Summer Potato Salad Recipes

Instructions for three lucious Salads that are easy to Make

© Deborah Harding

Jun 22, 2008

Potato Salad is a favorite summer time treat along with coleslaw and macaroni salad. It is especially delectable when made with potatoes grown, cultivated, and harvested from your own family garden.

Every family adds something special to their own recipe that makes it different and special. Some recipes don’t call for mayonnaise and instead use sour cream or yogurt. Some potato salads are eaten warm while others should be icy cold.

Everyone knows it is dangerous to leave potato salad out in the open on a summer day. Housewives used to make their own mayonnaise with real eggs because you couldn’t get it at the grocery store. Our modern mayonnaise is made with pasteurized eggs so there is little chance of salmonella poisoning in today’s potato salad. It is still suggested to take a cooler and store it in the cooler if it will be out more than 2 or 3 hours.

Yellow Fins, Yukon Golds and Red potatoes are all good in potato salad but the best and most popular potato is the Russet.

Keep your potato chunks bite size and they will take 8 to 15 minutes to cook. Boil gently and as soon as you can prick one with a fork and it feels soft, yet still firm take the pot off the heat and drain. Potatoes will continue to cook so douse them with cold water. It is best to let the potatoes cool before combining the rest of the ingredients.

The following recipe is the most common creamy potato salad:

Southern Potato Salad

• 8 potatoes
• 4 eggs, boiled, peeled, and chopped
• 2 stalks celery, chopped
• ½ cup sweet pickle relish
• 1-1/2 Tablespoon prepared mustard
• 1 cup mayonnaise
• Salt and pepper to taste

1. Bring pot of salted water to boil and add potatoes. Boil gently up to 15 minutes or until tender but still firm. Drain and cool.
2. In a large bowl combine potatoes, eggs, celery, relish, mustard, mayonnaise, salt, and pepper. Combine well, chill, and serve.

Potato and Broccoli Salad

• 2 pounds small red potatoes, skins on
• 2 heads of broccoli, separated in to florets
• 1 medium purple onion, sliced
• 1 can garbanzo beans (chick peas)
• 1 to 1-1/2 cups peppercorn ranch salad dressing

1. Add potatoes to salted boiling water and boil 10 minutes.
2. Add broccoli to pot and boil until it is tender yet crisp. Drain all and cool.
3. In a bowl combine potatoes, broccoli, onion, garbanzo beans and dressing. Combine well. Chill and serve.

German Potato Salad

• 8 potatoes peeled and sliced.
• 8 slices of bacon, cooked and crumbled
• 1 Tablespoon all-purpose flour
• 2 Tablespoons sugar
• 1/3 cup water
• ¼ cup white wine vinegar
• 4 green onions, chopped
• Salt and pepper to taste

1. Bring large pot of salted water to boil and add potatoes. Cook until tender but firm. Drain and cool.
2. Cook bacon in skillet, drain and reserve bacon fat.
3. Add flour, sugar, water, and vinegar to the skillet with reserved bacon fat. Cook until thickened.
4. Add crumbled bacon, potatoes, and green onions to skillet and stir until completely coated.
5. Season with salt and pepper and serve hot.

broccoli potato salad

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