Mrs. Kitchen


Mrs. Kitchen
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Food & Drink > Recipes > Potato Salad

Potato Salad

Garrison Keillor wrote a hilarious column about how there is something wrong with people who can't even make potato salad, and settle for store-bought.

My homemade was starting to taste all the same and I needed to come upon a new recipe. Here is a good one from Cooks Country on PBS with a couple of additions of my own. It seemed like it needed something more, and I'm not quite sure what. Maybe more of that yellow mustard, or some spicy mustard.

Amish Potato Salad

3 pounds Yukon gold potatoes (peeled) and diced 3/4 inch
1 tbsp salt
Cold water to cover by an inch
1/3 cup cider vinegar
1/4 cup sugar
2 tbsp yellow prepared mustard
1/2 tsp salt
1/2 tsp celery seed
1 hard-cooked egg yolk
3/4 cup sour cream
(1 tsp celery salt)
(1/2 - 1 tsp onion powder)
3 hard cooked eggs plus 1 hard cooked egg white
1 rib celery, diced fine
Additional salt and pepper

Cook potatoes with salt until tender. Mix sugar and vinegar, microwave 30 seconds, and stir to dissolve sugar. Put in food processor bowl. Add mustard, salt, and celery seed. Add 1 hard-cooked egg yolk. Process until smooth. Pour into a bowl.

Drain potatoes well using a colander. Place in a large bowl and add 2 tbsp of that dressing to them and toss to combine until well-coated. Let cool in refrigerator for at least 30 minutes to 2 hours until chilled.

Stir sour cream into the reserved dressing and whisk together. Put reserved egg white and 3 eggs into the bowl and use a potato masher to chop very fine. Add finely diced celery and celery salt, and pour over the potatoes. Toss until well-coated. Cover and refrigerate for at least 30 minutes. Season to taste with more salt and some pepper.

Here's a different idea. I haven't tried it, but substituted regular onion for red onion because the red can be so strong.

Chili Potato Salad

4 cups diced cooked unpeeled thin-skinned potatoes (1 1/2 pounds uncooked)
1 can (10 to 12 ounces) corn kernels, drained
1/2 cup sliced celery
1/4 - 1/2 cup finely chopped onion or onion powder
2/3 cup chopped red bell pepper
3 tablespoons each salad oil and cider vinegar
2 teaspoons chili powder
1 clove garlic, minced
1/2 teaspoon liquid hot pepper seasoning
Salt and pepper

In a large bowl, combine potatoes, corn, celery, onion, and bell pepper. Add oil, vinegar, chili powder, garlic, and hot pepper seasoning; season to taste with salt and pepper. If made ahead, cover and refrigerate for up to a day. Serve cold or at room temperature.

Rice Instead of Potato Salad

2 cups cooked rice
4 radishes, sliced
2 hard-cooked eggs, chopped
1/2 medium cucumber, seeded and chopped
1 cup thinly sliced celery
1/4 cup chopped onion
3/4 cup mayonnaise
1 1/2 tablespoons mustard
1/2 teaspoon salt

Combine rice and vegetables in a large bowl. Combine the dressing ingredients in another bowl. Toss together. Cover and refrigerate for at least 1 hour.

posted on Aug 30, 2014 9:56 PM ()


I used to think I had to have celery in it or it wasn't potato salad. Then I tasted some that my buddy made for a party and he said he just makes it the way his family likes it and other people are on their own. I have since been making a version of his: potatoes, onion, honey mustard, and mayo. I leave out the Mrs Dash since I just don't prefer that stuff.
comment by jjoohhnn on Aug 31, 2014 9:15 AM ()
Years and years ago, I got a recipe for potato salad that called for crisp
crumbled bacon and a dressing made from mayo, mustard and worcestershire
sauce to be poured on the hot potatoes. Dressing the potatoes while they
are hot seems to kill the icky cold potato taste. My family likes it made
with sweet pickle relish, onion and boiled eggs. We Prefer our potatoes
mashed but that is strictly a matter of opinion.
comment by elderjane on Aug 31, 2014 8:44 AM ()
Spring is here , wont be long till salads come back on the menu.
comment by kevinshere on Aug 30, 2014 11:19 PM ()

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