Homemade Potato Salad
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🥔 Make Your Own Potato Salad

Make Your Own Potato SaladPotatoes are a great choice when you’re on a budget and potato salad is a delicious way to serve them. Also, keep potato salad in mind for using up leftover cooked potatoes and other vegies from last night.

What are the health benefits of potatoes?

Potatoes have received a bad reputation in the last couple of decades due to their high carbohydrate count, but like all vegetables, they have their benefits.

Potatoes themselves are low in calories; of course, adding other ingredients will add calories, but potatoes have numerous health benefits. They are high in fiber, which means you stay fuller for longer. They also contain lots of antioxidants that guard your body against diseases.

So if you’re looking for cheap but nutritious ingredients, potatoes are a good place to start.

Should I peel potatoes for potato salad?

It’s up to you if you peel your potatoes first. If the potatoes have very thick skin, you might need to peel them. You can experiment with boiling them with their skins on and then peeling them, or leaving the skin on.

Keep in mind that the skin of the potato contains the most nutrients. The deeper the color of the potato, the more antioxidants are present, plus it adds some color to the salad.

What kind of potatoes should I use for potato salad?

Choose a waxy less starchy potato with thinner skin. They will hold their shape during the boiling process and will be more pleasant to eat than the thicker-skinned varieties. Try new or baby potatoes, red, pink, or purple skin varieties.

How many potatoes do you need for potato salad?

What is a serving of potato salad?

Knowing how much potato salad per person is required is important; you don’t want to run out when everyone is enjoying it!

Assuming that the potato salad is a side dish, plan on one cup or about half a pound per person.

How much potato salad for 25 people?

Plan for about 25 cups of potato salad or 12 pounds for 25.

How much potato salad for 50 people?

Make enough for about 50 cups or 25 pounds of potato salad for 50 people.

How much potato salad for 100 people?

You’ll need about 100 cups or 50 pounds to feed 100 people.

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How do you keep potato salad from getting runny?

Watery potato salad is not a pleasant eating experience.

• To avoid watery potato salad, drain the potatoes and allow them to rest after cooking.
• Leave them for 10 minutes or until cooled; if warm potatoes are added to the other ingredients, they will sweat and cause excess moisture.
• Give them a sprinkle of salt while they are cooling. The salt will encourage the water out of the potatoes.

Is it better to make potato salad the day before?

Potato salad will taste better the next day, so yes, preparing it the day before is preferable. However, ensure the salad is kept covered in the fridge until mealtime.

Can homemade potato salad with mayonnaise be frozen?

Freezing potato salad is not considered to be a good idea due to the effect on the presentation and the care that needs to be taken when defrosting.

Potato salad made with mayonnaise should really be consumed on the day or over the next four days while being kept in the fridge. The mayonnaise will separate due to its egg content, and the oil may appear cloudy.

If you really want to freeze potato salad, pack it into an airtight container and when you want to defrost it, do it very cautiously.

If any of the defrosted potato salad is not eaten, throw it out. Don’t try to store it again.

How do you defrost potato salad?

If you decide to freeze your potato salad, it needs to be defrosted very carefully. It should be defrosted overnight and always in the fridge. Defrosting it at room temperature will encourage the growth of bacteria.

How long can potato salad sit out at room temperature?

When everyone has taken their first serving, it’s a good idea to put it back in the fridge. It will keep its shape and consistency and will remain fresh.

Leaving potato salad out at room temperature gives bacteria a chance to grow. Depending on the heat of the day, it may only be safe to eat for 1 to 2 hours. If it gets left out accidentally for a minimum of 2 hours, throw it out.

Potato salads and picnics go together…but don’t include this salad on your menu if you don’t have effective cooling aids and storage. Think of it as raw meat; it needs the same treatment in terms of storage temperature.

How long can potato salad last in the fridge?

Leftover potato salad can be kept in an airtight container for up to 5 days.

Potato Salad Recipes

Mushroom Potato Salad

• 2 pounds new potatoes
• 1/2 pound mushrooms
• 3 green onions
• 3 stalks celery
• 3 tablespoons vinegar
• 2 hard-boiled eggs
• 2 tablespoons Dijon mustard
• 1/4 cup mayonnaise
• Salt, pepper

Cover potatoes in a pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in a mixing bowl. When potatoes are tender, drain and Cool them. Cut potatoes into cubes, and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.

Blue Cheese Potato Salad

• 2 bunches chopped green onions
• 5 stalks chopped celery
• 1/2 cup chopped fresh dill
• 1 cup mayonnaise
• 1 cup sour cream
• 2 teaspoons lemon juice
• Salt and pepper to taste
• 1/2 to ¾ cup crumbled blue cheese
• 5 pounds potatoes
• Vinegar

Mix together all ingredients except the potatoes. Let mixture sit overnight (very important), as the blue cheese needs to blend with the dressing.
Next day, cook and cool the potatoes, cut into cubes.
Toss the potatoes in the dressing with more salt, and a little vinegar, serve.

French Potato Salad with Tarragon Vinaigrette

• 2 1/2 pounds small unpeeled red potatoes
• 1 cup chopped fresh parsley
• 1/2 cup chopped red onion
• Pepper
For the vinaigrette
• 1/3 cup wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried tarragon
• Pepper

Cook and cool potatoes, cut into cubes.
In a salad bowl, combine potatoes, parsley and onion.
To make the vinaigrette, whisk together vinegar, oil, mustard and tarragon in a small bowl, mix well.
Pour over potatoes and toss to mix. Season with pepper to taste.
Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.

Hot Potato Salad With Bacon

• 6 potatoes (about 2 pounds)
• 1 cup chopped onions
• 3 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup vinegar
• 1/3 cup water
• 1 1/2 teaspoons sugar
• 1 egg
• 1/3 cup salad oil
• bacon – cooked to crisp

Cook and cool potatoes. Cut into cubes.
Place potatoes in a large bowl and toss with the onions, chopped parsley, salt and black pepper.
Combine vinegar, water and sugar in a small pan; heat to boiling.
Place the egg into a small bowl and whisk slightly. Continue whisking while slowly pouring in the vinegar mixture.
Slowly pour in the salad oil, whisking constantly.
Immediately pour this mixture over the potatoes and stir gently to coat evenly. Crumble bacon and sprinkle over potatoes. Serve immediately.

Potato Salad With Beer Dressing

• 6 potatoes
• 1 teaspoon mustard
• 1 slice bacon
• 1 tablespoon chopped onions
• 1 chopped celery stalks
• 2 teaspoons salt
• 1 tablespoon butter
• 2 teaspoons flour
• 1 tablespoon sugar
• 1 cup beer
• 1/2 teaspoon Tabasco sauce
• 2 tablespoons chopped fresh parsley

Boil potatoes until just tender. Cool, peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside.
Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to a boil, stirring constantly.
Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour.
Add bacon mixture; toss gently and serve.

Maine Potato Salad

• 2 1/2 pounds Maine potatoes
• 2 tablespoons sweet pickle relish
• 8 ounces mayonnaise
• 1 stalk chopped celery
• 1 medium chopped onion
• 1 green bell pepper – cored, seeded, chopped
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Large pinch cayenne pepper plus more for garnish

Wash the potatoes but don’t peel them. Place the potatoes in a large pot with enough water to cover them. Heat to boiling, then reduce the heat to a simmer. Cook the potatoes until they are tender but not mush. Drain them and cool.
Peel the potatoes and finely chop. Place the in a large bowl.
Add the remaining ingredients and beat well until blended. The potato salad should be the consistency of a chunky puree.
Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper.

Sour Cream Potato Salad

• 10 medium red potatoes
• 1/3 cup clear Italian dressing
• 1 1/2 cups sliced celery
• 1 cup sliced green onions
• 4 hard-boiled eggs
• 1/2 cup sour cream
• 1 cup mayonnaise
• 1 1/2 teaspoons horseradish sauce
• 1 teaspoon yellow mustard
• 1 1/4 teaspoons celery seed
• 1/3 cup diced cucumber
• Salt & pepper to taste

Cook and chop potatoes.
While potatoes are warm pour on the dressing. Chill 2 hours.
Add celery and onion and chopped egg whites.
Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed, add to mixture.
Chill 2 hours. Add diced cucumber, serve.

Recipes for Homemade Potato Salad without Mayo

Potato Salad without Mayonnaise

• 4 cups peeled and chopped potatoes
• 1/4 cup red peppers, diced
• 1 cup diced celery
• 1/4 cup minced onion

• 1 tablespoon apple cider vinegar
• 1 tablespoon Soy Sauce https://amzn.to/3ANc52d
• 2 teaspoons mustard
• 1 avocado, mashed
• 1 tablespoon Italian seasoning

Boil potatoes and cool. Add remaining vegetables and set aside.
Put in a separate bowl vinegar, soy sauce, mustard, avocado and seasoning.
Stir ingredients together and pour over potato mixture.

Toss together lightly and chill before serving.

New England Style Potato Salad

• 3 pounds cooked potatoes
• 1 cup diced celery
• 5 tablespoons vinegar
• 2 teaspoons salt
• 4 hardboiled eggs, sieved
• 1 pint sour cream
• 1 teaspoon pepper
• 1 1/2 tablespoons mustard
• 1/2 clove crushed garlic
• 1 chopped onion
• 1/2 cup sliced olives

Peel potatoes, cut into 1/2 inch cubes and chill.
Add celery, half the vinegar and salt.
Fold eggs into sour cream, add remaining vinegar, pepper, mustard, garlic and onion.
Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.

Old Fashioned Potato Salad

• 2 cups sliced boiled potatoes
• 1/4 cup water
• 2 thin slices bacon
• Salt
• 1 tablespoon flour
• Pepper
• 1/2 cup vinegar
• 2 tablespoons parsley, chopped

Slice cold boiled potatoes into cubes.
Cut the bacon into small cubes and fry until crisp in a frying pan.
Stir the flour into the hot fat and add the vinegar and water.
Season salt and pepper and pour it hot over the potatoes, mixing carefully so as not to break the slices.

Bacon-Avocado Potato Salad

• 6 medium potatoes
• 2 avocados, cubed
• 8 slices bacon
• 1/2 cup chopped onions
• 1 tablespoon lime juice
• 1/2 cup white wine
• 1/4 cup cider vinegar
• salt
• black pepper
• paprika
• 1/4 teaspoon mustard powder
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro

Boil potatoes in their skins. While potatoes boil, cube the avocados and toss with lime juice.
Chop bacon into one-inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain.
In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss, serve.

More Potato Salad Recipes