Best Blue Ribbon Potato Salad Recipes

BLUE-RIBBON POTATO SALAD

Blue-Ribbon Potato Salad image

Make and share this Blue-Ribbon Potato Salad recipe from Food.com.

Provided by Sharon123

Categories Salad Dressings

Time 30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs russet potatoes, peeled, cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 cup extra-virgin olive oil
1/4 cup tarragon or 1/4 cup cider vinegar
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon ground black pepper
1 cup about 1 stalk chopped celery
1 cup finely chopped sweet onion
1/2 cup chopped green onion
2 tablespoons sweet pickle relish
4 large eggs, hard-boiled, peeled, and grated
1/2 cup mayonnaise

Steps:

Cook the potatoes:.
In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
Assemble the salad:.
In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.

Nutrition Facts : Calories 367.9, Fat 21.2, SaturatedFat 3.5, Cholesterol 96.8, Sodium 630.3, Carbohydrate 38.8, Fiber 4.7, Sugar 4.7, Protein 7.7

BLUE RIBBON RED POTATO SALAD

Blue Ribbon Red Potato Salad image

I came across a red potato salad recipe about 8 years ago and during that time I messed with it until I found what I think is the most delicious potato salad ever made. My family loves it and I hope yours will too

Provided by Teal West-Craig

Categories Potato Salads

Number Of Ingredients 10

Ingredients

5 lb red potatoes
6 hard boiled eggs, diced
1/2 medium red onion, diced
1 1/2 c mayonnaise
1/4 c sweet pickle relish
3 Tbsp sugar
2 tsp dijon mustard
1 tsp salt
1 tsp apple cider vinegar
1/8 tsp black pepper

Steps:

1. In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are room temperature cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point but I leave them on.
2. Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
3. Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy

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