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Punch up your potato salad

By on June 2, 2010

potato salad

Potato salad is a standard summer dish. Made with simple ingredients, it seems impossible to fail, but not everyone can make a good potato salad. I’m sharing five variations to enjoy. None are fancy, but all are creamy and tangy, and will stand out from plain potato salad.

Sweet Potato Salad

2 potatoes
1 sweet potato
3 eggs
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard
salt and pepper, to taste

Bring a large pot of salted water to a boil. Add all potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Boil eggs. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. — Brenda, Missouri

Mock Potato Salad

1 head fresh or frozen cauliflower
4 hard-boiled eggs, chopped
2 ribs celery, diced
2 slices onion, chopped
1 teaspoon yellow mustard
1/2 cup mayonnaise
1 teaspoon pickle relish
salt, pepper, garlic powder, dill, to taste
paprika, to taste
parsley, optional

Cook cauliflower until tender. Drain and pat dry. Let cool and cut into small pieces. Place in a large bowl. Mix in remaining ingredients except paprika and parsley. Chill 2 hours. Before serving, sprinkle on paprika and garnish with parsley. — Angie, North Carolina

Hot Potato Salad

5 slices bacon, diced and cooked until crisp
4 cups sliced cooked potato
2 tablespoons bacon drippings
1-1/2 tablespoons flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon prepared mustard
1/2 cup cider vinegar
1/2 cup water

Cook the bacon; set aside on kitchen paper. Heat bacon drippings and blend in flour, sugar, salt and mustard. Gradually add vinegar and water, stirring constantly until smooth. Continue cooking over low heat, stirring, until thickened. Add potato and heat through, gently stirring to mix. Sprinkle with reserved bacon. — Rhonda, e-mail

Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
6 hardboiled eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
1 medium sweet onion, chopped
3 dill pickles, chopped or use relish to taste
1-1/2 cups (12 ounces) sour cream
1 cup mayonnaise
2 teaspoons prepared mustard

Place the potatoes in a greased 15-inch-by-10-inch-by-1-inch baking pan; sprinkle with salt and pepper. Bake, uncovered, in 425 F oven for 40 to 45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately. — Kathy, Texas

Best Potato Salad

1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing or mayonnaise
5 cups potatoes, cooked and cubed
3 hardboiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish

Combine first 6 ingredients and bring to a boil. Slowly and gradually beat in eggs. Cook, stirring constantly until thickened. Remove from heat and add salad dressing. Mix well and pour over potatoes, eggs, celery, onion and relish. Refrigerate and serve chilled. — Beth, Ohio

photo by worththewhisk

One Comment

  1. Jackie Shaw

    7/9/2012 at 9:07 pm

    Dear Sara,

    I made a crockpot full of beef vegetable soup & the recipe called for about 1/2 tsp. of cinnamon which overpowers the taste of the soup What do you suggest I add to it to “mask” the cinnamon taste?
    I don’t want to throw it out & I thought you could help me.
    Thank you so much! Jackie

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