Quick Recipes and Easy

Best Potato Salad Recipe: Baked German Potato Salad Recipe

This is a fantastic hot potato salad recipe to serve at dinner time. It features, familiar German potato salad ingredients like: potatoes, bacon, celery, onion, cider vinegar and pickles. It’s a honestly simple to make baked potato salad recipe and tasty served warm.

6 medium potatoes, peeled and cubed
4 slices bacon, chopped
2/3 cup celery, chopped
2/3 cup onion, chopped
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup water
1/2 cup cider vinegar
1/2 cup sugar
1/3 cup dill pickle, chopped
1/4 cup sliced radish, thinly sliced (optional)


Preheat oven to 350 degrees.

In a covered saucepan, cook the potatoes in boiling water for 12 to 15 minutes until tender; drain.

In a large skillet, cook the bacon until nice and crisp; drain. Leave the bacon drippings in the skillet. Add the celery and onion to the skillet and cook for 1 minute; stirring constantly.

Stir in the flour, salt and pepper. Cook mixture for another minute while stirring constantly. Stir in 3/4 cup of water and the vinegar. Stir mixture until it thickens and is bubbly. Stir in the sugar.

Combine the potatoes and bacon in a 2-quart casserole dish. Stir in the celery mixture into the potatoes.

Cover and bake for 30 minutes. Stir in the pickle and radish. Serve warm.

=> Best Potato Salad Recipe: Simple Potato Salad Recipe

This simple potato salad recipe doesn’t require much work and is fantastic when you are craving some potato salad, but don’t want to go through a lot of fuss. After you end cooking the potatoes, just add the other few ingredients and you’re done!

6 to 7 potatoes, peeled and cut into cubes
2 1/2 teaspoon salt
2 teaspoon sugar
3 teaspoon celery seed
2 teaspoon vinegar
1 small onion, chopped
1 1/2 cup mayonnaise


Cook potatoes in boiling water; drain. Transfer potatoes to mixing bowl. Mix in the seasoning and the vinegar. Mix in the onions and the mayonnaise. Toss lightly and refrigerate.

=> Classic Potato Salad Recipe: American Potato Salad Recipe

Ah, here is the well loved mustard potato salad recipe with eggs that is served at numerous picnics, potlucks, and dinners. It’s truly an American classic dish. To add a small twist, you can try using different flavors of mustard.

1 cup Miracle Whip Salad Dressing (or mayonnaise)
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups potatoes, cooked and cut into cubes
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pickle relish

In a large bowl, combine the salad dressing, mustard, celery seed, salt and pepper; mix well

Add in the potatoes, eggs, onion, celery and pickle relish. Mix all ingredients together until completely combined. Chill in the refrigerator.

=> Best Potato Salad Recipe: Red Potato Salad Recipe with Sour Cream

Many people delight in red potatoes. This recipe is colorful, nutritious and lighter than traditional potato salad. Also, it’s very quick to make.

6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt (or light mayonnaise)
1/4 cup fresh chives, finely chopped
1 teaspoon salt
Ground black pepper


Scrub potatoes. Leaving the peel on, cut into quarters (if you are using larger potatoes). Boil the potatoes with the skins on until tender; drain and dry. Cut potatoes into 1/2-inch cubes.

In a salad bowl, combine the potatoes, sour cream, yogurt and chives. Toss all gently until potatoes are completely coated. Add salt and pepper to taste. Chill salad in the refrigerator.

=> Best Potato Salad Recipe: Sweet Potato Salad Recipe

Sweet potatoes and sour cream add a delightful uniqueness to this potato salad. It tastes fantastic and makes a very attractive presentation.

3 pounds red potatoes
2 1/2 pounds sweet potatoes
1/4 cup white wine vinegar
1/4 cup olive oil
1 clove garlic, minced
1/4 cup dill pickle relish
1/2 cup red onion, chopped
1/3 cup mayonnaise
Pinch ground black pepper
1/3 cup sour cream
1/2 cup parsley, chopped


Cook potatoes in a large pot of salted boiling water until tender, but firm; drain. Let potatoes cool. Cut potatoes up into quarters or cubes.

In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and the onion. Add all to the potatoes.

In a separate bowl, use a wire whisk to mix mayonnaise, pepper, sour cream and parsley. Mix mayonnaise mixture in with the potatoes and combine completely. Chill salad in the refrigerator for 8 hours or overnight.

Simple to make – fun to drink
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