Best California Potato Salad Recipes

CALIFORNIA POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
• In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

CALIFORNIA POTATO AND STEAK SALAD

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly.
• Meanwhile, heat grill to medium heat. Mix salsa, A.1. and sour cream until blended. Refrigerate until ready to serve. Combine seasonings; rub onto both sides of steak.
• Grill steak 5 min. on each side or until medium doneness (160ºF). Remove from grill; let stand 5 min. Meanwhile, cut potatoes into 1/4-inch-thick slices.
• Cut steak across the grain into thin slices. Cover platter with salad greens. Top with meat, avocados, tomatoes and potatoes. Serve with salsa mixture.

CALIFORNIA POTATO SALAD

Steps:

• In a small bowl, combine sour cream, salt, pepper, caraway seeds, lemon juice and parsley; set aside. In a large bowl, combine the avocados, potatoes, onion and half of the bacon. Add sour cream mixture and toss lightly to coat. , Transfer salad to a large serving bowl. Arrange tomato wedges around outer edge; sprinkle with parsley and remaining bacon.

PICNIC POTATO SALAD WITH CALIFORNIA AVOCADOS (SPONSORED)

Steps:

• 1.Boil the potatoes in their skins until they are tender when pierced by a fork. Remove from heat and rinse with cold water to stop the cooking. Allow to cool completely. When cool, peel the potatoes and cut into large dice. Place in a large salad bowl.
• 2.Reserve some of the sliced eggs for decoration. Chop the remaining egg slices. Add the eggs, green onion, celery and pickle to the bowl; stir to combine with the potatoes.
• 3.Combine the pickle relish, mayonnaise and honey mustard. Stir into the potato salad mixture until well coated. Taste and add salt and pepper as desired. The salad may be made up to 24 hours in advance of serving up to this step. If you do so, taste and adjust the mayonnaise and seasonings, if needed, before proceeding to the next step.
• 4.Peel, seed and dice the avocado. Toss gently with the lemon juice; fold into the potato salad.
• 5.Garnish with reserved egg slices and additional avocado slices if desired; serve.
• Serving Suggestion: For individual servings, place in hollowed-out tomato halves or lettuce cups for a pretty presentation.

PICNIC POTATO SALAD WITH CALIFORNIA AVOCADOS

Steps:

• Boil the potatoes in their skins until they are tender when pierced by a fork. Remove from heat and rinse with cold water to stop the cooking. Allow to cool completely. When cool, peel the potatoes and cut into large dice. Place in a large salad bowl.
• Reserve some of the sliced eggs for decoration. Chop the remaining egg slices. Add the eggs, green onion, celery and pickle to the bowl; stir to combine with the potatoes.
• Combine the pickle relish, mayonnaise and honey mustard. Stir into the potato salad mixture until well coated. Taste and add salt and pepper as desired. The salad may be made up to 24 hours in advance of serving up to this step. If you do so, taste and adjust the mayonnaise and seasonings, if needed, before proceeding to the next step.
• Peel, seed and dice the avocado. Toss gently with the lemon juice; fold into the potato salad.
• Garnish with reserved egg slices and additional avocado slices if desired; serve.
• Serving suggestion: For individual servings, place in hollowed-out tomato halves or lettuce cups for a pretty presentation.
• Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.