6 Potato Salad Recipes Perfect for Summer Picnics
‘Tis the season for potato salads, and as the July 4th holiday approaches, you need to be sure you’re armed and ready. White potatoes, mayonnaise, and paprika are of course a match made in heaven, but don’t count out sweet or purple potatoes either. Those varieties are the foundation for shining stars on the picnic table, too.
The best thing about potato salads is that they are incredibly customizable and versatile, and that way you can dress them up or down, make them healthy or indulgent, and/or keep them simple or go sophisticated. The crowd you’re feeding should dictate which route you take with the spiced up starchy carbs, and we’re confident that one of these six recipes will yield exactly what you’re looking for — no matter who you’ll be serving. Potato salad certainly isn’t a new plate, but it’s stuck around so long for a reason, and now that it’s in season, it’s time to flex your muscles and get peeling. Six perfectly delectable potato salads await.
1. Mom’s Classic Potato Salad
We’re kicking it off with a classic potato salad recipe from Iowa Girl Eats, because although we’re due to highlight a few recipes that take the traditional dish up a notch, everyone knows that the classic is hard to beat — especially when it only requires three main ingredients: potatoes, eggs, and mayonnaise. The dressing takes a little more effort of course, but all you need is a good muscle to mix everything together, and after one taste of this dish, you’ll decide it’s worth it.
Traditional potato salad never fails to get eaten first at summer picnics, and if you make this dish, your experience will be no different.
- 2 1/2 pounds medium-sized potatoes (about 4-5 potatoes — make sure all are same size)
- 4 large eggs
- 1/2 – 3/4 cup light mayonnaise
- Dash of salt
For the dressing
- 1/4 cup canola or vegetable oil
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar
- Scant 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- Dash of paprika
Directions: Place potatoes in a very large pot of cold water then bring to a boil. Boil for 20-30 minutes or until a knife can be inserted all the way into the centers. Meanwhile, place eggs in a saucepan then cover with cold water 1-inch above the tops. Bring to a boil, place a lid on top, and then remove from heat and let sit for 12 minutes. Drain then plunge into ice water or run under cold water for a few minutes. Peel eggs then chop and place into the refrigerator. Mix dressing ingredients together in a small bowl then set aside.
When potatoes are tender, remove to a colander with tongs. When cool enough to handle, but still warm, use a paring knife to help peel potatoes then chop into large pieces and place in a large bowl. Drizzle 3/4 of the dressing over the warm potatoes then toss to combine. Cover then place in the refrigerator for at least 1 hour, or up to overnight. Before serving add remaining dressing to potatoes then add 1/2 cup mayonnaise, chopped hard boiled eggs, and salt. Mix to combine, adding more mayonnaise to reach desired consistency. Refrigerate until service.