Balsamic Potato Salad * Bacon And Potato Salad

Bamboo Potato Salad * Blue Cheese Potato Salad

Baked Potato Salad * Basil, Potato and Egg Salad

Blueberry Potato Salad * Black Forest Potato Salad

Broccoli and Potato Salad

Bayrischer Kartoffelsalat (Barvarian Potato Salad)

Bavarian Potato Salad * Beer Potato Salad

Baked Potato Salad With Dill * Bud's Potato Salad

Blue Potato - Honey Mustard Salad

Beet and Potato Salad Recipe * Baby Potato Salad


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

1 1/2 cups Coarsely Chopped Celery

1 cup Sliced Radishes


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 bow; add dressing and gently toss to coat. Let potatoescool 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.

Serves 12

From: Syd's Cookbook.

Bacon And Potato Salad

2 pounds red potatoes -- unpeeled

3 green onions -- chopped

1/2 pound bacon -- cooked and crumbled

1 green pepper -- diced

1 hard-boiled egg -- chopped

1/2 cup sour cream

1/4 cup milk

3 tablespoons fresh dill -- chopped

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon salt


Slice potatoes into 1/4-inch-thick slices; place in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Drain. Combine potato, green onions, and next 3 ingredients in a bowl; toss gently. Combine sour cream and remaining 5 ingredients in a small bowl; stir well. Pour dressing over potato mixture; toss gently. Cover and chill.

Recipe By :

Bamboo Potato Salad


2 cups potato -- cooked and diced

1 1/2 teaspoons salt

1/2 cup french dressing

1 cup celery -- finely chopped

1 cup bamboo -- parboiled ,finely cu

2 teaspoons onion -- chopeed, fresh

1 cup salad dressing

1/2 cup cucumber -- diced


Add the salt and french dressing to the potatoes and chill. Add the celery, bamboo, onion, and cooked salad dressing. Mix together carefully to avoid breaking the potato. Add the cucumber and serve on crisp lettuce. Bamboo may also replace celery, wholly or in part, if desired.

Blue Cheese Potato Salad


3 pounds unpeeled new potatoes -- quartered

1 bottle 8 oz creamy blue cheese dressing

3/4 cup blue cheese -- crumbled

1 jar real bacon pieces

1 tablespoon dried parsley flakes

1 tablespoon dried sweet pepper flakes

1 teaspoon ground black pepper

1 teaspoon dried chopped onion


Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled. Yield: about 9 cups potato salad.

Recipe By : Sue Klapper From: Quick Gifts of Good Taste.

Baked Potato Salad


3 pounds red potatoes -- baked

2 cups cheddar cheese -- shredded

8 ounces ranch salad dressing

1 tablespoon prepared mustard

6 green onions -- chopped

1 red bell pepper -- chopped

2 slices bacon -- cooked and crumbled

Cool baked potatoes and cut into 1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup of cheese.


Recipe By :

Basil, Potato and Egg Salad


575 g new potatoes; scrubbed and quartered

175 ml natural yogurt

3 spring onions; finely chopped

2 tablespoons low calorie mayonnaise; + 2 teaspoons

1 tablespoon cider or red wine vinegar

2 teaspoons Dijon or spicy brown mustard

1 teaspoon basil

1/4 teaspoon salt

1/8 teaspoon white pepper

2 large eggs; hard boiled and chopped

2 rashers bacon; cooked and crumbled


In a large saucepan, over high heat, bring potatoes and enough water to cover to the boil. Reduce heat to low and simmer for15-20 minutes. Drain the potatoes and cool to room temperature. Meanwhile, in a medium bowl, combine the yogurt, spring onions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in the eggs and bacon. Add the potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.

Serves 4

Source: Weight Watchers Magazine, June 1993

Blueberry Potato Salad


1/4 cup White Wine Vinegar

1 tablespoon Olive Oil

1/2 teaspoon Sugar

1/2 teaspoon Salt

1/2 teaspoon Dried Basil -- Crushed

1/8 teaspoon Black Pepper

4 cups Potatoes -- Cooked And Sliced

1 cup Fresh Blueberries

1/2 cup Cucumber -- Diced

1/2 cup Carrot -- Shredded

2 tablespoons Scallions -- Chopped

2 tablespoons Parsley -- Chopped


Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the hopped scallions and parsley.

From: The Food Column Of The Denver Post Magazine 07-31-94

Black Forest Potato Salad


1 1/3 Lb Potatoes -- Cut In Slices

1/3 C Cider Vinegar

2 Tbsp Vegetable Oil

2 Tbsp Water

1/4 Tsp Pepper

1 C Tart Apples -- Diced

1 Lb Polish Sausage Links -- Sliced 1/3" Thick

10 Oz Sauerkraut -- Rinsed And Drained

1/4 C Green Onions -- Sliced

1/4 C Parsley -- Chopped

Salt -- To Taste

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.

Recipe By :

Broccoli and Potato Salad


1 pound new or russet potatoes -- scrubbed

2 tablespoons dry white wine

2 tablespoons chopped fresh parsley salt and freshly ground pepper -- to taste

1 1/2 pounds broccoli, broken into florets, stems peeled and sliced

2 tablespoons fresh lemon juice

2 tablespoons red wine (or sherry) vinegar -- or to taste

1 teaspoon Dijon mustard

1 small clove garlic -- minced or pressed

6 tablespoons plain lowfat yogurt

1/4 cup olive oil

2 ounces Parmesan cheese -- slivered

1. Steam or boil [or pressure cook] the potatoes until tender. Drain and cut into quarters or thick slices. Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes. Meanwhile, make the dressing: Mix together the lemon juice, vinegar, mustard, garlic, and yogurt. Add salt and pepper to taste. Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the potatoes, dressing, and Parmesan. Serve warm.

Serves 4

Recipe By : Main-Dish Salads by Martha Rose Shulman

Bayrischer Kartoffelsalat (Barvarian Potato Salad)


4 c Potatoes 1/3 c Onion, Chopped

2 c Chicken Broth 1/2 ts Sugar

1/2 ts Salt 2 tb Lemon Juice

1/4 c Vegetable Oil Pepper, to taste


Peel potatoes and slice 1/4-inch thick.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Yield: 4 servings

Bavarian Potato Salad


4 cup Potatoes -- peeled and sliced

2 cup Chicken Broth

1/2 teaspoon Salt

1/4 cup Vegetable Oil

1/3 cup Onion -- Chopped

1/2 teaspoon Sugar

2 Tb Lemon Juice


Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Serves 4

Recipe By :

Beer Potato Salad


6 potatoes -- medium

4 slices bacon -- cooked and crumbled

1 tablespoon onion -- chopped

1 each celery -- stalk, chopped

1 teaspoon salt

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon dry mustard

1 tablespoon sugar

1 cup beer

1/2 teaspoon hot pepper sauce

2 tablespoons chopped parsley


Peel potatoes; boil in salted water until soft. Cool; cut into chunks and place in large bowl. Combine bacon, onion, celery, and salt in a small bowl. Set aside. In a saucepan, melt the butter. Stir in the flour until completely blended. Stir in the mustard and sugar. Slowly stir in the beer and hot sauce. Bring to a boil; stirring constantly. Do not let mixture burn. Pour beer mixture over the potatoes. Toss lightly. Add reserved bacon mixture and parsley; toss carefully and serve warm.

Serves 4

Recipe By :

Baked Potato Salad With Dill


4 baking potatoes

4 ounces fresh bean sprouts

1/4 cup coarsely chopped walnuts

4 celery, thinly sliced

4 radishes, sliced

3 tablespoons chopped fresh dill weed

2 tablespoons chopped fresh parsley

1/3 cup mayonnaise

2 tablespoons lemon juice

4 teaspoons Dijon-style prepared mustard

1/4 teaspoon curry powder


1 Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.

2 Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.

3 Whisk together the mayonnaise, lemon juice, mustard and curry powder.

4 Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.

Bud's Potato Salad


10 pounds potatoes

1 cup water

1 cup white wine vinegar

1 cup white sugar

2 onions, diced

 salt and pepper to taste

1 tablespoon celery seed

2 cups mayonnaise

1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.

2 Slice cooled potatoes and layer in a large bowl or dish.

3 In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.

4 Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

Blue Potato - Honey Mustard Salad


3 pounds blue potatoes, quartered, then halved

1 each green bell pepper, diced

1 each red bell pepper, diced

1/2 each large red onion, diced

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup honey

1/3 cup mustard, (yellow)

1 tablespoon cider vinegar, (for dressing)

2 tablespoons water, (for saute)

1 tablespoon balsamic vinegar, (for saute)

Prepare potatoes by quartering length wise, then halving the quarters. Boil for approx. 15 minutes. Drain and return pan to stove to dry cooked potatoes. While potatoes are cooking, saute until tender onions and peppers. Combine honey, mustard, cider vinegar, and spices, mix thoroughly. Mix potatoes, vegies, and dressing together, serve hot or chill for a summer salad.

10 Servings

Beet and Potato Salad Recipe


2 cups diced cold boiled potato

1 cup diced boiled beet

2 chopped hard-boiled eggs

2 teaspoons chopped onion

Chopped parsley

Mix, and blend with boiled dressing or cream mayonnaise. Serve on a lettuce leaf.

Baby Potato Salad


 2 lbs (1 kg) baby red potatoes, boiled firm, halved

 4 tomatoes, seeded and diced

 2 sticks celery, sliced fine

 14 cup (50 mL) green onion, sliced

 2 cups (500 mL) mayonnaise

 1/8 cup (25 mL) red wine vinegar

 1/8 cup (25 mL) white vinegar

 2 tsp. (10 mL) mustard powder

 salt and pepper to taste

In a bowl mix the dressing ingredients thoroughly, then pour over cut potatoes and vegetables. Toss lightly or stir gently so as not to  break up the potatoes. Tastes better after chilling for an hour or two. DO NOT attempt to cut boiled potatoes until thoroughly chilled.

By Chef Demetri Peters, Sunterra Market. Edmonton, Alberta, '98

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