Best Best Warm Potato Salad Ever Recipes

MY GRANDMA'S BEST POTATO SALAD RECIPE

My Grandma's BEST Potato Salad Recipe image

This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me and includes their secret tips that makes it the very best potato salad recipe every single time.

Provided by Heidi

Time 40m

Number Of Ingredients 11

Ingredients

6 medium white potatoes or Yukon golds ( , about 2 1/2 to 3 pounds, skin on and quartered)
3 tablespoons white vinegar
2 celery stalks (ribs) (, diced)
6 green onions (, diced)
5 hard boiled eggs (, peeled)
1 1/2 cups Miracle Whip or mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons celery seed
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
paprika for garnish

Steps:

Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

MOMMA'S WARM POTATO SALAD

Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WARM (OR COLD) POTATO SALAD

Warm (Or Cold) Potato Salad image

This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.

Provided by Marg CaymanDesigns

Categories Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs red potatoes, with skins
2 eggs
3/4 cup mayonnaise
1 tablespoon prepared yellow mustard
salt
pepper

Steps:

Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
Bring to a boil, reduce heat and boil for 11 minutes.
Drain.
Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.

BEST WARM POTATO SALAD EVER!

BEST WARM POTATO SALAD EVER! image

I was taught a very similar recipe by a friend who is a great chef in Chicago. When I moved back home to LA (that's Lower Alabama), my version was met with a LOT of skepticism from my friends and family, but as time went by it became (almost)everyone's favorite. My apologies to the many older cousins, aunts, etc., whose lives I ruined with my "yankee ways" LOL, but after all - you keep the best of the old and make room for the new. And just look at it this way - you can save money now because you don't have to cook so much at family gatherings now! LOL

Provided by Dona Thornton @donathor

Categories Potatoes

Number Of Ingredients 8

Ingredients

2 1/2 pound(s) new red potatoes (the little red ones)
1/2 cup(s) mayonnaise
1 bunch(es) green onions - chopped in about 1/4" pieces
1/2 cup(s) roasted red peppers -mezzeta brand in pickle section best
1 teaspoon(s) dill weed - dried in spice aisle - not fresh
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1/2 teaspoon(s) dry ground mustard

Steps:

scrub potatoes and remove eyes, but DO NOT peel. Half or quarter potatoes until all chunks are approximately no larger than about an 1-1/2". Boil until tender, but not mushy. When fork will penetrate all the way through the largest piece with no resistance. Drain when done and put aside until cooled slightly. NOT in fridge as this recipe is served warmed and NEVER cold.
Chop roasted red peppers into approx. 1" pieces and mix with remaining ingredients in a medium bowl and add to warm potatoes. Toss all until potatoes are coated with mixture. Do not over mix or mix with really hot potatoes or you'll end up with flavored mashed potatoes! If the salad appears too dry, you can add just a little of the juice the peppers are canned in.