7 Potato Salad Recipes to Try Right Away ...

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Maybe you only pull out your potato salad recipes when it’s summer and you’re headed to a picnic.

But, potato salad is great any time of year and since it’s so easy to make, you can have it for dinner or lunch whenever the mood strikes.

If you’ve never made potato salad or are looking for new ideas, check out these potato salad recipes and get started today.

1. Texas Ranch Potato Salad

Texas Ranch Potato Salad

If you want something new, this is a great choice to add to your rotation.2

It’s also one of the easiest potato salad recipes out there.

The unique flavor of the ranch dressing in combination to the usual mayo will have friends and family wondering what your secret is.

Ingredients:

1 ounce packaged ranch dressing mix

2 cups mayonnaise

ΒΎ cup chopped green onion

1 pound bacon slices

5 pounds unpeeled red potatoes

Directions:

Bring a large pot of water to a boil.

Cook the potatoes in the water for about 15 minutes, or until soft.

Drain the potatoes, cool under cold water and cut into bite-size chunks.

Cover and chill for 2 hours.

In a bowl, mix the ranch dressing, mayonnaise and the green onions.

Cover and refrigerate for about 2 hours.

Cook the bacon until crisp and crumble.

Stir the mayonnaise mixture into the potato mixture, then add the bacon and stir gently to combine.

2. Green Bean and Potato Salad

Green Bean and Potato Salad

Potatoes contain a wealth of nutrients all on their own, but if you toss some crisp green beans into your next batch of potato salad, you increase the health factor by degrees.

Plus, the flavor of green beans pairs so well with potatoes.2

Ingredients:

1/3 pound thin green beans, trimmed and cut into thirds

2 pounds small Yukon potatoes, quartered

3 tablespoons extra virgin olive oil, plus more for drizzling

3 to 4 slices bacon, finely chopped

2 large shallots, finely chopped

1 small red Fresno chile, seeded and finely chopped

3 tablespoons cider vinegar

1 tablespoon sugar

ΒΌ cup chicken stock

ΒΌ cup chopped flat-leaf parsley

Freshly ground black pepper

Directions:

Blanch the green beans for 3 to 4 minutes in boiling water.2

Remove the beans from the water, rinse and set aside.

Add the potatoes to the water and boil for about 12 minutes, or until tender.

Heat a drizzle of olive oil in a large skillet and cook the bacon over medium-high heat until crisp, then add the shallots and the chile.

Cook for about 2 minutes, then add the vinegar, sugar and chicken stock.

Drain the potatoes, but leave them in the pot.

Add the bacon mixture and toss to combine.

Add the green beans, parsley, black pepper and olive oil and stir well.

Lemon Garlic Potato Salad
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