Best Potato What do you think is the best potato salad recipe you've ever eaten? Try our favorite potato salad recipe and share yours!Recipe
The recipe below was chosen as the best potato salad recipe by the Idaho Potato Commission and called the IPC's Best Traditional Idaho® Potato Salad. Recipe courtesy of DeAnne Wilkins whose husband is a former Idaho Potato Commissioner.
Yield: 12 3/4-cup servings (about 9 cups of salad)
Estimated Nutritional Analysis per Serving: 251 calories, 149 mg cholesterol, 298 mg sodium, 6.5 g protein, 14 g fat, 25 g carbohydrates
*Photo and recipe courtesy of the Idaho Potato Commission.
My idea of what makes the best potato salad recipe is likely very different from your favorite potato salad recipe. The more potato salad recipes I try, the more I know what I really like. For me, it all comes down to flavors, and flavor combinations, that I like. Everything in a potato salad recipe can be adjusted from the type of potatoes, to the additions, the seasonings and the dressing. It's fun to experiment and also to see what others think is the best recipe.
After lots of experimenting, I have come up with my own "best potato salad recipe." I offer my favorite recipe and one other that is claimed to be "the world's best potato salad recipe." And there is room at the bottom of the page for you to share your recipe as well.
Scrub potatoes, cut in half and cook (with skins on). Place in a large cooking pot and cover with water. Boil until tender but not overdone, (pierce with a fork to test), 15–20 minutes.
Drain and cool slightly. Cut potatoes into one-inch cubes and sprinkle with vinegar. When fully cooled, mix in mayonnaise, parsley, olives, and red onion. Add salt and pepper to taste. Place in serving bowl and arrange sliced, hard-cooked eggs on top. Chill for several hours or overnight before serving.
I have been given several versions of this recipe. Here is the one our family thinks is the best of the "world's best potato salad recipes:
Cook potatoes in a large pot filled with enough water to cover. Boil for 20 minutes, or until tender when pierced with a fork.
While potatoes are boinling, 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.
When the potatoes are cooked, drain, cool, peel and cut them into small chunks.
Place cut potaotes in a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and the hard-cooked eggs.
Gently fold the dressing into the bowl of potato salad until evenly coated. Chill several hours or overnight before serving.
What is your favorite potato salad recipe? Share it!
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