Saucy Red Potato Salad Recipes

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

LOADED RED POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
• Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.

CREAMY RED POTATO SALAD

Steps:

• Cut potatoes into 1/2-inch chunks; place in a medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
• Drain and cool.
• Combine potato, celery, chopped green onions, pimiento, and hard boiled eggs, if using, in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill.
• Sprinkle with paprika to garnish.
• Enjoy!

SAUCY RED POTATO SALAD

Steps:

• Wash and slice the potatoes.
• Boil them with their jackets on for about 20 minutes until they are soft.
• Rinse them with cold water and set aside.
• In a large bowl mix chopped Vidalia onion with mayonnaise, sour cream and cream cheese.
• To this add the dill, Beau Monde seasoning and chopped fresh parsley.
• Fold all of the ingredients together and add the cooked potatoes.
• Chill the salad for at least a few hours before serving.

RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)

Steps:

• Cut potatoes into bite size pieces and boil until cooked through.
• Finely chop your pickle, celery, red onion and bell pepper, then set aside.
• In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
• When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
• Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
• Refrigerate for a few hours until chilled or overnight. Serve chilled.

DILLY RED POTATO SALAD

Steps:

• Make dressing:.
• Mix all of the ingredients in a bowl.
• Place potatoes, green onions and hard boiled egg in a serving platter. Add dressing and mix gently to combine. Garnish with dill sprigs. Serve immediately, or chill until served.

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

ROASTED RED POTATO SALAD

Steps:

• Toss first six ingredients together and place in single layer on cookie sheet sprayed with Pam.
• Bake at 425 degrees for 40 minutes, stirring occasionally.
• Transfer to large bowl.
• Toss remaining ingredients. Can be eaten warm or cold. We prefer it room temp to warm.