Potato Salad Recipes

Classic Potato Salad

• 2 pounds red potatoes, washed and cubed
• 4 hard-boiled eggs, chopped
• 1 small onion, chopped
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons sweet pickle relish
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. In a large pot, cover potatoes with water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain potatoes and let cool.
3. In a separate bowl, mix together mayo, Dijon mustard, sweet pickle relish, salt, and black pepper.
4. Combine cooked potatoes, chopped eggs, and chopped onion in a large bowl.
5. Pour the mayo mixture over the potato mixture and gently toss until everything is coated and well-combined.
6. Cover and chill for at least 1 hour before serving.

Verdict: Classic and easy-to-prepare potato salad that’s perfect for picnics and potlucks.

Serving suggestions: Serve as a side dish with grilled meat or eat it as a healthy snack.

Bacon Ranch Potato Salad

• 2 pounds baby potatoes, washed and halved
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 5 slices crispy bacon, crumbled
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes.
2. Drain the potatoes and rinse under cold water to stop the cooking process.
3. In a separate bowl, mix together ranch dressing, sour cream, garlic and onion powder, salt, and black pepper.
4. Combine the cooked potatoes, crumbled bacon, and thinly sliced green onions in a large bowl.
5. Pour the ranch mixture over the potato mixture and gently toss until everything is coated and well-combined.
6. Refrigerate for at least an hour before serving.

Verdict: A flavorful and crispy potato salad that’s perfect for BBQ parties and family gatherings.

Serving suggestions: Serve as a side dish with grilled meat or eat it with bread.

Honey Mustard Potato Salad

• 2 pounds Yukon Gold potatoes, washed and cubed
• 1/2 cup mayonnaise
• 1/4 cup honey mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. In a large pot, cover potatoes with water. Bring to a boil and cook until tender, about 12-15 minutes.
2. Drain potatoes and let cool.
3. In a separate bowl, whisk together mayo, honey mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper.
4. Combine cooked potatoes, chopped fresh parsley in a large bowl.
5. Pour the honey mustard mixture over the potato mixture and gently toss until everything is coated and well-combined.
6. Cover and chill for at least 1 hour before serving.

Verdict: A sweet and tangy potato salad that is tasty and flavorful.

Serving suggestions: Serve as a side dish with grilled or roasted meat or eat it with bread.