Madison Avenue Potato Salad * Minted Potato Salad

Mock Potato Salad * Mediterranean Potato Salad

Mary Katherine's Potato Salad * My Favorite Potato Salad

Marinated Potato Salad with Anchovy Vinaigrette

Mashed Potato Salad * Mediterranean Potato Salad 

Mom's Mustard Style Potato Salad   * Miso Potato Salad  

Mexican Potato Salad * Mock Sour Cream Potato Salad


Madison Avenue Potato Salad


3 tb Vegetable oil

1 tb Wine vinegar

1 1/2 ts Salt

0.13 ts Pepper

2 cup Cooked, diced potatoes; warm

1/2 cup Quartered ripe olives

2 Hard-cooked eggs; sliced

1 cup Thinly sliced celery

1/2 cup Diced dill pickles

1/4 cupDiced pimiento

1 ts Grated onion

1 tb Mustard

1/3 c Mayonnaise


Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.

Yield: 6 Servings

Minted Potato Salad


4 md Potatoes

1/2 c Fresh parsley,chopped

3 T Olive or vegetable oil

2 T Lemon juice

1 T Chopped fresh mint

1 Garlic clove, minced

1/2 t Salt, optional

pn Ground pepper

In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Combine remaining ingredients in a small bowl. Add to potatoes and mix well. Chill for at least 1 hour prior to serving.

Yield: 6 servings

Source: A Taste of Home Magazine, Jun/Jul '96

Mock Potato Salad


1 medium rutabaga

1 pot boiling water

1/2 packet sugar substitute

1 tablespoon lemon juice

1/2 cup scallions -- finely chopped

1 medium dill pickle -- chopped

1 cup celery stalks with leaves -- chopped

1 1/2 teaspoons salt

dash paprika

3/4 cup mayonnaise

4 eggs, hard-boiled -- chopped


Pare rutabaga and cut into 4 pieces. Cook in boiling water until tender, about 30 mins. Drain well and cool. After rutabaga has cooled, dice (apprx. 2 1/2 cups). Place diced vegetable in salad bowl, sprinkle with sweetener and lemon juice. Add scallions, pickle, celery paprika and mayo. Toss all well. Fold in eggs. Chill well before serving.

Serving Size : 8

Recipe By : Adapted from Dr. Atkins' New Diet Cookbook

Mediterranean Potato Salad


1 1/2 pounds boiling potatoes, all about the same size

Coarse salt

2 medium firm ripe tomatoes

1/2 small red onion, peeled

1/4 cup pitted green olives, coarsely chopped

1 tablespoon capers

1 small garlic clove, peeled and minced fine

1/4 cup fruity olive oil

1/4 cup imported good quality white wine vinegar

Salt and freshly ground pepper to taste


Cook the potatoes in boiling salted water in a medium pot until tender but firm, about 15 minutes. Cooking time will vary according to the size of the potatoes. Drain. Return the potatoes to the pot and toss over high heat to evaporate any remaining moisture. Set aside to cool. When cool enough to handle, peel with a paring knife, removing any bruised or discolored areas. Cut into roughly 1-inch dice, keeping them irregular in size. Core the tomatoes and cut into chunks about the same size as the potatoes. [I peeled and seeded the tomatoes first.] Cut the red onion into slices about 1/8 inch thick. Combine the potatoes, tomatoes, red onion, olives, capers, and garlic in a large bowl. Add the olive oil, vinegar, salt, and pepper. Toss gently to mix. Adjust the seasonings and serve.

Serves 4.

Mary Katherine's Potato Salad


6 lb New potatoes


2 Eggs

1 c Sugar

1/2 c Vinegar

1 tb Butter, melted

1 tb Celery seed

1 tb Coleman's dry mustard

1/2 c Mayonnaise

Drop tiny new potatoes in boiling, salted water and cook, timing carefully after the water returns to a boil for six minutes. Potatoes should be no larger than an English Walnut. Otherwise, cut them into pieces about that size. After cooking, drain potatoes well, rinse under cold water, and bring to room temperature.

In saucepan, beat eggs. Stir in sugar and vinegar. Melt butter in small pan and reserve.

Place the egg mixture over low heat and cook stirring constantly until thickened to the consistency of heavy cream. Remove from heat. Stir in the melted butter, along with celery seed and dry mustard. Place pan in a larger pan of cold water to cool the dressing quickly and prevent overcooking. When dressing is cooled to room temperature, combine with mayonnaise to make enough to coat the potatoes. Add additional mayonnaise as needed.

Yield: 12 Servings

My Favorite Potato Salad


2 pounds potatoes

2 hard-boiled eggs -- peeled

1 green pepper -- diced

1 small onion -- chopped

1/2 cup oil

1/3 cup white wine vinegar

1/4 teaspoon oregano

1/2 teaspoon dill weed

1/4 teaspoon salt

1 dash pepper

Boil the potatoes until tender; remove from heat, coarsely chop when cooled. Dice the hard boiled eggs. In large bowl, combine the potatoes, eggs, green pepper, and onion. In a small bowl, combine the oil, vinegar, oregano, dill weed, salt and pepper. Pour vinegar mixture over potoates and toss lightly. Refrigerate overnight. Serve chilled.

Serving Size : 6

Recipe By :

Marinated Potato Salad with Anchovy Vinaigrette


1 1/2 cups vegetable oil

1/2 cup white wine vinegar

1/4 cup chopped parsley

1 1/2 teaspoons salt

1 teaspoon white sugar

1 (2 ounce) can anchovy filets

2 cloves garlic, minced

3 pounds red potatoes

1 pound Italian sausage

2 cups chopped green onions

1/3 cup chopped parsley

6 ounces black olives, pitted and halved

 salt and pepper to taste

1 In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.

2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.

3 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4 Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.

Makes 6 to 8 servings

Source: Linda Feeney   

Mashed Potato Salad  


5 red potatoes

5 Yukon Gold potatoes

2 tablespoons butter

 salt and pepper to taste

1/2 cup mayonnaise

1/2 cup prepared mustard

1/2 cup sour cream

1 stalk celery, finely chopped

1 red onion, finely diced

2 small gherkin sweet pickles, finely chopped

1 green bell pepper, chopped


1 Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.

2 Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Mediterranean Potato Salad


2 pounds potatoes

1 green bell pepper, minced

1 cucumber, sliced and quartered

1/2 cup sliced red onion

8 ounces crumbled feta cheese

1 lemon, juiced

1/2 cup Italian-style salad dressing

 salt and pepper to taste

3 pita breads, cut into wedges


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

2 In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.

3 Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Source: Pam Day

Mom's Mustard Style Potato Salad


6 large potatoes - peeled and cubed

3 eggs

1 onion, finely chopped

3 stalks celery, diced

3 teaspoons sweet pickle relish

1 (4 ounce) jar pimentos

2 teaspoons prepared mustard

3 tablespoons creamy salad dressing

1 teaspoon paprika

1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.

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

3 In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.

4 Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

Sourse: David Carter   

Miso Potato Salad


1 T sweet white miso

1.5 t red miso

0.5 t honey

1 T sake

1 t minced ginger

1/4 cup water

3/4 to 1 lb baby potatoes, quartered

2 T water

Mix first 6 ingredients together well. Set aside. Heat pot and add quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes begin to cook partway. Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fully cooked. Serve hot or cold.

Adapted from Shurtleff and Aoyagi's The Book of Miso

Mexican Potato Salad


2 lbs. red potatoes, cut into chunks

1 cup frz. corn kernels, thawed

1 lrg. tomato, chopped

1 bunch scallions, chopped

1/2 cup salsa

2 Tables. fresh lime juice

2 Tables chopped fresh cilantro or 1 T. dried

Freshly ground pepper

Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook 30 minutes, or until just tender. Remove from the heat, drain, and place in large bowl. Add the corn, tomato, and scallions. Combine the salsa and lime juice. Pour over the salad and mix well. Add the cilantro and a few twist of pepper. Mix gently and serve at once or chill over night.

From: The McDougall program

Mock Sour Cream Potato Salad


8 medium potatoes

1/3 cup low-fat Italian salad dressing

3/4 cup chopped celery

1/3 cup chopped green onions

5 hard cooked egg whites, chopped

2 hard cooked egg yolks, masked

3/4 cup nonfat plain yogurt, drained to 1/2 cup

1 cup low-fat mayonnaise

2 teaspoons Dijon mustard

2 teaspoons celery seed

1/2 teaspoon salt

1 - 2 teaspoons sugar (optional)

Boil potatoes until done; drain. Cube hot potatoes; put in large bowl. Pour salad dressing over potatoes; gently stir to mix. Let stand until cool, stirring occasionally. Add celery, onions, and egg whites to potatoes. In small bowl, combine mashed egg yolks with mayonnaise, drained yogurt, celery seed, salt, and sugar. Add mayonnaise mixture to potato mixture; stir gently until well mixed. Refrigerate at least 2 hours.

Yield:  8 servings

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