Best Potato Salad

Best Potato Salad

Potato salad is a classic summertime dish.  Potato salads are served at family picnics and almost every family has their own recipe. If you want to try a new recipe or different style of potato salad, here are two that are definitely worth a try.

Classic Potato Salad
2 lbs potatoes, either russet or other white potato, peeled and cut into quarters or smaller depending on the size of the potato
1 medium onion, chopped fine
3-4 hard boiled eggs, coarsely chopped
1/2 cup mayonnaise
1/4 cup yellow mustard, or to taste
pickles diced (optional)

After peeling and cutting the potatoes boil them until they are just tender, be careful not to overcook the potatoes or you will have mushy potato salad. Once the potatoes are boiled and cooled, chop the onions and hard boiled eggs. Next add as much mayonnaise and mustard as you see fit. The secret to making great potato salad is to experiment until you find the perfect proportions for your personal taste.

German Potato Salad

This type of potato salad is different than the classic potato salad, and it can be served warm.
2 lbs red potatoes, cut in halves or quarters
6-8 oz bacon cut into one inch strips
1 medium onion, chopped fine
1/2 cup white vinegar
1/2 tsp sugar
1 tbsp whole-grain mustard, or dijon if you cannot find the other type
1/4 tsp black pepper, or more to taste
1/4 cup chopped fresh parsley leaves

Start by chopping the potatoes and boiling them. When the water is boiling, reduce the heat to a simmer until the potatoes are just tender. Drain the potatoes, but set aside about 1/2 cup of the cooking water.

While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Stir the bacon until it is brown and crisp. When the bacon is done transfer it to a plate lined with paper towels and allow the grease to drain off. Reserve 1/4 cup of the bacon grease in the skillet. Saute the onions in the bacon grease until they are soft and beginning to brown. Add the sugar to the onions and stir until it is dissolved.

Next, add the vinegar and the reserved cooking water. Bring to a simmer and cook until it has reduced to about one cup. Remove from heat, stir in the mustard and pepper. Finish by adding the potatoes, bacon and parsley.

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