Best Hurry Up Potato Salad Recipes

VEGAN POTATO SALAD

Steps:

• Optional: peel the potatoes. We generally do this only if the skin doesn't look good (most of a potato's nutrients are in the skin)
• Boil the potatoes in salty water. If you don't add enough salt the potatoes will taste like nothing. After 15 minutes check if they are done by pinching them with a fork. If it's easy to pierce through they're done.
• Tip the potatoes into a sieve and let them cool for 5 minutes or so, then slice them roughly into 0.2 inch/5 millimeter pieces (see picture for slice size)
• For the dressing: dice the onion, grate the garlic and put it into a small pot. Add vinegar and water and let it simmer it until the onions are tender.
• Once the onions are tender add agave syrup, mustard and salt.
• You will get some crumbles and offcuts from the potatoes. Put this into the dressing because this will bind nicely.
• Finely slice the radish, chop the spring onions, pickles and parsley.
• Now assemble everything in a salad bowl. Mix well, taste test and if necessary add more salt to your liking.
• Done!

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, 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 the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

CLASSIC POTATO SALAD RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!

HURRY-UP POTATO SALAD

Steps:

• Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes or until potatoes are tender; drain.
• Mix remaining ingredients in large glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.