I rarely eat white potatoes anymore for a variety of health and dietary reasons now so when I do treat myself the eating has to be extra good. This is my all time favorite potato salad recipe that brings fond memories of my Virginia raised Nana's salad: State Fair Potato SaladBon Appétit July 2002Yield Makes 6 to 8 servingsIngredients 3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces 1/4 cup juices from jar of sweet pickles 3/4 cup mayonnaise 1/3 cup buttermilk 4 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon ground black pepper 3 hard-boiled eggs, peeled, chopped 1/2 cup chopped red onion 1/2 cup chopped celery 1/2 cup chopped sweet picklesPreparation Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature. Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.) Cook's Notes:I make it and leave it to rest overnight with no ill effects instead of the suggested 8 hours. The compromise used in my home is half dill and half sweet pickles so both the man and I am happy. As well I make sure to use a sweet pickle with spices and herbs floating in it. Love to get a bite of brined mustard seeds in my mouth.Yummm! So what is your fav recipe?

Potato Salad I throw together estimate 8 russet potatoes, dozen hard boiled eggs, chopped onion, small jar of pimento drained, chopped dill pickle, chopped celery and mix it all up with mayonnaise, salt & pepper.

I like a sweet pickle taste best, but I also like using red skin new potatoes seasoned with dill and dill pickles (and all the other stuff)I also sometimes do a hot potato salad. peel and boil potato wedges until just tender, then drain, put in a serving bowl and coat good with a good italian dressing. for more color, you can add a bit of chopped bell peppers, green, red and yellow. It makes a good side dish.

Ours is very basic: peeled and boiled potatoes cut in cubes. Chopped celery. Chopped hard boiled. A little sweet relish. Mayo and mustard in a 10:1 ratio for the sauce. Mixed together and done!

I'm not as much a potato salad maker as I am a potato salad consumer, so I am definitely following this thread! About the best potato salad I ever had was at a place called Bains BBQ in Sarnia Canada (Sorry, mom). The best thing about it is they serve the potato salad warm. Yummmmm!!!

I make regular potato salad any of the ways above depending on what I have in stock. I have also started making Bacon & Cheddar potato salad. In any quantity you want: Red potatoes, onion, chopped hard boiled egg, shredded cheddar, real bacon bits or cooked crumbled bacon. Dressing is to taste - ranch dressing, Miracle Whip or Mayonnaise and sour cream. Chopped cucumber is also very good in this.

Summer has Started! Let's swap Potato Salad recipes

Happytraveler
Explorer
Jun 04, 2017
Potato Salad

I throw together estimate 8 russet potatoes, dozen hard boiled eggs, chopped onion, small jar of pimento drained, chopped dill pickle, chopped celery and mix it all up with mayonnaise, salt & pepper.
TexasShadow
Explorer II
Jun 04, 2017
I like a sweet pickle taste best, but I also like using red skin new potatoes seasoned with dill and dill pickles (and all the other stuff)
I also sometimes do a hot potato salad. peel and boil potato wedges until just tender, then drain, put in a serving bowl and coat good with a good italian dressing. for more color, you can add a bit of chopped bell peppers, green, red and yellow. It makes a good side dish.
magnusfide
Explorer II
Jun 04, 2017
Ours is very basic: peeled and boiled potatoes cut in cubes. Chopped celery. Chopped hard boiled. A little sweet relish. Mayo and mustard in a 10:1 ratio for the sauce. Mixed together and done!
jfkmk
Explorer
Jun 04, 2017
I'm not as much a potato salad maker as I am a potato salad consumer, so I am definitely following this thread! About the best potato salad I ever had was at a place called Bains BBQ in Sarnia Canada (Sorry, mom). The best thing about it is they serve the potato salad warm. Yummmmm!!!
doxiemom11
Explorer II
Jun 04, 2017
I make regular potato salad any of the ways above depending on what I have in stock. I have also started making Bacon & Cheddar potato salad. In any quantity you want: Red potatoes, onion, chopped hard boiled egg, shredded cheddar, real bacon bits or cooked crumbled bacon. Dressing is to taste - ranch dressing, Miracle Whip or Mayonnaise and sour cream. Chopped cucumber is also very good in this.
NYCgrrl
Explorer
Jun 04, 2017
doxiemom11 wrote:
I make regular potato salad any of the ways above depending on what I have in stock. I have also started making Bacon & Cheddar potato salad. In any quantity you want: Red potatoes, onion, chopped hard boiled egg, shredded cheddar, real bacon bits or cooked crumbled bacon. Dressing is to taste - ranch dressing, Miracle Whip or Mayonnaise and sour cream. Chopped cucumber is also very good in this.

Sometimes I sub creme fraiche or sour cream for the buttermilk...kinda depends on what kind of leftovers are in the fridge in need of use:).
Oh right and if I've no red onions on hand regular yellow or Spanish onions will do fine if you lower the sulphur content by rinsing them in cold water after cutting.
rexlion
Explorer
Jun 04, 2017
Any potato salad can be improved with the addition of sliced green olives.
sdianel_-acct_c
Explorer
Jun 04, 2017
Southern Potato Salad: potatoes, onion, sweet relish, boiled eggs, yellow mustard and mayo salt and pepper. Don't care for celery. We never had it when I was a child anyway. Sometimes I substitute olives instead of sweet relish.
sdianel_-acct_c
Explorer
Jun 04, 2017
PS: love German Potato Salad served warm:
2 pounds potatoes.
bacon chopped onion.
third cup white vinegar.
fourth cup sugar 1 tablespoon Dijon mustard.
tsp salt
chuckm99
Explorer
Jun 04, 2017
3-4 potatos, cubed, boiled in salty water, drain, cool down.
3-4 slices bacon, fried sorta crispy, then chopped up. (or use bacon bits)
1-2 ribs celery, chopped small.
1/2 cup shredded cheese (or so).
Mayo to taste, maybe 1/2 to 3/4 cup.
Little bit of mustard, maybe 1 tbs.
Little bit of sour cream, maybe 1 tbs.
Salt, pepper.

Some people want onion, but I like it without.