Cold Potato Salad Recipes, Hints & Videos
You can make it as easy or as complicated as you want, depending on how much time you have. Although you can serve it hot or cold, cold potato salad certainly works better when it has to be packed up and taken somewhere. So the next time you're in a bind for an interesting side-dish, give good old-fashioned potato salad a whirl.
Classic American Potato Salad Recipes
The most important secret for success with both potato salad and cole slaw is to season them very well. Remember that both salads are served well chilled, and cold temperatures tend to mute flavors.
For potato salads, use waxy varieties such as small russets or fingerling potatoes. They hold their shape well when cooked, so your salad won’t turn into mashed potatoes with mayonnaise. Click here for Wolfgang Puck's full introduction.
2 lb. Yukon Gold potatoes
3 hard-boiled eggs, finely chopped
1/2 C. mayonnaise
1/2 medium yellow onion, finely diced
2 stalks celery, finely diced
Freshly ground black pepper
Put the potatoes in a pot of cold salted water. Bring to a boil over high heat. Continue boiling until the potatoes are tender enough to be pierced easily with the tip of a small, sharp knife, 10 to 20 minutes depending on size. Drain the potatoes and let them cool to room temperature.
With a sharp knife, cut the potatoes into bite-sized halves or quarters, depending on their size. In a mixing bowl, combine them with the eggs, mayonnaise, onion, and celery. With a spatula, gently fold the mixture together, taking care not to break up the potatoes. Season to taste with salt, pepper, and a little sugar. Cover and refrigerate until serving time.
Yield: 6-8 servings
More American Potato Salad Recipes:
Ethnic Potato Salad Recipes
Just so you know, this makes for a lot of potato salad - cut the recipe if you are not cooking for a large barbecue picnic.
10 small red potatoes
12 slices bacon
1 small onion chopped
4 ribs celery chopped
1 tsp. salt
2 Tbs. butter
2 Tbs. flour
1/2 tsp. dry mustard
1 Tbs. sugar
1 C. beer
1/2 tsp. Tabasco sauce
2 Tbs. chopped fresh parsley
Peel and cube potatoes, boil until tender, drain. Fry bacon until crisp. Drain well, crumble bacon, and mix with onion, celery, and salt. Set aside. Stir butter and flour in a small saucepan to make a roux. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potato mixture. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture, toss gently.
More Ethnic Potato Salad Recipes:
Light Potato Salad Recipes
This potato salad doesn't contain mayonnaise; instead, the potatoes are tossed with an herb-seasoned vinaigrette. It's not the potato salad that Mom used to make.
1 bay leaf
2 Tbs. chopped onion
½ tsp. black pepper
1 ½ lb. new potatoes (about 12), cut into 1-inch cubes or ½-inch-thick slices
2 Tbs. extra-virgin olive oil
2 Tbs. white wine vinegar
1 Tbs. chopped fresh flat-leaf parsley
1 clove garlic, minced
1 Tbs. fresh summer savory, or 1 tsp. dried summer savory ½ tsp. freshly ground pepper ¼ tsp. powdered mustard Halved cherry tomatoes for garnish
Bring a medium pot of water to a boil over high heat. Stir in the bay leaf, onion, and pepper; add the potatoes. When the water returns to a boil, reduce the heat to medium; cover and cook for about 8 minutes, or until the potatoes are just tender. While potatoes are cooking, whisk together all the dressing ingredients in a small bowl.
Taste and adjust the seasoning. When the potatoes, are done; drain well and remove the bay leaf. Transfer the potatoes to a large bowl, add the dressing and toss. Bring the salad to room temperature for serving.
To serve chilled, it's best to refrigerate the dressing and salad in separate covered containers for up to 3 days; toss together up to 1 hour before serving.
More Light Potato Salad Recipes: Slim Potato Salad
Potato Salad Hints & Videos
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