Make Potato Salad

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Potato salad is a delicious and filling dish that is perfect as a side to a sandwich or as a dish for a potluck or summer picnic. There is an endless variety of potato salads and all of them are delicious. If you want to know how to make potato salad, just follow these steps.

Ingredients

Simple Potato Salad

  • 3 lbs. small white potatoes
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tbsp. Dijon mustard
  • 2 tbsp. whole-grain mustard
  • 1/2 cup chopped fresh dill
  • 3 tsp. salt
  • 2 tsp. black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion

Crunchy Potato Salad

  • 9 medium Yukon Gold potatoes
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup
  • 3/4 cup mayonnaise
  • 1/4 cup vinegar
  • 1/2 tsp. black pepper
  • 2 stalks chopped celery
  • 1 chopped small green pepper
  • 2 chopped medium green onions
  • 2 chopped hard-boiled eggs

Mushroom and Ham Potato Salad

  • 12-15 medium-sized red potatoes
  • 4 green onions
  • 10 medium-sized button mushrooms
  • 100 g. (3 oz.) drained semi-dried tomatoes in oil
  • 3 slices smoked ham
  • 1 small tin corn kernels
  • 1/2 red sweet pepper
  • 1/2 sweet green pepper
  • 4 tbsp. mayonnaise
  • 2 tbsp. sour cream
  • 2 tsp. wholegrain mustard
  • 2 tsp. honey

Savory Potato Salad

  • 6 large Yukon Gold potatoes
  • 3 bell peppers
  • 10 medium-sized button mushrooms
  • 100 g. (3 oz.) drained semi-dried boiled peanuts in oil
  • 3 slices smoked turkey
  • 1 small tin peas
  • 1/2 red onions
  • 1/2 green onions
  • 4 tbsp. mustard
  • 4 tbsp. soy sauce

Steps

Simple Potato Salad

  1. Wash 3 lbs. of small white potatoes. You don't have to peel these potatoes to make potato salad -- the skins will add a rich flavor to the salad.[1]
  2. Boil 3 lbs. of small white potatoes. Once they're done boiling, remove the potatoes from the hot water, drain them, and wait for them to cool. Let them steam for at least 15 minutes.
  3. Make the dressing. Combine 1 cup of mayonnaise, 1/4 cup of buttermilk, 2 tbsp. of Dijon mustard, 2 tbsp. of whole-grain mustard, 1/2 cups of chopped fresh dill, 1 tsp. of salt, and 1 tsp. of black pepper. Whisk the ingredients together until you've made a nice creamy dressing.
  4. Cut the potatoes in half. Once the potatoes have cooled down a bit, use a sharp knife to cut them in half. If they're on the larger side, you can cut them in quarters instead.
  5. Place the potatoes in a large bowl.
  6. Pour the dressing over the potatoes. It will begin to moisten and then to soak in to the potatoes.
  7. Add 1/2 cup of chopped celery, 1/2 cup of chopped red onion, 2 tsp. of salt, and 1 tsp. of pepper. Toss the mixture well until the ingredients are thoroughly blended and the salad has a rich, creamy consistency.
  8. Cover and refrigerate for a few hours. This will allow the ingredients to blend.
  9. Serve. You can serve this tasty potato salad cold or at room temperature.

Crunchy Potato Salad

  1. Wash 9 medium Yukon Gold potatoes.
  2. Boil 9 medium Yukon Gold potatoes. Once they're done boiling, remove the potatoes from the hot water, drain them well in a colander, and wait for them to cool.[2]
  3. Peel the potatoes. Peel the skin off the potatoes. It should slide off pretty easily. If you'd like to absorb the flavor of the skins in the salad, you can also just keep the skins on.
  4. Make the dressing. Stir 1 can (10 3/4 ounces) of Campbell's® Condensed Cream of Celery Soup, 3/4 cups of mayonnaise, 1/4 cups of vinegar, and 1/2 tsp. ground black pepper together in a large bowl. Stir them well until all of the ingredients are combined.
  5. Cube the potatoes. Cube the potatoes into small chunks.
  6. Add the rest of the ingredients to the dressing. Add the potatoes, 2 stalks of chopped celery, 1 chopped small green pepper, 2 chopped medium green onions, and 2 chopped hard-boiled eggs to the dressing. Toss the ingredients together to coat.
  7. Cover and refrigerate. For best results, refrigerate this salad for 3-4 hours or even overnight.
  8. Serve. Serve this delicious crunchy potato salad at your next barbecue or picnic.

Mushroom and Ham Potato Salad

  1. Wash 12-15 medium-sized red potatoes. You don't have to peel these potatoes to make potato salad -- the skins will add a rich flavor to the salad.
  2. Boil 12-15 medium-sized red potatoes. Once they're done boiling, remove the potatoes from the hot water, drain them, and wait for them to cool.
  3. Make the dressing. Mix 4 tbsp. mayonnaise, 2 tbsp. sour cream, 2 tsp. wholegrain mustard, and 2 tsp. honey together in a small bowl. Stir these ingredients together until you've combined them evenly and have made a thick mixture.
  4. Combine the vegetables and ham. Place 4 finely diced green onions, 10 diced medium-sized button mushrooms, 100 g. (3 oz.) of drained semi-dried tomatoes in oil, 3 diced slices of smoked ham, 1 small tin of corn kernels, 1/2 a red pepper, and half of a green pepper in a large serving bowl. Toss these ingredients to combine them.
  5. Chop the cooled potatoes into medium-sized pieces.
  6. Add the potatoes to the veggie and ham mixture. Toss to combine the ingredients.
  7. Add the dressing to the mixture. Mix the ingredients together until they're evenly coated in the right dressing. Keep mixing until the salad is nice and creamy.
  8. Cover and refrigerate for a few hours. This will allow the ingredients to blend.
  9. Serve. You can serve this delicious salad with some barbecued chicken, crusty bread, or a large glass of your favorite iced tea or white wine. If there's any salad left over, refrigerate it to store it as soon as you can.

Savory Potato Salad

  1. Wash 6 large Yukon Gold potatoes.
  2. Boil 6 large Yukon Gold potatoes. Once they're done boiling, remove the potatoes from the hot water, drain them, and wait for them to cool.
  3. Peel the potatoes. Peel the skin off the potatoes. It should slide off pretty easily. If you'd like to absorb the flavor of the skins in the salad, you can also just keep the skins on.
  4. Make the dressing. Mix 4 tbsp. mustard and 4 tbsp. soy sauce together in a small bowl. Combine the ingredients for a thicker mixture.
  5. Combine the rest of the ingredients in a serving bowl. Place 3 diced bell peppers, 10 diced 10 medium-sized button mushrooms, 100 g. (3 oz.) diced drained semi-dried boiled peanuts in oil, 3 diced slices of smoked turkey, 1 small tin of peas, 1/2 of a diced red onion, and 1/2 of a diced green onion together in a bowl. Toss them together to combine the ingredients.
  6. Chop the potatoes into medium-sized pieces. Now that they've cooled off a bit, you can chop them into manageable pieces.
  7. Mix the potatoes with the veggies and turkey. Toss the ingredients again to combine them.
  8. Add the dressing to the other ingredients. Mix the dressing with the potatoes and other ingredients until they're all combined and you've made a rich, creamy salad.
  9. Cover and refrigerate for a few hours. This will allow the ingredients to blend.
  10. Serve. Serve this salad with glazed chicken, green beans, or any other side or side dish.

Video


This is another interesting potato salad showing all the steps -- but using redskin new-potatoes!

Tips

  • You can also add other ingredients, such as: chopped sour or sweet dill pickles, grated cheese, boiled egg, steamed peas or cut green beans to pick up your potato salad.
  • Substitute light mayonnaise and natural yogurt for sour cream to make this a more healthy option.
  • Simmering or boiling or sufficient vinegar can destroy botulinum toxin (botulism), but the boiling heat does not kill those bacteria that were in spore form, which can again infect foods that are not refrigerated.
  • Just after cooking the potatoes, toss them with a couple of tablespoons of vinegar combined with a teaspoon of sugar and a teaspoon of salt to perk up the flavor
    • Or, add zip with more mustard or honey mustard.
  • Consider using milk to thin the dressing, if it gets too thick.
  • This recipe should serve between 4-6 people. Increase ingredients as required.
  • You might substitute wholegrain honey mustard for the honey and mustard.

Warnings

  • Take care when removing potatoes from microwave or pot. Steam is hotter than boiling water!
  • Be careful when using knives. Especially with younger children.
  • Keep the potato salad refrigerated until serving if not serving immediately, to avoid the potential growth of harmful illness-causing bacteria.

Related Articles

Sources and Citations

  1. ↑ http://www.foodnetwork.com/recipes/ina-garten/potato-salad-recipe/index.html
  2. ↑ http://allrecipes.com/recipe/crunchy-potato-salad-2/

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