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Chunky potato salad recipe

Chunky potato salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

This salad is creamy, chunky and bursting with flavour. Perfect for summer picnics or barbecues.

23 people made this

IngredientsServes: 10

  • 2.25kg whole maris piper potatoes
  • 5 eggs
  • 350ml mayonnaise
  • 2 tablespoons English mustard
  • 1 small onion, chopped
  • 3 sticks celery, chopped
  • 7 sweet gherkins, chopped
  • 25 pimento-stuffed green olives, sliced
  • 1 pinch salt to taste
  • 1 green pepper, sliced (optional)

MethodPrep:45min ›Cook:20min ›Extra time:1hr5min › Ready in:2hr10min

  1. Place the potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel and cut into cubes.
  2. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
  3. Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins and olives until thoroughly combined. Pour the mayonnaise dressing over the salad and gently toss gain to coat the ingredients with dressing. Season to taste with salt and top the salad with slices of green pepper and reserved egg slice in the centre for garnish. Chill until ready to serve.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (11)

by Jan Russell

But then it wouldn't be Mother's Potato Salad! It would become Dr. Greg's Potato Salad. Now, I'd rather have Mother's....but that's just me!-11 Jun 2010

by Doctor Greg

This potato salad is an excellent base but it doesn't get the 5th star because small changes improve it significantly. Mind you, it's a fantastic keeper recipe! I cut down on the gherkins because they give too much vinegar taste. Try some small capers, and/or substitute some black, sliced, pitted olives for some of the green ones; and/or some grilled, peeled red or yellow pepper; thinly slice a tropea red onion, soak it in white wine vinegar, rinse it and substitute for the small onion; and substitute that cheap yellow mustard with some serious, mild dijon.... it gets that 5th star!!-11 Jun 2010


Find the most delicious recipes here

  • 3 medium Potatoes cut in bite size chunks
  • 2 eggs Eggs Hard boiled and roughly chopped
  • 3 heaping tablespoons Prepared mustard
  • 2 Heaping tablespoons Hellmann's Real Mayonnaise
  • 2 tablespoon milk
  • 12 slices Vlasic Zesty Bread and Butter pickle slices roughly chopped
  • 3 tablespoon Onion finely chopped
  • salt to taste
  • freshly ground black pepper to taste

Recipe Summary

  • 3 pounds baby white potatoes, scrubbed
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons white-wine vinegar
  • 5 large eggs
  • 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
  • 3 tablespoons curry powder
  • 1 medium onion, thinly sliced into slivers
  • 1/4 cup fresh cilantro, finely chopped

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.

Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.

Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.


DIRECTIONS:

Peel and cut your potatoes into fourths, then boil the potatoes and the eggs together. The recipe calls for red potatoes, however, I prefer Yukon gold potatoes. After the water has been boiling for 10 minutes, remove the hard-boiled eggs and continue boiling the potatoes until they are almost falling apart. Strain the water and let the potatoes begin to cool off a little. Peel the boiled eggs and slice them in half. Put the whites in one bowl and the yolks in another bowl.

Preparing the Egg Whites: With only hard boiled egg whites in one bowl, chop up the egg whites into small pieces Leave the egg whites in the bowl until you are ready to mix it with the potatoes.

Preparing the Egg Yolks: With only hard boiled egg yolks in one bowl, crush them down with a fork until they are totally crumbled up. Mix the Blue Plate Mayonaisse with the egg mixture. Note… If you choose to make the potato salad with another Mayo besides Blue Plate, you will not get the full taste of a real Cajun Potato Salad. Add the mustard and continue mixing together.

OVER SEASON using Salt and Black Pepper. HINT… Then add a lot more black pepper. The black pepper taste just gets into the mixture and has a welcoming taste once mixed with the potatoes. Don’t worry, it won’t taste peppered once you mix it with the potatoes.

Mixing Everything Together: Note that a number of potatoes are bound to be a bit different each time you make the potato salad due to the size of the potatoes. Don’t worry, I will get you through this. With the potatoes still warm use a potato masher and mash the potatoes. Note.. If you prefer your potato salad lumpy instead of creamy, just don’t smash the potatoes as much. You decide on how much you like to smash your potatoes.

Add the chopped up egg whites to the potatoes and stir well. Then add the egg mixture and stir well. If you choose to add the dill relish, mix it in now and stir well. Now there are two things that you will need to focus on at this point.1- Is the mixture stiff or is it creamy? If it is stiff, add more mayo however if it is creamy, then you nailed it. 2- Taste it to make sure it is seasoned enough. Check for salt first add more if you need. Then the second thing is to determine if you have enough black pepper. Do you see it in the mixture? If you don’t see it, add more!

HINT.. Cajun Potato Salad is ALWAYS served warm to room temperature. Always make your Cajun Potato Salad moist and creamy. Stir well and add more mayo if you have not achieved the desired creaminess. Always remember, you never can put too many eggs so when in doubt, add another egg or two.


Easy 7-Layer Potato Salad

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Easy 7-Layer Potato Salad is the perfect solution to your potluck woes. Want to bring one of the most beloved potluck recipes to the event? Then you'll want to make sure you have this recipe in your back pocket. Made with eggs, shredded Cheddar cheese, bacon bits and plenty more, this is an easy potato salad recipe that will keep them coming back for seconds. Bust out this recipe anytime this summer, and it's sure to be a hit no matter the occasion!

Ingredients

  • 2 pounds small red potatoes
  • 1 / 2 cup mayonnaise
  • 1 / 2 cup sour cream
  • 1 / 2 teaspoon lemon pepper
  • 1 / 2 teaspoon salt
  • 1 / 2 teaspoon fresh ground black pepper
  • 4 hard boiled eggs, roughly chopped
  • 1 cup diced celery
  • 1 / 2 cup shredded Cheddar cheese
  • 4 strips bacon, cooked, drained, and chopped finely
  • 2 green onions, chopped, including some of the light green tops
  • 1 / 4 cup chopped parsley

For more ways to make this tasty dish, try these: 4 Easy Recipes for Potato Salad

Instructions

Cut potatoes into halves or quarters, depending on their size. Place in a large pot and cover with water. Bring to a boil, and then cook on medium for 12-15 minutes test to see that they are cooked but not falling apart. Drain well and cool while preparing remaining ingredients.

Make the dressing by combining mayonnaise, sour cream, lemon pepper, and salt and pepper.

In a large bowl, toss potatoes with about half of the dressing. Smooth the potatoes into an even layer and add remaining ingredients in layers: celery, eggs, green onion. Top with about half the bacon and half the parsley then spread remaining dressing on top and sprinkle with reserved bacon and parsley to garnish.

Cover with plastic wrap and chill for 1 hour or up to 1 day before serving.

Because holidays aren't complete without food: 33 Easy 4th of July Recipes

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A nice presentation for a potluck, in a pretty glass bowl. I made this for us at home and added in a half diced red bell pepper, and mixed it all together. It was super tasty.

This potato salad looks like it could be a meal all by itself if some leftover holiday ham was thrown in. Yum! I've never had potato salad with cheese before and I'm not sure how I feel about trying it but, this would be a great side dish to accompany any sandwiches when you're taking a break from cooking all of those holiday meals.

This is definitely not the way my Mother use to make her potato salad. This chunky potato salad looks very filling indeed. I like that the "dressing" is prepared and then tossed with the potatoes. I cannot wait to try this recipe.

This is an interesting take on potato salad. I must say, down south we love our potato salad but I have never heard of this. Will have to make a presentation without the title of potato salad to determine how it will go over. If it's a hit, I will give them the official name.

This is the potato salad to end all potato salads. I love the combination of mayo and sour cream. The lemon pepper adds an interesting flavor note, and how can you go wrong with bacon, cheddar cheese and hard boiled eggs. It truly is seven layers of fabulous flavor that is sure to please your family and friends.

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Comments

I attempted to make your potatoe salad for the second time and both times it has come out perfect. Thanks for helping a rookie out like me. I feel like a professional when I cook with you.
Signed,
A professional cook in the making.

Delicious! I added some thinly sliced celery for that little crunch and freshness. I also had to make my own seasoning salt since I had none, I used a recipe from Allrecipes and it worked fine. This will be my go-to recipe for the forseable future. Thank you for your wonderful website!

How much ingredients do you need if you are fixing a 5lb or 10lb bag of potatoes?

Can this be made without the eggs? Any substitutions?

Having just made the recipe I found it very flexible. You could easily leave out the eggs altogether or use some medium/firm tofu to get some of the texture. I’ve also seen “vegan eggs” at various coops and grocery stores, maybe those are a possibility!

Hello, I am so GRATEFUL I stumbled upon your website. My Grand Mother and Great Aunt died before passing on recipes to my sisters and I in the 1970’s and 1980’s. The 7-up/Sprite cake is one I missed and potato salad. Thank you for caring to share. I was wondering if you ever heard of making potato salad using tarragon vinegar? This distinctive taste has been in my memory but never seem to transition to my hands making it. If you have any suggestions my family will be rewarded with long missed family dinners as my Dad could not teach us as he was great at eating but a disaster in the kitchen as he raised us as best he could. Lots and LOTS of tv dinners were our norm. I love your site and hope you can help me with this dilemma. Thank you so much.

I am clicking on the 5th star but only 3 are highlighting. ALL your recipes are 5 STAR’s!!


How do you make Best Ever Potato Salad?

  • Cook bacon according to package directions.
  • Once completely cooked & cooled, coarsely chop into small chunks.
  • In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives, and ranch seasoning powder . Set aside.
  • Place potatoes in a large pot of boiling water, add salt if desired.
  • Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.
  • Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.
  • Once potatoes are completely cool add the sour cream mixture stir together to combine.
  • Add salt and pepper to taste.
  • Cover and set in the fridge until ready to serve.
  • If you would like your potato salad a little less chunky, use an electric mixer and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to make the potato salad a little more creamy but left enough chunks to give it some depth.

The Flavorings

Always add eggs. My mom’s original recipe calls for just three eggs, but since I’m a super fan of eggs in potato salad, I’ve added two more. It probably stems from my adoration of egg salad, so feel free to adapt to your own taste.

Everyone has an opinion on what to add and what not to add to potato salad. For our family recipe, chunks of celery and bites of green onion add the needed crunch to classic potato salads. I’ve added diced pickles before because everything tastes better with pickles. Except this version of potato salad. I’m saving the pickles for my tuna fish sandwiches.

Let’s talk celery seed. This is probably the only recipe besides a bloody mary (find my favorite bloody mary recipe here) that I use celery seed. It’s an integral part of the flavor profile, so don’t skip it.

Mustard adds the tang. In the realms of the mustard world, we don’t even dream about getting fancy schmancy with German browns, hearty seeded or Frenchy dijon mustards. I save that for my German potato salad, because just like on my hot dogs, plain old yellow mustard is the best.

Give this salad time. Allowing the potato salad flavors to meld is important here, that’s why if I’m planning on eating the salad on the day I make it, I’ll prepare it at lunch so it can sit and build the flavors, or make it a day ahead. Potato salad will stay good in the refrigerator for up to 3-4 days. If it doesn’t get eaten up before then.

Hail to mom mom’s best potato salad. Enjoy!


Recipe Summary

  • 8 medium Yukon gold potatoes
  • Coarse salt
  • 1 1/4 cups mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • Freshly ground pepper
  • 3 celery stalks, peeled and thinly sliced
  • 1 1/2 cups finely chopped Vidalia onion
  • 3 scallions, thinly sliced
  • 6 hard-boiled large eggs, chopped

Put potatoes in a large pot of salted water bring to a boil. Cook until just tender, 20 to 25 minutes. Drain let cool.

Stir together mayonnaise, lemon juice, mustard, and dill season with salt and pepper. Peel potatoes cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.


Conclusion

To complete any dish to perfection, salad is a must-go side-dish that is needed to be served. Apart from the food values, Juan Pollo salad recipes add extra enhancing flavor that brings a heavenly flavor in every bite.

Juan Pollo Potato Salad Recipes

There is no other salad dish as tasty as juan pollo potato salad recipes. These recipes are perfect examples of vegetable dishes being tastier than other non-veg dishes.

Type: Side dish

Cuisine: American

Keywords: Juan Pollo Potato Salad Recipes

Recipe Yield: 8 servings

Calories: 298 Kcal

Preparation Time: 5M

Cooking Time: 10M

Total Time: 15M

Recipe Ingredients: Potatoes Onions Carrots Sour Cream Mayonnaise Salt Pepper Black Olive and Water

Recipe Instructions: Bring the potatoes to a boil and then peel off the upper skin and mash them Then add chopped onions, carrots, and black olives Mix all the ingredients with mayonnaise and sour cream Sprinkle salt and pepper on top and chill for a couple of hours before serving



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