HOW TO MAKE POTATO SALAD EASY RECIPE RECIPES

Name: Classic Potato Salad
Prep time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 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

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

Ingredients

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.

MAMA'S POTATO SALAD RECIPE: HOW TO MAKE IT

Mama's Potato Salad Recipe: How to Make It image

This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 12

Ingredients

3 to 3-1/2 pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Additional hard-boiled large eggs, sliced
Paprika

Steps:

In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Nutrition Facts : Calories 231 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 27g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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