Does anyone have any good potato salad recipes?

It's that time of year, and want to see what kinds of variations are out there!

That's the potato salad conundrum in my family. Some will only eat with some would never let a pickle of any sort cross their lips.

For me the secret is the Eggs. I use more rather than less. Since I never measure, I can't give you amounts but I just add warm (better to sop up the flavors) potatoes, onion, celery, cold hard boiled eggs, mayo, salt, pepper and depending on whose on my good side that day the pickles. (I use kosher dill---my sister only uses sweet gherkins)

Chill thoroughly and top off with a dash of paprika.

You can get creative and add chopped red peppers, bacon bits, cheese, whatever.....

but I often add other ingredients, depending on my mood. I like to add celery seed and a little dill. Also, thin my mayo with a bit of Italian dressing or sweet pickle juice,and always use sweet onion in the salad. But I also make German potato salad, sometimes I do the Southern version of mashed potato salad that my Grandmother made. I believe it is still popular in the South.

I forgot about the mustard. You have to put the mustard in. Sometimes I cut the mayo with reduced fat sour-cream. My So swears he can taste it if I put the pickle juice in or not. It's not good for him unless there's a little pickle juice.

We don't care for the dill and if I use the fresh celery I omit the celery seed.

We make the same potato salad!

their juice in the place of pickles.

I use half mayo, half sour cream too....

Deelish, and my Dutch and American friends LOVE my potato salad!

:D

DemEx

And I cut the mayo with some sour cream. I only use red potatoes also. Otherwise that pretty much sounds like the way I make it.

:D I love, love LOVE, lots a pickles in my potato salad. :9

Another good variation is warm German potato salad.

I'll see if I can find a recipe.

And it's good for you. (but you didn't hear that from me.)

1 c yogurt (fat free plain by preference, but any plain will work)
6-8 small yukon potatoes (or reds or whites or blues or a mix)
1 c broccoli florets (and other vegetables as your tastes demand)
2 T. ranch dressing mix (2/3 of the package)
4 T. shredded cheddar (or soy-cheddar)
4T. crumbled bacon, very crisp (or bacos or soy-bakkin, or whatever)
1 small, seeded. chopped tomato

Boil the potatoes whole; chill and cube. While the potatoes are cooling, put the yogurt in the center of a tea towel and suspend over a bowl, sink or (my way) in a 2 L lab beaker. Let the whey drain for at least 30 minutes. Scrape off the towel and into the bottom of a large bowl.

Mix the drained, thickened yogurt with the ranch powder, the cheddar, the bacon and the tomato. Stir in the vegetables not potatoes, then fold the potatoes in gently. Sprinkle with paprika and chill.

My wife doesn't like broccoli, so we might skip that.

Thanks!

Just put something green in it.

3lbs. sweet potatoes
4 1/2 c. celery, sliced
1 1/2 c. chopped onion
3 T. minced parsley
3/4 c. dried cranberries
6 T. lemon juice
6 T. olive oil
Salt to taste

Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes to 1 hour or until tender. Take care not to over bake, as you do not want them to be mushy. Cool. Peel sweet potatoes and cut into chunks. In a large bowl, combine the potatoes, celery, onion, parsley and cranberries. In a small bowl, whisk together the lemon juice and olive oil. Toss with the potato mixture and add salt to taste.

(This is supposed to serve 12 - but that must be 12 people with tiny appetites!)

in the mayo.

in a fridge to let the flavors bloom.

That's my grandma's recipe. Whenever she uses russet potatoes, the salad winds up mushy and not so fun. She likes to chop up some dill pickle too and toss that in, and plenty of salt and pepper. No sugar.

It's easy. I don't think I've ever measured a single thing making her potato salad... I just alternate adding the mayo and mustard until it seems to have the right color and consistency.

But the 24 hours in a fridge is the most important part.

Taters
hard boiled eggs
chopped sweet onion
chopped celery
mayo
mustard
salt and pepper

Then the secret ingredient...one Granny Smith apple, peeled and diced. Gives it just the right amount of zing.

is a good variation, though the weather is warmer now.

HOT GERMAN POTATO SALAD

1/2 lb. bacon
1 c. chopped onion
6 med. potatoes, cooked
1/3 c. flour
1/2 c. vinegar
1/2 c. sugar
1/2 c. water
1 tbsp. parsley
Salt and pepper

Saute bacon and onion. Without draining, add flour. Stir to mix. Add vinegar, sugar, and water and stir constantly until thickened. Add sliced potatoes. Stir to coat. Top with parsley.

edit: I would skip the sugar, personally since potatoes are nothing but starch and sugar.

6 med red potatoes
2 stalks celery
4 medium boiled eggs (they were pretty small even though the store said Medium)
1/2 inch thick slice of red onion
1 sweet pickle (all I had :cry: )
3 baby dills


dressing was a generous amount of the sweet pickle juice (around 1/8 cup) two generous spoonfuls of mayo, one of sour cream, a smaller amount of mustard, lemon pepper blend, Mrs. Dash and salt to taste.

It's in the fridge chilling right now, but tasted great when I sealed it up. I expect it to be even better throughly chilled :D

Potatoes (preferably small ones)
Red wine vinegar
Olive oil
Lemon zest
Fresh lemon juice
Celery
Red onion
Green peppers
Capers
Salt & pepper

I combine the above till it tastes how I like it! If it's too tart, I add a little sugar.