Best Marks Perfectly Perfect Potato Salad Recipes

MARK'S PERFECTLY PERFECT POTATO SALAD

Mark's Perfectly Perfect Potato Salad image

This potato salad is the one you have at hotel buffets, upscale country clubs, and other places above the average persons means. The funny thing is, it is just a simple poor man's salad. Enjoy.

Provided by An Italian Jew

Categories Potato

Time 30m

Yield 16 cups, 16 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs organic red potatoes
2 cups mayonnaise, not sandwich spread
1/2 cup chopped fresh dill, it must be fresh
1 tablespoon dried tarragon, must be dried
1 lemon, juice of
1 teaspoon pepper

Steps:

Wash potatoes.
Slice potatoes about 1/4 inch, like thick potato chip.
Boil potatoes until el dente, you don't want them too soft.
Drain potatoes, let sit for a few minutes in strainer, they will continue to cook.
Rinse potatoes in cold water for a few minutes.
Combine the rest of all the ingredients.
Fold in mayo mixture with potatoes.
Refrigerate for at least four hours.

Nutrition Facts : Calories 157.5, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 212.7, Carbohydrate 16.6, Fiber 1, Sugar 2.5, Protein 1.4

PERFECT POTATO SALAD

Perfect Potato Salad image

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

Provided by Chef John

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 15h40m

Yield 12

Number Of Ingredients 15

Ingredients

3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion
2 tablespoons chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

Steps:

Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g

PERFECT POTATO SALAD

Perfect Potato Salad image

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

Provided by dereynolds76

Categories Potato

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

8 medium red potatoes (skin on and cubed)
4 -5 hard-boiled eggs, chopped
1 1/2 cups mayonnaise (reg or light but not salad dressing)
2/3 cup sour cream (regular or light)
3 tablespoons sugar
3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
2 teaspoons prepared mustard
1 1/2 teaspoons instant minced onion
1 teaspoon celery seed
salt and pepper

Steps:

Put the potatoes in a pan and cover with water. Cover and bring to a boil; cook until tender for about 15- 20 minutes.
Drain and cool potatoes. Put in a bowl with the eggs.
Combine remaining ingredients together; pour over potatoes and eggs and mix throughly. Cover and refrigerate for at least 6 hours but highly recommend overnight so flavors blend.
**To serve place salad in pretty glass lettuce lined bowl. Garnish with additional egg slices and sprinkle with paprika.**.

Nutrition Facts : Calories 427, Fat 21.8, SaturatedFat 5.5, Cholesterol 125.9, Sodium 381.9, Carbohydrate 50.7, Fiber 3.7, Sugar 10.1, Protein 8.3

TASTE'S LIKE MARK'S FEED STORE RED POTATO SALAD

Taste's Like Mark's Feed Store Red Potato Salad image

My MIL loves Mark's Feed Store's Red potato salad. I tried several different recipes and she thinks this is the closest in flavor to the other's I tried. Maybe...maybe not, but we like it alot!! Update 6.2.10 thanks to everyone on http://www.recipelink.com/mf/14/33640 for trying the recipe as well.

Provided by Bella Rachelle

Categories Low Protein

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons white vinegar
1/2 cup sliced green onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced celery

Steps:

Bring large pot of salted water to a boil. Add red potatoes, cook til tender but firm, (about 15 minutes). Drain cooked potatoes, cool & then chop into 1 inch cubes.
While potatoes are cooking, in a small bowl whisk together mayo, milk, vinegar, green onions, salt & pepper. Set aside.
Bring eggs to a boil, cover and let eggs stand in hot water 10 minutes, cool, peel & dice.
Add potatoes to the mayo mixture, mix well covering all potatoes, then add the eggs & celery.
Chill 2 hours, serve & ENJOY!

Nutrition Facts : Calories 267.4, Fat 14, SaturatedFat 2.5, Cholesterol 84, Sodium 430.4, Carbohydrate 31.1, Fiber 2.6, Sugar 4.4, Protein 5.7