Gourmet Mediterranean Potato Salad, GreatPartyRecipes.com

What Makes the Best Potato Salad Recipe?

What defines the "best potato salad recipe" depends on a lot of things: personal taste, the mood, the crowd, the occasion, the setting... So it's good to have a variety of recipes.

With these three, the gourmet Mediterranean Potato Salad,  the classic Egg and Potato Salad, and the Roasted Red Potato Salad you have a definitive collection, all you'll ever need. And they all get rave reviews. 

"This is the best potato salad I've ever had" is really nice to hear, right up until your good friend's husband adds, "I wish you could make potato salad like this, honey." What a day that was.

Sosha's Mediterranean Potato Salad

Rich, Mediterranean flavors of blue cheese, capers and black olives combine with bacon, cilantro, and more to create a gourmet potato salad.

2 pounds potatoes (about 6 medium)
3/4 pound bacon
4 green onions
4 hard-boiled eggs
1 medium red onion
2 red bell peppers (or 1 green, 1 red)
1 small bunch fresh cilantro
4 ounces blue cheese, crumbled
1/2 cup sliced black olives
1 tablespoon capers

1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar

Simmer scrubbed potatoes in water to cover until tender. Cool and cut into 1/2-inch cubes, or slightly smaller, and transfer them to a medium-size mixing or serving bowl, adding the remaining ingredients to the bowl as you go.

Fry the bacon until crisp. Cool and crumble or slice into 1/2-inch pieces.

Slice the green onions and chop the eggs, red onion, bell peppers and cilantro leaves. Add the crumbled blue cheese, sliced olives and capers.

Mix the dressing ingredients together and stir into the salad. Season with salt and pepper to taste. Chill.

Classic Egg and Potato Salad

The hands-down best potato salad recipe for the picnic or barbecue. (Just ask my friend's husband.)

2 pounds new potatoes
5 or 6 hard-cooked eggs, cut chunky-style
1 (4-ounce) jar diced pimiento
1 small onion, chopped
4 celery heart stalks, sliced
1/2 cup mayonnaise
2 tablespoons mustard
1 to 2 teaspoons salt, to taste
1/2 teaspoon pepper

Place the whole, unpeeled potatoes in a large pot with water to cover. Bring to a boil and reduce the heat. Simmer just until tender. Cool.

Peel the potatoes and cut them into 1/2" pieces.

In a large bowl, stir the potatoes and remaining ingredients together. Chill for several hours.

Roasted Red Potato Salad

Red Cummerbund Potatoes

Sauteed Potatoes 

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