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Easy Yummy Potato Salad Recipes

Updated on November 11, 2016
Bacon Honey Mustard Potato Salad
Bacon Honey Mustard Potato Salad

Bacon Honey Mustard Potato Salad

Ingredients

Gluten free

Meat

  • 4 slices Bacon

Produce

  • 2 cloves Garlic
  • 1/4 cup Italian parsley, fresh
  • 1 1/2 lb Red potatoes, small

Condiments

  • 1 tsp Dijon mustard
  • 2 tsp Honey

Baking & Spices

  • 1/4 tsp Pepper, fresh ground
  • 1/2 tsp Sea salt

Oils & Vinegars

  • 1/2 cup Olive oil
  • 3 tbsp Red wine vinegar

Instructions

  1. Preheat oven to 375 degrees. Lay bacon on cookie sheet and bake for 7 minutes. Flip and bake for another 7 minutes or until crispy. Move bacon to paper towels.
  2. Using same cookie sheet with bacon grease on it. Lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.
  3. Combine vinegar, Dijon mustard, honey, garlic, salt and pepper. Whisk in olive oil slowly to combine. Coarsely chop bacon. Gently toss potatoes with bacon, dressing and parsley.

Red Potato Salad
Red Potato Salad

Red Potato Salad

Ingredients

Vegetarian, Gluten free

Produce

  • 3/4 tsp Dill weed
  • 1 Green onions
  • 4 Red potatoes, large cooked and diced

Condiments

  • 1/2 cup Mayonnaise

Baking & Spices

  • 1 Dash Salt and pepper

Oils & Vinegars

  • 1/4 cup Vinegar

Dairy

  • 1/2 cup Sour cream

INSTRUCTIONS

  1. Toss vinegar, dill, salt and pepper with potatoes. Marinate one hour. Mix together sour cream, mayonnaise and green onions until well blended. Add to the potatoes and chill until ready to serve. Garnish with some extra dill weed on top.

Loaded Potato Salad

35 mins to make, serves 4-5

Ingredients

Gluten free

Meat

  • 7 Stripes bacon

Produce

  • 1 tsp Dill
  • 5 Green onion stalks
  • 2 tbsp Parsley
  • 1 1/2 lbs Tasteful selections honey gold potatoes

Baking & Spices

  • 1 Salt and pepper

Dairy

  • 1 cup Cheddar cheese
  • 1 cup Sour cream

Instructions

  1. In a large pot, boil water on stove top. Make a cut all the way around the potatoes with a sharp knife. Place potatoes in boiling pot of water and boil for 20-30 minutes. Cook 7 strips of bacon until crispy then place on paper towel. Chop green onions, parsley and bacon.
  2. Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.

Best Potato Salad

Serves 8

Ingredients

Produce

  • 2 Celery stalks, large
  • 6 Green onions

Refrigerated

  • 5 Eggs, hard

Condiments

  • 1 1/2 cups Miracle whip or mayonnaise
  • 1 tbsp Mustard, yellow

Baking & Spices

  • 1 1/2 tsp Celery seed
  • 1 Kosher salt and freshly ground black pepper
  • 1 Paprika

Oils & Vinegars

  • 3 tbsp White vinegar

Other

  • 6 Medium white potatoes or yukon golds, about 2½ to 3 pounds, quartered

Directions

  1. Bring potatoes to a boil in large pot of cold water that's been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
  2. Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
  3. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Baked Potato Salad

Ingredients

Gluten free

Meat

  • 6 slices Bacon, cooked and chopped

Produce

  • 2 lbs Baking potatoes
  • 4 Green onions

Condiments

  • 3/4 cup Mayonnaise

Baking & Spices

  • 1 Salt and pepper

Dairy

  • 1/2 cup Cheddar cheese
  • 3/4 cups Sour cream

Instructions

  1. Preheat the oven to 400 degrees F. Wash potatoes and poke a few holes in them with a fork or knife. Bake for about 50 minutes to 1 hour or until they are fork tender and cooked through. Remove from the oven and cool completely. At this point you can peel them, or peel half and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, half inch pieces.
  2. In a large bowl combine the sour cream and mayonnaise and stir well. Add the potatoes and toss to combine. Season with salt and pepper. Add the bacon, onion and cheese and fold the mixture gently to coat everything evenly. Refrigerate before serving. Garnish with extra bacon, cheese and onions, if desired.

 Baked Potato Salad
Baked Potato Salad

Mustard Potato Salad

20 mins to make, serves 6

Ingredients

Vegetarian, Gluten free

Produce

  • 2 Celery, ribs
  • 1 1/2 lbs Russet potatoes
  • 1 Vidalia onion, small

Refrigerated

  • 5 Eggs

Condiments

  • 1/2 cup Dill pickle relish
  • 1/2 cup Mayonnaise, real full-fat
  • 2 1/2 tbsp Mustard, prepared yellow

Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Hungarian paprika
  • 1 3/4 tsp Salt

Instructions

  1. Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and
  2. Cook until potatoes are just starting to fall apart, about 10 minutes..
  3. Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
  4. Place the potatoes, eggs, celery, onion, pickle relish and juice into a large mixing bowl.
  5. Add half of the mustard and mayonnaise and stir well to combine.
  6. Add enough of remaining mixture to give the potato salad a creamy consistency, but not too wet.
  7. Add salt and pepper, adjusting to taste if needed.
  8. Refrigerate until ready to serve. The longer it sits, the more the flavors will meld together.
  9. Just before serving, sprinkle with paprika.

Texas Style Potato Salad

Serves 8

Ingredients

Gluten free

Meat

  • 3 slices Bacon

Produce

  • 1 bunch Cilantro, fresh
  • 1 tbsp Oregano, leaves
  • 3 lbs Potatoes, red new
  • 1 Red onion, large slices thick
  • 2 Serrano chiles

Baking & Spices

  • 1/2 tsp Black pepper, coarse
  • 1 tbsp Coriander seed
  • 1 tsp Salt

Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 tbsp Red wine vinegar

Nuts & Seeds

  • 1 pinch Cumin seed

Instructions

  1. Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool. Once cool, quarter potatoes; set aside.
  2. Grill onion slices over high heat until lightly caramelized.
  3. In a skillet over medium heat, toast coriander and cumin seeds for about 1 minute or until fragrant. Add oregano; and continue to toast about 20 seconds, be careful to watch for burning. Immediately remove spices from heat, transfer toasted spices into large bowl.
  4. In a large bowl with toasted spices, add oil, vinegar, salt and pepper and whisk together to blend. Add potatoes, onions, chiles, bacon and cilantro; toss lightly to coat.

German Potato Salad

Serves 4-6

Ingredients

Gluten free

Meat

  • 12 oz Bacon

Produce

  • 1 tbsp Garlic, fresh
  • 1/2 cup Parsley, fresh
  • 2 lbs Red potatoes

Condiments

  • 1 tbsp Dijon mustard

Baking & Spices

  • 1 Black pepper, Freshly ground
  • 1 1/2 tsp Salt
  • 3 tbsp Sugar

Oils & Vinegars

  • 1/3 cup Apple cider vinegar

Instructions

  1. Scrub potatoes and cut any very large potatoes in half .
  2. Place potatoes in a large pot and cover with cold water.
  3. Bring to a boil and stir in 1 teaspoon of salt.
  4. Reduce heat and simmer potatoes for 15 to 20 minutes or until potatoes are tender when stabbed with a fork.
  5. Set a large pot over medium heat and use kitchen shears over pot to cut bacon strips into approximately 1-inch pieces. Cook bacon, stirring occasionally, until crispy. While bacon is cooking, cut potatoes into 1/2-inch thick slices.
  6. To the bacon grease, slowly and carefully add vinegar, sugar, Dijon, salt, and pepper.
  7. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, or until garlic starts to turn a light golden.
  8. Remove pot from heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley. Transfer potato salad to a serving dish and serve hot or warm.


Balsamic Roasted Potato Salad

Serves 8

Ingredients

Gluten free

Meat

  • 3 slices Bacon

Produce

  • 2 cloves Garlic
  • 3 Green onions
  • 1/3 cup Parsley, fresh
  • 2 lb Red potatoes

Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tbsp Honey

Baking & Spices

  • 1/2 tbsp Paprika
  • 1 Salt and pepper

Oils & Vinegars

  • 1/3 cup Olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil.
  3. Drizzle quartered potatoes in olive oil, stir to coat.
  4. Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through.
  5. Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
  6. Remove potatoes from oven and allow to cool. Doesn't need to be room temperature, can still be a little warm but not hot.
  7. Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
  8. Sprinkle with bacon, green onions and parsley.
  9. Serve at room temperature.

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