Best Homemade Potato Salad Recipes

Potato salad is such an old standby that most people expect at least one bowl of the store-bought variety at family gatherings, company picnics or similar events. Here are some instructions for making homemade potato salad in a variety of ways. Surprise them all at the next gathering by preparing one of these unique dishes.

Potato Salad with Hard-Boiled Egg Dressing

  • 2/3 cup olive oil
  • ¼ cup white wine vinegar
  • 6 hard-boiled eggs
  • 2 pounds potatoes (boiled, peeled and sliced)
  • Salt and pepper to taste
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped gherkins
  1. In a bowl combine the olive oil, white wine vinegar, salt and pepper
  2. Sieve the yolks of the hard-boiled eggs into another bowl and pour in the oil mixture in a thin stream, stirring to combine it well
  3. Pour this dressing over the boiled potatoes
  4. Add salt and pepper to taste and toss the salad
  5. Garnish with the whites of the eggs, chopped, the chives and pickles
  6. If desired, lemon juice can replace the vinegar. This recipe makes about four servings.

Potato Salad with Herring

  • 2 pounds potatoes (boiled, peeled and sliced)
  • 1 teaspoon finely minced garlic
  • 4 herring filets (soaked, drained and cut into Julienne strips)
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper to taste

  1. Put potatoes, still warm from boiling, into a bowl and add garlic
  2. Stir garlic into potatoes and add the herring
  3. Pour olive oil and vinegar, salt and pepper over the potatoes and fish
  4. Toss the salad and garnish with fresh herbs of your choice
  5. Serve chilled. Makes approximately four servings.

Pennsylvania Dutch Potato Salad

  • 6 slices of bacon (cut into ½” pieces)
  • 1 minced onion
  • ½ cup cider vinegar
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • 2 pounds potatoes (boiled, peeled and sliced)
  • 2 hard boiled eggs
  • 1 teaspoon chopped parsley

  1. Fry the bacon and onion until the bacon is crisp and the onion is soft and golden
  2. Add the vinegar, sugar, salt and pepper and simmer until the mixture is hot
  3. Put warm potatoes into a bowl and pour the hot dressing over them
  4. Add salt and pepper to taste (potatoes soak up salt)
  5. If the mixture is too dry, add one or two tablespoons bacon fat or olive oil
  6. Serve on a bed of lettuce and garnish with sliced hard-boiled eggs and the parsley. Serves four.

Four Unusual Homemade Potato Salad Recipes

German, French, Yankee and Beet Variations

Whether you use your own homemade mayonnaise and Dijon-style mustard and make the German dish, beets and pickles in the Potato-Beet Salad, or one of the others, the following recipes offer opportunities to experiment with different flavors and textures.

German Potato Salad with Mustard Mayonnaise

  • 2 pounds potatoes (boiled, peeled, thinly sliced)
  • ¼ cup minced onion or shallot
  • 1 cup beef or chicken broth
  • ¼ cup white wine vinegar
  • 1/3 cup mayonnaise
  • Salt and pepper to taste
  • 2 tablespoons Düsseldorf or Dijon-style mustard
  • ½ cup julienne strips of ham or smoked tongue
  • ¼ cup julienne strips of dill pickle
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  1. In a bowl combine the potatoes with the onion or shallot
  2. In another bowl combine the broth, vinegar, salt and pepper
  3. Pour the broth mixture over the potatoes and let them marinate for thirty minutes
  4. Drain off any excess liquid
  5. Transfer the potatoes to a serving dish and fold in the mayonnaise and mustard
  6. Garnish with the julienne strips, pickles, parsley and chives
  7. If desired, lemon juice can replace the vinegar. This recipe makes about four servings.

French Potato Salad with Cream

  • 2 pounds potatoes (boiled, peeled and cut into strips)
  • 2 cups julienne strips of celery
  • 1 cup julienne strips of ham
  • 2 tablespoons finely minced shallot
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • ½ cup heavy cream
  • Chopped truffle

  1. Put potatoes, still warm from boiling, into a bowl and add celery, ham and shallot
  2. Sprinkle the vegetables with the vinegar and lemon juice
  3. Add salt and pepper to taste and toss the salad
  4. Add the heavy cream, toss the salad again and garnish with the chopped truffle
  5. Serve chilled. Makes approximately four servings.

Yankee Potato Salad

  • 2 pounds potatoes (boiled, peeled, cut into ½ dice)
  • 1 cup finely chopped green pepper
  • ½ cup chopped celery
  • ½ cup chopped onion
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 2 tablespoons white wine vinegar
  • 1 cup homemade mayonnaise
  • 1 teaspoon chopped parsley
  • 1 hard-boiled egg

  1. In a bowl combine the potatoes, green pepper, celery, onion, parsley and vinegar
  2. Fold in the mayonnaise, stirring frequently
  3. Add salt and pepper to taste
  4. Garnish the salad with hard-boiled egg slices and chopped parsley
  5. Serve on a bed of lettuce. Serves four.

Potato and Beet Salad

  • 2 pounds potatoes (boiled, peeled and thinly sliced)
  • ½ cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon dry red wine
  • Salt and pepper to taste
  • ¾ cup minced cooked beets
  • ¼ cup minced scallions
  • ¼ cup minced gherkins
  • 2 tablespoons fresh chopped herbs

  1. In a small bowl combine the olive oil, vinegar, wine, and salt and pepper
  2. Toss the potatoes with this dressing and add the beet, scallions and pickles
  3. Garnish with the fresh herbs.

Easy South American Potato Salad with Homemade Mayonnaise

This easy South American potato salad is known as Ensalada Rusa (Russian Salad). It was created by a Russian chef around 1860, called Salade Olivier, adapted and embraced by the Spanish, who called it Ensaladilla Rusa, and then the Portuguese. Similar recipes for potato salad are found in many countries throughout the world, carrying the Russian name, Salade Olivier.

For this reason, many Latin Americans believe the idea of serving a cold salad using their native potato, vegetables, and mayonnaise was introduced by Spanish or Portuguese immigrants sometime after 1860. While South Americans have always incorporated the culinary techniques, traditions, and foods they liked best from others, they quickly make what they borrow their own.

Ensalada Rusa: A Side Dish Recipe for Potato Salad

Ensalada Rusa is a simple, festive-looking side dish salad, different from the typical North American potato-loaded picnic affair. While Russians and certain areas of Latin America typically serve potato salads for celebrations (like birthdays) and holidays (like Christmas), it is extremely popular in most areas of South America and served with all types of meals, not just special occasions.

A typical South American cook prepares a recipe without specific guidelines. Using fresh, local ingredients, and with an eye for color and presentation, side dishes like potato salads quickly become unique depending on the cook’s own special twist. While basic potato salad ingredients remain unchanged, the number of variations in a South American kitchen is as vast as taste.

Potato Salad Variations – Changing or Adding Potato Salad Ingredients
Argentina likes to keep things simple, so their version is quite often one of boiled potatoes, peas and carrots, and mayonnaise. Other countries like Equador might add things like hard-boiled eggs, gherkin pickles, olives, corn, chopped apples, lime juice, or garlic. Since green beans, tomatoes, and avocados are plentiful in South American cuisine, a lot of cooks add those too. In fact, any locally available vegetable can be tossed into the mix.

Try to think outside the box. The original Russian salad uses beets, which turns the mayonnaise a nice shade of pink. Shrimp, lobster, ham, or chicken can also be used to turn this easy side dish into a full-course meal. Like any good salad, Ensalada Rusa is best made with homemade mayonnaise, but if time is short, using a store-bought brand works fine.

Easy South American Potato Salad (Ensalada Rusa)

Potato Salad Ingredients:
  • 2 large potatoes, cubed
  • 1/4 cup red onion, finely chopped [42 g]
  • 1 medium-sized carrot, chopped
  • 1/2 cup peas [73 g]
  • 1/2 cup corn [82.5 g]
  • 1/2 cup mayonnaise [117.5 ml]
  • 1 tablespoon lime juice [15 ml]
  • 2 cloves minced garlic
  • 1 teaspoon sugar or honey [6 g]
  • salt and pepper, to taste
  • minced cilantro or parsley, for garnish

  1. Bring 2 quarts [2 litres] of water to a boil.
  2. Add potatoes, onion, carrots, peas, and corn.
  3. Simmer on medium heat, uncovered, until potatoes and carrots are just barely fork-tender. It’s best to have them a little bit under done, than over done, as the potatoes will continue cooking as they cool.
  4. Drain in a colander, allowing potatoes and vegetables to drain until dry. This will take several minutes.
  5. While potatoes and vegetables are draining, make the potato salad dressing. Place mayonnaise, lime juice, garlic, and sugar or honey in a small bowl. Whisk until well combined.
  6. Place potatoes and vegetables in a large bowl; salt and pepper to taste.
  7. Pour potato salad dressing over the top and fold in gently. Be careful not to break up the potatoes.
  8. Chill for several hours.
  9. Garnish each serving with minced cilantro or parsley.

How to Make Homemade Mayonnaise

Making homemade mayonnaise takes a bit of practice. Patience is definitely required. While it is traditionally made in a bowl with a wire whip, an electric mixer or blender makes the job easier. If making mayonnaise the traditional way with a wire whip, the oil must be added slowly: only a couple of drops at a time. Not by the tablespoon, as with a blender. To make the job easier, place the oil in a plastic bottle with a very tiny opening that allows the oil to be added a drop at a time.

If the mixture suddenly thins or curdles, the emulsion has been broken. If that happens, you will need to start over. However, the thin or curdled mixture can still be used. Wash the blender container thoroughly and dry well, or if making it with a whisk, get a new bowl. Blend a fresh egg with another tablespoon of lime juice. Get a good emulsion going, and add the ruined mayonnaise into the new egg mixture a little bit at a time. Once again, don’t rush the process and it will thicken back up.

Mayonnaise Ingredients:
  • 1 large egg
  • 2 tablespoons lime juice [30 ml]
  • 1/2 teaspoon salt [3 g]
  • 1 teaspoon sugar or honey [6 g]
  • 1 to 1-1/2 cups mild-tasting oil [240 to 360 ml]

  1. Place egg, lime juice, salt, and sugar or honey in the bottom of a blender container. Whirl until smooth.
  2. Add a couple of tablespoons [30 ml] of oil and whirl again. Do not shut the blender off. A good emulsion is necessary before moving to the next step.
  3. With the blender running, add oil a tablespoon [15 ml] at a time, letting the oil incorporate completely into the creamy, emulsified mixture before adding more. This is a slow process, so don’t rush it or the egg will separate and ruin the mayonnaise.

Keep adding oil until the mixture is nice and thick.

Easy Potato Salad Recipe with Bacon

Potato salad has been a side dish staple in America for many years. The first reported mention of potato salad was in the 16th century in the notes of a famous Chicago chef, Arnold Shircliffe, according to The Food Timeline. Interestingly, the original potato salad recipes called for French dressing as a main ingredient. It wasn't until the 1940's that mayonnaise became the main dressing for potato salad.

Although this recipe calls for bacon, it differs from classic German potato salad. German-style potato salad, also known as warm potato salad, consists of warmed vinegar and omits the mayonnaise.

Potato salad can be cooked ahead of time and chilled in the refrigerator for up to two days before serving. This is a base recipe. Feel free to add ingredients such as roasted peppers or chopped celery to taste.

Potato Salad with Bacon Recipe

  • 8 large potatoes
  • 4 eggs
  • 1 large onion
  • 1/3 - ½ cup of chopped pickles
  • 1 ½ cups mayonnaise
  • 2 Tb mustard
  • ½ tsp sugar
  • 4 slices of cooked bacon, crumbled
  • salt, pepper, and paprika to taste

  1. Leave the skins on the potatoes and slice them in half.
  2. Bring a large pot of water to boil, and place the potatoes and onions in the boiling water. Bring them to a boil, cover, and simmer for 25 minutes.
  3. Let the eggs and potatoes cool almost completely and cut them into chunks.
  4. Mix the remaining ingredients into the potatoes and mix thoroughly.
  5. Refrigerate at least 2 hours.

Potato Salad Variations
Try using French dressing instead of mayonnaise to create a historical tangy sweet potato salad. Use imitation bacon sprinkles to create a vegetarian version of this potato salad. Dill, basil, or other fresh herbs are a flavorful accompaniment.

Chopped garden veggies make interesting combinations as well. Zucchini, bell peppers, cucumbers, yellow squash, and fresh spinach can all be used in this recipe. If large amounts of veggies are added, simply add a little more mayonnaise to maintain the smooth consistency.

To reduce the fat content, replace the bacon with turkey bacon and use low-fat mayonnaise. Alternatively, you can substitute ½ of the mayo for non-fat sour cream. Experiment with flavor and consistency.

To make a beautiful potato salad, try using a variety of colorful potatoes. Many varieties of potatoes are becoming more popular in stores. Try making an American potato salad using regular white baking potatoes, red fleshed potatoes, and blue fleshed potatoes. Yellow potatoes make a bright and tasty choice, as well.

Potato Salad

A potato salad recipe that will feed all of your hungry party guests

With the weather getting warmer, thoughts are turning to outdoor parties, casual gatherings, and fun, picnic-style food. Cookouts are summertime staples, and with good reason! The heady smell of grilled goodies combined with summer sunshine and get-togethers with friends and family are the things memories are made of.

No matter what's going on the grill, a generous selection of side dishes is vital to your cookout spread. Potato salad holds appeal for almost everyone, and makes a perfect accompaniment to everything from grilled steak to hot dogs.

With one basic recipe for a great potato salad, you can change it up and add different flavors and textures to create something new when you're feeling daring, or stick with the tried and true when you want good old-fashioned comfort food. A hearty potato salad is also quite portable, and makes a welcome addition to a potluck.

Here's my favorite potato salad recipe, along with a few variations that I've tried and been successful with. (Yes, there have been failures, but that's what happens when you have two young children whose palates haven't yet embraced the flavor of blue cheese.) The recipe can be doubled for an even bigger batch.

Potato Salad for a Crowd
  • 20 medium potatoes (I like to use red-skinned potatoes, but go with your own preference)
  • 16 hard-boiled eggs, chopped
  • 3 stalks celery, diced or thinly sliced
  • 1 green bell pepper, diced
  • 1 1/4 cup relish
  • 4 cloves garlic, minced
  • 1/4 cup yellow mustard
  • 2 1/2 cups mayonnaise
  • 1/2 cup balsamic vinaigrette
Wash potatoes and cut into bite-sized pieces. You don't have to peel the potatoes, but you can if that's your preference.

Bring a large pot of salted water to a boil; add potatoes and cook until just tender, about 15 minutes. Drain and rinse potatoes with cold water; place them in a clean cooking pot or very large bowl and set aside.

In a large mixing bowl, combine relish, garlic, mustard, mayonnaise, and vinaigrette; mix well. Pour mixture over potatoes; add eggs, celery, and bell peppers and stir gently but thoroughly to mix well. Add salt and pepper to taste, if desired.

Refrigerate salad, covered, for at least four hours before serving. This potato salad tastes even better the next day, when the flavors have had a chance to mingle. Making it the day before you need it will save time and give you a better-tasting dish.

*Makes 20 servings.

You can use less mayo or omit the vinaigrette for a less creamy version if you'd like, or substitute carrots, onions, or other crunchy vegetables for the celery and bell pepper. Dill relish or chopped dill pickle can replace all or part of the sweet relish for a more tangy flavor. Chopped olives are a good choice as well.

Bacon Ranch Potato Salad - Omit vinaigrette. Reduce mayonnaise to 1 1/2 cups, and add 1 1/4 cup ranch salad dressing. Just before serving, stir in 12 slices of cooked, chopped bacon, or 1/3 - 1/2 cup packaged bacon bits.

Very Veggie - Add 1/4 cup diced radishes, 1/4 cup grated carrot, and a small chopped onion.

Sweet Potato Salad - Reduce potatoes to 16, and add 3 medium-sized sweet potatoes, chopped and boiled.

The possibilities are endless with this recipe - just make sure you try out a small batch for yourself and your family first before serving your original creations to guests!

Southwest Ginger Potato Salad

Out here in the great American Southwest, when Summer rolls around it means two things. We are going to be spending a lot of time outdoors and we are going to be eating some delicious and rather healthy food! Like any geographic location with wondrous natural settings, the people of the Southwest love spending time being enveloped by Mother Nature. Whether it is the desert regions of Nevada or Arizona, the mountains of Colorado, the mesa's of New Mexico or the grandeur of Utah, when it becomes Summer we will be frolicking in the great outdoors.

Summer used to be a time for picnics. When was the last time you ventured out for a picnic? Why are picnic's now a forgotten thing to do? Seriously, what can be better than being nestled in nature and enjoying some good food? Also, depending on whom you're with, picnics can be very romantic. Then again, what ever happened to romance?

One of the more popular Summer salads is the salad known as potato salad. There are many version of potato salad and in some families the recipe is of the heirloom variety. Here in the Southwest we prefer to stay away from the boring types of potato salad, meaning overcooked potatoes sloshed in some kind of mayonnaise concoction. That is simply boring. We don't do boring!

As you will note from the recipe, this potato salad has a little kick and a lot of flavor. It also has the texture a potato salad is meant to have. More times than not, when a potato salad is made, the texture becomes rather flaccid. The potatoes lose their form and the salad resembles sludge. The secret to keep this from happening is quite simple. You fold the salad, you do not stir the salad. In the slideshow, we'll show you what we mean.

So take some time this Summer to venture out into nature and take along some great food to enjoy!

Ingredients needed to make Southwest Ginger Potato Salad (serves 4):
  • 4 potatoes, cooked and cubed
  • 4 hard-boiled eggs, yolks mashed and whites chopped
  • 1 cup good quality mayonnaise
  • 1/2 cup sweet pickled relish
  • 2 scallions (green onions), minced
  • 1 Tbs. grated ginger
  • 1 Tbs. hot sauce
  • 1 Tbs. yellow mustard
  1. In a large bowl, add the potatoes, egg yolks and egg whites. Gently fold the ingredients to combine. (Note: You want to mash the yolks so they will become one with the dressing -- making it a little thicker and richer.)
  2. In a medium bowl, whisk the remaining ingredients until smooth.
  3. Spoon the dressing over the potato mixture and gently toss to coat.
  4. Cover the Southwest Ginger Potato Salad and chill until ready to serve (at least a few hours).

No Mayo Potato Salad Recipe

Potato salad is regarded as the perfect side dish to have with a summer meal, camp out or barbecue. The side dish is creamy and cool compared to the outside temperature, and can be made a variety of ways that will pleas any palette. One of the watch words in today's society is lower fat and that means that traditional potato salad will have to take a back seat to newer recipes. No mayo potato salad, or some people call it French potato salad, and there are also German potato salads as well that gives the chef the option of making a healthier and tastier version of this summer favorite.

Making A Healthy Potato Salad Recipe

Most salads of this type start with the same ingredient-potatoes. Whether you use Idaho potatoes, boilers, russet potatoes or Yukon Gold potatoes the taste should be the same. These different types will not affect the quality of the salad. They are actually preferred in other dishes, but will turn out the same with a no mayo potato salad. The big difference will be the reduced fat that you get from choosing not to use mayonnaise.

Substitutung Mayo for Extra Virgin Olive Oil

So what is going to be the creamy texture you enjoy if it doesn't come from the mayo. Well, that is actually up to you. There are several different versions of basically the same recipe. They all include vinegar and extra virgin olive oil (EVOO) as ingredients and the oil alone should give you the creaminess you desire. Some recipes will also use either chicken broth or beef broth, kind of like a French potato salad, to add some smoothness, but they will also yield a different taste. So to get the traditional taste without the added fat, go with the EVOO.

Some people may say that you are just replacing one fat with another, and while that is true, studies have shown that EVOO is a healthy mono-unsaturated fat that is actually needed in every diet. There is a need of daily dietary fats, but they can be gained from sources that instead of increasing cholesterol, keep it within healthy limits.

Low-Fat Potato Salad Recipe

  • 1 pounds potatoes, cooked and cubed
  • 1 small red onion, chopped finely
  • 1-2 stalks of celery, chopped finely
  • 1-2 tablespoons of EVOO
  • 3 hard boiled eggs, chopped finely
  • Spices (salt and pepper, paprika, garlic, thyme, dill, basil, whatever you choose!)

After the potatoes have cooked until they are tender enough to fall apart on their own drain them and stir the EVOO in until the potatoes are well coated. Add in the other ingredients and stir the fresh potato saladuntil the potatoes are well coated with the other ingredients.

This potato salad will serve a medium crowd hungry for the summer taste of a real warm potato salad. If you choose to use baby potatoes in this salad, the only change is that you do not have to cube them. They will taste just as good as any of the others.

Alaska Salmon and Cilantro Potato Salad

Alaska salmon and cilantro potato salad combines quartered red potatoes, salmon, celery, red onion, and cilantro in a mayonnaise, garlic, dressing. Seasoned with salt and pepper, garnished with cilantro, served chilled.

  • 1 can (14-3/4 ounces) or 2 cans (7-1/2 ounces each) Alaska Salmon, drained and flaked
  • 1/4 cup Fresh Cilantro, chopped
  • 1 teaspoon Garlic, minced
  • 1-1/2 cups Non-Fat Mayonnaise
  • 1/3 cup Red Onion, diced
  • 1/3 cup Celery, diced
  • 2-1/2 pounds Red Potatoes, cooked and quartered, with skin left on
  • Salt and Pepper, to taste 

1. In a large mixing bowl, combine mayonnaise, garlic, cilantro, celery and red onion.
2. Fold in salmon and potatoes.
3. Season with salt and pepper, to taste.
4. Chill for 2-3 hours.
5. Garnish with cilantro prior to serving.

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