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4 Potato Salad Recipes That Are Easy, Tasty, and Comforting

These four potato salad recipes are easy to make at home and perfect for any occasion.

Liputan6.com, Jakarta Are you looking for the best potato salad recipes to make your next meal special? Potato salad is one of the most loved side dishes around the world. It brings people together at family dinners, picnics, and holiday celebrations.

Potato salad is a simple dish made with cooked potatoes and different ingredients. You can add vegetables, herbs, and dressing to create many flavors. Some people like creamy potato salad with mayonnaise. Others prefer lighter versions with oil and vinegar. The best part is that you can make it your own way.

In this article, we will share four amazing potato salad recipes that you should try at home. From classic American style to German tradition, these recipes will help you make the perfect potato salad every time. We gathered these recipes from various sources, Thursday (24/7/3035).

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Classic Potato Salad Recipe

This classic potato salad recipe is perfect for beginners. It uses simple ingredients that you can find in any grocery store. The creamy texture and mild flavor make it a favorite at summer barbecues and family gatherings.

Ingredients:

- 2 pounds red potatoes

- 4 hard-boiled eggs

- 1/2 cup mayonnaise

- 2 tablespoons yellow mustard

- 1/4 cup chopped celery

- 1/4 cup chopped green onions

- Salt and pepper to taste

- 1 teaspoon paprika for garnish

Instructions:

1. Wash the potatoes and cut them into small cubes. Keep the skin on for extra nutrition and texture.

2. Boil the potato cubes in salted water for 15-20 minutes until they are soft but not mushy.

3. Drain the potatoes and let them cool completely in the refrigerator for 30 minutes.

4. Peel the hard-boiled eggs and chop them into small pieces.

5. In a large bowl, mix mayonnaise and mustard until smooth.

6. Add the cooled potatoes, chopped eggs, celery, and green onions to the bowl.

7. Mix everything gently with a large spoon. Be careful not to break the potatoes.

8. Add salt and pepper to taste. Mix again.

9. Put the salad in the refrigerator for at least 2 hours before serving.

10. Before serving, sprinkle paprika on top for color and extra flavor.

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Vegetarian Potato Salad Recipe

This vegetarian potato salad recipe is fresh, healthy, and full of vegetables. It uses olive oil instead of mayonnaise, making it lighter and perfect for people who want a healthier option. The herbs add fresh flavor that everyone will love.

Ingredients:

- 2 pounds baby potatoes

- 1/4 cup olive oil

- 2 tablespoons red wine vinegar

- 1 cucumber, diced

- 1 red bell pepper, chopped

- 1/2 red onion, thinly sliced

- 1/4 cup fresh parsley, chopped

- 2 tablespoons fresh dill, chopped

- Salt and black pepper to taste

- 1/4 cup cherry tomatoes, halved

Instructions:

1. Boil the baby potatoes with their skin on for 20-25 minutes until tender.

2. Drain and let the potatoes cool. Cut them in half when they are cool enough to handle.

3. In a small bowl, whisk together olive oil and red wine vinegar to make the dressing.

4. Put the halved potatoes in a large serving bowl.

5. Add cucumber, bell pepper, red onion, and cherry tomatoes to the potatoes.

6. Pour the olive oil dressing over the vegetables.

7. Add chopped parsley and dill to the mixture.

8. Season with salt and pepper to taste.

9. Toss everything together gently with clean hands or a large spoon.

10. Let the salad sit for 30 minutes at room temperature before serving to let the flavors mix.

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German-Style Potato Salad Recipe

German-style potato salad recipes are different from American versions because they use warm potatoes and vinegar dressing. This traditional recipe has been passed down for generations. It has a tangy flavor and is usually served warm or at room temperature.

Ingredients:

- 2 pounds waxy potatoes

- 6 strips of bacon

- 1 medium onion, chopped

- 1/3 cup apple cider vinegar

- 2 tablespoons sugar

- 1 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 cup beef or vegetable broth

- 2 tablespoons fresh chives, chopped

Instructions:

1. Boil the potatoes with skin on for 25-30 minutes until fork-tender.

2. While potatoes cook, fry the bacon in a large pan until crispy. Remove and set aside.

3. Keep 3 tablespoons of bacon fat in the pan. Throw away the rest.

4. Cook the chopped onion in the bacon fat for 5 minutes until soft.

5. Add vinegar, sugar, salt, pepper, and broth to the pan with onions.

6. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.

7. Peel the warm potatoes and slice them into thick rounds.

8. Put the sliced potatoes in a large bowl.

9. Pour the hot vinegar mixture over the warm potatoes.

10. Crumble the bacon into small pieces and add to the salad.

11. Sprinkle chopped chives on top.

12. Mix gently and serve warm or at room temperature.

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Loaded Potato Salad Recipe

This loaded potato salad recipe is like a baked potato in salad form. It has all the favorite toppings that people love on their baked potatoes. This hearty version is perfect for potluck dinners and will be the star of any meal.

Ingredients:

- 3 pounds russet potatoes

- 8 strips of bacon

- 1 cup sour cream

- 1/2 cup mayonnaise

- 1 cup sharp cheddar cheese, shredded

- 4 green onions, chopped

- 1/4 cup chives, chopped

- 1 teaspoon garlic powder

- Salt and pepper to taste

- 2 tablespoons butter, melted

Instructions:

1. Peel and cube the russet potatoes into bite-sized pieces.

2. Boil the potato cubes in salted water for 12-15 minutes until tender but firm.

3. Cook the bacon until very crispy. Drain on paper towels and crumble into pieces.

4. In a large bowl, mix sour cream, mayonnaise, and melted butter until smooth.

5. Add garlic powder, salt, and pepper to the creamy mixture.

6. Drain the cooked potatoes and let them cool for 10 minutes.

7. Add the warm potatoes to the creamy dressing and mix gently.

8. Fold in half of the shredded cheese and half of the crumbled bacon.

9. Add three-quarters of the chopped green onions and chives.

10. Mix everything together carefully to avoid breaking the potatoes.

11. Transfer to a serving dish and top with remaining cheese, bacon, green onions, and chives.

12. Refrigerate for at least 1 hour before serving to let flavors develop.