More Recipes Like Potato Salad III

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Potato Salad with Cream

Submitted by: Sallie

My mother-in-law wrote her recipe down for me 25 years ago. It is still one of my favorites. The parsley is optional in this recipe.

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Mom's Mustard Style Potato Salad

Submitted by: David Carter

The potatoes in Mom 's salad are mashed, so the consistency is quite different from traditional potato salads. And the prepared mustard that 's added to the creamy dressing gives the whole salad a bit of zing.

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Old Fashioned Potato Salad

Submitted by: Jewell

Mayonnaise dressing, a bit of onion, celery and hard cooked eggs are added, and a few things to give it a kick - prepared mustard, celery and garlic salt, and pickle relish, of course.

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Restaurant-Style Potato Salad

Submitted by: Mary Ann Benzon

What 's nice about this potato salad is that there is not one taste - except perhaps the potatoes - that dominates. There are smidgens and sprinkles of lots of ingredients like parsley, shredded carrot, pimentos and white onion. They all play their part in making the dressing and the salad taste sensational.

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Southern Potato Salad

Submitted by: Bobbye

There 's just something comforting about warm potatoes slathered with mayonnaise, sweet pickle, garlic, mustard, bits of celery and diced hard boiled eggs.

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Potato Salad II

Submitted by: Sarah T

This potato salad has no onions. O.K. we 've said it, now you can move on or check it out. We think it is just as dandy without as with.

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My Grandma's Anise Potato Salad

Submitted by: Domenica Ann

This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish.

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Ranch Potato Salad

Submitted by: Robyn Webb

This is a low-fat potato salad that gets high marks. Lots of taste and crunch, the potatoes are joined by celery, peas and scallions. Makes six servings.

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Ripe Olive Potato Salad

Submitted by: Christine Johnson

Living In: Eureka, California, USA

After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.

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Octoberfest German Potato Salad

Submitted by: Judy

What makes this traditional potato salad so good is that the dressing is poured onto the potatoes while they are still warm. Then the whole wonderful concoction sits for an hour to blend all the flavors perfectly. Makes six generous servings.

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