onions, garlic, celery, parsley and hot peppers.  Sprinkle mixture with salt, oil and 2 tablespoons vinegar; set aside.  Scrub unpeeled potatoes and boil until soft; peel, cut into bite-sized pieces and place in large bowl.

Separate egg whites and yolks; chop whites and add to potatoes, along with marinated bell pepper mixture.  Mash yolks with Worcestershire sauce, pepper sauce and 1 teaspoon vinegar, mix with mayonnaise and add to potato mixture.

Toss salad lightly but mix well.

Potato Salad with Tuna, Tomatoes and Peas
Serves 4

1 1/2 pounds red potatoes
Lemon juice
Salt
4 large eggs
8 oz. bag frozen petite peas
2 ( 5 oz. ) cans tuna
1 ( 10.5 oz.) container cherry tomatoes
1 red onion, halved and thinly sliced
5 large radishes, thinly sliced
3 tablespoons pitted black olives
½ cup vinaigrette dressing, homemade or bottled

Peel (if desired) potatoes and cut into bite-sized chunks. Steam or boil until tender. Drain, season with a splash of lemon juice and lightly salt.  Set aside to cool.  Meanwhile hard boil eggs, peel, cut into quarters and set aside.

Blanch peas in boiling water, about 30 seconds. Drain and let cool.  Place the potatoes, peas,  tuna, tomatoes, onion and radishes in a serving bowl. Toss with vinaigrette.  Top the salad with the eggs and olives. Serve with crackers

Potato Salad without Mayonnaise
Serves 8

An easy to come together potato salad without mayonnaise but a rich mustard vinaigrette.  Refrigerate up to 1 day but return to room temperature for best flavor

4 pounds Yukon Gold potatoes, peeled and cut into slices
2/3 cup Dijon mustard
1/2 cup extra virgin olive oil or more to taste
2 tablespoons balsamic or sherry vinegar or to taste
1/2 cup minced shallots
Salt and pepper to taste
Chopped fresh parsley

Bring a pot of salted water to a boil.  Add potato slices and reduce heat to medium.  Cook about 15 minutes until just tender but not too soft.   Drain well.

Combine mustard, oil, vinegar and shallots in a bowl and whisk until well blended.  Toss with the potatoes while still warm and season with salt and pepper.  Add parsley.  Best served warm or at room temperature but not chilled.

Chicken and Potato Salad
Serves 4

Similar to Salad Nicoise, this chicken and potato salad can be garnished with hard-boiled eggs, cherry tomatoes, avocado slices, three-bean salad, pickled beets...and on and on. 

1 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar or lemon juice
11/4 pounds skinless chicken breast, cooked, diced
3 red potatoes, cooked, peeled and diced
1  small onion, diced
Salt and pepper to taste
Chopped fresh parsley and basil

Combine mayonnaise, mustard and in a bowl and whisk until well blended.   Toss mixture together with the chicken, potatoes and onion and season with salt and pepper. Add parsley and basil.  Serve chilled

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