potato salad

Classic Nicoise Salad

red-skinned potatoes, sliced 1/3 inch thick

Kosher salt

dry white wine

haricots verts

eggs

white wine vinegar

shallot, minced (about 2 tablespoons)

dijon mustard

thyme

pepper

olive oil

cherry tomatoes

Boston lettuce, leaves

radishes,

tuna

nicoise olives

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

 String beans (or haricots verts) will taste much better if you actually cook them versus just blanching them. Steam until fork tender but not mushy. It brings out the natural sweetness and flavor. 

I made this with fresh ahi tuna and it was amazing- it takes a lot of time to prep all the ingredients though so be forewarned!

I am Niçois and a "classic" salade niçoise *never* has boiled potatoes or any other boiled vegetable ! Please, only a tiny bit of vinegar and you must drink the wine, don't put it in the salad ! Thank you.

Was perfect! I also used a little less oil than the recipe.1/2 cup was perfect for me. <br />

Delicious!  Vey authentic!  I used a little less oil then suggested (about 1/2 cup) because I like a tart dressing and I mixed it with my emersion blender so it wouldn't separate.  Next time I might add some tarragon to the dressing as well.

This recipe is super delicious! It’s made a lot easier if you can get some of the prep out of the way ahead of time (boil potatoes, green beans, hard boiled eggs). Highly recommend! 

Thank you for sharing this! You have inspired me to adapt it a little bit :) Easy and fun to cook with fish fingers :) quick view https://www.youtube.com/watch?v=aqPjiZALwaE<div><br /></div><div>Thank you :)</div>

Delicious! I kept the recipe as directed, including the dressing, except for the olives, which I just used a Mediterranean blend. My husband and I loved it! This has become our summer go to recipe when family and friends come for a visit. 

The beloved flavors of a classic Waldorf salad are mixed here with tender new potatoes for a creamy, crunchy masterpiece of a picnic dish.

Waldorf-Style Potato Salad

potatoes

sour cream

mayonnaise

tbsp. white wine vinegar

whole-grain mustard

c. small red grapes

celery

c. roughly chopped toasted walnuts

c. roughly chopped fresh flat-leaf parsley

How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!

How To Make The Best Potato Salad Recipe

Yukon Gold potatoes (or Klondike Goldust potatoes)

mayonnaise ((your favorite brand))

refrigerated sweet pickle relish

yellow mustard, (or 1 part yellow + 1 part dijon)

apple cider vinegar

celery seeds

paprika

celery stalks, ( diced)

sweet onion, ( diced)

dill

Salt (and pepper)

Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.

Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.

Once the potatoes are very tender, drain off all the water. Remove&nbsp;the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.

Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

https://content.jwplatform.com/videos/TcpZVrOb.mp4

Southern Smashed Potato Salad

petite red potatoes,

dry mustard powder

yellow mustard

shallots

salt

black pepper

scallions,

Bring the potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, 20 to 25 minutes total. Drain potatoes and return to the pot.

Add the mayonnaise, dry mustard powder, yellow mustard, celery, shallots, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of potatoes throughout.)

Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.

Brush up on your barbecue skills with this smoked brisket tutorial.

Smoked Brisket

brisket

dark brown sugar

Aleppo pepper flakes

garlic powder

cumin

aluminum pans, for smoking

water, for smoking

Lump charcoal, for smoking

Hickory wood, for smoking Spray bottle, for smoking

apple juice

Butcher’s paper, for smoking

White bread,

Barbecue sauce,

Pickles,

Coleslaw,

Potato salad,

The Ultimate Smoked Brisket

German-Style Sweet Potato Salad

sweet potatoes,

bacon,

red onion,

mustard

white vinegar

parsley

Jeff Mauro makes German Style Sweet Potato Salad, as seen on Food Network's The Kitchen

Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.

Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.

Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.

Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.

This classic potato salad is a summer staple, perfect for barbecues and pot lucks!

Classic Potato Salad

water ((Only if

red potatoes, diced

mayonaise ((I recommend Trader Joe's, Duke's or Hellmann's))

sweet pickle relish

Tablespoon honey

Tablespoons apple cider vinegar

salt and pepper,

Optional garnishes: chopped fresh parsley

Add one cup of water to the Instant Pot, and place a steamer basket on top.

Place the diced potatoes in the steamer basket, and arrange the eggs on top.

Place the lid on, and lock it, and cook for 5 minutes on manual high pressure.

While the potatoes and eggs are cooking, go ahead and whisk together the mayo, mustard, honey, sweet pickle relish, apple cider vinegar in a large mixing bowl (Note: we will be adding the potatoes and eggs later).&nbsp;

Add a pinch of salt and pepper to the dressing, whisk to combine and set aside.

Once the 5 minutes of manual high pressure are complete, allow the pot to naturally release for 5 additional minutes, and the quick release the remaining pressure after that.

Place the eggs in an ice water bath to cool them and stop the cooking. (Hint: Tongs are very helpful for this!)

Carefully add the hot potatoes to the larger mixing bowl on top of the dressing.&nbsp;

Add the garlic powder, plus about 1/2 teaspoon of salt and 1/4 teaspoon pepper on top of the potatoes.

After the eggs have cooled for about 3 to five minutes, peel them, dice them to desired size, and add them to the large mixing bowl, on top of the potatoes.

Stir everything to combine until everything is coated with the dressing.

Taste to check your salt and pepper preference; add more if desired.

Refrigerate to cool.

The BEST Instant Pot Potato Salad made with eggs (cooked with potatoes at the same time) in the instant pot. No steamer basket or special equipment needed.

Instant Pot Potato Salad

water

Yukon Gold Potatoes

salt and pepper

buttermilk

Tablespoons yellow mustard ((or half dijon mustard))

red onion (, chopped)

pickles (, minced + splash of pickle juice)

Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes. 

Secure the instant pot lid and turn the valve to sealing. 

Select high pressure/manual and set timer to 4 minutes.

When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot. 

Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. 

Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste. 

Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. 

Stir well, cover, and refrigerate for a few hours to allow the flavors to blend. 

https://content.jwplatform.com/videos/xISCSh6B.mp4

The BEST Instant Pot Potato Salad is made with gold potatoes cooked together with whole eggs on top. No steamer basket or special equipment is needed.

The Best Sweet Potato Potato Salad

cornichons

honey

celery,

lemon

red onion, minced

salt and black pepper

chives,

parsley,

Co-host Jeff Mauro's dish The Best Sweet Potato Salad,  as seen on The Kitchen, Season 17.

In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.

Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.

Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.

Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

Entire family loved this!  I roasted the sweet potatoes for more flavor. 

Love this recipe have already made it multiple times since i found it, very easy and FULL of flavor ! 

I loved this recipe and so did my husband. I added a little more diced celery and diced cornichons.  I served this with Katie Lee’s citrus grilled turkey breast. This potato salad is always best the second day but is still nice served at room temperature the day it is prepared.  I will make this again. 

I made this the other night it was wonderful! tangy and just right with Katie Lee's citruis grilled turkey beast

My husband, who is usually against anything sweet potato, really liked this recipe. All the savory in the dressing really balanced it all out. The show, and recipe, say sweet potatoes, but if you watch the episode or look at the pics online they actually use yams. I used sweet potatoes and it looks so much more like a typical potato salad. Will make this one again.

<span>!!! PROBLEM: I’m low on mayo and can’t bear the thought of battling Thanksgiving crowds a third day in a row.</span><div><br /></div><div>??? QUESTION: What about subbing creme fraiche? Has anyone ever tried potato salad with a sour cream base? </div><div><br /></div><div>*** ALTERATION: Pondering omitting relish and adding fresh thyme and sage to make more Thanksgivingy?</div>

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Creamy Dijon-Dill Potato Salad

Yukon gold potatoes, peeled

red onion, finely chopped (about 1/2 cup)

tightly packed chopped fresh dill

vinegar

lemon, juiced

Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Great salad - I added 1.5 tsp of yellow mustard along with the dijon, I chopped up 1 medium sized dill pickle instead of fresh dill (I didn't have any on hand) and chopped a handful of radishes for some zing. Of course, the salad always tastes better the next day - so it's a great make ahead salad.

Wow! My family absolutely loves this recipe!

I have been making this potato salad since 2013 with complete satisfaction. My only alteration is to add two diced hard-boiled eggs. Such a keeper, as recipes go!

I made this for a party and it was a huge hit! My husband thought it was absolutely perfect! Making it again for the second time this week! 

Easy to make with less ingredients &amp; delicious!  Love the taste from fresh dill &amp; small amt of chopped red onions,  and lemon.  A winner! 

This was fabulous! Picky hubby even loved it and asked for it again, and it went perfect with the bbq ribs! The recipe said not to refrigerate, to serve warm, however I did refrigerate and in my opinion it did not detract from the flavor one iota. This is definitely a keeper!!<div><br /></div>

<div>I love the recipe but can't eat potatoes so I substitute very lightly blanched cauliflower florets.  You'd never know you're not eating potatoes.  </div><div><br /></div>

Great potato salad! I decreased the potatoes to about 2-2.5# to make sure it was creamy enough - the potatoes do absorb the dressing somewhat, make a little extra and toss again right before serving

Great potato salad!!  I used grainy creole mustard, (what i had on hand), This was a hit at the dinner table.  Will totally make again.

https://www.foodnetwork.com/videos/daves-dijon-dill-potato-salad-0237135

Dave prepares a creamy potato salad with fresh ingredients.

Dave's Dijon-Dill Potato Salad

A fun version of a classic potato salad has all the fun flavors of a loaded baked potato. It will be your favorite barbecue side dish from the first bite! 

LOADED Baked Potato Salad

bacon

lbs red potatoes

green onion

cheddar cheese

mayo

tbs minced fresh Dill Weed

Salt

Preheat the oven to 400° and line a large rimmed baking sheet with aluminum foil, covering it entirely and up the sides. Place a wire rack in the baking sheet and lightly spray it with cooking spray.

Lay bacon strips on top of the wire rack side by side and cook for 15-25 minutes. (Time will depend on the thickness of the bacon. The thicker the bacon slices, the longer it will take.) Keep an eye on it to make sure it’s crispy but not over-done.

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