Need a Good Potato Salad recipe...suggestion's Please..

FAVORITE:
Roasted Potato Rosemary Salad
2 lbs. baby red potatoes, unpeeled and quartered
1 TB canola oil
4 green onions, thinly sliced (green and white parts)
6 slices bacon, cooked until crisp and crumbled
1/4 cup mayo
1 tsp fresh rosemary, finely chopped
1/4 tsp black pepper
1/2 tsp salt

Oven at 400 degrees, toss potatoes in canola oil, sprinkle with salt and pepper, roast on rimmed cookie sheet until browned
Meanwhile, in large bowl combine green onions, bacon, rosemary, mayo. Once potatoes are done, add to bow, toss and season with salt and pepper. Serve warm, but it holds up to cooling beautifully.

I only had 2 large baking potatoes the other day, so I peeled them, cut them up and boiled them untill done. Boil 4 eggs.
Drain the potatoes and mash them until they are no large lumps left..small lumps are great. Chop the 3 boiled eggs and add.
Then about 1/2 cup of sweet pickle relish, 1/2 onion chopped, then mayo or Miracle Whip salad dressing...about 1 cup or so, until it reaches the right consistency for you. Put in dish and top with paprika. This made about 6 or 8 cups.

My husband ***loves*** mustard/mayo/russets/eggs/pickles. Ugh.

My fav is German potao salad.. served warm

- Red potatoes
- Hard boiled egg
- Stone ground mustard
- Bacon
- Green onions
- (optional) capers
- (optional) herbs (rosemary, &/or parsley, &/or tarragon, etc.)

Mine is my own and I call it one and done. You can use it for a side or as dinner and so not for a dieter.
Cook diced potaotes
Cut up a jewel lightly seasoned roasted chicken
Cut up fresh broccoli and fresh carrotts
Cut up a red onion
1 bag finely shredded mild cheddar
Salt and fresh ground pepper
1 jar of maries blue cheese dressing
A few strips of bacon chopped
Toss together and refridgerate a few hours.
I hate regular potato salad and I have never brought any of this home from a gathering.

Roasted potato Salad
I use small red potatoes - 1 bag - between 3 and 5 lbs.
Cut the potatoes into bite sized pieces - leave the skins on.
Oil a cookie sheet
Put potatoes on the cookie sheet
Sprinkle with garlic, onion and parsley
Bake at 425 for 30 min.
Turn potatoes
Bake another 20 - 30 min.
Put potatoes in a large bowl
While potatoes are still hot
Add 1 cup of Miracle Whip - nothing else will do.
Stir
Add bacon bits if desired
Add slices of hard boiled egg if desired.
This is delicious when served hot or cold.
LBC

Emeril's Favorite Potato Salad

Ingredients
• 14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
• 6 slices crisp cooked bacon, crumbled
• 6 hard-boiled eggs, roughly chopped
• 1/3 cup finely chopped red onion
• 1/3 cup finely chopped celery
• 1 cup ranch dressing
• 2 tablespoons chopped parsley leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
Directions
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves. (I cut them smaller.)
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

I made this last weekend and everyone loved it. I like that it doesn't call for mayo, but I do add more ranch dressing than it calls for.

I made one a while back, didn't exactly save the recipe but think loaded baked potato. I know I roasted the potatoes and mixed it with crispy bacon peices, sour cream, mayo, and cheese. You don't have to chill this one either, just let the potatoes cool a little and then mix it up. It came out reaally good!

all the recipes are great here. here are some tips that i learned.

i boil the eggs with the potatoes and i add chicken bullion .

after the chunkie pieces tatoes are done and drained, i leave in colander and put in fridge. this makes the tatoes firmer. most tato salads come out smash tatoes.

also i mix all the ingredients together in a separate bowl. i add milk into the mix since tatoes have the tendency of soaking in the ingredients becoming dry. i also use a little sugar to give it a sweet taste, sometimes i get tired if tasting the pickle juice. carefully blend with tatoes.

Old family recipe. I don't think grandma ever really measured much of the ingredients, and I don't either, so you may have to adjust a bit.

2-3 large celery stalks (or more smaller)
5-6 potatoes, boiled in skins
3-4 boiled eggs

dressing:
3/4 c mayo
1/2 c Miracle Whip
1/4 c Thousand island dressing
1/2 T mustard
1 rounded T sweet relish
onion powder
salt

Chop celery into small pieces. Peel and cut potatoes (we like it best with small chunks, abt 1/2" cube or so, some people prefer bigger). Peel and slice eggs. Mix together in large bowl.

In separate bowl, mix dressing ingredients thoroughly (this is the part I always eyeball and then taste to see if it's right or needs something more). Fold dressing into potatoes etc until well covered. Chill before serving if desired.

I could be overestimating the amount of mayo and dressings. I just spoon a large glob into the bowl, and I know the proportions are in the right ballpark range. It depends on how much dressing you like, too.

-red potatoes- boiled of course
-package of ranch dressing (package) the cheaper kind is just as good as the name brand
-milk/cup or so
-and great with or without the veggies you want (I do not put bacon on this)
such as celery, green onions, and probably NOT pickles or green peppers
the plainer the better. Sometimes a variation of this recipe is on the package.
YUM

POTATO SALAD

8 LBS. OF POTATOES
1 DZ HARD BOILED EGGS
½ PKG OF CELERY
1 ONION
2-4 TBSP. OF PICKALEE (relish)
2C MAYO
1 TBSP. SUGAR
1 TBSP. VINEGAR
2 TBSP. OIL
1 TSP. MUSTARD
HALF & HALF
SALT & PEPPER

Cook potatoes. Remove Skin & Chunk. Put in bowl. Dice eggs and add to bowl. If you want to save 1-2 eggs to slice and put on top for decoration you can do that.

Mix mayo, sugar, vinegar, oil mustard, and salt & pepper. Pour of potatoes and eggs. Add salt & pepper to taste. Thin with half & half until creamy.

Enjoy!!!

I love it the way my mom makes hers:

2 lbs red potatoes
6 eggs
Vinagrette (1/4 cup veg oil, 1/4 cup vinegar, salt & pepper, about half an onion or less, finely chopped, 1 TBS spicy mustard)
1/2 cup mayonaise with lime
pickles (diced)
3-4 ribs of celery (diced small)
dillweed (fresh is best)

Cut potatoes into equal sized pieces and cook in salt water until done. Put potatoes in vinagrette and lightly mash. Grate eggs with cheese grater and add to mix. Add celery, mayo, pickles, a few TBS of pickle juice, dillweed. Taste. Add s&p, more mayo, more pickle juice, lime, or dillweed if needed. Chill. Enjoy.

I use the waxy white potatoes that way they don't fall apart when the the mayo get stirred in.

Italian Potatoes

Ingredients:
14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar

Directions:
Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day (or at least 4 hours), stirring every hour. Do not refrigerate. Serve at room temperature.

We love Paula Deen's recipe...SOOO GOOD!! http://bit.ly/rNKsU ENJOY!! :)

PS: I have a *slight* variation: Instead of using large red potatoes, I use the small ones and halve them.

potatoes
green onions
hard boiled eggs
dill pickles
mayonnaise
mustard
pickle juice from dill pickles
pepper to taste
our favorite!! =D

My daughter made the Ina Garten potato salad yesterday and it was fantasic.
Herb Potato Salad
Ingredients
3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
Directions
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature

For a change...
to the potatoes, I add some sour cream, ranch dressing, celery, parsley, chives

This is the one I have made the past few picnics and it is always the first bowl empty

red potatoes boiled & peeled
1 bunch green onions
1/2 lb bacon fried crisp and drained on papertowel
celery diced
hidden valley ranch dressing

Don't over cook the potatoes or you will have mashed potato salad. Peel the potatoes and cut into chuncks slice the onions into thins slices (I discard the big fat part of the bulb) cut the bacon into bite size pieces. add the dressing and mix well. Its really good. Refrigerate at least an hour before your event. Good luck

Hi N.- I love reading receipe posts! Here is mine-

Chop & combine the following:

Boil and drain potatoes (any type)
4-6 hard boiled eggs
celery
green onion
Mayo (not Miracle Whip!)
Sour Cream or plain yogurt
Salt & Pepper to taste

Although I don't measure the ingredients, the mayo/sour cream mixture is about 50/50. I usually use a low-fat sour cream or plain yogurt and low-fat mayo is a great option too. Since I throw garlic in about everything I make, sometimes I crush a few cloves for my potatoe salad as well. Enjoy!

My favorite!! It has cucumber ranch dressing, which makes it different. It makes a big batch, but you can cut it in half, if needed.

http://www.tasteofhome.com/Recipes/Cucumber-Potato-Salad-...

I remember Bobby Flay bragging about one of his, but I can't remember the specific name. Try here:
http://www.foodnetwork.com/search/delegate.do?Ntk=recipe_...
I also love looking up recipes on allrecipes.com b/c one of their options allows you to put in the ingredients you want to use and see what pops up. Good luck & Bon apetit!

Once I peal, cut up and cook the potatoes and boil the eggs, not to mention mincing the onion, I add about twice as much Miracle Whip as mustard. It all depends on how moist you like it. I also had someone's recently, and they put garlic in it-really good. Enjoy. MOst everyone likes my potato salad a lot.

Hi there!

I have the BEST potato salad recipe ever. Seriously, everyone will ask for the recipe. It is light, fresh and free of mayo. This is better than any mayo potato salad recipe out there. Run to the store to get the ingredients. You will thank me! :) And you won't want mayo potato salad ever again!

French Potato Salad: Slightly adapted from Ina Garten

1 pound small yellow boiling potatoes, such as fingerling or yukon gold
1 pound small red boiling potatoes
2 tablespoons good dry white wine
3 tablespoons chicken stock
2 tablespoons Champagne vinegar or white wine vinegar
1 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh chives
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Directions
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, chives, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

I leave the skins on, and I use whatever kind of potato I happen to have on hand.

Cube and boil them, and drain.
Hard boil half as many eggs as you have potatoes, peel and chop them.
I add mayo (not Miracle Whip), brown mustard (not yellow), chopped kosher dill pickles (not sweet), chopped green olives with pimentoes, chopped scallions, salt, cayenne pepper, and paprika.

My husband makes a potato salad with potatoes, black olives, celery, and red onions, tossed with olive oil and rice vinegar.

It depends on what type....I like to make German potato salad and/or the cold picnic type potatoe salad...looking up recipe...be back soon.