Potato Salad 3 Ways
Potato salad is a classic dish enjoyed at picnics, barbecues, and family gatherings. It’s versatile, easy to make, and can be prepared in various styles. Today, we’ll explore three delicious ways to make potato salad: the traditional version, a tangy ranch mix, and a loaded baked potato style. Each recipe brings its unique flavors and textures, making it easy to please everyone at the table.
Why Make This Recipe
Potato salad is a crowd-pleaser because it’s creamy, savory, and filling. Making it in different styles allows you to cater to different tastes. Whether you prefer the classic ingredients or a twist, you can easily customize your potato salad. It’s also a great side dish for grilled meats, sandwiches, or as a light meal on its own.
How to Make Potato Salad 3 Ways
Ingredients:
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Traditional Potato Salad:
- 5 lb Golden or red potatoes
- 1 tbsp Kosher salt
- 2 tbsp apple cider vinegar
- 2 celery stalks
- 6 hard-boiled eggs
- 2 cups Miracle Whip
- 1/2 cup pickle relish
- 1/2 tbsp yellow mustard
- 1 medium onion
- 1 tbsp fresh dill
- 1/4 tsp salt
- 1/4 tsp pepper
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Ranch Potato Salad:
- 1.5 lb baby red potatoes
- 4 large eggs
- 3 celery sticks
- 1/2 cup red onion
- 1.5 cups plain Greek yogurt
- 1 oz ranch dip mix
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Loaded Baked Potato Salad:
- 2.5 lb yellow potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1.5 tbsp white wine vinegar
- 1 tsp minced garlic
- 1 tsp salt
- 1/4 tsp black pepper
- 12 oz bacon
- 1 cup sharp cheddar cheese
- 1/4 cup green onions
Directions:
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For Traditional Potato Salad:
- Boil the potatoes until tender.
- Drain and cool them down.
- In a large bowl, mix the cooled potatoes with salt, vinegar, chopped celery, chopped boiled eggs, Miracle Whip, pickle relish, mustard, onion, dill, salt, and pepper.
- Chill before serving.
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For Ranch Potato Salad:
- Boil the baby potatoes until tender.
- Drain and let them cool.
- Combine the cooled potatoes with salt, chopped eggs, chopped celery, red onion, Greek yogurt, ranch dip mix, and any desired garnishes.
- Chill before serving.
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For Loaded Baked Potato Salad:
- Boil the yellow potatoes until tender.
- Drain and cool.
- In a bowl, mix the cooled potatoes with mayonnaise, sour cream, white wine vinegar, minced garlic, salt, and black pepper.
- Stir in cooked bacon, shredded cheddar cheese, and chopped green onions.
- Chill before serving.
How to Serve Potato Salad
Serve potato salad in a large bowl or on individual plates. You can garnish it with extra herbs, chopped vegetables, or a sprinkle of paprika for color. Pair it with grilled meats, sandwiches, or enjoy it on its own.
How to Store Potato Salad
Store leftover potato salad in an airtight container in the refrigerator. It’s best eaten within 3 to 5 days. Make sure to keep it chilled, especially during warm weather.
Tips to Make Potato Salad
- Choose the right potatoes: Waxy potatoes like red or gold hold their shape well and work best for salads.
- Allow potatoes to cool completely before mixing to prevent a mushy texture.
- Taste and adjust seasoning: It’s always good to taste your salad and add more salt, pepper, or other seasonings as needed.
Variations
Feel free to add or substitute ingredients based on your preference. You can include diced bell peppers, olives, or even swap mayonnaise for a vegan alternative. Try adding avocado for a creamy texture or pickled jalapeños for a spicy kick!
FAQs
1. Can I make potato salad ahead of time?
Yes, you can make potato salad a day or two in advance. Just keep it refrigerated until you’re ready to serve.
2. How long does potato salad last in the fridge?
Potato salad can last in the fridge for 3 to 5 days when stored in an airtight container.
3. Can I use different types of potatoes for this recipe?
Absolutely! You can use any potatoes you prefer. Just remember that different potatoes will provide different textures.
Enjoy trying out these three delicious potato salad recipes at your next meal!
