3 lb. small russets potatoes, thinly sliced (about ¼-inch thick) (it’s hard to find “small” russet potatoes but we tried to get them as small as we could)
6 thick-cut bacon slices, cooked crisp and crumbled (we used hickory thick-cut bacon)
¾ cup sour cream
½ cup mayonnaise
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh chives
1 Tbsp. white vinegar
1 ½ tsp. table salt
1 tsp. granulated sugar
¼ tsp. garlic powder
1/8 tsp. white pepper
1 scallion, finely chopped
Add the potato slices to a Dutch oven, pouring in enough cold water to cover the slices afterwards. Set the heat to medium-high and wait for the water to come to a boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes or until the potato slices are tender. Drain the water and add the potatoes to a large mixing bowl, letting them cool down. Add the crumbled bacon to the bowl, mixing it gently with the potatoes (to try and avoid breaking up the potato slices).
In a small mixing bowl, whisk together the remaining ten ingredients until combined. Pour the sour cream mixture over the potato slices, stirring gently until the bacon and potato slices are completely coated.
This is our new favorite potato salad ! The dressing is delicious enough on its own that you’ll be trying to find other reasons to use it. Combine it with the bacon and potato slices though and you almost feel like you’re eating a loaded baked potato ! The crumbled bacon is a nice contrast against the tender potato and the bacon also brings a delicious smoky flavor to the dish. The potato salad was a little salty in a few bites but that’ll be easy enough to fix by reducing the salt to 1 ¼ or just 1 teaspoon of salt next time we fix this !
We got this recipe from Southern Living magazine.
We weren’t paid in any form to promote Southern Living.
3 lbs. red potatoes, cut into 1-inch cubes (since they never said if they wanted the skin left on or not, we decided to leave the skin on)
½ cup olive oil (we used extra-virgin olive oil)
3 Tbsp. lemon juice
2 Tbsp. minced fresh basil
2 Tbsp. minced fresh parsley
1 Tbsp. red wine vinegar
1 tsp. grated lemon peel
¾ tsp. salt
½ tsp. pepper (we used freshly ground black pepper)
1 small onion, finely chopped (we used a yellow onion)
Place the potatoes in a large saucepan and fill it up with enough water to cover the potatoes. Turn the heat up high enough for boiling to occur. Once boiling, turn the heat down so it’s at a simmer and put the lid on, cooking the potatoes for 10-15 minutes or until tender. While the potatoes are cooking, take a small bowl out and whisk together the oil, lemon juice, basil, parsley, vinegar, lemon peel, salt and pepper.
Drain the potatoes and place them in a large mixing bowl, adding in the onion afterwards. Drizzle the vinaigrette over the potatoes, tossing them afterwards to make sure they’re fully coated. Serve warm or stick them in the fridge to get chilled before eating.
This is a really nice bright potato salad thanks to the lemon and vinegar. You can also really taste the herbs in this and it all works great together. The potatoes are nice and tender so it’s great having a crunch from the onions.
2 pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks
Salt and pepper
¼ cup finely chopped dill pickles, plus 3 tablespoons brine
1 tablespoon yellow mustard
¾ cup mayonnaise
½ cup finely chopped red onion
1 celery rib, minced
2 tablespoons distilled white vinegar
½ teaspoon celery seeds
4 thinly sliced scallions
¼ cup chopped fresh cilantro
1 tablespoon minced canned chipotle chile in adobo sauce plus an additional teaspoon of adobo sauce
1 minced garlic clove
1 teaspoon lime juice
Take the potatoes and 1 teaspoon of salt and it to a large saucepan, covering the potatoes by at least an inch with cold water. Turn the heat up to high and once the water’s boiling, turn the heat down to medium-low and let the potatoes simmer for 10 to 15 minutes or until they’re tender.
Drain the potatoes in a colander, making sure to remove as much water as possible. Take a small bowl out and mix together the mustard and 2 tablespoons of pickle brine. Spread the potatoes out on a rimmed baking sheet. Drizzle the mustard mixture over the potatoes, carefully tossing the potatoes until they’re completely coated in the mixture. Place the potato mixture in the fridge for 15 minutes or until they’ve cooled down a little.
Add the following ingredients to a large mixing bowl, stirring to combine: mayonnaise, onion, celery, vinegar, celery seeds, pickles, remaining pickle brine, ½ teaspoon salt, ¼ teaspoon pepper, scallions, chopped cilantro, minced chipotle chile in adobo sauce, adobo sauce, minced garlic and lime juice. Add the potato mixture to the bowl, tossing to ensure the potatoes get completely coated in the sauce. Cover the bowl and refrigerate for 30 minutes or until the potato salad is thoroughly chilled.
This is a spicy potato salad ! You can definitely taste the chipotle and adobo sauce. While you do taste the chipotle and adobo sauce first, there’s a lot of other flavors in this and each bite can introduce you to one of those other flavors in this dish. It’s also really nice to have a crunch from some of the other ingredients to contrast against the tender potatoes.
We got this recipe from Cook’s Illustrated.
We weren’t paid in any form to promote Cook’s Illustrated.
2 to 3 tablespoons cider vinegar (we used 3 tablespoons)
1/3 cup EVOO (extra-virgin olive oil)
Pepper (we used freshly ground black pepper)
6 radishes, quartered (we had to halve a few quarters that seemed too big for us to eat in one bite)
½ medium red onion, chopped
3 to 4 ribs celery, chopped
1 cup chopped watercress or flat-leaf parsley (we used flat-leaf parsley)
Quarter the potatoes, immediately putting them in a pot with enough water to cover them all afterwards. Turn the heat up high enough for a boil to occur and salt the water once it’s boiling. Let the potatoes cook for 12 to 15 minutes or until the potatoes feel tender. Drain the potatoes and spread them out on a baking sheet (we chose to line our baking sheet with aluminum foil before spreading the potatoes out on it). Leave the potatoes on the sheet for at least 5 minutes so they can cool down and dry off.
In a large mixing bowl, whisk together the honey, mustard, and vinegar first. Now whisk in the EVOO until it’s fully mixed into the dressing. Season with your own desired amount of salt and pepper. Finally add in all the other ingredients, tossing the ingredients around so everything’s fully coated in the dressing and the ingredients are equally distributed. Try a little bit and see if it needs any more salt and pepper and if it doesn’t, serve immediately.
This was a really tasty potato salad that has nice contrasting textures and was slightly addictive to us because of the flavor.
1 teaspoon prepared mustard (we used yellow mustard)
½ teaspoon garlic powder
¼ teaspoon pepper (we used freshly ground black pepper)
11 bacon strips, cooked and crumbled (we used Wright’s Thick-Cut Hickory Smoked Bacon)
½ cup chopped celery
¼ cup chopped green onions (we just sliced our green onions)
¼ cup Italian salad dressing (we used Wish-Bone’s brand)
Cut all the potatoes into ½-inch cubes, placing them in a large pot afterwards, adding enough water to cover them. Turn the heat up high enough for a boil to occur. Once boiling, put a lid on the pot and turn the heat down so the water’s just at a simmer now. Cook for 10 to 15 minutes or until the potatoes feel tender. Drain the water out and let the potatoes cool down until they reach room temperature.
Slice the eggs in half, removing the yolks and placing them in a small mixing bowl. Chop up the egg whites and leave them off to the side for now. Mash up the egg yolks before adding in the sour cream, mayonnaise, salt, mustard, garlic powder, and pepper, mixing everything together afterwards. Leave this mayonnaise mixture off to the side just for now.
Take a large mixing bowl out and add to it the potatoes, bacon, egg whites, celery, green onions, and the Italian dressing, tossing everything so it gets coated in the dressing. Add the mayo mixture to the large bowl, folding it in so it’s equally distributed throughout and coats everything. Put a lid on the large bowl and stick the potato salad in the fridge where it needs to sit for a minimum of 2 hours before you start eating it.
We got this recipe from Taste Of Home.
We weren’t paid in any way to promote Wright, Wish-Bone, or Taste of Home.