Three splendid spud recipes for the table or for your travels.
How about a side of potato salad to go with your meal? It’s a no-fail accompaniment to almost any main dish. Here are three potato salad recipes for your table, to carry as a covered dish, on a picnic, or wherever spring and summer may take you.
Family Potato Salad
Contributed by Brenda Roberts – “Served warm or cold, potato salad recipes often use mayonnaise as a dressing and include an assortment of fresh chopped vegetables. Find your favorite combination of ingredients to create your own recipe.”
Makes 6-8 servings
Ingredients
1½ to 2 lbs. Red or Yukon Gold potatoes
¼ salt
1 tsp. apple cider vinegar
4 boiled eggs, coarsely chopped
¾ c. pickle relish
½ c. chopped sweet onion or red onion
1 c. mayonnaise (more or less, as needed)
pepper
paprika
Directions
Add salt and apple cider vinegar to water. Wash and then boil whole potatoes in water until tender. Drain potatoes and chill. Cut cold potatoes into large chunks. Add eggs, pickle relish, onion, and mayonnaise to potatoes. Add mayonnaise and other ingredients into potatoes with large spoon, chopping potatoes into smaller pieces as you mix. Add additional mayonnaise if needed. Sprinkle with pepper and paprika. Refrigerate overnight to allow flavors to blend.
Kitchen Tip
Chopped celery, green pepper, or even carrot adds some crunch to this potato salad. Season with dill or parsley, if desired.
Hot Potato Salad
Contributed by Deborah Dale – “We’ve tried various hot potato salad recipes through the years. This recipe uses what we liked best from various recipes. We like spicy foods, so I added red pepper for a little extra kick.”
Makes 4 servings
Ingredients
1 lb. Baby Dutch yellow potatoes, quartered
¼ salt
8 slices bacon, crumbled
1 medium onion, chopped
1 Tbsp. flour
1 Tbsp. sugar
½ tsp. celery seed
¼ tsp. crushed red pepper flakes
½ tsp. ground mustard
1 Tbsp. dried parsley flakes
¼ c. water
¼ c. apple cider vinegar
Directions
Sprinkle salt into water. Wash and then boil potatoes until tender. Drain and transfer to a bowl. Cook bacon until crispy. Remove with a slotted spoon, placing bacon on a paper towel to remove any excess grease. Crumble bacon and set aside. Sauté onion in bacon grease. Add dry ingredients, water, and apple cider vinegar to onions. When mixture begins to thicken, pour over the potatoes. Sprinkle bacon on top or mix throughout. Serve hot.
Kitchen Tip
If baby Dutch yellow potatoes aren’t available, substitute any small, waxy potato.
Sher’s Potato Salad
Contributed by Dawn Harp – “My sister-in-law, Sher, was not a fan of mayonnaise, so this sour cream alternative became a great substitute for her. Sadly, she has since passed away, but we honor her with this delicious dish at every family gathering.
Makes 6-8 servings
Ingredients
6-8 medium red potatoes, cut into small, bite-size chunks
¼ salt
2 c. sour cream (more or less as needed)
1 c. shredded Cheddar cheese
½ c. bacon, crumbled
¼ c. green onion
¾ tsp. salt (more or less to taste)
¾ tsp. pepper (more or less to taste)
Directions
Add salt to water. Wash potatoes, dice, and add to salted water. Boil until tender. Drain potatoes and place in the refrigerator until cool. Cook bacon until crispy. Remove with a slotted spoon, placing bacon on a paper towel to remove any excess grease. Add bacon and remaining ingredients to cold potatoes. Taste and add salt and pepper as needed.
Kitchen Tip
For an added kick, add crushed red pepper flakes.
Pantry List:
Family Potato Salad
apple cider vinegar, eggs, mayonnaise, onion, paprika, pepper, pickle relish, salt
Hot Potato Salad
apple cider vinegar, bacon, celery seed, crushed red pepper flakes, dried parsley flakes, flour, ground mustard, onion, sugar
Sher’s Potato Salad
salt, pepper
Shopping List:
Family Potato Salad
Red or Yukon gold potatoes
Hot Potato Salad
Baby Dutch yellow potatoes
Sher’s Potato Salad
Red potatoes, sour cream, Cheddar cheese, bacon, green onion
