BEST BASIC POTATO SALAD RECIPE RECIPES

Name: Best Potato Salad Recipe Ever
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 8 medium potatoes (peeled and quartered); 2 tbsp white vinegar; 5 hard-boiled eggs (peeled); 2 celery stalks (diced); 4 green onion stalks (diced); 1 1/2 cup mayo; 1 tbsp mustard; 2 tbsp sweet pickle relish; 1 tsp sweet paprika (optional); Salt and pepper to taste

EASY POTATO SALAD WITH EGGS – BEST POTATO SALAD RECIPE ...

Easy Potato Salad With Eggs – Best Potato Salad Recipe ... image

This easy potato salad is truly the best potato salad recipe ever! Once you try this amazing potato salad recipe, you'll never make potato salad any other way! Secret ingredient makes it perfect!

Provided by MelanieCooks.com

Categories Salad

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 10

Ingredients

8 medium potatoes (peeled and quartered)
2 tbsp white vinegar
5 hard-boiled eggs (peeled)
2 celery stalks (diced)
4 green onion stalks (diced)
1 1/2 cup mayo
1 tbsp mustard
2 tbsp sweet pickle relish
1 tsp sweet paprika (optional)
Salt and pepper to taste

Steps:

Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.
Cut the potatoes into 1/2 inch pieces.
Put potatoes in a large bowl, drizzle with white vinegar and stir.
Chop the eggs and add to the potatoes.
In another bowl, mix mayo, mustard and sweet pickle relish.
Add the mayo mixture to the potato salad and stir to combine.
Add salt and pepper to taste.
Put the potato salad in a serving bowl and sprinkle with paprika.

BASIC POTATO SALAD RECIPE | MARTHA STEWART

Basic Potato Salad Recipe | Martha Stewart image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Number Of Ingredients 6

Ingredients

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, FatContent 7 g, FiberContent 3 g, ProteinContent 5 g

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