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Perfect potato salad recipe

Perfect potato salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

A wonderfully flavoured potato salad. Serve as a side dish to any meal.

47 people made this

IngredientsServes: 20

  • 2.25kg red potatoes
  • 1 (20g) packet dry Italian salad dressing mix
  • 4 tablespoons tarragon vinegar
  • 4 tablespoons water
  • 250ml extra-virgin olive oil
  • 60g celery, chopped
  • 110g cooked streaky bacon, crumbled
  • 4 tablespoons chopped dill pickled cucumbers
  • 4 tablespoons chopped spring onions
  • 750ml mayonnaise

MethodPrep:20min ›Cook:20min ›Extra time:1hr chilling › Ready in:1hr40min

  1. Place the potatoes into a large pot and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water and olive oil until thoroughly blended. Set aside.
  3. Place the hot potatoes into a large bowl and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat and let the potatoes cool. Add the celery, bacon, pickled cucumbers and spring onions to the potatoes; lightly stir in mayonnaise until all ingredients are well combined and serve.

Ingredients

Dry Italian salad dressing mix can be purchased online.

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Reviews & ratingsAverage global rating:(72)

Reviews in English (59)

by ranch_maven

This is my recipe. And I wanted to answers some questions from some of the reviewers. The most important part of this recipe is to add the dressing to the hot potatoes. If you prefer to peel your potatoes first, it should be fine. I did it that way for years before I opened the ranch to the public. We make this recipe for hundreds of people at a time. Taking this step out save us a lot of time. And it gives the salad a rustic look consistent with the ranch's image. As far as adding more calories by adding the oil, I think the flavor makes up for any extra calories. You need less mayo for this recipe so I think it is an even swap calorie wise. This is a recipe that you can make your own with by changing the condiments or the type of vinegar. I have been making this recipe for my family about 30 years. I started with a bottled Italian dressing and quickly changed to my personal favorite Italian dressing. At first I made it with corn oil, then safflower oil and finally extra virgin olive oil. It was the first recipe I added the ranch's signature dishes when we opened ten years ago. I hope you enjoy this as much as my family has.-28 Jun 2010

by shelleybeaumont

This is the #1 recipe asked for at the ranch. It has been a closely guarded family secret for years. I hope you all enjoy!!-16 Apr 2010

by Kristen Bowman

I have enjoyed this wonderful dish at Beaumont Ranch and was so excited to learn that it had been offered to the masses!!! It will be a staple at our family gatherings from now on! Thank you so much for sharing it!!!-17 Apr 2010


10 perfect potato salad recipes for the ultimate backyard barbecue

When the weather is warm and the grill is hot, nothing hits the spot quite like a scoop of cold and creamy potato salad.

With Fourth of July barbecues fast approaching, now is the perfect time to start planning a party spread (or whip up the perfect dish to bring to a small gathering). Some folks love a good creamy potato salad made with mayonnaise, while others prefer something a little lighter with just a splash of vinegar or Greek yogurt. Luckily, there's no need to choose.

Make a few of TODAY Food's favorite potato salad recipes — we promise the leftovers won't last for long.

Chef D's Potato Salad

The mayo, the mustard, the pickled relish: Damon Stalworth's potato salad has all of the classic potato salad ingredients. A delightful addition to a rack of barbecued ribs slathered in sauce or a quick standalone lunch, this is a simple recipe mixed with hard-boiled eggs for a little extra protein.

Al Roker's Potato Salad with Lemon and Mint

TODAY's Al Roker lightens up his potato salad with a touch of lemon juice and refreshing mint. There's no mayo, yogurt or even oil. It satisfies those starchy cravings without a lot of added fat.

Loaded Potato Salad

Anyone who loves a loaded baked potato will love this 25-minute recipe with all the fixings. From chives and bacon to buttermilk and sharp cheddar, this dish will have everyone going in for seconds.

Sandra Lee's 'The Lee Family' Potato Salad

Sandra Lee's potato salad has been in her family for at least three generations. It's a little sweet and will totally hit the spot for all those in favor of a good old-fashioned creamy potato salad. She serves it at family cookouts, but never hesitates to enjoy it as a main at home.

Greek Potato Salad

Greek Potato Salad by The Blue Zones Solution

This chunky salad of red potatoes, fresh greens and boldly flavored herbs tastes like a summer spent in Ikaria, Greece. It adheres to the Blue Zone diet, which focuses on the foods that people who live to be at least 100 eat, in areas called "blue zones,"like Greece.

Smashed Potato Salad

Using two kinds of potatoes is just the start of what makes this potato salad special. It also features crunchy carrots and celery, fresh scallions and the rich texture of hard-boiled eggs.

Grilled Potato Salad

When the goal is to make something gourmet, look no further than Stephanie Izard's side dish. Bright spring onions, sweet blueberries and thinly sliced fingerling potatoes get infused by the grill's natural smokiness and a white miso-Champagne vinaigrette.

Perfect Potato Salad

In this potato salad, the main ingredients do the talking. When the market has some pretty baby potatoes, boil them until they're just a bit tender and toss them in a simple dressing of olive oil, shallot vinaigrette and whatever fresh herbs are available.

Sunny Anderson's Charred Onion Potato Salad

In a hurry? Using steamed bagged potatoes saves time and makes prep quick and easy. Then, just mix up the dressing and stir in some charred onions for a sweet and smoky taste.

Easy Pesto Potato Salad

Switch it up and use pesto (store-bought or homemade) with Greek yogurt and lemon zest for a potato salad with a little Italian flare. Light but still vibrant, this potato salad is a great side for seafood, grilled fish or chicken.


Preparation

For the macerated shallot vinaigrette:

Combine the shallots and rice vinegar and let macerate for at least 20 minutes or up to overnight. Whisk in the olive oil and pepper. You could store this in your fridge for up to a week, but you'll get the freshest, brightest flavor if you use it within 24 hours.

For the potato salad:

Put the potatoes in a large pot, add just enough cold water to cover, season well with salt, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender when pierced with a knife. Cooking time will depend on the size of the potatoes, so don't go too far from the stove, and check them frequently. Drain the potatoes and let them cool to room temperature.

Halve or quarter the potatoes into bite-sized pieces. If you're really lucky, you'll find potatoes so small they don't need to be cut up. Toss the potatoes with the shallots, dill and olive oil, adding more oil if needed you want a nice, moist salad. Season with salt and pepper to taste.


Have a Meal Outside With Your Potato Salad


    Picnics are great fun, taking you out into the fresh air, spending quality time with friends and family. Whether you opt for the beach, the mountains or a lush green field, the food you choose for your picnic.
    Kids love being out doors (after they&aposve gotten over been plucked from their computer or TV, that is). Playing games in the fresh air, while enjoying the treat of a picnic is great fun for everyone. A kids.

© 2010 Gabriel Wilson


Do Try This at Home

When I make potato salad at home I aways make plenty as one of my favorite snacks is warm potato salad, slices of honey ham or smoked ham with mustard and red salad onion, all piled together in a crusty white roll or between two slices of fresh bread. If you&aposre not a meat eater opt for mature grated cheese instead of the slices of ham and a few chopped red peppers, top with the potato salad and enjoy. Another cool option is slices of cucumber straight from the fridge.

Delicious food doesn&apost have to be complicated and sometimes foods we don&apost particularly enjoy just need a little careful reconstructing. It&aposs amazing what a few extra ingredients can to do to a mere spud. Being a little creative can make cooking fun and meal times exciting for everyone. Hope you enjoy.


Mayonnaise

Prawn Cocktail Years recipe potato salad. Photograph: Felicity Cloake

Some recipes, like that in the Prawn Cocktail Years, just stop there – allow the potatoes to cool in their dressing, garnish with a few herbs, and tuck in. ("Although it can be fine to use mayonnaise," the authors admit, somewhat grudgingly, "its thickness smears rather than coats the potato".) Most, however, add a second dressing, once the potatoes have cooled down. Jane Grigson suggests a simple mayonnaise, Riverford Farm use a combination of mayo, crème fraîche and Greek yoghurt, which I find a little too sour, and Constance Spry deploys what she calls a "coleslaw dressing", which involves boiling together vinegar, mustard, salt, flour and sugar, beating in eggs and butter, and then finishing off with cream. The result reminds me, not entirely pleasurably, of supermarket coleslaw – sweet and vinegary and oddly cloying. A simple mayonnaise seems by far the best option. If it ain't broke .

Some recipes skip the vinaigrette stage altogether, and head straight for the mayonnaise – both Sarah Raven and Signe Johansen allow their spuds to drain for 15 minutes, and then toss them in a thick dressing. The former uses mayonnaise, enlivened with garlic and mustard powder, the latter goes for an unholy marriage of sour cream and salad cream. Given the dish is billed, in Signe's hitherto faultless Scandilicious book, as a "pepped-up version of a traditional Scandinavian dill, egg and potato salad", I'm prepared to allow the salad cream as an ingredient whose charms have been lost in translation – because, even in such tiny quantities (1 tbsp to 200ml sour cream), it brings back hideous memories of wet, limp iceberg and other school dinner horrors. (The recipe also leaves me a bottle looking for a good home, if anyone's interested?) In both cases however, I feel the lack of tangy vinaigrette – without it, the potatoes and dressing remain in two separate layers.


Perfect Potato Salad

Simply the best potato salad in the world … the only one I ever make. Buttermilk is the secret ingredient to the delicious combination of flavors!

Ingredients

  • FOR THE DRESSING:
  • 2 cups Light Mayonnaise
  • ⅔ cups Buttermilk
  • 1-½ teaspoon Dried Parsley
  • 1 teaspoon Salt
  • 1-½ teaspoon Dried, Minced Onions
  • 1-½ teaspoon Garlic Salt
  • 1 teaspoon Seasoned Salt
  • 1 teaspoon Ground Black Pepper
  • 2 Tablespoons Yellow Mustard
  • _____
  • FOR THE SALAD:
  • 5 pounds Potatoes (I Prefer Yukon Gold)
  • 1 cup Sliced Olives
  • 10 whole Hard Boiled Eggs, Diced

Preparation

For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.

Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

Note: For perfect hard-boiled eggs, place eggs in a deep saucepan cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.


Almost Perfect Potato Salad

The reason I call this Almost Perfect Potato Salad is because it is just that: almost perfect. See, my mom’s potato salad is the only truly perfect potato salad in existence. But I think this comes pretty close.

Ingredients

  • 6 whole Hard Boiled Eggs, Chopped
  • 2 pounds Red Potatoes
  • 1-¼ cup Mayonnaise Or Miracle Whip
  • 1 Tablespoon Mustard
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ⅓ cups Diced Green Pepper
  • ⅓ cups Diced Onion
  • Relish, To Taste
  • Dill, to taste
  • Paprika To Taste

Preparation

Note: the prep time includes minimum chilling time. It only takes about 30 minutes to get everything cooked and mixed.

Boil the eggs. To do so, place in a pan and cover eggs with water, about an inch. Bring to a boil and allow to boil for about 3-5 minutes. Remove from heat and cover. Allow to sit for 15 minutes. Drain water and let eggs cool. Peel and chop. Set aside in the fridge.

Place potatoes in a medium saucepan and cover with water. Bring to a boil, and reduce heat to low. Simmer for 25 minutes or until potatoes are fork tender. Drain well and let cool. Peel and cube. Set aside to cool in the fridge for a few hours, if time allows.

To prepare the dressing, combine mayo, mustard, salt and pepper in a large bowl. Add in the green pepper, onion and relish. Add the potatoes and eggs. Add a sprinkle of dill. Toss to coat. Cover and let chill in fridge for a few hours. Season with paprika. Serve cold.


Picking the right type of potato is crucial in the success of your potato salad.

1. Pick the Right Type of Potato:

When making potato salad chose a waxy variety &ndash such as red, new or fingerling potatoes. These potatoes have a thin skin and hold up their texture when boiled to fork tender. You can also use an all-purpose variety such as Yukon Gold which is commonly found in most kitchens. Russet potatoes are not a good choice for potato salad as they are too starchy and have a thick skin.

2. The Right Way To Boil Potatoes:

As soon as your potatoes are fork tender, place them in an ice water bath to stop the cooking process.

The key to boiling potatoes is to start them in cold water. Just place the quartered potatoes in a pot and cover them with the cold water. Turn on the heat and bring to a boil. If you place potatoes directly in boiling water, the result will be uneven cooking, with the outside being overcooked and the inside being undercooked. Don&rsquot forget to season the potatoes as they boil. A little salt will add a lot of flavor! And just as important as it is to boil the potatoes the correct way, you must stop the cooking process by placing the potatoes in an ice water bath as soon as they are fork tender. Otherwise, the potatoes will continue to cook and become mushy.

Soaking raw onions in water will help take the bite out the onions.

3. Soak Raw Onions Before Adding Them To Your Potato Salad:

If you like the flavor of onions, but could do without the bite, this simple step will make all the difference in your potato salad. Just soak your onions in water for at least 10 minutes, and your raw onions will mellow out and be more palatable. You can even use this trick when serving onions with your burgers all summer long.

4. Skip the Vinegar &ndash Use Pickle Juice:

Amish Potato Salad &ndash garnished with paprika. Delicious!

Sometimes potato salad can have a strong vinegar taste that many people don&rsquot like. Next time substitute pickle juice instead of the vinegar. If you like your potato salad more on the sweet side, use sweet pickle juice. Otherwise you can use the dill pickle juice right from your refrigerator. The key is when you add it to your potatoes! Pour it over your warm, drained, and diced potatoes. This allows the potato to absorb the flavor but doesn&rsquot make for a runny mixture.

5. Add Diced Pickles to Your Recipe:

I had never heard of pickles in potato salad until I was looking for a way to eliminate the sugar that Amish Potato Salad calls for. I wanted to replicate that sweet and creamy taste without adding in white sugar and diced pickle spears was the answer! Just like the pickle juice, you can adjust the sweetness to your liking by adding in sweet pickles. I typically use our own homemade dill pickles (see :Pickle Page), as even sweet pickles can be too sweet for my liking.


10 perfect potato salad recipes for the ultimate backyard barbecue

When the weather is warm and the grill is hot, nothing hits the spot quite like a scoop of cold and creamy potato salad.

With Fourth of July barbecues fast approaching, now is the perfect time to start planning a party spread (or whip up the perfect dish to bring to a small gathering). Some folks love a good creamy potato salad made with mayonnaise, while others prefer something a little lighter with just a splash of vinegar or Greek yogurt. Luckily, there’s no need to choose.

Make a few of TODAY Food’s favorite potato salad recipes — we promise the leftovers won’t last for long.

The mayo, the mustard, the pickled relish: Damon Stalworth’s potato salad has all of the classic potato salad ingredients. A delightful addition to a rack of barbecued ribs slathered in sauce or a quick standalone lunch, this is a simple recipe mixed with hard-boiled eggs for a little extra protein.

TODAY’s Al Roker lightens up his potato salad with a touch of lemon juice and refreshing mint. There’s no mayo, yogurt or even oil. It satisfies those starchy cravings without a lot of added fat.

Anyone who loves a loaded baked potato will love this 25-minute recipe with all the fixings. From chives and bacon to buttermilk and sharp cheddar, this dish will have everyone going in for seconds.

Sandra Lee’s potato salad has been in her family for at least three generations. It’s a little sweet and will totally hit the spot for all those in favor of a good old-fashioned creamy potato salad. She serves it at family cookouts, but never hesitates to enjoy it as a main at home.

This chunky salad of red potatoes, fresh greens and boldly flavored herbs tastes like a summer spent in Ikaria, Greece. It adheres to the Blue Zone diet, which focuses on the foods that people who live to be at least 100 eat, in areas called “blue zones,”like Greece.

Using two kinds of potatoes is just the start of what makes this potato salad special. It also features crunchy carrots and celery, fresh scallions and the rich texture of hard-boiled eggs.

When the goal is to make something gourmet, look no further than Stephanie Izard’s side dish. Bright spring onions, sweet blueberries and thinly sliced fingerling potatoes get infused by the grill’s natural smokiness and a white miso-Champagne vinaigrette.

In this potato salad, the main ingredients do the talking. When the market has some pretty baby potatoes, boil them until they’re just a bit tender and toss them in a simple dressing of olive oil, shallot vinaigrette and whatever fresh herbs are available.

In a hurry? Using steamed bagged potatoes saves time and makes prep quick and easy. Then, just mix up the dressing and stir in some charred onions for a sweet and smoky taste.

Switch it up and use pesto (store-bought or homemade) with Greek yogurt and lemon zest for a potato salad with a little Italian flare. Light but still vibrant, this potato salad is a great side for seafood, grilled fish or chicken.


The perfect Irish potato salad recipe

When we decided to look up the "Traditional Irish Potato Salad” recipe online we got results including mad things like shallots, dijon mustard, cayenne pepper, and so on.

Read more

Now, we're sorry, but the IrishCentral crew defies anyone to tell them their Granny used to drop in some finely sliced shallots into their potato salad.

So failing on finding a recipe from an expert we decided to go with how our own families make theirs.

Irish potato salad recipe

Preparation time: 25 minutes

Serves 5 / 6 people (as a side)

Ingredients

  • 500g/1 lb small new potatoes
  • 1 tbsp butter
  • 1/2 cup mayonnaise
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives to garnish

Read more

Put the potatoes on the boil for 20 to 25 minutes. Until they fall off the knife when you stab them

Strain them and cut them into bite-sized pieces if needed. Pour into bowl

Add butter and stir until melted

Add mayo, and salt and pepper and stir until potatoes are coated

Clean off the side of the bowl and add a spoon to serve

* Originally published in 2017, updated in April 2020.

What's your favorite Irish recipe? Let us know in the comments!

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Comments:

  1. Malall

    In this the whole thing.

  2. Bataur

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  3. Amin

    Talent ...

  4. Echion

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