Best Rave Review Red Potato Salad Recipes

NEW POTATO OR RED POTATO SALAD ALA NITA

Steps:

• Scrub potatoes under running water with a brush.
• Leave skins on potatoes.
• Place them in a pot of water to cover the potatoes.
• Bring to a boil and boil for 12 to 15 minutes until potatoes are fork tender.
• Remove from pot to stop cooking process.
• Let potatoes cool slightly.
• Place them in a large bowl and break them apart somewhat with a cooking fork or spoon.
• In another bowl, combine rest of the ingredients.
• Mix them in with the potatoes gently.
• Taste and adjust seasonings.
• Serve warm or, cover and refrigerate for later use.
• Do NOT leave at room temperature.
• *Available in the Spice department of most supermarkets.
• Ask for it.

RAVE-REVIEW POTATO SALAD

Steps:

• 1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
• 2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
• 3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
• 4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.

SMASHED RED-SKINNED POTATO SALAD

Steps:

• Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 -20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
• In a large mixing bowl, stir together the mayonnaise, mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
• Cover the bowl with plastic wrap. Refrigerate until serving time.

SWEET RED POTATO SALAD

Steps:

• 1. Bring water to a boil in a large pan.
• 2. Cut potatoes into 1-inch chunks.
• 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
• 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
• 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
• 6. Finely chop the celery ribs and red onion.
• 7. Combine celery and onion with mayonnaise, milk, and parsley.
• 8. Gently add to the cooled potato combination.
• 9. Chill at least 1 hr. Serve.