BEST POTATO SALAD RECIPE | how to make potato salad easy, healthy and delicious!
Potato salad is the ultimate summer salad recipe. This easy, creamy, crunchy, classic potato salad recipe is just like my mom used to make. In fact it's her recipe, that I've lovingly adopted and have been making for more than 20 years. Believe me when I say, it's the BEST potato salad recipe you'll ever taste!
Homemade potato salad is fresh and better than anything you can buy in the store. I also use my homemade mayonnaise recipe to make it healthier! Serve it up as a salad recipe or side dish recipe at your next barbecue, party or potluck. Enjoy!
Potato Salad Recipe:
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Perfect Potato Salad - How to Make a Classic American Potato Salad Recipe
Learn how to make a Perfect Potato Salad! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Classic American Potato Salad recipe!
Japanese Potato Salad (Mom's Easy Recipe)
My mom shows you just how easy it is to make this popular salad.Subscribe for more videos!
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3 small potatoes
3-4 slices ham
3-6 tbsp mayonnaise (your preference)
1 tsp vinegar
Cut and boil potatoes and eggs at the same time. In the meantime, slice cucumbers, cutting out the seeds if you need to. Put cucumbers into a plastic bag along with 1/4 tsp salt. Give it a good massage and set it to the side to let excess water come out. Slice ham and set aside.
Take out eggs after 12-15 minutes and put into cold water. Potatoes are done when a stick can easily be pierced. Take off the skins if you don't like them. Slice boiled eggs. Put potatoes into a bowl and add a teaspoon of vinegar and mix well. Add in the eggs. Squeeze out excess water from the cucumbers and add to the potatoes. Add ham and mayonnaise. Season with salt and pepper to taste. You can eat immediately but taste will improve after an hour in the refrigerator. Enjoy!
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Classic Potato Salad Recipe with Michael's Home Cooking
Classic American Potato Salad Recipe that most people will like. See ingredients below in description and more information.
4 large russet potatoes
1 teaspoon table salt for boiling the potatoes
2 Tablespoons white vinegar (optional)
5 hard boiled eggs
1/4 cup chopped onion
1/2 teaspoon dried powdered mustard (optional)
1 tablespoon mustard
1 cup mayonnaise
2 tablespoons sweet pickle relish (or dill pickles chopped)
1 teaspoon dried parsley
Some black pepper and cayenne pepper if you like
Serves 6 to 8 people, depending on how many things you are serving.
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Mom's Homemade Potato Salad Recipe by Rockin Robin
I'll show you how to make a delicious potato salad that I'm sure you will enjoy. Visit my website:
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4 1/2 - 5 lbs or organic red potatoes
2 cups mayonnaise
2/3 cup miracle whip
6 hard boiled eggs, peeled
1/3 cup chopped black olives
4 - 5 radishes, super fine dice
1/2 medium yellow onion, super fine dice
4 green onion, finely diced
1 1/2 tsp. mustard or to taste
2 celery stalks, super fine dice
salt and pepper to taste
The secret to this recipe is giving the onion, radishes, celery, and the green onion the super fine dice. What this does is, it distributes these flavors completely through out the entire dish in a subtle way. It takes a little more time but in the end, I think it's worth it.
Rinse and cut up the red potatoes into about 1 inch chunks. Try to keep all the potatoes roughly the same size for even cooking.
Place the potatoes into a large pot and fill with water, covering the potatoes by an inch or two. Place a cover on top and bring to a boil. Once it's boiling partially remove the lid and reduce the heat to a low boil.
Cook the potatoes for about 18 minutes or until they are just fork tender. Then pour them into a colander to cool completely. Place them into the refrigerator to chill them.
Place the eggs into a sauce pan with cold water and bring to a boil. Once boiling, place a lid on top and turn off the heat. Set the timer for 17 minutes. When they are done, pour out the hot water and fill the pan with cold water and ice to cool completely.
All ingredients should be cold before combining.
While the eggs are cooking, chop your onion, celery, radish and green onion into the super fine dice and place them into a large mixing bowl.
Once the eggs are cold, peel and roughly chop them and place them in the bowl. Add the chopped olives and stir everything to combine well.
In a medium bowl, combine the mayonnaise, miracle whip, and mustard. Add the potatoes to the large mixing bowl and add 3 large spoonfuls of the mayonnaise mixture and stir gently so as to not break up the potatoes. Keep adding mayonnaise mixture until you get the consistency you like.
Add salt and pepper and stir. I repeat this process 3 times so that I get the salt and pepper through out the salad.
Remember that if you store the potato salad over night, it will dry up a bit and you may want to add more of the mayo mixture. Just remember the ratio of 3 parts mayonnaise to 1 part miracle whip and a little mustard.
This is great for that summer BBQ. Remember to keep this on ice.
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Creamy Mustard Potato Salad | One Pot Chef
Creamy Mustard Potato Salad is a simple yet delicious side dish that is perfect for parties, barbecues, pot lucks and more! Tender boiled red potatoes are diced and lovingly coated in a creamy dressing. With the addition of boiled eggs, lemon, red onion and freshly chopped chives, this amazing twist on the traditional potato salad is guaranteed to please a crowd - give it a go! :)
1kg of Small Red Potatoes (boiled, cooled and diced)
1 Small Red Onion (finely chopped)
2 Hard Boiled Eggs (chopped)
2 Tablespoons of Freshly Chopped Chives (plus extra to garnish)
1/2 Cup of Mayonnaise
2 Teaspoons of Mild Dijon Mustard (or Mustard of your choice)
3 Tablespoons of Freshly Squeezed Lemon Juice
1/4 Teaspoons of Smoked Paprika
Salt and Pepper (to taste)
Preparation Time: About 20 minutes (plus chilling time)
Cooking Time: About 20 minutes approx.
SERVES 8 (approx.)
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How to Make Awesome Potato Salad Recipe
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How to Make Awesome Potato Salad Recipe + Tutorial! The dressing is extra delicious because it's made with a combo of mayonnaise, sour cream, and olive oil, instead of just mayonnaise (which I think is a little one-note). I'm using red potatoes for this potato salad. Let's get cooking!
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Easy Creamy Potato Salad Recipe with Tips - How to Make the Best Potato Salad
For the full Easy Potato Salad Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
Hands down, this is my favorite creamy potato salad recipe (and so many of our readers agree, just read the reviews). See how to make our homemade potato salad with a simple classic dressing.
Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, remember they will take less time to cook. Adding fresh herbs are a nice touch – we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work well. Add about two tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. If you can, try place the potato salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.
Check out our Mayo Free Herb Potato Salad!
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Easy Delicious Potato Salad Recipe: How To Make The BEST Potato Salad Ever
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Potato Salad Recipe
“Creamy, Soul-Food Style, Homemade Potato Salad”
I can’t tell you guys how excited I am to share this tasty, creamy, potato salad recipe with you all. I promise you will not regret making this recipe, it’s a KEEPER!!!! Potato salad has always been my favorite salad but who doesn’t like potato salad? I’m sure it’s a lot of people’s FAVORITE SALAD!! It’s easily one of the most popular salads in America today and making potato salad has become a summer holiday tradition for us here in the states.
Every year during the summer holidays (Memorial’s day, 4th of July, and Labor’s Day) our family and friends get together and throw a cookout. The most commonly made salad we all love to bring to the cookout is POTATO SALAD! You would never come to my family cookout and not find 2 dishes of potato salad sitting on the salad table. I’m a shame to say that we even had fights and people caught beat downs over the potato salad….. lololololol!!! People would catch a serious attitude if they came to the cookout late and there was no more potato salad left, no JOKE!!!
It’s the perfect side dish because it taste great with everything. Within the African-american community, potato salad is typically eaten with ham, BBQ ribs, chicken, cornbread, pig’s feet, collard greens and other soul food dishes.We’d make other salads as well such as seafood salad, Italian dressing pasta salad, and tuna macaroni salad which are all popular salads in their own right. But there were always more potato salad than anything else, you could never make or bring too much potato salad to the cookout!!! That’s how much we loved it!
This recipe here is my families potato salad recipe with a few changes and additions, I altered it a bit. You’re going to love it and make this recipe a staple in your home, trust me. Give it a shot!!! Potato salad can’t get any better than this!
4 Lbs (5 Medium) Potatoes
4 Tbs Onion, chopped
3 Tbs Celery, chopped
3 Tbs Green Bell Pepper, chopped
2 Tbs Red Bell Pepper, chopped
4 Large Eggs
4 Tbs Mayo
4 Tbs Miracle Whip
4 Tbs Sweet Relish
1 Tbs Mustard
3 Tbs Sugar (optional)
2 Tbs Salt
1 Tsp Black Pepper
1. The first thing you’re going to do is place a large and small pot of water over high heat. Once the water comes to a boil, add the potatoes to the large pot and the eggs to the small pot.
2. Boil the potatoes for 40 minutes and boil the eggs for 10 minutes. Once done, remove the potatoes and eggs from the pots immediately and sit them aside until they chill.
Remove the potatoes from the pot immediately so they don’t continue cooking in the hot water. You want the potatoes to be fully cooked while still retaining their shape and if you allow them to cook or stay in the hot water after 40 minutes they will get as tender as mash potatoes and you don’t want that.
3. While the potatoes and eggs are boiling, you’re going to move onto the next step and chop the peppers, onions, and celery into small pieces.
4. Once the potatoes have chilled, peel the skin, and chop them into small to medium size shapes.
5. Once the eggs have chilled, crack the shell, then chop the eggs into small pieces.
6. Add the potatoes to a big mixing bowl.
7. Fold in the salt, sugar, and pepper.
Now it may seem as if i’m over seasoning the potatoes but starch can be difficult to season at times. Trust me, the amount of salt and pepper i’m using is totally necessary so don’t be intimidated by the large amount. If you’re skeptical about the listed amount, use less, give it a taste test, then add more if you feel you need more.
Now the sugar doesn’t make the potato salad sweet, it gives it balance. We’re using a few seasonings and lots of vegetables so the sugar balances out the acidity level.
8. Add the chopped eggs and vegetables to the potatoes, then fold them in.
9. Last but not least, fold in the relish, mustard, mayo, and miracle whip until everything is well blended!
If you don’t like miracle whip, replace it with mayo, using the same amount. If you want to follow the recipe to a T, trust me and use the miracle whip… it won’t give the salad that miracle whip taste if that’s what you [miracle whip haters] are worried about. I’m NOT THE BIGGEST MIRACLE WHIP FAN myself but ever since I found out that’s what my nana used to give her potato salad that AMAZING FLAVOR and special taste, I started using a combination of miracle whip and Mayo and it works.
10. Garnish the salad with a little paprika for decoration purposes, then store in refrigerator to chill. This potato is the bomb, yall gonna love it…. Enjoy!
Classic Potato Salad Recipes / | Recipes By Chef Ricardo
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