Classic Potato Salad Recipes

Found at picnics as well as buffet tables, the popularity of classic potato salad recipes has never waned.

Pick The Proper Potato

In order to choose the proper potato for your classic potato salad recipes, you first have to decide which potato salad you are interested in making. Most potato salad recipes call for a waxy potato, but some classic potato salad recipes will call for russets or starchy potatoes. How do you know which potato to use? The recipe will usually tell you which potato, but you can always go with this rule of thumb: if you want the potatoes to hold their shape better, go with the waxy potato. If you want the potato to absorb liquid (such as vinegar), go with the starchy potato.

Classic Potato Salad Recipes

I love Mediterranean food and have been aching to get this recipe out to the world for months. I think that once you try this recipe, you'll skip the German potato salad and go Mediterranean.

Mediterranean Potato Salad - serves 10

Ingredients

• 2 pounds 8 ounces Yukon gold or any other waxy potato
• 7 ounces extra virgin olive oil
• 3 ounces red wine vinegar
• 1 ounce balsamic vinegar
• 1 ounce fresh parsley rough chopped
• 1 1/2 ounce chopped capers
• 1/2 ounce chopped anchovies
• 1 teaspoon chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper

Instructions

1. Place the potatoes into a pot of well-salted water.
2. Bring the water to a boil and reduce to a simmer.
3. Simmer the potatoes for 10 to 15 minutes or until properly cooked.
4. While the potatoes cook, mix all of the remaining ingredients except the oil.
5. While whisking the mixed ingredients, slowly add the oil. The dressing will not emulsify like mayonnaise, but will blend smoothly like vinaigrette.
6. Drain the potatoes and dry them by shaking (rather gently please) in a colander.
7. While the potatoes are still warm, peel them and cut them into bite sized bits.
8. Remix the dressing if it has separated.
9. Toss the potatoes with the dressing.
10. Let sit for 30 minutes and then chill in your refrigerator or serve warm.

German Potato Salad

Another classic potato salad recipe is the classic German potato salad. Serves 10.

Ingredients

• 2 pounds 4 ounces Yellow Finn potatoes or any waxy potato
• 2 ounces cooked bacon, chopped (save the fat from the cooked bacon)
• 20 ounces of chicken stock
• 2 ounces white wine vinegar
• 4 ounces diced red onions
• 1 teaspoon of salt
• 1 teaspoon of sugar
• Ground white pepper to taste
• 2 ounces of canola oil
• 1 ounce of brown mustard
• 1/2 bunch chives minced

Instructions

1. Place the potatoes into a pot of well salted water.
2. Bring the water to a boil and reduce to a simmer.
3. Simmer the potatoes for 10 to 15 minutes or until properly cooked.
4. While the potatoes are still warm, peel them and slice them into 1/4 inch thick pieces.
5. Bring the stock, vinegar, onions, salt, sugar, and pepper to a boil.
6. Mix the oil, bacon fat, and mustard with the warm potatoes.
7. Add the boiling stock mixture.
8. Add the bacon and the chives.
9. Toss your salad gently.
10. Cover the salad and refrigerate it overnight.

Good Old Basic Potato Salad

Ingredients

• 2 pounds russet potatoes
• 2 tablespoons white wine vinegar
• 1 large celery rib diced
• 1/2 a medium red onion diced
• 1/2 cup mayonnaise or more to taste
• 1/2 teaspoon mustard
• 1/2 teaspoon celery salt
• 3 tablespoons fresh chopped parsley
• 1/4 teaspoon ground white pepper

Instructions

1. Peel and cut the potatoes into one-inch size bits.
2. Place in a pot of well-salted water.
3. Bring to a boil and reduce to a simmer.
4. Simmer the potatoes for 10-15 minutes or until done.
5. Drain the potatoes and place in a large bowl.
6. Add the vinegar and mix to coat.
7. In a separate bowl, mix the onion, celery, mayonnaise, mustard, celery salt, parsley, and pepper.
8. Combine the mixture and potatoes.
9. Let chill in the refrigerator.