Classic Potato Salad Recipes: All American Potato Salad

Classic Potato Salad Recipes: All American Potato Salad

Here’s a recipe that shows you how to make potato salad that is often served for lunch, dinner and potlucks.

4 cups cooked potatoes, diced (don’t add salt to water when cooking)

4 hard cooked eggs, diced

1/2 cup red onion, chopped

1/4 cup green pepper, chopped

1/4 cup celery, chopped

1 cup mayonnaise or salad dressing

1 tablespoon vinegar

1/2 teaspoon dry mustard

1/4 teaspoon celery seed

2 tablespoons sweet relish

1/8 teaspoon cayenne pepper

2 teaspoons salt


In a bowl, combine the potatoes, eggs, onion, green pepper and celery.

In a small bowl, combine the remaining ingredients; mix thoroughly. Add relish mixture to potatoes and mix well.

=> German Potato Salad Recipe:  Best German Potato Salad

Here’s one of those delicious potato salads that never goes out of style.  Makes a really great light meal.

4 pounds potatoes, boiled and sliced

1/2 bunch green onion, chopped

1 small yellow onion, sliced

2 German gherkin pickles, chopped

1/8 pound ham, chopped and cooked

4 boiled eggs, sliced

1 cup chicken bouillon

White vinegar

Pickle juice

Salad oil


Slice the potatoes and place in a bowl.

Pour the bouillon over the warm potatoes to marinate. Add in the onion, pickles, ham and vinegar. Mix in pickle juice, salad oil, salt and pepper to taste. Serve warm.

=> Classic Potato Salad Recipes: Hidden Valley Ranch Potato Salad

Here’s a really easy red potato salad to make for a quick side dish.

2 pounds red potatoes, cooked

1/2 cup green onions, sliced

1 cup prepared Hidden Valley Ranch salad dressing

Paprika or black pepper


Crumbled bacon (optional)


Cut the slighty cooled potatoes into 1-inch cubes.

In a large bowl, combine the potatoes, onions and salad dressing; toss gently. Sprinkle with paprika. Garnish with chives and crumbled bacon. Serve warm or at room temperature.

=> Recipe for Potato Salad: Sweet Onion Potato Salad

If you like sweet potato salad, this is one recipe you’ll make often. It features potatoes, sweet onion, sweet apple, sweet pickle relish and zesty steak sauce.

3 pounds red potatoes, peeled

1 large sweet Bermuda, Vidalia, or Walla Walla onion

1 cup celery, sliced

1 large golden delicious apple, diced

1/3 cup sweet pickle relish

20 large pimento stuffed olives, sliced

1 1/2 cups mayonnaise

2 teaspoons Dijon mustard

2 tablespoons white wine or tarragon vinegar

2 tablespoons A-1 Steak Sauce

Salt and pepper to taste


Boil the potatoes until they are fork tender; drain. Let potatoes cool down. Cut into cubes.

Slice the onion into quarters; slice quarters into thin strips.

In a bowl, combine the potatoes, onions, celery, apples, olives and pickle.

In a small bowl, stir together the mayonnaise, vinegar, mustard and steak sauce. Pour over potatoes; mix gently while being careful to not break up potatoes. Season to taste with salt and pepper.

Cover and refrigerate for several hours or overnight.

Source by Brandy Summers

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