Best Potatoe Salad Recipes

EGG MUSTARD POTATOE SALAD

Steps:

• 1. Add the Hellman's Mayo, Vinegar,White Sugar,(add little at a time to taste..Mustard). Slowly mix together to taste. Should not taste to sweet, too sour or too much Mustard. Should be a good creamy blend lightly yellow in color. **Do not add too much ,Mustard
• 2. Add the first 3 ingredients, mix well. Add the 4 diced Eggs. Toss all together.
• 3. Pour #1 into #2 and mix well... Add mixture to taste.. Slice the last 3 eggs on top and sprinkle with Paprika.

LOBSTER, POTATOE AND GREEN BEAN SALAD WITH PESTO VINAGRETTE

Steps:

• 1. Cook potatoes in salted water util cooked through but still firm, about 10-20 min. Drain and refrigerate to stop further cooking. 2. Bring a large pot of salted water to boil. Drop beans into water and cook 2-4 min until tender-crisp. Plunch into ice water. Drain, pat dry and set aside. 3. Combine basil leaves, garlic and nuts in food processor. Pulse to combine. Add about 1/2 cup of oil and process to a coarse puree. Transfer to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper. 4. To serve, cut the potatoes into 1/4" slices. In a large bowl, toss the potatoes and beans with half the vinaigrette. Divide among 6 salad plates lines with lettuce leaves. Top with lobster pieces and drizzle with remaining vinaigrette. Garnish with cherry tomatoes.

ROASTED GREEN PEPPER, ONION AND RED POTATOE SALAD

Steps:

• Preheat your oven to 475° line a cookie sheet with foil, drizzle with olive oil. Wash and cut your potatoes in bite sizes, place in a bowl, add 2 tablespoons of garlic and toss, put your potatoes on the cookie sheet, drizzle with more olive oil and put in oven for about 22 minutes.
• In the meantime cut up your veggies. Cook your bacon and drain, keep a little of the bacon grease. After 22 minutes toss potatoes around on the cookie sheet, add your veggies, and a little of the bacon grease, and more garlic powder. Cook for another 25 to 30 minutes, keep checking and tossing those potatoes so they bake evenly.
• Once the potatoes are slightly browned and veggies are tender remove from heat and cool.
• In another bowl, add your cooking cream and mayo and mix well. Fold in your potatoes and add about half the bacon, and seasonings; toss well. Place in a serving dish or container. Top with remaining bacon.

DEBBIE'S POTATOE SALAD

Steps:

• RINSE POTATOES.AND PUT IN POT AND BOIL TILL TENDER APPROX 15 TO 20 MINUTES.
• DRAIN POTATOES IN COLANDER TILL ALL WATER IS GONE.
• POUR BACK INTO POT.
• ADD ALL THE OTHER INGREDIENTS.MIX WELL.IF IT IS NOT CREAMY ENOUGH ADD MAYONNAISE A LITTLE BIT AT A TIME TILL DESIRED CONSISTANCY IS REACHED.
• ALSO ADD SOME SALT AND BLACK PEPPER TO TASTE.....

ROASTED SWEET POTATOE SALAD WIH CHUTNEY DRESSING

Steps:

• Directions Make the Salad: Preheat oven to 425 degrees F. In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside. Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

POTATOE SALAD JAMIE'S WAY

Steps:

• 1. Wash the potatoes and cut into bite size cubes. Not necessary to peel.
• 2. Boil till tender.
• 3. Drain and set aside to cool
• 4. When potatoes are cooled add all the ingredients except the bacon.
• 5. Stir gently to mix up don't use all the salt till you taste and see if more is needed.
• 6. Crumble the bacon and add some into the salad and stir. Sprinkle top with reserved bacon and serve.

DILLED POTATOE SALAD

Steps:

• Boil potatoes until tender firm, chill then peel them-(can be cooked the day before) cut the potatoes into desired size chunks. Blend the mayonnaise with the pickle juice, season with the seasoned salt. Pour over the potatoes until coated. Snip from the dill as much of the feathery dill leaves and chopped flowers to the potatoes mixture.(more is better) Add the chopped onion and dill pickles. Serve chilled

G.G'S POTATOE SALAD

Steps:

• Get 2 separate pots in one boil dozen eggs and in the other one boil about 5 to 9 potatoes. Boil to at least a hour in medium high.
• Then let the potatoes and eggs cool down for at least 1 hour.After they have cooled off peel the skin off the potato and eggs.
• Chop potatoes and eggs and put them in a large bowl.
• Now take Mayo, spicy mustard,sweet relish, garlic salt, pepper and salt and mix all the ingredients in.
• If the potato salad is a little dry add 1/2 a cup of mayo more.

POTATOE SALAD

Steps:

• Boil the potatoes till tender( I boil with the skins on the potatoes)
• Let cool completely before removing the skins from your potatoes.
• Cube your potatoes in 1 inch cubes in a large bowl.Chop your onion and add into your potatoes.
• Salt and pepper to taste
• Add your miracle whip by tablespoons to get the right consistancey,but make sure you don't over do it with the mirace whip
• Sprinkle with paprika, and garnish with a slice of green pepper