Aloha Sweet Potato Salad * Antipasto Potato Salad * Amish Potato Salad

Amish Potato Salad #2 * Apple potato Salad * Avocado And Potato Salad With Horseradish

Abysmally Low German Potato Salad

Aunt Greta's German Potato Salad * Asparagus Potato Salad

Asparagus Potato Salad w/ Curry Dressing * Always A Winner Potato Salad




1/2 pound Bacon

3 cups Diced cooked sweet potatoes

2 cups Pineapple chunks

1/2 cup Mayonnaise

1 tablespoon Dijon mustard

2 tablespoons Lime juice

1/2 teaspoon Freshly ground pepper

1/2 cup Macadamia nuts

Romaine leaves

1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet until well browned. Drain on paper towels.

2. Combine the bacon, sweet potatoes and pineapple in a large mixing bowl and toss lightly. In a small bowl conbine the mayonnaise, mustard, lime juice and pepper.

3. Add dressing to the potato mixture and mix lightly but thoroughly. Just before serving, stir in the macadamia nuts.

4. Serve the salad in a chilled salad bowl lined with romaine leaves.

Serves 6

Antipasto Potato Salad


2 Lb red potatoes -- small and unpeeled

1 Can artichoke hearts -- drained

2/3 Cup black olives, sliced -- drained

1/2 Cup purple onions -- diced

2 Tablespoons fresh parsley -- chopped

1/3 Cup white wine vinegar

3/4 Teaspoon dried whole oregano

1/2 Teaspoon salt

1/2 Teaspoon pepper

1/4 Teaspoon dry mustard

2 Tablespoons extra-virgin olive oil

1 Clove garlic -- minced

Place potates in water. bring to boil, cover, reduce heat, and simmer 20 minutes. Cut potatoes into quarters, ditto artichokes. Add olives, onion, and parsley. Combine vinegar and next six ingredients and stir well. Pour over potato mixture, and toss gently. Serve warm or cover and chill.

Serves 8

Recipe By :

Amish Potato Salad


6 md Potatoes

1 sm Onion, chopped

1 c Celery

1 t Celery Seed

1 t 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 sp Mustard 3 T butter, softened 1 cup Mayonnaise 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. From:

Serves 4

From: Fido National Cooking Echo

Amish Potato Salad #2


6 md Potatoes

1 sm Onion, chopped fine

1 c Celery, chopped

1 ts Celery seed

1 ts Salt

4 Hard-cooked eggs, diced


2 Eggs, well beaten

3/4 c Sugar

1 ts Cornstarch

Salt to taste

1/4 To 1/2 cup vinegar

1/2 c Cream or evaporated milk

1 ts Mustard

3 T Butter, softened

1 c Mayonnaise


Cook the potatoes in their jackets until soft. Peel and dice. Mix potatoes gently with the remaining 5 salad ingredients; then add the dressing.

To prepare the dressing, mix eggs with sugar, cornstarch and salt.

Add vinegar, cream, and mustard. Cook until thickened. Remove from heat and beat in butter. Add potato mixture to the cooled dressing, folding gently together.

Yield: 10 Servings

"From Amish and Mennonite Kitchens", by Phyllis Pellman Good and Rachael Thomas Pellman



4 Potatoes, new, small

4 Celery stalks

1 Apple, Delicious

1/4 cup Dressing, No-Oil

1/4 ts Dill (optional)


Slice the potatoes into bitesize pieces and boil until tender, but not soft. Peel the apple and slice into bitesize pieces (sprinkle with lemon juice until ready to use). Chop the celery finely. Cool the potatoes by draining and placing in pan of ice water. Combine all ingredients and mix with dressing and dill if desired. I used Medford Farms (tm) Creamy Dill No-Oil Dressing. Chill several hours. Quick and delicious.

Yield: 4 Servings

Avocado And Potato Salad With Horseradish


2 lb New potatoes; scrubbed

1/4 c Olive oil

1 1/2 tb Red wine vinegar


1/2 c Sour cream

1/2 c Plain yogurt

2 tb Prepared horseradish

1/4 c Fresh dill sprigs loosely packed, thick stems removed

3 Celery ribs; strings removed, cut in 1/4" crescents (1 cup)

2 md Avocados* or 1 lg. avocado

1 tb Lime juice; freshly squeezed

Freshly ground black pepper


*Choose avocados that are firm, with just a slight give. If the avocado is soft enough to hold an indentation, it's overripe and won't have the rice nutty flavor that you want for this salad.

Bring water to a boil in the bottom of a vegetable steamer. Cut potatoes in half; place them in the steamer basket. Cover and steam until they are cooked through, about 20 minutes. Remove the potatoes from the heat and allow them to cool slightly.

While potatoes are cooking, whisk oil and vinegar together in a large bowl. Season to taste with salt; set aside. When potatoes are cool enough to handle without burning your fingers, cut them in 1" cubes. Toss them in the oil and vinegar so they are coated well, and set them aside to cool to room temperature, tossing occasionally.

In a small bowl, whisk together the sour cream, yogurt and horseradish. Mince the dill and add it to the sour cream mixture, stirring well.

When potatoes have cooled to room temperature, add celery and toss to combine. Then add the sour cream mixture; toss again.

Halve, pit and peel the avocados. Cut them into 1" cubes; place in a small bowl with the lime juice. Toss so the cubes are moistened with the juice. Then add the avocados, with all of the lime juice, to the potatoes; toss gently until they are well distributed and coated with the dressing. Add pepper and additional salt to taste, and either serve immediately or chill for 30 minutes and then serve.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Yield: 6 to 8 servings.

From "Farm House Cookbook" by Susan Herrmann Loomis.


Abysmally Low German Potato salad


6-8 medium potatoes 2 onions

1 tsp. flour celery seed to taste

10 strips bacon pepper(lots)

1 tsp. sugar 1 cup vinegar + water


1. Peel the potatoes and cut into slices; boil until soft

2. Fry bacon until semi-crisp; Remove and save, leaving the fat in the pan

2. Fry the flour, sugar, and celery seed in the fat until smooth and bubbly

3. Add the vinegar-water, bring to a boil

4. Add potatoes, remove from heat, cover until ready to serve.




5 lb. potato

1 lb. bacon

3 large brown onions

1/2 cup vinegar

2 cups water

2 T sugar

1 T salt

2 T cornstarch

Boil potato, cool and set aside. May be refrigerated.

Saute bacon (diced) with two of the diced onions until tender but not brown. Add vinegar, water, sugar and salt. Cook with cornstarch until consistency of heavy gravy.

Pour over cooled sliced potatoes which have been seasoned with salt and pepper, Cool. Warm when ready to serve in oven, crockpot or electric roaster.

Add remaining raw onion to potatoes if desired. If potatoes seem dry add 1/2 cup salad oil, and mix up.

After it is ready, it sits in the fridge over night, and is warmed up in a crock pot and served warm. Hope that this helps.



500g fresh asparagus, cooked and refreshed under cold water.

400g waxy potatoes, scrubbed and cooked

4 - 5 small tomatoes, cut into chunky slices


1/4 cup lemon juice or cider vinegar

1/4 cup olive oil

2 Tbs sugar

1 tsp grated lemon rind

1 - 2 cloves garlic, finely chopped

2 Tbs finely chopped parsley

Put all the vinaigrette ingredients in a jar and shake well to combine. Cut the asparagus into thirds, cut the warm potatoes into chunks. Place the asparagus, potatoes and tomatoes in a serving bowl and pour over the vinaigrette and leave to cool. Turn gently once or twice while cooling.

Asparagus Potato Salad w/ Curry Dressing


Yield: 4 servings


1/8 l vegetable oil

1 ts curry powder

2 egg yolks


1 ts lemon juice

1/2 ts prepared mustard

150 g low fat yogurt



500 g small new potatoes


1 kg white asparagus

350 g soup vegetables; carrot, celery, leeks

1/2 tb sugar

5 tb white wine vinegar

white pepper

8 tb vegetable oil

1/2 bn dill weed



Warm 2 tablespoons oil in a small saucepan over low heat. Add curry powder and sauté a few seconds, then add warm curry oil to the remaining cold oil. Blend egg yolks with salt, lemon juice and mustard. While adding the curried oil slowly prepare a mayonaise. Stir in Joghurt and taste for salt. Set aside.

Boil potatoes; peel, slice and sprinkle with a little salt. Cut asparagus into 3 cm (1 inch) pieces; set aside the heads. Wash the soup vegetables and cut into fine cubes; set the leeks aside.

Cook asparagus in salt water with a little sugar, about 7 minutes, then add asparagus heads and cook for another 2 minutes. Drain, reserving the liquid. Simmer the carrot and celeriac in the asparagus broth for 2 minutes, then add the leeks and simmer 1 minute more. Drain.

Make a vinaigrette (with vinegar, oil, salt and pepper). Turn potatoes and asparagus in half of the vinaigrette each. Except of 2 tb, mix the soup vegetables with the potatoes. Let sit for 10 minutes. Chop the dill weed.

Layer potatoes and asparagus in a serving bowl. Pour curry sauce evenly over the salad. Sprinkle with remaining soup vegetables and dill weed and serve.


By Essen & Trinken 5/95

Always A Winner Potato Salad


10 large baking potatoes, scrubbed

12 eggs

3 bunches green onions, chopped

6 dill pickles, chopped

1 (4 ounce) can shrimp

1 (4 ounce) can small shrimp, drained

2 cups low-fat mayonnaise

 salt and pepper to taste

2 tablespoons celery salt

2 tablespoons paprika


1 Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.

2 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.

3 In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.


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