Best Easter Potato Salad Recipes

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BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

EASTER POTATO SALAD



Easter Potato Salad image

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

Provided by cook1000000

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup roasted red pepper, finely chopped
2 tablespoons prepared honey, Dijon or 2 tablespoons brown mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar
1 tablespoon fresh chives, finely chopped
2 teaspoons unbleached cane sugar
1 teaspoon garlic, onion or 1 teaspoon kosher salt
1/2 teaspoon celery salt
1 dash black pepper
1 cup celery, finely chopped
1/4 cup onion, finely chopped
5 medium potatoes, cooked cooled and cubed
3 hard-boiled eggs, chopped

Steps:

  • In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
  • Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
  • hours. Makes 6-8 servings.
  • * To make this potato salad more creamy mash 1/2 of one.
  • of the potatoes and stir it into mixture.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #side-dishes     #potatoes     #vegetables     #holiday-event     #easter

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