WELCOME TO 2O11

TYPE OF POTATO SALAD

Spicy Black Bean Potato Salad

SUBMITTED BY: mohanblueginger

"Potato salad with a Texas flare - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste."

Original recipe yield:

12 servings

PREP TIME 15 Min

COOK TIME 25 Min

READY IN 1 Hr 40 Min

INGREDIENTS

· 8 medium red potatoes

· 4 eggs

· 8 slices bacon

· 1 (15 ounce) can black beans, drained and rinsed

· 3 green onions, diced

· 3 fresh jalapeno peppers, diced

· 1/2 green bell pepper, diced

· 2 1/2 cups mayonnaise

· 2 tablespoons brown mustard

· 1 teaspoon Cajun seasoning

· salt and pepper to taste

DIRECTIONS

1. Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.

2. Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.

3. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.

4. In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.



NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 538

· Total Fat: 41.5g

· Cholesterol: 103mg

· Sodium: 624mg

· Total Carbs: 34g

· Dietary Fiber: 5g

· Protein: 9.3g

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Restaurant-Style Potato Salad

SUBMITTED BY: mohanblueginger

"This is a traditional and easy to make potato salad."

Original recipe yield:

6 to 8 servings

PREP TIME 15 Min

COOK TIME 15 Min

READY IN 30 Min

INGREDIENTS

· 2 pounds russet potatoes

· 1 cup mayonnaise

· 4 teaspoons sweet pickle relish

· 4 teaspoons white sugar

· 2 teaspoons chopped white onion

· 2 teaspoons prepared mustard

· 1 teaspoon white wine vinegar

· 1 tablespoon minced celery

· 1 teaspoon minced pimento

· 1/2 teaspoon shredded carrot

· 1/4 teaspoon dried parsley

· 1/4 teaspoon ground black pepper

· salt to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Potato Salad Tips

Old Fashioned Potato Salad

SUBMITTED BY: mohanblueginger

"This is potato salad the old fashioned way - with eggs, celery and relish. It's really good to serve with chili."



Original recipe yield:

8 servings

PREP TIME 45 Min

COOK TIME 15 Min

READY IN 1 Hr

PHOTO BY:

INGREDIENTS

· 5 potatoes

· 3 eggs

· 1 cup chopped celery

· 1/2 cup chopped onion

· 1/2 cup sweet pickle relish

· 1/4 teaspoon garlic salt

· 1/4 teaspoon celery salt

· 1 tablespoon prepared mustard

· ground black pepper to taste

· 1/4 cup mayonnaise

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Potato Salad Tips

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Texas Ranch Potato Salad

SUBMITTED BY:

"This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out."



Original recipe yield:

16 servings

PREP TIME 30 Min

COOK TIME 30 Min

READY IN 1 Hr

PHOTO BY:

INGREDIENTS

· 1 (1 ounce) package ranch dressing mix

· 2 cups mayonnaise

· 3/4 cup chopped green onion

· 1 pound bacon slices

· 5 pounds unpeeled red potatoes

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.

2. In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.

3. Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.

4. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Potato Salad Tips

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Southern Potato Salad

SUBMITTED BY:

"This potato salad includes eggs, celery and relish and should be served warm. "

Original recipe yield:

4 servings

PREP TIME 30 Min

COOK TIME 30 Min

READY IN 2 Hrs

INGREDIENTS

· 4 potatoes

· 4 eggs

· 1/2 stalk celery, chopped

· 1/4 cup sweet relish

· 1 clove garlic, minced

· 2 tablespoons prepared mustard

· 1/2 cup mayonnaise

· salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

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German Potato Salad

SUBMITTED BY: mohanblueginger

"This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around."



Original recipe yield:

4 servings

PREP TIME 10 Min

COOK TIME 45 Min

READY IN 55 Min

PHOTO BY:mohanblueginger

INGREDIENTS

· 4 potatoes

· 4 slices bacon

· 1 tablespoon all-purpose flour

· 2 tablespoons white sugar

· 1/3 cup water

· 1/4 cup white wine vinegar

· 1/2 cup chopped green onions

· salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.

3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.

4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

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Octoberfest German Potato Salad

SUBMITTED BY: mohanblueginger

"This potato salad is wonderful served with Bratwurst and Kraut!"

Original recipe yield:

6 to 8 servings

PREP TIME 15 Min

COOK TIME 15 Min

READY IN 1 Hr 30 Min

INGREDIENTS

· 3 pounds potatoes, peeled and sliced

· 1/2 cup chopped onion

· 2 teaspoons salt

· 1/2 cup mayonnaise

· 1/4 cup vegetable oil

· 1/2 cup cider vinegar

· 2 tablespoons white sugar

· 2 tablespoons dried parsley

· ground black pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.

2. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

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Hot German Potato Salad II

SUBMITTED BY: mohanblueginger

"This potato, bacon and onion salad actually tastes better the second day when it's reheated."

Original recipe yield:

6 servings

PREP TIME 10 Min

COOK TIME 30 Min

INGREDIENTS

· 3 pounds potatoes

· 1 pound bacon, cubed

· 1 onion, diced

· 2 cups white sugar

· 2 cups white wine vinegar

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

2. Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.

3. Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir

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Hot German Potato Salad III

SUBMITTED BY: mohanblueginger

"A variation on potato salad - delicious!"

Original recipe yield:

12 servings

PREP TIME 10 Min

COOK TIME 50 Min

READY IN 1 Hr

INGREDIENTS

· 9 potatoes, peeled

· 6 slices bacon

· 3/4 cup chopped onions

· 2 tablespoons all-purpose flour

· 2 tablespoons white sugar

· 2 teaspoons salt

· 1/2 teaspoon celery seed

· 1/8 teaspoon ground black pepper

· 3/4 cup water

· 1/3 cup distilled white vinegar

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.

3. Saute onions in bacon drippings until they are golden-brown.

4. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

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Hot German Potato Salad

Original recipe yield:

8 servings

PREP TIME 15 Min

COOK TIME 4 Hrs

READY IN 4 Hrs 15 Min

INGREDIENTS

· 8 medium potatoes, cut into 1/4-inch slices

· 2 celery ribs, chopped

· 1 large onion, chopped

· 1 cup water

· 2/3 cup cider vinegar

· 1/3 cup sugar

· 2 tablespoons quick-cooking tapioca

· 1 teaspoon salt

· 3/4 teaspoon celery seed

· 1/4 teaspoon pepper

· 6 bacon strips, cooked and crumbled

· 1/4 cup minced fresh parsley

DIRECTIONS

1. In a slow cooker, combine potatoes, celery and onion. In a bowl, combine water, vinegar, sugar, tapioca, salt, celery seed and pepper. Pour over potatoes; stir gently to coat. Cover and cook on high for 4-5 hours or until potatoes are tender. Just before serving, sprinkle with bacon and parsley

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Authentic German Potato Salad

SUBMITTED BY: SCHOOLBEE123

"This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!"



Original recipe yield:

4 servings

PREP TIME 30 Min

COOK TIME 20 Min

READY IN 50 Min

PHOTO BY: mohanblueginger

INGREDIENTS

· 3 cups diced peeled potatoes

· 4 slices bacon

· 1 small onion, diced

· 1/4 cup white vinegar

· 2 tablespoons water

· 3 tablespoons white sugar

· 1 teaspoon salt

· 1/8 teaspoon ground black pepper

· 1 tablespoon chopped fresh parsley

DIRECTIONS

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

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Sweet Potato Potato Salad

SUBMITTED BY: mohanblueginger

"Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you."

Original recipe yield:

8 servings

PREP TIME 10 Min

COOK TIME 45 Min

READY IN 1 Hr 55 Min

INGREDIENTS

· 2 potatoes

· 1 sweet potato

· 4 eggs

· 2 stalks celery, chopped

· 1/2 onion, chopped

· 3/4 cup mayonnaise

· 1 tablespoon prepared mustard

· 1 teaspoon salt

· 1 1/2 teaspoons ground black pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

3. Combine the potatoes, eggs, celery and onion.

4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled

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World's Best Potato Salad

SUBMITTED BY: mohanblueginger

"This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this."

Original recipe yield:

6 servings

PREP TIME 1 Hr

COOK TIME 15 Min

READY IN 1 Hr 15 Min

INGREDIENTS

· 6 medium potatoes

· 1 small onion, finely chopped

· 1 cup celery, chopped

· 1 teaspoon salt

· 6 hard-cooked eggs, diced

· 2 eggs, beaten

· 1/2 cup white sugar

· 1 teaspoon cornstarch

· salt to taste

· 1/2 cup vinegar

· 1 (5 ounce) can evaporated milk

· 1 teaspoon prepared yellow mustard

· 1/4 cup butter

· 1 cup mayonnaise

DIRECTIONS

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.

2. While the potatoes are cooking, 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.

3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Hard-cooked eggs

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 556

· Total Fat: 45.6g

· Cholesterol: 332mg

· Sodium: 877mg

· Total Carbs: 26.6g

· Dietary Fiber: 1.3g

· Protein: 11.4g

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Alabi Potato Salad

SUBMITTED BY: mohanblueginger

"This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to."



Original recipe yield:

20 servings

PREP TIME 15 Min

COOK TIME 20 Min

READY IN 35 Min

PHOTO BY: Marie

INGREDIENTS

· 5 pounds potatoes

· 1 cup mayonnaise

· 1 cup dill pickle relish

· 3/4 cup prepared yellow mustard

· 12 hard-cooked eggs, peeled and chopped

· 2 cups chopped celery (optional)

· 2 teaspoons paprika

· 20 buttery round crackers

DIRECTIONS

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.

Hard-cooked eggs

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 163

· Total Fat: 13.3g

· Cholesterol: 134mg

· Sodium: 402mg

· Total Carbs: 6.5g

· Dietary Fiber: 1.1g

· Protein: 5g

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Always A Winner Potato Salad

SUBMITTED BY: Debi Porter

"This is a wonderful, light potato salad which includes shrimp. My mother used to make this for every picnic or potluck dinner. Every time I take it to a potluck I get raves for it, and the recipe is always requested. You may need to adjust the amount of mayo, depending on the size of the potatoes you use. You will use at least 2 cups, but may need to use a little more for a nice consistency."

Original recipe yield:

12 servings

PREP TIME 20 Min

COOK TIME 35 Min

READY IN 2 Hrs 55 Min

INGREDIENTS

· 10 large baking potatoes, scrubbed

· 12 eggs

· 3 bunches green onions, chopped

· 6 dill pickles, chopped

· 1 (4 ounce) can shrimp

· 1 (4 ounce) can small shrimp, drained

· 2 cups low-fat mayonnaise

· salt and pepper to taste

· 2 tablespoons celery salt

· 2 tablespoons paprika

DIRECTIONS

1. Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.

2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.

3. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.

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Potato Salad Tips American Potato Salad

SUBMITTED BY: Joslyn H

"Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice."



Original recipe yield:

12 to 15 servings

PREP TIME 30 Min

COOK TIME 30 Min

READY IN 3 Hrs

PHOTO BY: Allrecipes

INGREDIENTS

· 5 pounds red potatoes

· 6 eggs

· 2 cups mayonnaise

· 1 onion, diced

· 2 green onions, thinly sliced

· 1 small green bell pepper, seeded and diced

· 3 stalks celery, thinly sliced

· 2 teaspoons salt

· 1 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

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Amish Potato Salad

SUBMITTED BY: MelCavell

"This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow."

Original recipe yield:

8 servings

PREP TIME 30 Min

COOK TIME 20 Min

READY IN 50 Min

INGREDIENTS

· 6 medium white potatoes with skin

· 1 small onion, finely chopped

· 1 cup chopped celery

· 1 cup chopped carrots

· 1 teaspoon celery seed

· 4 hard-cooked eggs, peeled and chopped

· 2 eggs, beaten

· 3/4 cup white sugar

· 1 teaspoon cornstarch

· 1/2 teaspoon salt

· 1/3 cup apple cider vinegar

· 1/2 cup milk

· 1 teaspoon prepared yellow mustard

· 3 tablespoons butter

· 1 cup mayonnaise or salad dressing

DIRECTIONS

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. While the potatoes are cooking, 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.

3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled

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Apple-Cheddar Tossed Salad

SUBMITTED BY: Amy Osborne-Schebler

"'My mother makes this beautiful and colorful salad for all special occasions,' notes Amy Osborne-Schebler of Davenport, Iowa."



Original recipe yield:

10 servings

PREP TIME 15 Min

READY IN 15 Min

INGREDIENTS

· 10 cups torn mixed salad greens

· 1 cup chopped red apple

· 1 cup cubed Cheddar cheese

· 1 cup chopped walnuts, toasted

· HONEY DRESSING:

· 2/3 cup honey

· 2 tablespoons cider vinegar

· 1 teaspoon celery seed

· 1 teaspoon ground mustard

· 1 teaspoon paprika

· 1 teaspoon lemon juice

· 1 teaspoon grated onion

· 1/4 teaspoon salt

· 1 cup vegetable oil

DIRECTIONS

1. In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.

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Argentinean Potato Salad

SUBMITTED BY: Saul

"A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight."



Original recipe yield:

6 servings

PREP TIME 20 Min

COOK TIME 30 Min

READY IN 8 Hrs 50 Min

PHOTO BY: MOLLE888

INGREDIENTS

· 4 russet potatoes - peeled, boiled, and cubed

· 3 hard cooked eggs, chopped

· 1 (10 ounce) can mixed vegetables

· 1/2 cup mayonnaise

· 1/2 teaspoon black pepper

· 1/2 teaspoon ground mustard

· 1/2 tablespoon fresh lemon juice

· 1/2 teaspoon dried dill weed

· 5 tablespoons chopped pimiento-stuffed olives

· salt and black pepper to taste

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.

2. Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.

3. In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

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Asian Potato Salad

SUBMITTED BY: JOAQBON

"Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad."

Original recipe yield:

6

PREP TIME 25 Min

COOK TIME 20 Min

READY IN 45 Min

INGREDIENTS

· 4 slices bacon, crisply cooked and crumbled

· 6 new red potatoes

· 1 1/3 cups mayonnaise

· 1 teaspoon sugar

· 1 tablespoon soy sauce

· 1 teaspoon sesame oil

· 1/8 teaspoon dry hot mustard

· 1/8 teaspoon salt

· 3/4 cup chopped bok choy

· 1 red bell pepper, seeded and diced

· 1/2 cup chopped green onion

· 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.

3. To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.

4. Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

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Asian-German Fusion Potato Salad

SUBMITTED BY: Lon Binder

"This is a creamy German-style potato salad with a tremendous flavor given from Asian ingredients! I made this up on a whim and everyone loved it. I add ham, but feel free to leave it out - it won't alter the flavor much, just the texture."

Original recipe yield:

6 servings

PREP TIME 15 Min

COOK TIME 25 Min

READY IN 40 Min

INGREDIENTS

· 1 1/2 pounds red potatoes, scrubbed

· 1/2 cup frozen mixed vegetables

· 2 tablespoons extra virgin olive oil

· 1 large yellow onion, diced

· 1 tablespoon dried minced garlic

· salt and pepper to taste

· 1 cup mayonnaise

· 1 tablespoon lemon juice

· 1 tablespoon Worcestershire sauce

· 1/2 tablespoon sesame oil

· 1/2 tablespoon hot sauce

· 1 teaspoon wasabi powder

· 1 teaspoon ground ginger

· 1 teaspoon ground turmeric

· 1 cup cooked, cubed ham

· 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.

2. Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.

3. In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.

4. Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

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Authentic German Potato Salad

SUBMITTED BY: SCHOOLBEE123

"This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!"



Original recipe yield:

4 servings

PREP TIME 30 Min

COOK TIME 20 Min

READY IN 50 Min

PHOTO BY: Mimi'sCookingthyme

INGREDIENTS

· 3 cups diced peeled potatoes

· 4 slices bacon

· 1 small onion, diced

· 1/4 cup white vinegar

· 2 tablespoons water

· 3 tablespoons white sugar

· 1 teaspoon salt

· 1/8 teaspoon ground black pepper

· 1 tablespoon chopped fresh parsley

DIRECTIONS

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

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Southern Potato Salad

SUBMITTED BY: Bobbye

"This potato salad includes eggs, celery and relish and should be served warm. "

Original recipe yield:

4 servings

PREP TIME 30 Min

COOK TIME 30 Min

READY IN 2 Hrs

INGREDIENTS

· 4 potatoes

· 4 eggs

· 1/2 stalk celery, chopped

· 1/4 cup sweet relish

· 1 clove garlic, minced

· 2 tablespoons prepared mustard

· 1/2 cup mayonnaise

· salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

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Pimiento Potato Salad

SUBMITTED BY: Taste of Home's Fast Family Favorites

"In this easy overnight salad, tender potatoes and crunchy celery get refreshing flavor from a bottle of Italian dressing."





Original recipe yield:

12 servings

PHOTO BY: Allrecipes

This recipe is one of over 300 sure-to-please recipes from "Taste of Home Fast Family Favorites".

From America's #1 food magazine, "Taste of Home Fast Family Favorites" highlights recipes that can be on the table in 60 minutes or less.

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Scale any recipe from 1 to 300 servingsPotato Salad With Bacon, Olives, and Radishes

SUBMITTED BY: Lawrence Fay

"This is a simple and flavorful recipe I have been using for over twenty years. I've passed it to my daughters and son who have passed it on to their friends. "



Original recipe yield:

4 to 6 servings

PREP TIME 20 Min

COOK TIME 25 Min

READY IN 1 Hr 45 Min

PHOTO BY: LMULLANE

INGREDIENTS

· 5 potatoes

· 1 pound bacon

· 2 stalks celery

· 4 small green onions

· 12 stuffed green olives

· 5 radishes

· 1/4 cup mayonnaise

· 1 tablespoon lemon juice

DIRECTIONS

1. Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.

2. Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.

3. Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

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Hash Brown Potato Salad

SUBMITTED BY: Taste of Home's Fast Family Favorites

"Frozen hash browns pare down prep time for this quick potato salad. It's so easy to make in a hurry because you don't have to peel any potatoes."





Original recipe yield:

4 - 6 servings

PHOTO BY: Allrecipes

This recipe is one of over 300 sure-to-please recipes from "Taste of Home Fast Family Favorites".

From America's #1 food magazine, "Taste of Home Fast Family Favorites" highlights recipes that can be on the table in 60 minutes or less.

With a subscription to "Taste of Home Fast Family Favorites" you can:

· Rate, review and add your own personal notes to recipes

· Add these recipes to your on-line shopping list

· Add to your on-line recipe box, and print recipe cards

· Scale any recipe from 1 to 300 servings

Baked Potato Salad I

SUBMITTED BY: Tom

"Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself."



Original recipe yield:

12 servings

PREP TIME 25 Min

COOK TIME 1 Hr 20 Min

READY IN 1 Hr 45 Min

PHOTO BY: LatinaCook

INGREDIENTS

· 8 medium potatoes, sliced

· 1/2 pound sliced bacon

· 1 pound processed American cheese, sliced

· 1/2 onion, chopped

· 1 cup mayonnaise

· salt and pepper to taste

· 1/4 cup black olives, sliced

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.

2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

4. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

Bake for 1 hour in the preheated oven, until golden

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browGrilled Mustard Potato Salad

SUBMITTED BY: Krista B

"This is an easy 'on the barby' salad. In the winter months, broil the potatoes in the oven. Matches most meals well."

Original recipe yield:

4 servings

PREP TIME 20 Min

COOK TIME 25 Min

READY IN 1 Hr

INGREDIENTS

· 3 Yukon Gold potatoes, cubed

· 3 red potatoes, cubed

· 1/4 cup canola oil

· 3 tablespoons distilled white vinegar

· 1 tablespoon Dijon mustard

· 1/2 teaspoon celery salt

· 1/4 teaspoon pepper

DIRECTIONS

1. Preheat an outdoor grill for high heat.

2. Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.

3. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.

4. Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

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n. South African Potato Salad

SUBMITTED BY: corrinamarais

"Delicious recipe of my mom's! The secret ingredient makes this potato salad different from all the rest!"

Original recipe yield:

15 servings

PREP TIME 20 Min

COOK TIME 20 Min

READY IN 40 Min

INGREDIENTS

· 10 eggs

· 12 medium white potatoes with skin

· 1 bunch green onions, chopped

· 1 (14 ounce) can sweetened condensed milk

· 1 1/2 cups mayonnaise

· 1 tablespoon chopped fresh parsley, for garnish (optional)

DIRECTIONS

1. Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.

2. Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

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Old-Fashioned Potato Salad

SUBMITTED BY: Kathy Anderson

"Kathy Anderson of Wallkill, New York recalls, 'This traditional recipe has been passed down through several generations in my mother's family.'"

Original recipe yield:

16 servings

PREP TIME 10 Min

COOK TIME 35 Min

READY IN 45 Min

INGREDIENTS

· 5 pounds red potatoes

· 1 cup sugar

· 1 tablespoon all-purpose flour

· 1 teaspoon salt

· 1/2 teaspoon ground mustard

· 1/4 teaspoon pepper

· 3/4 cup white vinegar

· 1/4 cup water

· 3 eggs, lightly beaten

· 1 cup thinly sliced green onions

· 1 1/2 cups sour cream

DIRECTIONS

1. Cook potatoes in boiling water until tender; drain and cool.

2. Meanwhile, in a saucepan, combine sugar, flour, salt, mustard and pepper. Add vinegar and water; bring to a boil. Boil and stir for 2 minutes. Add a small amount to eggs; return all to the pan. Cook and stir for 1-1/2 to 2 minutes or until mixture is thickened and a thermometer reads 160 degrees F.

3. Refrigerate until cooled. Peel potatoes if desired; slice and place in a large bowl. Add onions. Stir sour cream into dressing; pour over potato mixture and toss to coat

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New Red Potato Salad

SUBMITTED BY: DWAGNER

"This is a wonderful no fail potato salad."



Original recipe yield:

12 servings

PREP TIME 20 Min

COOK TIME 15 Min

READY IN 2 Hrs 35 Min

PHOTO BY: SHUFFLIND

INGREDIENTS

· 3 pounds unpeeled red potatoes

· 4 eggs

· 1 1/2 cups mayonnaise

· 2 tablespoons milk

· 2 tablespoons distilled white vinegar

· 1/2 cup sliced green onions

· 1/2 teaspoon salt

· 1/4 teaspoon ground black pepper

· 1 cup sliced celery

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving

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Cheesy Potato Salad

SUBMITTED BY: KENNEDY5976

"This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!"



Original recipe yield:

6 servings

PREP TIME 15 Min

COOK TIME 15 Min

READY IN 30 Min

PHOTO BY: SYRIELLE

INGREDIENTS

· 2 1/2 pounds red potatoes, cubed

· 1 cup sour cream

· 1/2 cup mayonnaise

· 1/4 cup white sugar

· 1/2 bunch green onions, chopped

· 1 cup shredded Cheddar cheese

· 1 tablespoon real bacon bits

DIRECTIONS

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

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Potato Salad with Chives

SUBMITTED BY: LynnHouse

"This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add colour and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!"



Original recipe yield:

6 servings

PREP TIME 15 Min

COOK TIME 20 Min

READY IN 35 Min

PHOTO BY: ljgch

INGREDIENTS

· 1 3/4 pounds new potatoes, halved

· 1 cup sour cream

· 1/2 cup mayonnaise

· 1/2 cup chopped fresh chives

· salt and freshly ground black pepper to taste

· 1/2 cup chopped fresh chives for garnish

DIRECTIONS

1. Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.

2. In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

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Dill Potato Salad

SUBMITTED BY: sara

"New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired."



Original recipe yield:

6 servings

PREP TIME 20 Min

COOK TIME 15 Min

READY IN 1 Hr 5 Min

PHOTO BY: LynnInHK

INGREDIENTS

· 7 cups chopped new potatoes

· 1 (8 ounce) container sour cream

· 2 teaspoons chopped fresh dill weed

· 1 teaspoon dried parsley

· 2 tablespoons Dijon mustard

· 1/2 teaspoon salt

· 1/4 teaspoon pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.

2. Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.

3. Pour dressing over potatoes and toss gently. Chill before serving.

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A Potato Salad Sandwich

SUBMITTED BY: Jenny

"This sandwich is based wholly on potato salad. Invented by my mother and I. Put it in the ice-box for lunch anywhere! Use any type of potato salad."

Original recipe yield:

1 serving

PREP TIME 5 Min

READY IN 5 Min

INGREDIENTS

· 1 hamburger bun

· 1 1/2 tablespoons mayonnaise

· 2 leaves of lettuce

· 2 slices tomato

· 1/3 cup prepared potato salad

DIRECTIONS

1. Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun

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Hot Red Potato Salad

SUBMITTED BY: Linda

"These well seasoned potatoes are very delicious and go great with ham! My family loves this dish on any occasion."

Original recipe yield:

8 servings

PREP TIME 15 Min

COOK TIME 45 Min

READY IN 1 Hr

INGREDIENTS

· 6 red potatoes

· 6 slices bacon, diced

· 1 onion, diced

· 1/2 cup chopped celery

· 1 cube chicken bouillon

· 1/2 cup boiling water

· 1 cup vinegar

· 2 teaspoons salt

· 1/4 teaspoon ground black pepper

· 1 egg, beaten

· 1/4 cup chopped fresh parsley

DIRECTIONS

1. Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.

2. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.

3. Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.

4. Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.

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Potato Salad III

SUBMITTED BY: Mai Forrester

"A versatile potato salad with lots of flavor and a nice crunch"

Original recipe yield:

4 side dish servings

PREP TIME 40 Min

COOK TIME 10 Min

READY IN 50 Min

INGREDIENTS

· 2 potatoes

· 2 tablespoons low-fat mayonnaise

· 2 tablespoons fat free ranch dressing

· 1/4 onion, chopped

· 1 stalk celery

· 1 green bell pepper, chopped

· salt and pepper to taste

DIRECTIONS

1. Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.

2. Peel the skin off of the potatoes and cube them.

3. In a medium size mixing bowl combine potatoes, mayonnaise, ranch dressing, onion, celery, green pepper, salt and pepper. Cover and refrigerate until well chilled

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My Grandma's Anise Potato Salad

SUBMITTED BY: Domenica Ann

"This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish."

Original recipe yield:

6 servings

PREP TIME 30 Min

COOK TIME 20 Min

READY IN 50 Min

INGREDIENTS

· 6 medium baking potatoes, peeled and cubed

· 1 cup chopped celery

· 1 bunch green onions, chopped

· 1 cup mayonnaise, or to taste

· 1/2 teaspoon anise seed

· salt and pepper to taste

· 4 hard-cooked eggs sliced, for garnish

· 1 dash ground paprika (optional)

DIRECTIONS

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil over medium heat, and cook until tender, about 8 to 10 minutes. Remove from heat, drain, and run under cold water to cool. Drain well.

2. In a large bowl, mix together the potatoes, celery, onion, mayonnaise, and anise seed. Season with salt and pepper to taste. Refrigerate until cold. Garnish with sliced hard-cooked eggs, and dust with paprika, if desired.