Potato Salad – a Summertime Staple | Print |  E-mail
Thursday, 07 June 2012 13:27

060712fMost everybody loves potato salad and no summer festivity seems complete without this perennial favorite.

You can make it the way you’ve always made it, which would probably be the way your mom or dad made it; but, if you want to tweak tradition, consider some variations.

Of course, making potato salad is not an exact science. Many cooks never look at a recipe.

For best results, use white, Yukon gold, fingerlings or red bliss potatoes. You can use Russets; but they are starchy and tend to fall apart.

Whichever potatoes you use, they should all be about the same size so they cook evenly. Be sure not to overcook them. They should be just fork-tender.


5 potatoes

3 eggs

1 cup chopped celery

1/2 cup chopped onion

1/2 cup sweet pickle relish

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1 tablespoon prepared mustard

Ground black pepper to taste

1/4 cup mayonnaise

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

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.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled. Serves 8.


12 medium red potatoes

1 medium onion, finely chopped

3 hard-cooked eggs, chopped

2 dill pickles, finely chopped

2 tablespoons snipped fresh parsley

3/4 cup chicken broth

3/4 cup mayonnaise or salad dressing

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

2 tomatoes, cubed

6 bacon strips, cooked and crumbled

Cook potatoes in boiling salted water until tender. Drain; cool slightly. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. Heat chicken broth until warm; remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill. Just before serving, gently stir in tomatoes and bacon. Makes 12 servings.


2 pounds red potatoes, cut into 1-inch chunks

2 tablespoon lemon juice

1 tablespoon anchovy paste or 2 anchovies

1 tablespoon grated Parmesan cheese

1 tablespoon Dijon mustard

1 large garlic clove, crushed

1/4 teaspoon freshly ground black pepper

1/3 cup olive oil

2 tablespoons chopped parsley

Romaine lettuce leaves

Place potatoes and enough water to cover in 2-quart pan over high heat and bring to boil. Reduce heat to low, cover and simmer 20 minutes until potatoes are fork-tender. Drain.

In food processor or blender, blend lemon juice, anchovies, Parmesan, mustard, garlic and pepper. Gradually add olive oil until mixture is smooth. Toss potatoes with dressing and parsley.

To serve, arrange on lettuce leaves. Serves 6.


1/2 teaspoon powdered mustard

2 teaspoons water

4 cups cold, diced cooked potatoes

1/2 cup peeled, diced cucumber

1 tablespoon instant minced onion

1-1/2teaspoons salt

1/2 teaspoon celery seed

1/2 teaspoon freshly ground black pepper

4 large hard-cooked eggs

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon cider vinegar

Mix mustard with water and let stand for 10 minutes.

Meanwhile, separate the egg yolks from the whites and dice the whites. Combine the egg whites with the potatoes, cucumber, onion, salt, celery seed and pepper.

Mash 3 of the egg yolks and blend with the mustard, sour cream, mayonnaise and vinegar.

Add egg yolk mixture to potato mixture and mix lightly. Put remaining egg yolk through a sieve to garnish salad.

Serve on lettuce. Serves 6.


1/3 cup olive oil

1/4 cup apple cider vinegar

1/4 cup minced shallots

1tablespoon chopped parsley

1tablespoon plus 1/4 cup chopped fresh chives, divided use

1 tablespoon Dijon mustard

2 teaspoons honey

2 teaspoons grated lemon peel

Salt and pepper to taste

3 pounds small, red-skinned potatoes, quartered

12 Romaine lettuce leaves

8 bacon slices, cooked, drained and crumbled

1/2 cup (about 2-1/2 ounces) crumbled blue cheese

1 hard-boiled egg, grated

Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; add warm potatoes to dressing and toss to combine. Cover and refrigerate.

Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup of chives. Serves 8.





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