Hey y’all! Today, I wanna share with y’all some yummy recipes for potato salad. Potato salad is a classic dish that’s perfect for cookouts, family gatherings, or just a good old-fashioned comfort food. So, let’s get into it! First up, we have a recipe for potato salad that serves 15 people. This salad is creamy, tangy, and packed with flavor. Here’s what you’ll need: Ingredients: - 5 lbs. potatoes - 1 1/2 cups mayonnaise - 1/4 cup Dijon mustard - 1/4 cup apple cider vinegar - 1/4 cup olive oil - 1/4 cup sugar - 2 tsp. salt - 1 tsp. black pepper - 2 cups celery, diced - 1 cup red onion, diced - 1/2 cup fresh parsley, chopped - 1/4 cup fresh dill, chopped - 1/4 cup fresh chives, chopped Instructions: 1. Peel and dice the potatoes into small cubes. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes. Drain the potatoes and let cool. 2. In a large bowl, whisk together the mayonnaise, mustard, vinegar, olive oil, sugar, salt, and black pepper. 3. Add the cooked potatoes, celery, red onion, parsley, dill, and chives to the bowl and toss until everything is coated in the dressing. 4. Refrigerate for at least 2 hours before serving. Next, we have a recipe for a pumpkin and potato salad with bacon. This is a hearty salad that’s perfect for fall. Here’s what you’ll need: Ingredients: - 2 cups pumpkin, diced - 2 cups potatoes, diced - 4 slices bacon, chopped - 1/4 cup olive oil - 1/4 cup apple cider vinegar - 1 tbsp. Dijon mustard - 1 tbsp. honey - Salt and pepper to taste - 1/4 cup fresh parsley, chopped Instructions: 1. Preheat your oven to 375°F. Line a baking sheet with parchment paper. 2. Toss the pumpkin and potatoes with 2 tbsp. of olive oil and season with salt and pepper. Spread the vegetables on the prepared baking sheet and roast in the oven for 20-25 minutes, or until tender. 3. While the vegetables are roasting, cook the bacon in a large skillet until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate. 4. In a small bowl, whisk together the remaining 2 tbsp. of olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. 5. Once the vegetables are done, transfer them to a large bowl. Add the cooked bacon and parsley, and pour the dressing over everything. Toss until everything is coated in the dressing. 6. Serve warm or at room temperature. This next recipe is for a potato, cucumber, and mango salad. This salad is fresh and tangy, and perfect for the summer months. Here’s what you’ll need: Ingredients: - 2 cups potatoes, diced - 1 English cucumber, diced - 1 mango, diced - 1/4 cup red onion, diced - 1/4 cup fresh cilantro, chopped - 1/4 cup fresh mint, chopped - 1/2 cup Greek yogurt - 2 tbsp. lemon juice - Salt and pepper to taste Instructions: 1. Cook the diced potatoes in salted boiling water until tender, about 10-12 minutes. Drain and let cool. 2. In a large bowl, whisk together the Greek yogurt, lemon juice, salt, and pepper. 3. Add the cooled potatoes, cucumber, mango, red onion, cilantro, and mint to the bowl and toss until everything is coated in the yogurt dressing. 4. Serve chilled. Last but not least, we have a recipe for a potato cake with chard and bacon. This recipe is a bit more involved, but trust me, it’s worth it. Here’s what you’ll need: Ingredients: - 2 lbs. potatoes, peeled and grated - 1 lb. Swiss chard, stems removed and leaves chopped - 4 slices bacon, chopped - 1 onion, chopped - 1/2 cup flour - 1 tsp. baking powder - 3 eggs, beaten - Salt and pepper to taste - Olive oil for frying Instructions: 1. Preheat your oven to 375°F. Grease a 9-inch baking dish. 2. Cook the Swiss chard in boiling salted water until tender, about 5 minutes. Drain and let cool. 3. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Remove the skillet from the heat and let cool. 4. In a large bowl, whisk together the flour, baking powder, eggs, salt, and pepper. Add the grated potatoes, cooked chard, cooked bacon, and cooked onion to the bowl and mix until everything is combined. 5. Heat 2 tbsp. of olive oil in a large skillet over medium heat. Add half of the potato mixture to the skillet and cook for 5-7 minutes, or until golden brown on the bottom. Flip the potato cake and cook for another 5-7 minutes, or until golden brown on the other side. Remove the potato cake from the skillet and transfer it to the greased baking dish. Repeat with the remaining potato mixture. 6. Bake the potato cakes in the oven for 20-25 minutes, or until cooked through. 7. Remove from the oven and let cool for 5 minutes before slicing and serving. I hope y’all enjoy these potato salad recipes as much as I do! They’re all delicious and easy to make. Happy cooking, y’all!
