50 potato salad recipes

Every barbecue, picnic or dinner with friends you can diversify картофельными салатами на at ыбор. 1. Классический.Peel and dice 900 gr. boiled potato varieties Russet. Stir with 2 tbsp. l apple cider vinegar and 1/2 tsp. salt. Combine 2 tbsp. mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tbsp. l Dijon mustard and vinegar, 1 tsp. sugar and salt. Stir with potatoes. 2. Classic with red potatoes. Cook classic salad (No. 1) using red potatoes. 3. Waldorf. Make a classic salad (No. 1) without mustard. Double amount of celery, add 1 chopped apple and 1/2 tbsp. chopped walnuts. 4. With egg and pickles. Make a classic salad (No. 1), replacing the vinegar in the brine refueling. Add 3 chopped hard-boiled eggs, 1/2 tbsp. chopped bell pepper and 1/4 tbsp. diced salted cucumbers. 5. With a sweet religion. Boil, peel and chop diced 900 gr. potato russet; mix with 2 tbsp. l white wine vinegar and 1/2 tsp. salt. Mix 1 tbsp. mayonnaise salad refueling, 1/2 tbsp. religion, 2 tbsp. l yellow mustard and 1 chopped green onion feather; mix with potatoes. 6. C crab. Mix 1/2 tbsp. corn and chopped celery, 1 Art. mayonnaise, 1 tbsp. l lemon juice and 1.5 tsp seasoning “Old bay “. Stir with 900 g. boiled diced red potatoes and 1 tbsp. crab meat. 7. With a lobster. Mix 1/4 tbsp. mayonnaise and cream fresh, 2 tsp each. truffle oil and chopped tarragon and salt. Stir with 450 gr. boiled diced red potatoes and 1 tbsp. meat омара.8. WITH curry. Heat in a pan for 1/3 tbsp. olive oil and yellow raisins. Add 2 tsp. curry powder and stir 30 sec. Mix with 1 tbsp. Greek yogurt, 2 tbsp. cooked green beans and 900 gr. boiled diced potatoes Russet. Salt. 9. With ranch dressing. Mix 2/3 tbsp. mayonnaise, 1/4 tbsp. yogurt, 2 tbsp. l apple cider vinegar 1 chopped garlic clove, 1/2 tbsp. chopped celery, 2 chopped feather green onions, 1 tsp. sugar, salt and pepper. Stir with 900 gr. diced red boiled potatoes. 10. With bacon and ranch dressing. Cook salad with ranch sauce (No. 9). Add 6 slices of the finished crumbled bacon. 11. With ranch sauce and chipotle. Make a ranch salad (No. 9). Add 2 tbsp. l acute chipotle sauce, 2 tsp. orange peel and 1/4 tbsp. chopped cilantro. 12. With vegetables. Boil 900 gr. sliced red potatoes, adding 1 carrot at the last minute (chopped slices). Drain the water; mix with 1 tbsp. sliced radish, 1 cucumber, 3 feathers of green onions and 1/2 tbsp. parsley and chives (chop everything). Combine 1/2 tbsp. mayonnaise, 1/4 tbsp. white wine vinegar, salt and pepper. Add to salad and mix. 13. With cheese and ham. Mix 1 tbsp. mayonnaise 2 tbsp. l mustard, 230 gr. diced ham, 170 gr. grated cheddar, 1/2 tbsp. diced red onions and pickles and 2 tbsp. l chopped pickled green chilli. Stir with 900 gr. boiled diced potato varieties Yukon Gold. 14. With green goddess sauce. Grind in blender 1 tbsp. mayonnaise, 1/4 tbsp. mixtures of parsley, tarragon and basil, 1 feather of green onion, 1 tsp. sugar, a little lemon juice and salt. Stir with 900 gr. boiled finger potatoes (to cut in half). 15. With avocado and shrimp. Cook salad with green goddess sauce (No. 14). Add sliced half-cooked shrimp and diced avocado. 16. With cabbage. Mix 1/3 tbsp. mayonnaise and olive oil, 1/4 tbsp. whole grain mustard, salt and pepper. Add 3 tbsp. slaw mix for cabbage salad, 3 chopped feathers green onions and 900 gr. boiled young potatoes, cut into 4 parts. 17. With dill. Mix 1/2 tbsp. sour cream and mayonnaise, 1/4 tbsp. chopped dill and green onions, 1 tsp. sugar, 2 Art. l cider vinegar and salt. Stir with 900 gr. boiled diced russet potatoes. 18. With dill and beetroot. Make a dill salad (No. 17). Add 1 tbsp. baked beets, sliced. 19. Scandinavian. Make a dill salad (No. 17). Add 1 tbsp. chopped sliced baked beets and 2 tbsp. l horseradish. 20. Dutch. Mix 1/2 tbsp. sour cream, 3/4 tbsp. mayonnaise, 2 each Art. l horseradish and apple cider vinegar, 2 tsp. caraway seeds, 1 tsp. sugar, 2 chopped cucumber and 4 chopped green onion feathers. Mix with 900 gr. boiled diced Russet potatoes. 21. Peruvian. Grind in a blender 1/2 tbsp. condensed milk without sugar, 1/3 Art. soft white cheese, 1 tbsp. l paste yellow chili pepper (or other chili paste) and vegetable oil. Stir with 900 gr. boiled diced Yukon potatoes Gold and 1/4 Art. chopped olives. Add sliced cooked hard boiled eggs. 22. With Chiken. Mix 1.5 tbsp. l champagne vinegar and Dijon mustard, 1/3 tbsp. olive oil, 1/4 Art. chopped gherkins, a little chopped parsley, salt and pepper. Stir with 1.5 tbsp. diced grilled chicken and 900 column boiled finger potatoes (cut in half). 23. With vinegar and herbs. Mix 1 tbsp. a mixture of chopped parsley, dill and chives, 1/2 tbsp. chopped shallots, 6 tbsp. l white wine vinegar and olive oil, salt and pepper. Stir with 900 gr. boiled young potatoes, cut into 4 parts. 24. WITH tomatoes. Make a salad with greens (No. 23). Soak in ice water 1/2 tbsp. slices of red onion. Dry and add to salad with 2 tbsp. grape tomatoes (cut in half) .25. French. Mix 1 tbsp. chopped parsley mixes chives and tarragon, 1/2 tbsp. chopped shallots, 1/3 tbsp. white wine, 1/4 tbsp. olive oil, 2 tbsp. l white wine vinegar and Dijon mustard; salt and pepper to taste. Mix with 900 column boiled finger potatoes (cut in half). 26.Nicoise. Make a French salad (No. 25), adding to potatoes in the last 4 min. cooking 2 tbsp. chopped chilli beans. Add 1 can of tuna in oil (drain the liquid) and 1/2 tbsp. halved Kalamata olives. 27. Provencal. Make a salad in French (No. 25). Add 2 tbsp. cut in half grape tomatoes, 1 grated fennel root, 1/2 tbsp. halved Kalamata olives and some chopped leaves fennel. 28. With peas and pesto. Boil 900 gr. purified diced Yukon Gold potatoes, adding 1 tbsp. frozen peas in the last 4 min. Drain the water; add 6 Art. l white wine vinegar, 1/4 tbsp. pesto sauce, a little cedar nuts, salt and pepper. Shuffle. 29. American patriotic. Boil 900 gr. diced potatoes – red, white and purple, with 2 tbsp. l apple cider vinegar. Drain the water; mix with 1/2 tbsp. chopped celery and 1/4 tbsp. chopped green onions. Combine 1/4 Art. olive oil, 2 each Art. l apple cider vinegar and whole grain mustard, salt and pepper; mix with potatoes. 30. With pico de gallo. Shuffle 900 column boiled diced potatoes Yukon Gold, 2 tbsp. l olive oil, 1 tbsp. l apple cider vinegar, 3 tbsp. fresh salsa and salt to taste. 31. With salsa verde. Stir 900 gr. boiled diced potatoes Yukon Gold, 1 tbsp. slices of red onion and bell pepper, 1.5 tbsp. salsa verde, 1 chopped avocado and salt. Sprinkle cilantro and kotiha cheese. 32. Sichuan. Cut into strips 2 Russet potatoes; cook 1 min Fry in peanut butter in a pan for 30 seconds. 2chopped garlic cloves, 1 tsp. sugar and salt, 2 dried red chili peppers. Add 3 chopped green feathers Luke. Drain the potatoes; mix with the mixture from the pan, 1.5 tsp balsamic vinegar and 1 tsp. sesame oil. 33. With carrots and sesame seeds. Boil 900 column sliced red potatoes, adding 4 carrots, cut into strips, in the last 2 min. Drain and mix with 4 chopped feathers of green onions and 1/2 tbsp. finished ginger-sesame dressing. Sprinkle with sesame seeds. 34. With dried cod. Sauté 3 cloves of garlic (cut into slices) on pan with 1/4 tbsp. olive oil until soft. Mix with 3/4 Art. grated tomatoes, 1/2 tbsp. pieces of dried cod and 450 gr. boiled diced Yukon Gold potatoes. Sprinkle parsley. 35. Thai. Connect 1/3 tbsp. mayonnaise and unsweetened coconut milk, 1 tbsp. l curry and lemon paste juice and salt. Stir with 900 gr. diced boiled potato Russet, 1 bell pepper (cut into slices), adding some grated basil and mint. 36. Indian. Cook 30 sec in a pan for 1 tbsp. l spices garam masala, grated ginger and canola oil. Mix with 1 tbsp. Greek yogurt, 1/2 tbsp. mayonnaise, 1 tbsp. chickpeas and 900 gr. diced boiled potato russet. Salt and pepper, sprinkle with cilantro. 37. Greek. Mix 1 tbsp. Greek yogurt, 1/4 Art. olive oil, salt and pepper. Stir with 900 gr. boiled diced potatoes Yukon Gold, 1 tbsp. chopped cucumber 1/2 tbsp. crumbled feta cheese, add 3 tbsp. l chopped red onion and mint and a little oregano. 38. With sweet potato and beetroot. Thinly chop 450 gr. boiled sweet potato and 1 baked beets. Mix 1.5 tbsp. l champagne vinegar, 2 tbsp. l oils walnut, a little salt with pepper and chopped parsley. Sprinkle vegetables with dressing. 39. With caviar. Mix with a whisk 1/2 Art. cream-fresh, 2 tbsp. l white wine vinegar, olive oil and chopped red onion, 1 tbsp. l Dijon mustard, a little chopped chives and chervil, salt and pepper. Mix with 900 column boiled young potatoes, cut in half. From above add salmon caviar. 40. With smoked salmon. Lay on a plate of 4 boiled potatoes Yukon Gold (cut into slices), 1/2 tbsp. sliced red onion, 170 gr. smoked salmon and 2 chopped sliced tomato. Mix 1/4 tbsp. cream-fresh, 1 tbsp. l lemon juice and a little zest; season the salad. Add on top capers. 41. With bathhouse cauda sauce. Sauté 6 anchovies, 4 crushed cloves of garlic and 1/2 tsp. red pepper flakes 1/3 Art. olive oil 5 min. Add 1/4 tbsp. chopped parsley and green onion, 1 tbsp. l chopped oregano, juice and zest 1 lemon. Mix with 450 gr. boiled sliced red potatoes. 42. With kimchi. Mix 1 tbsp. chopped Kimchi vegetables, 1/2 tbsp. mayonnaise, salt and chopped green onions. Mix with 900 gr. crushed boiled potatoes. 43. With sweet potato and chipotle. Mix 1 tbsp. mayonnaise, 1/4 tbsp. chopped cilantro and green onions, 1 chopped chipotle in adobo sauce, 1 tbsp. l lime juice, 1 tsp sugar and salt. Stir with 900 gr. boiled sweet potato (chopped slices) .44. Deutsch. Sauté 4 slices of bacon; вPass the remaining fat 3/4 tbsp. chopped onion. Add 1 Art. l flour, sugar and whole grain mustard, 1/4 tbsp. white wine vinegar and water and salt; cook for 2 minutes Stir with 900 gr. boiled sliced potato Russet. Crumble top bacon. Serve warm. 45. With sauerkraut. Prepare a German salad (No. 44) by adding another 1 tbsp. l Sahara. Stir in 1 tbsp. sauerkraut and 1 tsp. caraway seeds. 46. With crushed potatoes. Mash 450 gr. warm baked potatoes Russet with butter and sour cream (1/4 tablespoon each), salt and pepper taste. Stir in the crumbled bacon, chives and sour cream. Serve warm. 47. With broccoli and cheddar. Make a crushed potato salad (No. 46). Add 1 tbsp. finished broccoli and grated cheddar. 48. With baked potatoes. Halve 900 gr. red potatoes. Mix with 1/4 tbsp. olive oil, 6 cloves of garlic and chopped rosemary; bake for 25 minutes at 200 ° C. Mix with chopped parsley, salt, 2 tsp. Dijon mustard and 2 tsp. lemon juice. 49. With grilled potatoes. Boil for 5 minutes. 900 gr. sliced potato russet. Mix with 1/4 Art. olive oil and 1 tbsp. l chopped rosemary. Toast on grilled potatoes, 1/2 lemon and 1 sliced red onion. Chop potatoes and onions; mix with olive oil, parsley, salt and toasted lemon juice. 50.With grilled vegetables. Make a Grilled Potato Salad (No. 49). Stir with grape tomatoes and grilled zucchini and eggplant. Recipes with similar ingredients: potatoes, sweet potato (sweet potato), red potato, yellow potato, blue potatoes