Classic Potato Salad Recipes

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Classic Potato Salad Recipes

Put One of These Potato Salad Recipes
on Tonight's Menu

Here are a couple versions of classic potato salad recipes.

Every cook has her, or his, own version of what makes a classic potato salad.

Potato salad recipes get passed on through generations and we expect them to show up at family gatherings.

There are many additions, garnishes or seasonings that determine what a family considers to be their own classic potato salad.

Be sure to share your best potato salad recipe in the form below.

American-Style
Potato Salad

Ingredients

2 pounds red potatoes, scrubbed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk 1/4 cup chopped sweet pickle
3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard

Directions:

Place potatoes in large pot; fill with water to cover potatoes. Bring to a boil, cover and simmer, stirring occasionally, until tender, 25 to 30 minutes. Drain, rinse with cold water and drain. Cool slightly.

Cut potatoes into 3/4-inch chunks. Place potato pieces in a bowl and season with vinegar, salt and pepper. Toss gently to distribute seasonings. Dice celery and pickles and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard. Garnish with sliced hard-cooked eggs. Chill well before serving.

Classic Picnic Potato Salad

Ingredients:

3 pounds medium-size red-skinned potatoes (about 12)
1/4 cup white vinegar
1 tablespoon olive oil
2 teaspoons spicy brown mustard
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
1/3 cup whole milk
2 small celery stalks, thinly sliced
2 green onions, minced

Directions:

Scrub potatoes and cut into 1-inch chunks. Place potatoes in a large pot with enough water to cover. Heat to boiling over high heat. Reduce heat to low; cover and simmer for 8 to 10 minutes, until potatoes are fork-tender.

In a large bowl whisk vinegar, oil, mustard, salt and pepper together.

Drain potatoes and add to bowl with vinigar and seasonings. Stir gently until potatoes are evenly coated and vinigar is absorbed. Cool for 15 minutes.

In small bowl, whisk, mayonnaise and milk until smooth. Add mayonnaise mixture, celery and green onions to potatoes. Gently stir until mixed. Chill well before serving.

If you regularly peel lots of potatoes, consider a Rotato Express with Extra Set of 4 Blades.