HOW TO MAKE THE PERFECT POTATO SALAD RECIPES

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PERFECT POTATO SALAD RECIPE - HOW TO MAKE POTATO SALAD



Perfect Potato Salad Recipe - How to Make Potato Salad image

Make Ree Drummond's Perfect Potato Salad for all your summer picnics and barbecues. Mashing the potatoes halfway is the secret!

Provided by Ree Drummond

Categories     main dish    salad    side dish

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

5 lb.

Russet Potatoes (about 8 Medium Russets)

1 1/2 c.

Real Mayonnaise (NOT Miracle Whip)

4 tbsp.

Prepared Mustard (regular, Dijon Or A Mixture Of Both)

5

whole Green Onions, Sliced Up To The Darkest Green Part

8

whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)

1 tsp.

Kosher Salt (more To Taste)

1/2 tsp.

Paprika

1/2 tsp.

Black Pepper

4

whole Hard Boiled Eggs

4

Slices Bacon, fried and crumbled

Steps:

  • Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles, eggs, and bacon, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.Serve with baked beans, coleslaw, pasta salad, burgers … and two pieces of pie.And that’s an order.

SOUTHERN POTATO SALAD RECIPE: HOW TO MAKE IT



Southern Potato Salad Recipe: How to Make It image

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, FatContent 26g fat (4g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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