Classic Potato Salad Recipes - All American Potato Salad

Here is a recipe that shows you how potato salad, which is often served for lunch and dinner and make potluck.

4 cups cooked potatoes, not diced (with salt water when cooking)

4 hard boiled eggs, diced

1 / 2 cup red onion, chopped

1 / 4 cup green pepper, chopped

1 / 4 cup celery, chopped

1 cup mayonnaise or salad dressing

1 tablespoon vinegar

1 / 2 teaspoon dry mustard

1 / 4 teaspoon celery seed

2 tablespoons sweetRelish

1 / 8 teaspoon cayenne pepper

2 teaspoons salt

Directions

Place in a bowl, combine the potatoes, eggs, onions, peppers and celery.

In a small bowl, mix the remaining ingredients, mix thoroughly. Add to enjoy blend of potatoes and mix well.

=> German Potato Salad Recipe: Best German Potato Salad

Here's one of those delicious potato salad that never go out of fashion. Makes a really great light meal.

4Pounds of potatoes, boiled and sliced

1 / 2 bunch green onions, chopped

1 small yellow onion, sliced

2 German gherkin pickles, chopped

1 / 8 pound ham, chopped and cooked

4 boiled eggs, sliced

1 cup chicken broth

White wine vinegar

Pickle juice

Salad oil

Directions

Slice the potatoes into a bowl.

Pour the broth over the warm potatoes to marinate. Add the onion, cucumber, ham and vinegar. Mix in pickle juice, cooking oil,Salt and pepper to taste. Serve warm.

=> Classic Potato Salad Recipe: Hidden Valley Ranch Potato Salad

Here is a really simple red potato salad for a quick side dish to be done.

2 pounds red potatoes, boiled

1 / 2 cup green onions, sliced

1 cup prepared Hidden Valley Ranch Salad Dressing

Peppers or pepper

Chives

Crumbled bacon (optional)

Directions

Cut to cut the slighty cooled potatoes into 1-inch cubes.

In alarge bowl of potatoes, onions and salad dressing; throw gently. Sprinkle with paprika. Garnish with chives and crumbled bacon. Serve warm or at room temperature.

=> Recipe for Potato Salad: Sweet Onion Potato Salad

If you want sweet potato salad, this is a recipe that you do often. It has potatoes, onions, sweet, sweet apple that tastes sweet and spicy cucumber steak sauce.

3 pounds red potatoes, peeled

1 large sweetBermuda, Vidalia, or Walla Walla onions

1 cup celery, sliced

1 large Golden Delicious apple, diced

1 / 3 cup sweet pickle taste

20 large pimento stuffed olives, sliced

1 1 / 2 cups mayonnaise

2 teaspoons Dijon mustard

2 tablespoons white wine or tarragon vinegar

2 tablespoons A-1 Steak Sauce

Salt and pepper to taste

Directions

Boil the potatoes until soft, drain fork. Allow potatoes to cool. Cut into cubes.

Slice theOnion into quarters, slice, cut quarters into thin strips.

Place in a bowl, combine the potatoes, onions, celery, apples, olives and cucumber.

In a small bowl of mayonnaise, vinegar, mustard and steak sauce mix. Pour over potatoes, mix gently, while being careful not to break potatoes. Season to taste and season with salt and pepper.

Cover and refrigerate for several hours or overnight.

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Classic Potato Salad Recipe and 2 More Delicious Salad Recipes

Each meal comes complete with a delicious salad. Autumn Jewels Gelatin Salad, avocado, with peanut dressing avocado and bacon potato salad, 3 tasty recipes that a full meal.

You can try them at:

1. Autumn Jewels Gelatin Salad

Ingredients:

- 1 cup cranberries
- 2 apples
- 1 / 2 cup sugar
- 6 ounces red gelatin
- 15 ounces crushed pineapple
- 1 cup celery - diced
- 1 / 2 cup nuts - chopped
- 2 liters of boilingWater

Directions:

Use pecans, walnuts or a mixture of both.

- Chop The Cranberries, apples and celery into small pieces.
- Save the pineapple juice and drain.
- Combine cranberries, apples and sugar, cover and salad in the refrigerator to prepare the rest.
- Combine gelatin with boiling water and stir until dissolved.
- Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
- Add this to the gelatinMixture.
- Churchill put in refrigerator until slightly thickened.
- Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
- Stir in gelatin mixture.
- Serve Pour into lightly greased form or in individual forms.
- Chill until firm.
- And serve and fall on a bed of lettuce and garnished with sour cream or lightly sweetened whipped cream and cinnamon, a very light pinch.

Serving Ideas: Serve with your Thanksgiving meal

2. Avocadowith peanut dressing

Ingredients:

- 2 avocados - ripe
- 1 tablespoon lemon juice
- 2 tablespoons peanuts - shelled
- 1 / 2 teaspoon paprika
- 1 / 2 teaspoon cinnamon
- Cayenne
- Salt - to taste
- Fresh chives - to garnish

Directions:

- Drag the avocado, cut stone and cut into cubes.
- Sprinkle with lemon juice and set aside.
- Grind the peanuts roughly with a rolling pin or in a mill for a few seconds.
- Mix thePeanuts and spices well.
- Sprinkle Sprinkle over the avocados with finely chopped chives.

Refrigerator until ready to serve.

3. Bacon Avocado Potato Salad

Ingredients:

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

Directions:

- Boil potatoes in their skins.
- While the potatoes are cooking, dice and avocados with lime juice.
- Chop bacon into one inch pieces and crispy, and in a large skillet.
- Remove and drain bacon on paper towels.
- Golden brown in bacon and onions.
- Remove pan from heat and stir in to taste wine, vinegar, mustard, salt, pepper and paprika.
- When the potatoes are tender, drain, peel,and cut into cubes. While still warm, pour dressing over the potatoes and throw.
- Lets cool down to room temperature.
- Fold in avocado, bacon, parsley and cilantro.

Serve cold or at room temperature for an hour or longer.

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