This smoked potato salad blends creamy mayo with a tangy kick from mustard and a toast of a touch of vinegar for brightness. Start with firm potatoes cut uniform, soak briefly, then smoke or boil until just tender. Fold in…
Rudy’s BBQ Potato Salad combines creamy mayo with bright mustard, tender potatoes, and smoky, savory accents that stand up to bold grill flavors. Start by boiling potatoes until just tender, then toss them warm with a tangy dressing for better…
This Puerto Rican potato salad shines with bright lime and crisp veggies, avoiding mayo for a creamy, vibrant bite. Start with 2 pounds Yukon gold potatoes cut into even chunks, boiled until just tender, then cooled. Toss with lime juice,…
Grab a bowl of creamy nostalgia with a Kraft-inspired potato salad that feels cool and comforting. You’ll boil tender russets until they barely break apart, then fold in a mayo-forward dressing with a tangy kick, crisp celery, and sweet pickles…
This Brazilian potato salad is creamy and bright, built with tender red potatoes, hard-boiled eggs, crisp celery, red onion, and parsley. You’ll steam or boil the potatoes until just tender, then fold in a tangy lemony mayo or yogurt-dressed coating…
You start with sturdy potatoes, cut evenly, then boil until just tender before a cool, deliberate rest that keeps them firm enough to hold a creamy, mayo-based dressing. Toss in chopped celery and onion for crunch, chopped hard-boiled eggs for…
Get ready to wow with a Red Hot and Blue Potato Salad that’s creamy, zippy, and bright. You’ll toss tender potato chunks with a bold mayo-mustard blend, chopped hard eggs, red onion, celery, and a kick of pickle relish for…
For a steakhouse potato salad, start with 2 pounds russet or Yukon Gold potatoes, cut into even chunks, boiled until fork-tender, then drained and lightly steamed. Toss warm potatoes with a glossy dressing—creamy mayo or a tangy yogurt blend, Dijon,…
A classic grandmother’s potato salad comes together with sturdy waxy potatoes, creamy mayonnaise, chopped hard-boiled eggs, and crunchy pickles. Use Yukon or red potatoes, boiled until just tender, then cool briefly to keep texture intact. Peel eggs, dice veggies, and…
Ezell’s Potato Salad comes together with creamy dressing and tender potatoes that melt on your tongue. You’ll fold in sliced hard-boiled eggs, a kiss of sweet relish, and a tangy mayo-mustard dressing that perks up every bite. Start with starchy…