HOW TO MAKE EASY POTATO SALAD RECIPES

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BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY PO…



Best Classic Potato Salad Recipe - How to Make Easy Po… 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. 

EASY GERMAN POTATO SALAD RECIPE: HOW TO MAKE IT



Easy German Potato Salad Recipe: How to Make It image

This tangy potato salad stirs memories of my grandma, who made it for us. Now my mom makes it with brats and sauerkraut, truly the best meal! —Devin Mulertt, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 01 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 16 servings (3/4 cup each).

Number Of Ingredients 9

5 pounds potatoes (about 12 medium), peeled
8 bacon strips, cooked and crumbled
1 small onion, chopped
3 green onions, thinly sliced
1-1/2 cups water
1/2 cup white vinegar
1/3 cup canola oil
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 147 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch

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