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Question by sunshine daydream: What are some different kinds of potato salad and how do I make them?
Im going to make some potato salad today, but Id like something different. I once bought some amazing steak potato salad with bacon bits in it, if anyone knows how to make that, thatd be great. But any other variations to the normal bland potato salad would be great!
Best answer:
Answer by xx_3lis3_xx
My mom puts a little bit of mustard in it.
What do you think? Answer below!
A great site for finding different recipes is http://www.recipezaar.com/. You can do a search for potato salad and you should come up with a lot of different recipes. Some of them are already rated by users (which I recommend trying them first) and you can print them out along with the nutritional value.
Old Fashioned Hot German Potato Salad
Ingredients
4 Large potatoes boiled in skins and peeled while hot.
6 strip bacon fried crisp
1 medium onion
1 teaspoons salt
2 tablespoons sugar
1 teaspoon celery salt or ½c diced celery
1/3 cup Cider vinegar or Heinz white vinegar
2 tablespoons cornstarch
1 cup water
Directions
After potatoes have bee boiled and peeled slice thinly.
When bacon is fried crisp and remove from skillet. In bacon drippings brown onion and celery.
Stir in salt and cornstarch.
Add vinegar and water.
Stir in sliced potatoes.
As the sauce thickens as potatoes are added more water may be needed.
More seasoning may be added if desired.
Old Fashioned Potato Salad
Ingredients:
3 large potatoes, peeled
1 large Bermuda onion, sliced thin
1/4 cup olive oil
3 tablespoons vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
3 sprigs parsley, minced
Directions:
Boil potatoes until soft, remove from water, and let cool completely. Slice potatoes into 1/4-inch slices. On a large serving platter, alternate sliced potatoes with sliced onion. In a small bowl, whisk together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper. Pour mixture over potatoes and onions then toss lightly. Season to taste with additional salt and pepper; refrigerate. For best flavor, refrigerate overnight.
ROASTED POTATO SALAD
Prep: 45 min
Total: 45 min
Makes 6 servings.
4 cups quartered small red potatoes
1 cup mirical whip
4 slices bacon, cooked and crumbled
2 hard boiled eggs, chopped
2 green onions, sliced
1/4 tsp. salt
1/4 tsp pepper
preheat oven to 425. place the potatoes on a sheet pan that has been sprayed with cooking spray. bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring after 20 minutes. combine the remaining ingredients in a large bowl. add the potatoes and toss to coat. can be served warm or chilled. (i like it warm! soooo yummy!)
i hope you try this….it is sooooo good!!!
*ALSO* if you don’t have green onions you could use just regular onions. thats what i did.
My mother puts half as many hard-cooked eggs as potatoes in her potato salad binds it with Hellmann’s and adds Lawry’s seasoned salt, sliced scallion and crumbled bacon
hey
i got these recipes from this site and they were awesome
http://allrecipes.com/Recipe/Old-Fashioned-Potato-Salad/Detail.aspx
http://allrecipes.com/Recipe/German-Potato-Salad/Detail.aspx
http://allrecipes.com/Recipe/Restaurant-Style-Potato-Salad/Detail.aspx
http://allrecipes.com/Recipe/Red-Skinned-Potato-Salad/Detail.aspx
http://allrecipes.com/Recipe/Texas-Ranch-Potato-Salad/Detail.aspx
these are some recipes i had found with the bacon bits. but i recomened to check out the links first
RED SKIN POTATO SALAD
2 lbs. sm. red new potatoes, cooked
1/2 c. sliced scallions
1 pkg. ranch salad dressing
1/2 c. 2% milk
1/2 c. fat and cholesterol free mayonnaise
1 tbsp. imitation bacon bits
While potatoes are cooking, mix together dry salad dressing, milk, mayonnaise and bacon bits. Chill dressing in refrigerator for 1/2 hour. Quarter or cut potatoes (skins on) while still warm. Gently toss together potatoes, onions and prepared salad dressing. Serve warm or chilled.
BAKED POTATO SALAD
3-4 c. diced potatoes
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. real bacon bits
1/2 c. salad dressing
1/2 tsp. salt
1/4 tsp. pepper
4 oz. American cheese, sliced
Cook potato, onion, and celery 8-10 minutes in boiling water. Do not over cook. Drain and mix in enough salad dressing to moisten. Add salt and pepper and toss lightly. Pour into shallow casserole, top with cheese slices and sprinkle with bacon bits. Bake 45-50 minutes at 350 degrees.
POTATO AND BACON BITS TOSS
1 lb. sm. red potatoes
1 lb. long white potatoes
1/3 c. mayonnaise or salad dressing
2 tbsp. white wine vinegar
1/3 c. vegetable oil
2 carrots, julienned
1/2 c. finely chopped red onion
1 pt. cherry tomatoes, quartered
1 (3 1/2 oz.) can pitted ripe olives, sliced
1/2 c. Hormel 100% Real Homestyle Bacon Pieces or Bacon Bits
Boil potatoes in slated water until tender, about 20 minutes. Cool potatoes. Whisk mayonnaise, oil and vinegar until smooth. Stir in onion. Slice potatoes crosswise; add potatoes and remaining ingredients to mayonnaise mix. Stir gently. Serves 8.
hope i helped
I have tried a few potato salads in my life and german potato salad is one of my favorite. It is made from bacon.
Mama use to make a mashed potato salad. I think I was teenager before I knew you could make it from chunked potatoes.
here are few links and I am sure if you did a net search you could get a whole lot more. There a quite a few recipes out there.
My basic recipe is to boil the potatoes until tender.
chunk them up.
Boil eggs. Cut them up.
Chop green onions up.
Put all in a bowl. Add dill relish, Mayonnaise and mustard. Salt and pepper to taste.
Fold ingredients together.
Sometimes I like to add sour cream. Chopped bell peppers are good to. Use red ones for a nice color pop. black olive are also good once in a while. And I bet you could throw some bacon on top for garnish after you put it on your plate.
Let me start off by saying I used to HATE potato salad but my grandma made Amish Potato Salad once and I have loved only that kind of potato salad ever since! It’s so creamy!
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
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DIRECTIONS
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.