Eating outdoors is an essential part of summer, and nothing says picnic like potato salad. The following recipes are sure to be a hit, no matter which one you make.
The picnic potato salad is a meal in itself, while the old-fashioned potato salad is reminiscent of the 1950s and ’60s. The hot German potato salad is an interesting variation without the mayonnaise dressing. However, it is not portable and is best served as soon as it is made.
Picnic Potato Salad
Makes 4–5 servings
- 5–6 medium potatoes, cut into quarters
- 4 eggs, hard boiled, peeled, diced
- 1/3 cup sweet onion, finely chopped
- 1/3 cup celery, finely chopped
- 3 large dill pickles, diced
- 1/3 cup fresh parsley, finely chopped
- 1 cup mayonnaise
- 1/4 cup dill pickle juice
- Salt and pepper to taste
Boil potatoes, and peel and dice while still warm. Store covered in refrigerator. This step can be done earlier in the day. Mix mayonnaise with dill pickle juice. Mix potatoes with eggs, onion, celery, and dill pickles. Add sauce and mix thoroughly. Season with salt and pepper to taste, and garnish with chopped parsley.
Old-Fashioned Potato Salad
Makes 4–6 servings
- 3 large russet potatoes
- 5 eggs, hard boiled and peeled (save 1 egg for decoration)
- 4 green onions, diced
- 1 cup mayonnaise
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 tablespoon milk
- Salt and pepper to taste
- Radishes, paprika, and parsley (optional)
Cut potatoes in half and steam in double boiler until cooked. Cool, peel, and dice into small pieces approximately 1/2-inch. Cut 4 eggs into small pieces and add to potatoes with green onions.
Mix mayonnaise with sugar, vinegar, and milk. Add the mayonnaise mixture to the potatoes mixing well, and add salt and freshly ground pepper. Smooth the top of the potato salad and decorate with egg slices, radishes, paprika, and parsley. Chill until ready to serve.
Hot German Potato Salad
Makes 3 servings
- 3 cups red potatoes, diced
- 5 slices bacon
- 1 small sweet onion, diced
- 1/4 cup white vinegar
- 1/4 cup water
- 2 teaspoon white sugar
- 1/2 to 1 teaspoon celery seed, to taste
- Salt and pepper
- 1/3 cup fresh parsley, finely chopped
Boil potatoes until tender; drain. Fry bacon until crisp. Remove and place on paper towel. Fry onion in bacon drippings until translucent. Add vinegar, water, sugar, and celery seed. Add warm potatoes and stir until potatoes are covered with sauce. Place in a bowl and crumble in bacon and mix in parsley. Serve while still hot.
