Classic Potato Salad Recipes
Classic Potato Salad recipes, what does that really mean when everyone's family has their own style? We will explore that here, what is classic to my family may be way different than yours. Let's check them out!
Feel free to experiment with these potato salad recipes, add your favorite ingrediants, pickle relish, jalepeno chiles, whatever you love!
Classic Potato Salad Recipe with Small Red Potatoes
This is a excellent red potato salad that everyone will like and goes great with just about everything from the grill or BBQ. In the recipe I call for either the red skinned potatoes or Yukon gold. They give a bit of a less starchy texture. You can use the russets if you love that texture too.
6-8 servings
2 lb red potatoes, Yukon golds or for something kind of wild and non-classic and use the red, white and blue.
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons mustard, I like to use the country style Dijon, but regular Dijon will do
4 green onions thinly sliced
2 tablespoon chopped flat leaf parsley
3 celery ribs cut into ¼ in dice
Kosher salt and black pepper to taste
Boil the potatoes in salted water until cooked and tender, cool them in a cold water bath. When cooled dice the potatoes in ½ dice, combine with all other ingrediants.
Keep chilled and serve!
Classic Potato Salad Recipe with Fresh Herbs
This is likely very close to the most commonly made potato salad recipe. I like to add the fresh herbs it really boosts the flavors. Using Russet potatoes which are a little starchier and less waxy.
2 large russet potatoes peeled and diced 1/2 to 3/4 inch around 2 lbs
1 red bell pepper seeded and diced 1/4 inch
2 tablespoons chopped fresh basil, oregano, tarragon, or Italian parsley. Combination is fine
2 tablespoons fresh chopped chives or finely chopped green onions
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon coarse dijon mustard, dijon mustard or your favorite
1 teaspoon black pepper
salt to taste.
Dice your potatoes and place in boiling salted water until tender. Remove strain and cool in running cold water. Allow to drain well. In another bowl combine mayonaise, mustard, vinegar, black pepper, red bell pepper and herbs. Toss the potatoes with the mayonaisse dressing. Adjust salt and chill. Enjoy!
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