Best Restaurant Style Potato Salad Recipes

RESTAURANT-STYLE POTATO SALAD

Restaurant-Style Potato Salad image

This is a traditional and easy to make potato salad.

Provided by Jill D

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
½ teaspoon shredded carrot
¼ teaspoon dried parsley
¼ teaspoon ground black pepper
salt to taste

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 and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Nutrition Facts : Calories 298 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 199.6 mg, Sugar 4.1 g

RESTAURANT STYLE CHUNKY POTATO SALAD

Restaurant Style Chunky Potato Salad image

Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.

Provided by CHEF GRPA

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onions
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper, salt to taste

Steps:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
My Note: I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!
For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots.

Nutrition Facts : Calories 215.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 251.3, Carbohydrate 30.1, Fiber 2.6, Sugar 5.7, Protein 2.7