Best American Potato Salad Recipes

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CLASSIC AMERICAN-STYLE POTATO SALAD



Classic American-Style Potato Salad image

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.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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

THE BEST AMERICAN POTATO SALAD



The Best American Potato Salad image

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3 large eggs
1 cup mayonnaise
1/4 cup sour cream
1/3 cup chopped dill pickles, plus 2 tablespoons brine
2 tablespoons yellow mustard
1/2 teaspoon sugar
3 stalks celery, chopped
4 scallions, thinly sliced
1/4 cup chopped fresh parsley
Paprika, for topping

Steps:

  • Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
  • Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
  • Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

ALL-AMERICAN LOADED BAKED POTATO SALAD



All-American Loaded Baked Potato Salad image

This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!

Provided by spicejenmom

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 8

6 cups cubed russet potatoes
1 teaspoon salt
1 cup sour cream
1 cup creamy salad dressing (such as Miracle Whip®)
½ teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese
½ cup chopped green onions
½ cup real bacon bits

Steps:

  • Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
  • Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 35 g, Cholesterol 56.6 mg, Fat 27.1 g, Fiber 3.7 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 1162.3 mg, Sugar 6.9 g

JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.

Provided by Food Network

Categories     side-dish

Time 27m

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 17

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced
Sliced hard-boiled eggs
Tomato quarters
Parsley sprigs

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES



American Potato Salad With Hard-Boiled Eggs and Sweet Pickles image

Make and share this American Potato Salad With Hard-Boiled Eggs and Sweet Pickles recipe from Food.com.

Provided by icetea

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, scrubbed (about 6 medium or 18 small)
1/4 cup red wine vinegar
salt & fresh ground pepper
3 hard-boiled eggs, peeled and cut into 1 to 2 inch dice
1 stalk celery, minced (about 1/2 cup)
2 tablespoons minced red onions
1/4 cup sweet gherkin, minced
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley leaves

Steps:

  • Cover potatoes with 1 inch of water in stockpot or Dutch oven.
  • Bring to simmer over medium-high heat.
  • Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
  • Drain; cool potatoes slightly and peel if you like.
  • Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
  • Place warm potato cubes in large bowl.
  • Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
  • Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
  • When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
  • Serve.
  • Imediately or cover and refrigerate.
  • cooking time does not include refrgeration time.

JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Provided by Julia Child

Categories     Salad     Egg     Onion     Potato     Side     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Lunch     Mayonnaise     Vinegar     Bacon     Family Reunion     Lettuce     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 15

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream (optional)
For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."

Provided by DrGaellon

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes
1 tablespoon prepared yellow mustard
3 tablespoons pickle juice, divided
1 large dill pickle, finely diced (1/4 cup)
1 small celery rib, finely diced
1/2 red onion, finely diced
1 1/2 teaspoons table salt
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
2 hard-cooked eggs, cut in 1/4-inch dice (optional)

Steps:

  • Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
  • Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
  • Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
  • Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

Nutrition Facts : Calories 176.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 721.9, Carbohydrate 27.9, Fiber 2.5, Sugar 2.8, Protein 2.7

COOKS ALL-AMERICAN POTATO SALAD



Cooks All-American Potato Salad image

Make and share this Cooks All-American Potato Salad recipe from Food.com.

Provided by pamsbm

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs russet potatoes, peeled and cut in 3/4 inch cubes (3-4 medium)
table salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onions
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

Steps:

  • Place potatoes in large saucepan and add water to cover by 1 inch.
  • Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
  • Drain potatoes and transfer to large bowl.
  • Add vinegar and, using rubber spatula, toss gently to combine.
  • Let stand until potatoes are just warm, about 20 minutes.
  • Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
  • Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
  • Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Nutrition Facts : Calories 314.2, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 323.8, Carbohydrate 52, Fiber 5.6, Sugar 5.9, Protein 5.3

JULIA CHILD'S AMERICAN-STYLE POTATO SALAD



Julia Child's American-Style Potato Salad image

This is one of my favorite potato salads! I make this for parties all the time & get asked for the recipe. I have quite a few friends that claim to not like potato salad or anything with mayonnaise but they gobble this up.

Provided by Trnquilit

Categories     Potato

Time 1h55m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 18

2 lbs yukon gold potatoes (or other waxy boiling potatoes)
2 tablespoons cider vinegar
1/3 cup chicken stock or 1/3 cup potato water
2/3 cup onion (finely chopped)
1/2 cup celery (finely chopped)
3 -4 slices bacon (crisply cooked, chopped or crumbled)
2 -3 tablespoons dill pickle relish or 2 -3 tablespoons sweet pickle relish
2 eggs (hard-boiled, peeled & sliced thin)
3 tablespoons chives (finely chopped) or 3 tablespoons scallions (finely chopped)
salt
white pepper (freshly ground if avail.)
1 cup mayonnaise (homemade if possible)
sour cream (optional)
lettuce leaf
pimiento (diced)
egg (hard-boiled, sliced)
tomatoes (quartered)
parsley sprig

Steps:

  • Slice potatoes lengthwise in 1/2 or in quarters if very large; cut crosswise into 1/2 round or 1/4 round slices, about 1/2" thick. Put in a saucepan with just enough water to cover & 1 1/2 t of salt per quart of water. Heat to a simmer & cook for 5 - 6 min until just cooked through. (It is essential that they be cooked through!). Remove from heat & drain, reserving 1 c of the cooking liquid for later use.
  • Transfer potatoes to a large bowl; stir together the cider vinegar with 1/3 c of the potato water or chicken stock & drizzle over potatoes, turning them gently to distribute it evenly. Let sit 10 min to absorb the liquid.
  • Add the onion, celery, bacon, pickle, hard-boiled eggs & chives; season to taste. Top with 2/3 c of mayonnaise (or a mix of mayonnaise & sour cream) & gently fold everything together. Taste & add more salt, pepper or mayonnaise as needed.
  • Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.
  • To serve, line a bowl or platter with lettuce & mound salad on top. Taste again & adjust seasoning if needed. Decorate at the last moment.

MARTHA'S "ALL-AMERICAN POTATO SALAD"



Martha's

Recipe came from Martha Stewart Living's 4th of July menu. "Cooking time depends on the size of the potatoes. You'll Know they are done when a paring knife is easily inserted into the center of one.

Provided by ashleebb

Categories     Potato

Time 1h8m

Yield 10-12 serving(s)

Number Of Ingredients 17

4 lbs russet potatoes (about 8 potatoes)
1 tablespoon salt
2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1/2 cup mayonnaise
2 tablespoons mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
3 stalks celery, cut into 1/4 inch dice (3/4 cup)
1 red bell pepper, cut into 1/4 inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4 inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes
  • Drain into a colander.
  • Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
  • Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat When water comes to a boil, turn off heat, cover and let stand for 13 minutes.
  • Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
  • Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
  • Add reserved potatoes to mayonnaise mixture.
  • Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
  • Chill for 30 minutes before serving.
  • Garnish with paprika and reserved hard-boiled egg rounds.

Nutrition Facts : Calories 241.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 67.3, Sodium 2096.1, Carbohydrate 39.8, Fiber 5.7, Sugar 4.5, Protein 6.5

AMERICAN HATCH POTATO SALAD



American Hatch Potato Salad image

An American-style potato salad, with a twist - roasted Hatch chiles!

Provided by WUSTHOF

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h48m

Yield 6

Number Of Ingredients 14

2 pounds potatoes, peeled and cubed
2 tablespoons kosher salt
2 Hatch chile peppers, halved and seeded, or more to taste
1 teaspoon vegetable oil
1 cup mayonnaise
¼ cup chopped flat-leaf parsley
2 peperoncini peppers, minced
2 tablespoons prepared mustard
1 tablespoon lemon juice
1 tablespoon pickle relish
1 teaspoon kosher salt
2 ribs celery with leaves, chopped
½ red onion, finely chopped
ground black pepper to taste

Steps:

  • Place potatoes and 2 tablespoons salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 6 to 8 minutes. Drain. Transfer to a large bowl and set aside to cool.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place chile peppers cut-side down on baking sheet and lightly brush skin with oil.
  • Broil in the preheated oven until skin is heavily blistered and turning black, 12 to 15 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  • Whisk mayonnaise, parsley, peperoncini peppers, mustard, lemon juice, pickle relish, and remaining 1 teaspoon salt in a small bowl to make dressing.
  • Pour dressing over cooled potatoes. Add chile peppers, celery, and onion; mix to combine. Season salad with black pepper. Chill in the refrigerator before serving, about 30 minutes.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 33 g, Cholesterol 13.9 mg, Fat 30.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 2753.3 mg, Sugar 4.1 g

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Categories     Salad     Egg     Potato     Side     Mayonnaise     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 1/2 pounds small boiling potatoes (white, red, or fingerling)
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs

Steps:

  • Boil potatoes:
  • In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm.
  • With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature.

AMERICAN-STYLE POTATO SALAD



American-Style Potato Salad image

Provided by Food Network Kitchen

Time 55m

Number Of Ingredients 11

1/2 medium red onion, finely chopped
2 pounds medium waxy-style potatoes, quartered (6 to 8 potatoes)
Kosher salt
2 stalks celery (with leaves), chopped
2 large eggs
1 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pickle relish
1 tablespoon yellow mustard
Juice from 1/2 a lemon
Freshly ground pepper

Steps:

  • Soak the onions in a small bowl of cold water for 15 minutes. Drain.
  • Put the potatoes in a medium saucepan with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, lower the heat, and simmer until fork tender, about 8 minutes. Drain, transfer the potatoes to a large bowl, and mix with the onions and celery. Set aside to cool.
  • Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Drain and transfer the eggs to a bowl of ice water until cool, about 5 minutes. Peel and roughly chop the eggs.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, parsley, relish, mustard, lemon juice, and 1 teaspoon salt. Carefully mix the mayonnaise into the potatoes with a rubber spatula. Add the eggs, taking care not to break them up too much. Season the salad with pepper to taste. Serve.

GREAT AMERICAN POTATO SALAD



Great American Potato Salad image

Make and share this Great American Potato Salad recipe from Food.com.

Provided by ambercollins1986

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup Miracle Whip
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups potatoes
2 hard-boiled eggs
1/2 cup onion
1/2 cup celery
1/2 cup sweet pickle relish

Steps:

  • Cube and boil potatoes. Chop eggs and onion. Slice Celery.Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.
  • Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill.

Nutrition Facts : Calories 235.9, Fat 10, SaturatedFat 1.8, Cholesterol 73.3, Sodium 753.3, Carbohydrate 32.6, Fiber 2.9, Sugar 11.9, Protein 4.7

ALL AMERICAN RED, WHITE, AND BLUE POTATO SALAD



All American Red, White, and Blue Potato Salad image

I have been trying potato salads with blue cheese for a few years. I adjusted the ingredients to our family's tastes.

Provided by Lynn Clay

Categories     Potato Salads

Time 45m

Number Of Ingredients 9

2 2/3 lb unpeeled red skinned potatoes, cut into 1 1/2 inch cubes
1/2-2/3 c mayonnaise, regular or non-far
1/4 -1/3 c sour cream, regular or nonfat
1/2 tsp salt
1/2 tsp pepper
1 Tbsp apple cider vinegar
4-6 slice bacon, chopped finely and fried until crisp
6 green onions, sliced thinly, green parts only
4 oz blue cheese, crumbled

Steps:

  • 1. Cook potatoes in water until tender. Drain off the water.
  • 2. Mix up mayonnaise, sour cream, salt, pepper, vinegar in a large bowl.
  • 3. Add the potatoes, bacon, green onions and mix up. Next add the blue cheese and combine gently.
  • 4. This can be eaten immediately or refrigerated until later.

CLASSIC AMERICAN POTATO SALAD



CLASSIC AMERICAN POTATO SALAD image

Categories     Salad     Potato     Side

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds waxy potatoes, such as red new potatoes
1/2 cup minced fresh parsley leaves
1/4 cup minced onion
Mayonnaise to taste (start with 1/2 cup)
Salt and freshly ground black pepper to taste

Steps:

  • Bring a medium pot of water to a boil; salt it. Peel the potatoes if you like (or wash and scrub them well), then cut them into bite-size pieces; cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain, rinse in cold water for a minute, then drain again. Toss the still-warm potatoes with the parsley and onion. Add mayonnaise until the mixture is as creamy as you like. Season with salt and pepper and refrigerate until ready to serve. (You may prepare the salad in advance up to this point; cover and refrigerate for up to 1 day, then bring to room temperature before serving.)

AMERICAN POTATO SALAD



American Potato Salad image

Make and share this American Potato Salad recipe from Food.com.

Provided by Toadi

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 medium potatoes, cooked and sliced
5 hard-boiled eggs, sliced
1/2 cup onion, chopped
1/2 cup celery, diced
1 1/2 cups mayonnaise
1 teaspoon dry mustard
2 tablespoons sugar
1 tablespoon vinegar
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine mayo, mustard, sugar, vinegar, salt and pepper. Mix well.
  • Add onion and celery.
  • Stir in potatoes and eggs.
  • Refrigerate at least 5 hours or more.
  • I always make this the day before, because it tastes better after it flavors thru.
  • Enjoy!

AMERICAN POTATO SALAD



American Potato Salad image

Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

Provided by JOSLYN

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h

Yield 12

Number Of Ingredients 9

5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g

GREAT AMERICAN POTATO SALAD



Great American Potato Salad image

I got this in my email from Kraft Foods, and it's pretty tasty. I doubled the eggs (kind of have a deviled egg fetish) and used dill pickles and a little dill pickle juice because I didn't have relish. Overall a quick and tasty little number.

Provided by AmyZoe

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups potatoes, cooked and cubed
1 onion, chopped
2 hard-cooked eggs, chopped
2 stalks celery, sliced
1/3 cup dill pickle relish

Steps:

  • Mix first 5 ingredients in large bowl.
  • Add remaining ingredients and mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 156.4, Fat 6.5, SaturatedFat 1.2, Cholesterol 50.4, Sodium 411.1, Carbohydrate 22, Fiber 2.5, Sugar 2.5, Protein 3.6

American Potato Salad Recipes: A Classic Side Dish for Any Occasion

Potato salad is a classic American dish that has been enjoyed for generations. It is a staple side dish at picnics, barbecues, and other gatherings. The dish is made from boiled potatoes that are then mixed with various ingredients, such as mayonnaise, mustard, and pickles. American potato salad recipes vary greatly, depending on the region and individual preferences. In this article, we will explore the history and evolution of potato salad in America, as well as some popular variations of the dish.
The History of Potato Salad in America
Potato salad has a long and rich history in America. The dish originated in Germany in the mid-19th century and was brought to America by German immigrants. The original German recipe consisted of boiled potatoes that were mixed with vinegar and oil. Over time, American cooks added other ingredients, such as onions, mayonnaise, and celery. The dish became popular in the United States in the early 20th century and has remained a favorite ever since.
The Ingredients of Potato Salad
The ingredients of potato salad are simple yet versatile. The most important ingredient, of course, is the potato. A good potato salad starts with well-cooked potatoes that are not too soft or too hard. Other ingredients that are commonly used in potato salad include mayonnaise, mustard, pickles, onions, celery, eggs, and bacon. Some recipes also call for herbs and spices, such as parsley, dill, and paprika.
Types of American Potato Salad Recipes
There are many different types of potato salad recipes in America, each with its own unique flavor and texture. Some of the most popular variations include:
Classic Potato Salad
The classic potato salad is the most common type of potato salad found in America. It consists of boiled potatoes that are mixed with mayonnaise, mustard, and chopped pickles. Onions and celery are often added for flavor and crunch.
Southern Potato Salad
Southern-style potato salad is sweeter and creamier than the classic version. It is made with boiled potatoes, mayonnaise, mustard, and sweet pickle relish. Eggs and bacon are also commonly added to this recipe.
Loaded Potato Salad
Loaded potato salad is a heartier, more indulgent version of the classic recipe. It includes not only boiled potatoes but also cheese, bacon, and sour cream.
German Potato Salad
German potato salad is a tangy, vinegar-based recipe that is quite different from the creamy American versions. It consists of boiled potatoes that are mixed with a warm vinaigrette made from vinegar, sugar, and bacon.
How to Make American Potato Salad
Making potato salad is easy and can be done in just a few steps. Here is a basic recipe for classic potato salad: Ingredients: - 2 pounds potatoes, peeled and cubed - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 2 tablespoons chopped pickles - 1/2 cup chopped onion - 1/2 cup chopped celery - Salt and pepper to taste Instructions: 1. Boil the cubed potatoes in salted water until they are tender but not mushy. 2. Drain the potatoes and let them cool to room temperature. 3. In a large bowl, mix together the mayonnaise, Dijon mustard, pickles, onion, celery, salt, and pepper. 4. Add the cooled potatoes to the bowl and toss to coat them with the dressing. 5. Cover the bowl and refrigerate for at least an hour before serving.
Conclusion
American potato salad is a classic dish that is beloved by people of all ages. Whether you prefer the classic version or one of the many other variations, potato salad is a versatile and delicious side dish that is perfect for any occasion. With its simple ingredients and easy preparation, potato salad is a dish that everyone can make and enjoy.
American potato salad is a classic backyard barbecue side dish that has been enjoyed by generations of Americans. While there are many variations of this beloved recipe, there are some key tips that can ensure your potato salad turns out the best it can be.

Choose The Right Potatoes

When making American potato salad, it is important to choose the right type of potato. Waxy potatoes such as red, fingerling or Yukon gold are the best potatoes as they hold their shape better when cooked and have a firmer texture. You don’t want your potato salad to turn into a mushy mess! Avoid using starchy potatoes such as russet as they will break down and become mushy.

Don't Overcook The Potatoes

Overcooked potatoes will also lead to a mushy salad, so it’s important to get the timing just right. The potatoes should still be firm but cooked enough so that you can easily cut through them. Test by inserting a knife or fork into a potato. If it slides in and out easily, it’s ready. Don’t boil them for too long, about 10-15 minutes depending on the size.

Cool The Potatoes Completely

Once the potatoes are cooked, it’s important to cool them before adding any other ingredients. This will prevent the other ingredients from wilting or cooking. You can cool them by running them under cold water or letting them sit on the counter until they reach room temperature. If you’re in a hurry, you can also place them in the fridge for an hour or two.

Season Your Potatoes While They Are Still Warm

While it’s important to let the potatoes cool before adding the other ingredients, it’s also best to season them while they are still warm. This will allow the potatoes to absorb the flavors of the seasonings better. You can add salt, pepper or any other seasoning of your liking while they are still warm.

Choose The Right Dressing

The dressing you choose for your American potato salad can make or break the entire dish. A classic potato salad dressing is made with mayonnaise, but you could also use a combination of mayonnaise and sour cream, Greek yogurt or even avocado. Keep in mind that if you’re using a creamy dressing, you may need to adjust the amount of seasoning you add as these dressings already have a lot of flavor.

Don't Overdressing

It’s important to not overdress your potato salad. You don’t want it to be swimming in dressing! Start with a smaller amount and add more as needed. A good rule of thumb is to use one cup of dressing for every two pounds of potatoes.

Add A Bit Of Acid

Adding an acidic ingredient such as vinegar or lemon juice will help cut through the creaminess of the dressing and brighten up the flavors of the dish. Start with a tablespoon of vinegar or lemon juice and add more if needed.

Use Flavorful Add-Ins

While it’s delicious on its own, adding in flavorful ingredients can take your American potato salad to the next level. Some popular add-ins include diced pickles, crispy bacon, chopped hard-boiled eggs, green onions, celery, and even jalapenos.

Let The Flavors Marry

After you’ve mixed everything together, it’s important to let the flavors “marry” together by letting the potato salad chill in the fridge for a while. This will allow the potatoes to fully absorb the seasonings and the dressing. Ideally, you should let it chill for at least an hour before serving.

Final Thoughts

With these tips, you’ll be well on your way to making the best American potato salad ever. While there are many variations of this classic recipe, these tips will help you create a delicious and well-balanced dish. Don’t be afraid to get creative with your add-ins, and always remember to let the flavors marry by chilling the salad before serving. Happy cooking!

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