Potato Salad Recipes

Whilst embarking on a massive project to save the urls to my old diary enries at Morecambe Sands at Dear Diary I came across a compilation of my Potato Salad recipes. Clicking "continue reading" will open a list of navigable links.

For a conversion table click here
Amish Potato Salad
Anya Potato Salad with shallots and vinaigrette
Balsamic potato Salad
Mixed Bean and apple potato salad
Cucumber, radish potato salad Classic potato Salad
Curried Potato Salad
Easy Potato Salad
Fast Potato Salad
German Potato Salad
Madison Avenue Potato Salad
Marinated low fat potato salad
Mediterranean Potato salad
Mexican potato salad
Potato Salad with Bacon bits
Sour Cream Potato Salad
Potato Salad for a crowd

Anya Potato Salad with shallots and vinaigrette

Serves 8 2 lb (900g) Anya or other new potatoes, washed 6 shallots, peeled and finely chopped 4 tablespoons freshly snipped chives For the vinaigrette 2 cloves garlic 1 rounded dessertspoon mustard powder 1 tablespoon balsamic vinegar 1 tablespoon sherry vinegar 10 tablespoons extra virgin olive oil fresh milled black pepper 1 rounded dessertspoon sea salt

Steam the potatoes, either with a steaming basket over a pan of boiling water or in a steamer, sprinkled with salt. Meanwhile make the dressing. Crush the salt with a pestle and mortar and then add the garlic, which will quickly break down into a puree as you work it. Next, add the mustard powder and work it in, then the pepper. Add the vinegars and work these in. Switching to a small whisk add the oil and whisk well. As soon as the potatoes are cooked, cool them in a mixing bowl for ten minutes, then stir in the vinaigrette and the shallots while they are still warm. Now add the chives and toss well. Transfer to a serving bowl. Back to Top

Madison Potato Salad

3 tb Vegetable oil 1 tb Wine vinegar 1& 1/2 ts Salt 1/8 ts Pepper 2 c Cooked, diced potatoes; warm 1/2 c Quartered ripe olives 2 Hard-cooked eggs; sliced 1 c Thinly sliced celery 1/2 c Diced dill pickles 1/4 c Diced pimiento 1 ts Grated onion 1 tb Mustard 1/3 c Mayonnaise Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.

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Spam Potato Salad

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Easy Potato Salad

8 Large potatoes 1/2 c Hellman's Mayoniase 4 Hard boiled eggs 1 ts Dijonaise or spicy mustard 1 ds Garlic powder 1 ds Salt and pepper to taste Wash, peel, cube potatoes, then boil in lightly salted water until tender. Chop hard boiled eggs. When potatoes are ready, rinse with cool water, but it is not necessary for them to be cold. Mix potatoes, eggs, mayonaisse, and mustard in medium bowl. Stir in salt, pepper and garlic powder. If needed, adjust mayo and mustard amounts to taste. Back to Top

Potato Sald with Bacon bits

10 medium potatoes 3 eggs, boiled 1/2 lb. bacon, fried crisp 1/2 cup chopped celery 1/2 cup chopped onion 1 cup mayonnaise 1 heaping tbsp. mustard salt and pepper to taste Peel and cube potatoes, cook until soft. Fry bacon, remove from grease. Add onions and celery to grease saute until soft. In large bowl add potatoes, onions, celery, and crumbled bacon. Toss. Mix together mayo and mustard, add to bowl, add salt and pepper to taste. Top with sliced hard boiled eggs. Back to Top

German Potato Salad

1 lb. new potatoes 2 Spring Onions (scallions) 2 tsp. white vinegar 1/2 tsp sugar 4 tsp fresh dill 2 tbsp low cal mayonnaise or sour cream Makes: 6 to 8 servings Peel potato and dice into cubes. Boil potatoes and add salt. Chop scallions into fine pieces and saute (in olive oil) until browned. Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill. Mix together, then add mayo (or sour cream). Back to Top

Fast Potato Salad

You can crash this out in seconds Tinned Potatoes Mayonnaise, enough to coat the potatoes Spring onions Celery if you have it Paprika Mix all together except the paprika, sprinkle the paprika over the salad. It sprinkles best through a fine sieve. Back to Top

Sour Cream Potato Salad

This one takes a bit of fussing over but is great for barbecues 10 Medium red potatoes, cooked in their jackets 1/3 c Clear, bottled Italian dressing 1 & 1/2 c Sliced celery 1 c Sliced green onions 4 Hard boiled eggs 1/2 c Sour cream 1 c Mayonnaise 1&1/2 ts Horseradish sauce 1 ts Yellow mustard 1& 1/4 ts Celery seed 1/3 c Diced cucumber Salt & pepper to taste While potatoes are warm, pour on the Italian dressing. Chill 2 hours. Add celery and onion. Add the egg whites,chopped. Sieve egg yolks, combine with mayonnais, sour cream, horseradish, mustard, and celery seed.Chill 2 hours and add diced cucumber. Back to Top

Classic Potato Salad

1 cup mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1 teaspoon sugar 5 to 5 med. potatoes, peeled, cubed, cooked 1 cup sliced celery 1/2 cup chopped onion 3 eggs, hard-boiled 1 to 2 Tbs chopped green onions, optional garnish 1 tomato, cut in wedges, optional garnish Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired. Serves 6 to 8. Back to Top

Amish Potato Salad

6 md Potatoes 1 small Onion, chopped 1 c Celery 1 ts Celery Seed 1 ts Salt 4 Hard cooked Eggs, diced Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the dressing. Dressing: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste 1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t Mustard 3 T butter, softened. Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayonnaise and mix until smooth Add potato mixture to the cooled dressing, folding gently together. Back to Top

Potato Salad for a Crowd

7 lb Potatoes cooked, peeled and sliced 10 Hardboiled eggs, coarsely chopped 4 cups diced celery 1 cup chopped sweet onion (red onion) 1 cup chopped sweet dill pickles (optional) 1 tablespoon salt 1 teaspoon balck pepper 1 cup bottled french dressing Mayonaise to bind, start off with 2 cups and see how it goes Lightly toss the potatoes, celery, onion, pickles if using and seasonings. Moisten with the french dressing. Mix in the mayo. Gently stir in the eggs. Chill. Back to Top

Conversion Table

Liquids 1 cup= 250ml 1 Tbs= 16ml Dry 1 cup=140 to 200 grams, (5 to 7 oz)roughly. 1 lb= 454 grams (about 4 or 5 cups) Back to Top

Balsamic Potato Salad

2 pounds New Red Potatoes 1 cup Sour Cream 1/4 cup Balsamic Vinegar 1 tablespoon Olive Oil 2 teaspoons Salt 1/2 teaspoon Fresh Ground Pepper 1 cup Sliced Scallions(Spring onions) 1 1/2 cups Coarsely Chopped Celery 1 cup Sliced Radishes -----GARNISH----- Romaine Lettuce Leaves Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a colander. Transfer to bowl, add dressing and gently toss to coat. Let potatoes cool to room temperature. Add celery and radishes to potatoes in bowl and toss gently to combine. Line serving bowl with romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions. 105 calories per serving. Back to Top

Mixed Bean and apple potato salad

Use any mixture of beans that you have to hand. I use canned but don't forget, if using dried, soak for 8 hours or overnight, ***CHANGE THE WATER*** and boil for ten minutes first then simmer until tender. Usually for at least an hour, depending on the variety. 225g (8oz) new potatoes, scrubbed and quartered 225g(8oz) mixed canned beans i.e red kidney, flageolet and borlotti 1 red apple diced and tossed in lemon juice 1 small yellow pepper diced 1 shallot, sliced (I very rarely have a shallot handy so I use ordinary onion) 1/2 head fennel, sliced (optional, I dodn't use it) lettuce leaves (oak looks nice...you know, the curly ones with reddish edges) DRESSING 1 tbsp red wine vinegar 2 tbsp olive oil 1/2 tbsp mild mustard 1 garlic clove, crushed 2 tsp chopped fresh thyme. Cook the potatoes for 15 mins until tender. Drain and transfer to a large bowl. Add the mixed beans to the potatoes,the apple and yellow pepper, sliced sallot and fennel if using. Mix but take care not to break up the potatoes. In a bowl whisk the drsssing together and pour over the potato salad. Line a serving bowl with the lettuce and spoon the salad into the center. Serve immediately. Back to Top

Cucumber radish Potato salad

serves 4 450g(1 lb) new potatoes, scrubbed and halved half a cucumber thinly sliced 2 tsp salt 1 bunch radishes, thinly sliced DRESSING 1 tbs dijon mustard 2 tbsp olive oil 1 tbsp white wine vinegar 2 tbsp mixed chopped herbs Cook the potatoes 10-15 minutes until tender. Drain and leave to cool. Meanwhile spread out the cucumber slices on a plate and sprinkle with salt. Leave for 30 minutes then rinse under running water and pat dry with paper towels. Arrange the cujcumber and raddish slices on a sercing plate. I usually attempt a decorative pattern, forgetting that the potatoes will cover most of it up. Pile the potatoes in the centre of the slices. Mix the dressing ingredients together and pour over the salad. Chill before serving. If you don't salt the cucmber first you will find it goes soggy. Back to Top

Curried Potato Salad

3 medium sized firm boiling potatoes (scrubbed but not peeled) about a pound in weight 2 tablespoons oil 1 teaspoon black mustard seeds (whenever you come across these grab them, because they are never available when you want them.) 3 tablespoons finely chopped onions 1 teaspoon cumin seeds 1 teaspoon finely chopped fresh red or green chilli 1 tablespoon fine chopped fresh coriander (cilantro) 1/2 teaspoon salt 1 cup plain yoghurt. Boil the potatoes in just enough water to cover them, until they are tender but still show a little resistance when you poke them with a knife. Drain in a colander, peel and cut them into 1/2 inch cubes. It might sound a faff but it does make a difference to the flavour when you boil them in their skin. Sometimes I leave the skin on anyway, but the spices don't stick so well. In a heavy pan heat the oil over a hight heat and then stir in the mustard and cumin seeds. When they begin to crackle and burst stir in the onions. Stirring constantly add the chilli, coriander and potatoes. Cook over a moderate heat, turning frequently until the cubes are well coated with the mixture. The smell will have the family investigating and trying to pinch....bat them away. Remove from the heat and stir in the salt. Place the yoghurt in a serving bowl, add the contents of the pan and toss gently together. Cover tightly and refridgerate for at least an hour until chilled. If you fancy a curried potato salad but you have run out of the spices, you can get a pretty good effect with curry powder instead of the seeds, but be sure to "cook" the powder or else it's a bit sharp rather than spicy, if you know what I mean. Back to Top

Marinated Low Fat Potato Salad

serves 6 - 8 14 medium (2 1/2 inch)potatoes, unpeeled and diced 1 cup red wine vinegar 5 cups water 8 medium cloves garlic, peeled and sliced in half lengthwise 2 tsp salt 1 cup thinly sliced onion fresh black pepper Optional Additions A drizzle of extra virgin olive oil small amounts of minced fresh parsley, basil and chives very thinly sliced bell pepper olives sliced cherry tomatoes Bring to the boil the potatoes, vinegar,water, garlic and salt. Lower heat to a simmer and cook uncovered until the potatoes are tender but not mushy (about 15 mins) Drain and transfer to a bowl. Stir in the red onion while the potatoes are still hot, and season to taste with black pepper. Allow to cool to room temp. If desired, drizzle with olive oil to taste and stir in some of the extras. Serve at room temperature or cold. Obviously without the olive oil it is very low fat, but even with the oil it's still pretty low. Back to Top

Mexican Potato Salad

1 lb. whole potatoes, quartered 1/4 c. picante sauce(I use a few dashes of hot pepper sauce instead but you can make your own picante sauce or buy a bottled one, see recipe below) 1 to 2 tsp. lime juice 1 tbsp. salad oil 1/4 tsp. salt 1/8 tsp. pepper 1 lg. tomato, chopped 1/2 c. pitted black olives, sliced 1/4 c. green onion, sliced 1 tbsp. parsley, snipped Cook potatoes until tender and drain. Combine picante sauce, lime juice, oil, salt and pepper and heat through. Add sauce to potatoes. Stir in tomato, olives, onion, and parsley. Serve hot To make your own picante sauce:- 28 oz Can Whole Tomatoes 1 Medium onion, chopped fine 4 Jalapeno peppers, choppedd fine 2tb Apple cider vinegar 1/2 to 1 tea Garlic powder 1/2ts Salt Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Back to Top

Mediterranean Potato Salad

Mediterranean Potato Salad Submitted by: Pam Day Ingredients 2 pounds potatoes 1 green bell pepper, minced 1 cucumber, sliced and quartered 1/2 cup sliced red onion 8 ounces crumbled feta cheese 1 lemon, juiced 1/2 cup Italian-style salad dressing salt and pepper to taste 3 pita breads, cut into wedges Directions 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2 In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese. 3 Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired. Back to Top

Spam Potato Salad

10 servings 6 med potatoes 12 ozs Spam(r) Lite luncheon meat -- cubed 1/2 c carrots -- cooked and diced 1/2 c frozen green peas -- thawed 1/2 c dill pickles -- chopped 1/2 c onions -- chopped 3/4 c fat-free mayonnaise 2 tbsps dill pickle liquid 1 tsp prepared mustard Cook unpeeled potatoes in boiling water until tender; drain. Cool slightly and peel. Cool to room temperature and cut into half inch cubes. In a mixing bowl, combine luncheon meat, potatoes, carrots, peas, pickles, and onions. Mix well. In a small bowl, combine mayonnaise, pickle liquid, and mustard. Gently fold into luncheon meat mixture. Cover and refrigerate several hours.

165 Calories; 5g Fat (27% calories from fat); 8g Protein; 22g Carbohydrate; 27mg Cholesterol; 792mg Sodium

Comments

[Carpet Cleaning Lancaster]

I'm sat here getting extremely hungry reading through these potato salad recipes. How long have you been collecting these, it must have taken years?

[Mulberry Bags Outlet]

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.