Search Results for potato salad

Multi-Pot Electric Pressure Cooker: 4-Minute Potato Salad

Photo of yummy potato salad by JeffreyW, of course

At the last-minute yesterday, I decided we needed potato salad at our cookout. Luckily, electric pressure cooker to the rescue.  Four minutes cooking time, about 10 minutes prep. I left potatoes and eggs in the fridge to cool while we ran around. Added mayo, mustard, some dill pickle juice just before dinner and served with grilled hamburgers and corn. Yum.

Perfect Picnic Potato Salad

  • 6 large potatoes, peeled, cubed
  • 4 large eggs
  • 1/2 small yellow onion, finely diced
  • mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
  • salt and pepper to taste

Add the steaming basket to the pressure cooker. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes. Close the unit, set to steam for 4 minutes. When finished, use the rapid release method to ensure eggs don’t over cook and potatoes stay firm.

Add eggs to a cold water ice bath. Remove potatoes and drain excess water. Add to large serving bowl.  Peel eggs, wash and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.

Once cooled, add remaining ingredients and fold until well mixed.  Let sit for about 10 minutes before serving.

Serves 6 easily



Pennsylvania Dutch Potato Salad

This is my new all time favoite potato salad of the month!

Thanks to Balloon Juice commenter NotMax for the tip and a recipe.  I went with another recipe for purely logistical reasons:  The Paprika app can strip recipes from a page where there is only one recipe but it struggles with comment sections.  We like Paprika, it’s an android app we put on tablets because the larger screen puts the ingredients and directions on the same screen.  Here’s a screenshot of the recipe page for this potato salad, the tablet is a Galaxy Tab S2 9.7″:

The app works on phones, too, but you have to swipe and scroll to get the same info.  There is a windows desktop app but they want more money for that then we want to spend for very little added utility.NotMax’s recipe says to refrigerate for at least an hour so I presume the salad is good cold.  We opted to reheat it for this tasty lunch.

Dill Potato Salad

I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad.  It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes.  Dill buttered fish sounds good!  Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill.  For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them.  There may be a good reason for the former method over the latter but I don’t see it.  Leaching out the nutrients, maybe?

Bacon Dill Potato Salad

20160421_145922[1](1600x1200)I have a new all time favorite potato salad of the month.  Two pounds of red potatoes, a pound of bacon, one sweet onion, 6 hard boiled eggs, a couple of tablespoons of chopped fresh dill, 2 celery ribs chopped fine, mayo and sour cream, green onions, dill pickle relish, salt and pepper.  It’s good fresh but refrigerate it overnight to let the dill and bacon soak into the potatoes.

I don’t know where I saw it but this is a foolproof method of cooking hard boiled eggs:  Put eggs and cold water to cover in a sauce pan, bring them to a rolling boil, cover and turn of the heat.  Let them sit for 10 minutes then cool them in running water.

Loaded Baked Potato Salad

DSC_0222 (1600x1060)I see this on offer at the Kroger deli pretty often and I’ve bought, and liked it, but it seemed a tad too expensive so I looked for a recipe.  I found this one and used it for a guide.  This one has two  potatoes and the other ingredients are scaled to suit.  I used four slices of bacon and two or three green onions and a handful of a cheddar/Monterey jack mixture left over from another dish.  Use about 2 to 1 sour cream to mayo in a quantity sufficient to lube it all up.  I boiled 6 eggs to make deviled eggs for an additional side and Mrs J suggested adding a couple to the potato salad.  They work fine in there.  I saw a recipe that mentioned baking the mixture until the cheese melts but I went with a cold dish.  Made an excellent side for the roast pork sammich.

Potato Salad Pr0n – Potatoes with Brussels Sprouts and Bacon

DSC_7945 (1600x1060)We were quite taken with the store-bought baked potato salad we bought the other day at the market.  I was determined to make some and today seemed like a good day.  Alas!  I could only turn up a handful of small yellow potatoes.  I did have a little bag of Brussels sprouts so I thought “why not”?  I quartered the potatoes and halved the sprouts and set them to roasting on a tray at 400 in the oven, drizzling a little olive oil over them first.  When they had a little brown on them I dumped the lot into a big bowl, adding sour cream and mayo,  about a cup each.  Also add chopped crisp bacon, I used six slices, and a fair measure of cheese.  I have about one and a half cups of mixed cheddar and jack cheese.  Chopped green onions are in the classic recipe but I had none, and judged the sprouts sufficient.  I did rethink and add a bit of chopped parsley for a garnish.  The crisp outer leaves of the sprouts go great in this, don’t try to pick them off!DSC_7940 (1600x1060)Some roasted chicken thighs set the salad off perfectly, I brushed them with bbq sauce at the end, and glopped a little more on them for the table.  Yes, we keep napkins at the table.  LOL

BBQ Pr0n – Chicken with Slaw and Potato Salad

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Spring Potato Salad

A fresher version of potato salad:

Spring Potato Salad

  • 2 lbs small new potatoes or fingerlings
  • 1 lb asparagus, trimmed
  • 2 cups sugar snap peas or green beans, trimmed
  • 6 green onions, chopped


  • 1/4 cup olive oil
  • 2 tbsp whole grain mustard
  • 3 tbsp red wine vinegar

salt and pepper to taste

Clean potatoes, cut in half, add to saucepan with enough water to cover.  Bring to boil and cook until tender (about 15 minutes). Drain and run cold water over them until cool, refrigerate.  Fill saucepan with water and a dash of salt. Bring to a boil, add asparagus. After one minute, add peas or green beans. Cook 2 more minutes, drain and blanch in ice bath.  Drain and dry with paper towel.  Mix together vinaigrette. Combine all ingredients and toss well. Salt and pepper to taste.

A Different Kind of Potato Salad to Take to Your 4th Picnic….

Italian Potato Salad

  • 2 lbs of small red potatoes, scrubbed and sliced 1/4 inch thick
  • 1 tbsp of salt
  • 3 tbsp red wine vinegar
  • 2 tsp crushed garlic
  • 1 tsp fresh snipped rosemary
  • 2 tbsp fresh snipped basil
  • 1/2  tsp crushed dried oregano (or  2 tsp fresh)
  • 2 tsp stone ground mustard*
  • 1/4 cup extra virgin olive oil
  • 24 to 28 oz fire roasted red peppers, drained and sliced
  • salt & pepper to taste
  • 2 oz shaved Parmesan

Large saucepan, baking sheet, large serving bowl

In saucepan, cover potatoes with water, add salt and bring to a bowl.  Reduce heat to low boil and simmer until potatoes are just fork-tender.  You don’t want them to be soft, as for mashing, you want them to still hold their shape.

Mix together vinegar, garlic and spices.  Drain potatoes and spread over a baking sheet in one layer,  pour 1/2 of vinegar mixture over them and let cool completely.

Add mustard and oil to remaining vinegar mixture.  Add sliced peppers to potatoes, stir and then transfer to serving bowl.  Toss with remaining vinegar mixture, salt and pepper to taste and Parmesan.

*I have an aversion to Dijon mustard, but if it a favorite of yours, you can easily use it in this recipe.

Labor Day Weekend: Steak & Potato Salad

Holiday weekend coming up, so I thought I’d see what I had for cold salads. This one takes a bit of prep, but once that’s done, it’s easy and quick to assemble. And you can grill or broil, but grilled is definitely the cooking method of choice for me. You can grill the steak along with another meal the night before, to save you some time.

I’m hoping to spend the weekend out riding, maybe a picnic. Do you have anything fun planned?

Steak & Potato Salad

  • ½ cup red wine vinegar
  • ¼ cup soy sauce
  • 1 tsp crushed garlic
  • 1 lb sirloin
  • 4 small red potatoes, quartered & cooked
  • 1 head red leaf lettuce, washed, torn
  • 4 green onions, chopped
  • 1 yellow bell pepper, seeded, diced
  • 1 red bell pepper, seeded, diced
  • 1 tbsp orange zest
  • salt & pepper to taste
  • Red Wine Vinaigrette dressing

Zip-lock bag and Serving bowl

Combine vinegar, soy, garlic and steak in zip-lock bag, marinate 1 hour or overnight. Remove from marinade, grill or broil. Scrub, quarter & boil potatoes. Toss potatoes with ¼ cup of dressing. Refrigerate both potatoes and steak until cold (you can do all the prep the night before and assemble quickly next day). Slice steak into thin strips. In serving bowl, add lettuce, steak, potatoes, onions, peppers, zest, salt & pepper and toss with more dressing.