Basic Potato Salad Recipes
Hot German Potato Salad
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Potato salad is an all American favorite, and so easy to make. Perfect for those outdoor grilling parties and family reunions.
My Basic Potato Salad Recipe
5 to 6 med. potatoes
2 eggs
Put
all in a pot, cover with water and boil 45 min. While the potatoes are boiling,
chop some onion, celery or whatever you want in it, and put in a large bowl.
After boiling, carefully drain most of the hot water out, and add cold tap water to the pot and let the potatoes and eggs cool. In 10 minutes, add more cold water, take the eggs out, crack the shells of the eggs and peel them. Place them in a bowl.
Using a paring knife, peel the potatoes. The skins should slip right off. After they are all peeled, begin dicing the potatoes to the desired size. (I like a smaller bite size pieces)
Cut the eggs up in a bowl and mash them with a fork. Add the eggs to the diced potatoes. Add about a cup mayonnaise and carefully stir it all up. Add more mayonnaise if needed, or add a little milk to make it creamier.
Optional Ingredients:
Use salad dressing
instead.
1/2 sm. onion chopped
2 stalks of celery sliced in small pieces
1/2
green pepper chopped
1/4 cup relish
1 Tablespoon sugar
1 teaspoon mustard
1
teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
Chill several hours or overnight. So you see, there is a variety of different ingredients you can add, it pretty much depends on what part of the country you are from.
Hot German Potato Salad (recipe from 1973)
Peel and cook 4 medium potatoes, and when cooled cut in slices or squares.
In a frying pan put 4 slices
of bacon cut in small pieces
1/4 cup finely chopped onion
2 Tbsp oil or
margarine
Brown until cooked and put aside and into the juice add:
2
Tbsp flour
1/4 cup cider vinegar
2 Tbsp brown sugar
1/4 tsp celery seed
salt
and pepper to taste.
If this is too thick, add a little water and stir in the bacon and onion mix, and the potatoes heat through stirring untill hot.
Grandma's Potato Salad (recipe from 1982)
5 to 6 med. potatoes
2 eggs
Put all in a pot, cover with water and boil 45 min. While the potatoes are boiling, chop some onion, celery or whatever you want in it, and put in a large bowl.
In
a bowl add
2 tsp. mustard
3 Tblsp. mayo
1 Tblsp. vinegar
2 tsp.
sugar
1/4 cup milk
a little celery seed
Mix and add to potatoes
Potato and Pea Salad (recipe from 1971)
2 cups boiled diced potatoes
1
cup peas
1/2 cup French Dressing
Lettuce, Mayo
Pour 2/3 of the French Dressing over the potatoes and the other 1/3 over the peas. Chill both in fridge 1 hr. Then combine them and arrange on lettuce leaves. Garnish with mayo.
Potato Salad with Apples
Cook and cubed 3 cups potatoes
cold
4 hard boiled eggs chopped and save a few slices for the top
1 small
onion chopped or 4 green onions chopped
1/2 cup chopped celery
2 apples
peeled and diced
6 radishes sliced (optional)
1/2 pepper chopped (optional)
1/2
cup chopped cucumber (optional)
chopped chives and mint(optional)
IN
a small bowl mix up 1 cup salad dressing
1/4 cup milk
1 Tbsp mustard
and Salt and pepper
MIX all together and mix with the veggies lay some
egg slices on the top and sprinkle Paprika over the top
Potato Salad (recipe from 1800's)
Cut cold boiled potatoes in one-half inch cubes. Sprinkle four cupfuls with one-half tablespoon salt and one-fourth teaspoon pepper. Add four tablespoons oil and mix thoroughly; then add two tablespoons vinegar. A few drops of onion juice may be added, or one-half tablespoon chives finely cut. Arrange in a mound and garnish with whites and yolks of two “hard-boiled” eggs, cold boiled red beets, and parsley.
Chop whites and arrange on one-fourth of the mound; chop beets finely, mix with one tablespoon vinegar, and let stand fifteen minutes; then arrange on fourths of mounds next to whites. Arrange on remaining fourth of mound yolks chopped or forced through a potato ricer. Put small sprigs of parsley in lines dividing beets from eggs; also garnish with parsley at base.
Hot Potato Salad (recipe from 1800's)
Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley.
Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one third inch thick. Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly warmed.
Potato and Celery Salad
To two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple, pared, cut in eighths, then eighths cut in thin slices. Marinate with French Dressing. Arrange in a mound and garnish with celery tip and sections of bright red apple.
Bolivia Salad
Cut cold boiled potatoes in one-half inch cubes; there should be one and one-half cups. Add three “hard-boiled” eggs finely chopped, one and one-half tablespoons finely chopped red peppers, and one-half tablespoon chopped chives. Pour over Cream Dressing and serve in nests of lettuce leaves.
Russian Salad
Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and marinate with French Dressing. Arrange on lettuce leaves in four sections, and cover each section with Mayonnaise Dressing.
Garnish two sections with small pieces of smoked salmon, one section with finely chopped whites of “hard boiled” eggs, and one section with yolks of “hard-boiled” eggs forced through a strainer. Put small sprigs of parsley or shrimps in lines dividing sections.
Potato Salad for a Crowd
12-14 potatoes, boiled and diced12 eggs, chopped
1 cup sour cream
1 pint Hellman's (only) mayonnaise
1/4 cup onions, chopped
1 tbsp mustard
2 tbsp vinegar
2 tbsp sugar
Salt and pepper
Mix all ingredients together. Set a few hours before serving.
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