potato salad recipe

Picnic Potato Salads

Just in Thyme Potato Salad

If you are looking for a side dish for Labor Day, why not bring a potato salad? Everybody loves potato salad.  I love potato salad.

Actually, I love potatoes pretty much any way they are prepared. With so many cookouts and picnics, you can never have enough potato salad recipes, right? I am sharing three of my favorite potato salad recipes. The first one is really simple, enhanced with fresh thyme leaves. Thyme pairs well with the potatoes. The second one uses some of my fresh basil in a pesto sauce that is tossed with the potatoes. Who says pesto is just for pasta? The third salad is the way I remember my Mom making potato salad. She never wrote down her recipe, but I think I got it right.

Just in Thyme Potato Salad

With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers, I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.

Pesto Potato Salad

This salad always makes me think of a warm summer day. I think it’s because of the basil. During the summer, my driveway is lined with pots of basil. I cook with it almost every day. Pesto can be used in a lot of different dishes beyond pasta. Here I’ve paired it up with potatoes. The combination works great together. I always freeze extra basil so I can enjoy it year round.

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the pine nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Mom’s Mustard Potato Salad

When I was a kid I did not like the taste of mustard- except in this recipe. It adds such a wonderful flavor.

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped, optional

1 c. mayo- maybe a little less

1/4 c. prepared mustard- I like a grainy brown mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Pesto Potato Salad

Mustard Potato Salad

Recipes for Hard Cooked Eggs

Scotch Eggs

If you have hard cooked eggs leftover from Easter, you might want some recipes to use them up. I have put together a few of my favorites recipes, including a cookie recipe!!! Enjoy.

Scotch Eggs

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg. If the sausage sticks to your hands, dip your hands in a little water to make pressing the sausage easier. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees.  Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm. Makes 6.

Mom’s Macaroni Salad

1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Spin Blend or Miracle Whip, about ½ cup
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled

Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.

 Polish Butter Cookies

This cookie dough includes cooked eggs yolks. I wish I remember where I got the recipe. It is a Polish recipe, at least according to the name, but my Mom never heard of it. So, wherever the source, it is a good cookie, with nice flavor and texture.

Dough:

1 c. butter

3/4 c. sugar

5 hard-cooked egg yolks, pressed through a fine sieve

1 t. vanilla

2 1/4 c. flour

1 t. salt

Glaze:

1 egg white

1 t. water

1/3 c. sugar

1/2-1 t. cinnamon

Beat together butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour and salt. Wrap dough and chill for at least an hour. Roll out 1/4 of the dough at a time into scant 1/4 -inch thickness. This dough is soft, so I use a pastry cloth to prevent sticking. Use extra flour sparingly and use a marble rolling pin or one with a cloth sleeve.  I also keep extra dough chilled until ready to roll. Cut out with cookie cutters and place on greased baking sheet. Mix egg white with water and brush on cookies. Combine sugar and cinnamon and sprinkle on cookies. Bake in a preheated 350-degree oven for about 10-12 minutes. Cookies will be golden. Makes around 5 dozen, depending on the size of the cutters.

Wilted Kale Salad with Bacon

2-3 slices thick sliced bacon, chopped

1 onion, sliced

4-5 cups kale, washed and torn into pieces

2 T. cider vinegar

1 T. maple syrup

dash of hot sauce

2 hard- cooked eggs, peeled and cubed

In skillet cook bacon until crispy. Remove bacon from pan and set aside. Remove some of the fat from the pan- leaving about 2 tablespoonfuls. Add onion and cook until golden. Return bacon to pan and add the kale. Cook over medium-high heat, stirring often, until kale in wilted. I don’t mind my kale on the firm side-cook it longer if you like it more tender. Drizzle in the vinegar, maple syrup and hot sauce and stir to coat evenly. Place on a serving dish and top with the eggs. Enjoy!!

Curried Egg Sandwiches

These tiny sandwiches are perfect for a tea party.

3 T. mayonnaise

½ t. curry powder, or to taste

½ t. salt

¼ t. fresh ground pepper

4 hard-cooked eggs

6 T. butter, softened

¼ c. chutney, chopped, or sweet pickle relish

16 very thin slices whole wheat or pumpernickel bread, crusts trimmed

Combine mayo with seasonings. chop eggs and add to mayo mixture, stirring to blend. In small bowl combine butter with chutney. Spread a slice of bread with some of the butter mixture then top off with some of the egg mixture. Top with another slice of bread that has also been spread with the butter mixture. Cut sandwich into quarters, diagonally, making 4 sandwiches. Repeat with remaining ingredients. Makes 32 sandwiches.

Cornbread Salad

 4 c. crumbled cornbread or corn muffins

1 c. shredded mild cheese

1 sweet red pepper seeded and diced

1 c. diced celery

½ c. diced green onion

4 hard-cooked eggs, peeled and chopped

¼ c. chopped parsley

1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing

2 c. diced fresh tomatoes

1 c. toasted pecans

paprika for sprinkling on the top, optional

Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.

Note: You can add whole kernel corn also if you like.

Mom’s Mustard Potato Salad

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped, optional

1 c. mayo- maybe a little less

1/4 c. prepared mustard- I like a grainy brown mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Deviled Eggs

12 hard cooked eggs, peeled and cut in half

¼ c. mayonnaise

1 T.  mustard – I like Dijon or horseradish mustard- use what you like

Salt and pepper to taste

Pinch of cumin

Pinch of paprika

Pinch of garlic powder

Snipped chives, optional

 Carefully scoop out the yolks and place them in a bowl. Set whites on a plate for now. Use a fork to mash up the yolks, adding the remaining ingredients, except the chives. Taste and adjust seasonings. I use a small cookie scoop to place the yolk mixture in each of the egg whites. You can also use a piping bag. Top with a sprinkle of chives, if you like. Chill until ready to serve. Makes 24.

A Trio of Potato Salads

Just in Thyme Potato Salad

If you are looking for a side dish for Labor Day, why not bring a potato salad? Everybody loves potato salad.  I love potato salad.

Actually, I love potatoes pretty much any way they are prepared. With so many cookouts and picnics, you can never have enough potato salad recipes, right? I am sharing three of my favorite potato salad recipes. The first one is really simple, enhanced with fresh thyme leaves. Thyme pairs well with the potatoes. The second one uses some of my fresh basil in a pesto sauce that is tossed with the potatoes. Who says pesto is just for pasta? The third salad is the way I remember my Mom making potato salad. She never wrote down her recipe, but I think I got it right.

Just in Thyme Potato Salad

With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers, I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.

Pesto Potato Salad

This salad always makes me think of a warm summer day. I think it’s because of the basil. During the summer, my driveway is lined with pots of basil. I cook with it almost every day. Pesto can be used in a lot of different dishes beyond pasta. Here I’ve paired it up with potatoes. The combination works great together. I always freeze extra basil so I can enjoy it year round.

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the pine nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Mom’s Mustard Potato Salad

When I was a kid I did not like the taste of mustard- except in this recipe. It adds such a wonderful flavor.

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped, optional

1 c. mayo- maybe a little less

1/4 c. prepared mustard- I like a grainy brown mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Pesto Potato Salad

Mustard Potato Salad

Potato Salads

Just in Thyme Potato Salad

If you are looking for a side dish for Labor Day, why not bring a potato salad? Everybody loves potato salad.  I love potato salad.

Actually, I love potatoes pretty much any way they are prepared. With so many cookouts and picnics, you can never have enough potato salad recipes, right? I am sharing three of my favorite potato salad recipes. The first one is really simple, enhanced with fresh thyme leaves. Thyme really pairs well with the potatoes. The second one uses some of my fresh basil in a pesto sauce that is tossed with the potatoes. Who says pesto is just for pasta? The third salad is the way I remember my Mom making potato salad. She never wrote down her recipe, but I think I got it right.

Just in Thyme Potato Salad

With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers, I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.

Pesto Potato Salad

This salad always makes me think of a warm summer day. I think it’s because of the basil. During the summer, my driveway is lined with pots of basil. I cook with it almost every day. Pesto can be used in a lot of different dishes beyond pasta. Here I’ve paired it up with potatoes. The combination works great together. I always freeze extra basil so I can enjoy it year round.

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the pine nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Mom’s Mustard Potato Salad

When I was a kid I did not like the taste of mustard- except in this recipe. It adds such a wonderful flavor.

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped, optional

1 c. mayo- maybe a little less

1/4 c. prepared mustard- I like a grainy brown mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Pesto Potato Salad

Mustard Potato Salad

Sweet Potato Salad

Sweet Potato Salad

Sweet Potato Salad

Since the Labor Day weekend is almost here I thought I would post one of my favorite salad recipes. The sweet potato salad is always a hit. It goes so well with grilled foods, too. I always make a double batch – it goes fast. The tricky part is not to overcook the sweet potatoes. They cook fast.  Keep an eye on them and get the potatoes into cold water to stop the cooking once they are tender.

 

 

 

 

Sweet Potato Salad

 3 large sweet potatoes

2 c. corn kernels, fresh off the cob preferred but frozen is O.K.

2 ribs celery, sliced

1 sweet onion, diced

1 c. sweet pepper, seeded and chopped

2-3 T. fresh parsley

1/3 c.  oil

1 t. Dijon mustard

3 T. apple cider vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

½ c. cashews

In medium saucepan boil or steam potatoes until tender, about 20-25  minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews,  in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve.  Add cashews just before serving. Serves 6.

Mustard Potato Salad

Mustard Potato Salad

Mustard Potato Salad

For a recent dinner with friends I was doing a potato salad. I love potato salad and always try to do something different. This time I went with an old stand by. It was the way I remember my Mom making it when I was a kid. I didn’t like mustard back then, but I sure liked it in her potato salad. The plan was for me to make a home made Bavarian mustard with beer in it- but alas time got the better of me so I used a nice whole grain mustard. Just a few ingredients but the flavors worked well together. Mom knew what she was doing. Here is the version I made.

Mustard Potato Salad

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped

1 c. mayo- maybe a little less

1/4 c. prepared mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Pesto Potato Salad

Pesto Potato Salad

Pesto Potato Salad

I never met a potato I didn’t like. This time of year it’s all about potato salads. I make them a lot and always look for new ways to change them. I love pesto sauce and the combination is quite nice.

 Pesto Potato Salad

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts, walnuts or pecans
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Just in Thyme Potato Salad

Just in Thyme Potato Salad

Just in Thyme Potato Salad

I find myself looking for more and different salads all the time. I love potato salad. Honestly, I love potatoes pretty much any way they are prepared. With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.

Just in Thyme Potato Salad

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.

Subscriber to our Mailing List

Follow us on Social Media

Support This Site

Donate Now

New Release: