Dad's Potato Salad * Dill Potato Salad

Deluxe Potato Salad * Delboy's Potato Salad - Erblschlaat

Deviled Potato Salad * Dill Artichoke Potato Salad

Deli Style Potato Salad * Dijon Mustard Potato Salad

Delicious Potato Salad Bake * Dilly Potato Salad

Dockside Potato Salad * Decoration Day Potato Salad

 


Dad's Potato Salad

 

1 large onion -- chopped finely

4 pounds potatoes -- boiled

3 tablespoons cider vinegar

5 tablespoons oil

1 sprig fresh parsley -- minced

salt and pepper

 

Cut potatoes to desired size while still warm. put in bowl with onion. Sprinkle with vinegar. Let sit at room temperature about one hour. Add oil, parsley, salt and pepper. Taste and adjust seasonings if necessary.

Recipe By : John Malik


Dill Potato Salad

 

6 red potatos

1/2 small onion

1 Tbls. minced fresh Dill (do not subsitute dry)

3 Tbl. oil, corn or olive is fine

1 and 1/2 Tbl. of good white vinegar (I use Marukan Rice Wine,

Orange label)

1 tsp. sugar

salt

Cook potatos in pot of salted water till tender. Cool enough to handle and peel. Slice potatos as for salad. Put potatos into a bowl. Add diced onion. Add minced fresh Dill. Pour oil and vinegar over ingredients in bowl. sprinkle 1 tsp. suger over all and toss to mix. Taste and adjust seasoning. More salt or more sugar if needed. Serve at room temperature.

Serves 4.


Deluxe Potato Salad

 

3 Green peppers

5 lb Potatoes; cooked, peeled,

-and cubed

1 bn Celery; chopped

2 1/2 ts Salt

1 ts Pepper

3/4 c Mayonnaise

1 tb Mustard, Dijon

4 cn Artichoke hearts; chilled

-and drained (8 oz. ea.)

2 tb Olive slices, pimiento-stffd

sm Pickles, whole sweet

Parsley springs, fresh

 

STUFFED EGGS

18 Eggs; hard-cooked

1/4 c Mayonnaise

2 tb Onion; minced

1/4 ts Cury powder

1/2 ts Salt

1/8 ts Pepper

Paprika

Parsley spring, fresh

18 sl Olives, pimiento-stuffed

Chop 2 green pepper; cut remaining pepper into rings. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly. Spoon potato salad onto a large serving platter. Arrange stuffed eggs and artichoke hearts around edge of platter. Garnish salad with green pepper rings, olive slices, pickles, and parsley.

Stuffed Eggs: Cut eggs in half lengthwise; removeyolks. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper. Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley. Top with remaining stuffed eggs with pimiento-stuffed olive slices.

Yield: 24 servings

Source: Southern Living Magazine, July, 1980.


Delboy's Potato Salad - Erblschlaat

 

4-5 lbs potatoes - Must be the firm waxy type.

2-3 large "Spanish" onions

1 small jar of midget gherkins

1 small jar of capers

6 hard boiled eggs

1 1lb jar french mayonaisse

salt

pepper

Boil the potatoes until just tender. Drain, drench with cold water for a minute or so to stop any further cooking, and leave to get cold (or at least cool). Peel or scrape the potatoes - try to rub the skins off, don't cut any more flesh away than absolutely necessary. Slice about 1/4 inch thick into a large bowl. After 4 or 5 potatoes, slice an onion into 1/4 ring slices, not too thinly, and add. Then add a dessert spoon of capers and some of the gherkins, sliced lengthways. Add a large serving spoon of mayonaisse, plenty of salt and some ground black pepper and mix together. N.B.- Ensure you only have a THIN coating of mayonaisse over everything - too much makes it very creamy and sickly.

Repeat until all the potatoes and onions have been used up. Don't worry if you have some capers or mayonaisse left over, you can always add more if you want. Chop the eggs roughly and add to the salad. Mix everything thoroughly and salt well. Leave in the fridge overnight to allow the flavours to mingle. On removing from the fridge for serving, mix again, taste and, if necessary, add more salt to taste - the potatoes absorb it quickly and the salad would otherwise be tasteless. If you want, cut some more hard boiled eggs into 1/4s lengthways and decorate the top of the salad. Also sprinkle it with either paprika or chopped parsley.


Deviled Potato Salad

1/3 cup Dijonnaise

1/2 cup mayonnaise

1/3 cup red onion -- chopped

1/2 cup celery -- chopped

1 tablespoon cider vinegar

1 teaspoon sugar

1/2 teaspoon salt

2 pounds potatoes, cooked (5 cups) -- peeled and cubed

2 hard boiled eggs, peeled -- coarsely chopped

In large bowl, combine Dijonnaise, mayo, onion, celery, vinegar, sugar, and salt. Add potatoes and eggs; toss gently to coat. Serve immediately or cover and chill up to 1 hour.

Serves 8

Recipe By : Hellmann's


Dill Artichoke Potato Salad

 

3 pounds whole tiny new potatoes

1 cup mayonnaise or salad dressing

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon lemon pepper seasoning

1 tablespoon snipped fresh dill OR -- 2-3 tsp. dried/dillw

4 hard-boiled eggs -- peeled & chopped

2 6 oz. jars marinated artichoke hearts -- drained & sliced

3/4 cup chopped onion

2 tablespoons chopped dill pickles

 

Scrub potatoes with a vegetable brush under running water. In a Dutch oven, cook unpeeled potatoes, covered, in boiling lightly salted water, about 20 minutes or just until tender. Drain. Cool potatoes. Cut into bite size pieces.

In a very large bowl, stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir gently before serving.

Recipe By : BHG,Prize Tested Recipes, July '92


Deli Style Potato Salad

 

5 lbs. potatoes (russet preferred)

1 medium yellow onion, finely chopped

3 cups of water

1 cup white vinegar

1 1/3 cups sugar

1/2 cup salt

2 cups prepared mayonnaise

Boil potatoes with skins on until just cooked. Do not overcook - test frequently with a knife. When cooked, place in cold water bath for one hour. Peel potatoes and refrigerate for one hour. Cut potatoes into cubes (not too small) and place in large bowl, sprinkle with chopped onion. Set aside.


Dijon Mustard Potato Salad

 

4 lb New potatoes, scrubbed

2 Cloves garlic, minced

1 t Crushed red pepper flakes

1/2 c Dijon-style mustard

1 c Fat-free mayonnaise

1/2 c Red or white wine vinegar

2 tb Extra-virgin olive oil

1 c Green onions, finely chopped

1 c Red pepper, finely chopped

1 c Green pepper, finely chopped

1 c Coarsely chopped parsley

1 tb Freshly ground black pepper

1/2 ts Salt

Parsley sprigs, red and

-green bell pepper slices

-for garnish

1. Heat a large pot of water to a boil and add potatoes. Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes. Drain thoroughly and set aside to cool.

2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well. Cut potatoes into small pieces and place in a large bowl. Add mustard mixture and all remaining ingredients, except the garnishes, and mix well. Cover tightly and refrigerate for at least 8 hours, or overnight, before serving. If the consistency is too thick, add 2 tablespoons of water. Serve garnished with parsley and bell pepper slices.

Serves12


Delicious Potato Salad Bake

 

8 potatoes

12 slices bacon

2 onions, finely chopped

1 cup sliced mushrooms

1 cup heavy cream

1/2 cup milk

1 1/2 cups shredded mozzerella cheese

 salt and pepper to taste

1Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish.

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

3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.

4 Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.

5 Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.

Source: Ros Kruger


Dilly Potato Salad

     

2 pounds red potatoes, diced

6 hard-cooked eggs, chopped

1 cup nonfat plain yogurt

3 tablespoons fat-free mayonnaise

1/4 cup chopped green onions

1 teaspoon prepared Dijon-style mustard

1 teaspoon dried dill weed

1 teaspoon garlic powder

 Directions   

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

2 In a large bowl, combine the potatoes and chopped eggs.

3 Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

Source: Lori Buckridge


Dockside Potato Salad

 

1 ea small bag red potatoes

1/4 c finely chopped onion

1/4 c finely chopped celery

1 ea dill pickle finely chopped

2 T parsley flakes

6 ea strips bacon cooked crumbled

1 ts salt to taste

1/2 ts pepper

2 T red wine vinegar -or- 2 T Balsamic Vinegar

2 T vegetable oil

1 c mayonnaise

Peel and cube your potatoes and cook until fork tender - drain and cool. In a separate bowl mix all the dressing ingredients - taste as you go cause you might need more salt or vinegar. After the potatoes are cool, toss lightly so not to mash the potatoes. Sprinkle with bacon bits and chill.



Decoration Day Potato Salad

 

6 medium to large potatoes, preferably waxy type

water

1/4 cup well-seasoned French dressing

2 tablespoons minced onion

1/2 cup diced celery

1 small green pepper or pimiento, diced

2 hard-cooked eggs, finely chopped

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup (approximately) mayonnaise

1/2 teaspoon celery seed

green pepper rings

hard-cooked eggs, sliced

crisp greens

Boil potatoes in their jackets in small amount of water until just tender. Drain and cool enough so potatoes can be handled. Slip off skins, cut potatoes into cubes, and place in bowl. Add French dressing to warm potatoes and toss well. Cover and chill 2 - 3 hours. Add onion, celery, green pepper, chopped eggs, salt, and pepper. Toss lightly. Add mayonnaise and toss until evenly moistened. Add more mayonnaise if a moister salad is wanted. Sprinkle with celery seed and garnish with green pepper rings and egg slices. Tuck greens around edge of bowl before serving.

Makes 6 - 8 servings.

From: The Flavor Of The South - Jeanne A. Voltz Wings Books

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