BEST EASY POTATO SALAD RECIPES

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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

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.

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POTATO ...



Best Classic Potato Salad Recipe - How to Make Easy Potato ... image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories     gluten-free    birthday    Father's Day    feed a crowd    Fourth of July    Summer    lunch    side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

3 lb.

yukon gold potatoes, chopped into 1” pieces

kosher salt

1 1/2 c.

mayonnaise

1

small red onion, finely chopped

1 tbsp.

Dijon mustard

1 tbsp.

lemon juice

1/4 c.

chopped pickles

1/2 tsp.

paprika

4

hard boiled eggs, chopped

1/4 c.

finely chopped chives

Freshly ground black pepper

Butterhead lettuce, for serving

Steps:

  • In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce. 

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