A Plethora of Potato Salads

June’s Basic Egg and Potato Salad


3 to 4 large russet potatoes, boiled

2 hard boiled eggs, shelled and chopped

1 to 2 cups Helman’s real mayonnaise (adjust to your own tastes)

2 TBLS onion powder


Cool boiled potatoes slightly before peeling. Slice peeled potatoes into bite-sized cubes, and place in a large bowl. Add egg, mayonnaise and onion powder, and thoroughly blend ingredients together. Chill at least 30 minutes before serving. Serves 3 to 4.


Nancy's Posh Potato Salad

1 pound small yellow or white potatoes, boiled, peeled and cut into small cubes

1/4 cup raddish, very finely chopped

4 to 6 Tablespoons Helman's (or your favorite brand) mayonnaise

2 Tablespoons finely minced onion

2 tablespoons fresh dill, very finely chopped

1 tablespoon prepared honey-mustard (or 1/2 Tbsl honey mixed with 1/2 Tbls prepared yellow mustard)

1 teaspoon prepared horseradish (optional)

1 teaspoon salt

1/2 teaspoon black pepper

Paprika (optional)


Mix potatoes in bowl, with all but last ingredient, until thoroughly blended. Lightly sprinkle a very small amount of paprika on top of the salad as a garnish, if so desired. Chill until ready to serve. Serves 4.

Great Aunt Carrie's German Potato Salad

6 medium white or yellow potatoes, boiled, peeled and cubed

3/4 cup carrots, very finely chopped

1 small yellow onion, finely chopped

4 hard-boiled eggs, peeled and chopped.

4 slices well cooked, crisp bacon, finely crumbled

1 teaspoon celery seed

2 brown eggs, beaten (you can substitue white eggs)

3/4 cup granulated sugar

1 teaspoon cornstarch

1/2 teaspoon salt

1/3 cup apple cider vinegar (can substitue champange vinegar if desired)

1/2 cup whole milk (can substitute non-fat milk if necessary)

1 teaspoon prepared yellow mustard (I use French's, but you can use any brand)

3 Tablespoons butter (can substitute margarine, if neccessary)

1 cup Helman's Real Mayonnaise (or your favorite mayonnaise)



In a saucepan, whisk together two eggs, cornstarch and salt. Stir in vinegar, milk and yellow mustard. Cook over medium heat, stirring, until mixture is thickened. Remove from heat, and stir in the butter. Cover and refrigerate for 20 to 30 minutes. Stir in mayonnaise until well blended.

In a mixing bowl, combine dressing with potatoes, hard-boiled eggs, celery seed and bacon. Chill again, covered, for 30 minutes to an hour, or until ready to serve. Serves 4.



Easy Baked German Potato Salad


4 cans Read’s German Potato Salad

8 slices bacon, cooked until crisp and crumbled

1 cup American or cheddar cheese, diced small


Pre-heat over to 300 degrees. Combine all ingredients into a 1 ½ quart casserole., tossing until well blended. Bake for 30 minutes. Serve hot. Serves 4 to 6.



Nancy’s Schoharie Valley Potato Salad


2 lbs fingerling potatoes, or very small red potatoes

3 slices maple or hickory bacon, cooked until crisp

½ cup Maple Grove Farms poppy seed dressing (can sub. Italian dressing)

2 TBLS pure maple syrup (can sub. dark brown sugar)

1 tsp onion powder

¼ tsp dry mustard


Boil potatoes until tender. Drain and allow to cool slightly. Slice potatoes in half. Pour dressing into a small bowl and stir in brown sugar onion powder and dry mustard, until thoroughly blended. Crumble bacon and sprinkle over potatoes. Pour dressing-sugar mixture over potatoes and toss lightly until thoroughly coated. Chill for 1 hour. Serves 4.


Hot Sweet Potato Salad


2 1/2 lbs sweet potatoes

1/2 cup orange juice

1/4 cup sweet or yellow onion

1/4 cup lemon juice

3 thick slices bacon, cut 1/2 inch

2 tsp brown sugar

1 TBLS all-purpose flour

1/4 tsp grated orange peel

1/2 cup water

1 cup diced apples



Scrub potatoes and carefully place in boiling water. Boil 10-15 minutes, until just tender. After cooking, peel and cut crosswise into 1/4 inch pieces. Meanwhile, sauté bacon with onion until bacon is lightly browned. Remove bacon. Blend in flour with fork. Very gradually stir in water and juices. Stir in sugar. Heat to boiling, stirring constantly for 2 minutes, until thick and smooth. Remove from heat. Stir in grated ornange and apples. Gently stir sauce into potatoes. Serve hot. Serves 4-6.


Gran's Hot Mashed Potato Salad


4 slices, (cut in 1” pieces) crisp cooked maple or hickory bacon w/drippings

2 1/2 cups hot mashed potatoes (make fresh or re-heat leftovers)

3 TBLS malt or cider vinegar

2 tsp yellow onion, finely chopped

1 tsp celery seed

1/4 tsp black pepper

1 tsp granulated sugar

1/2 pinch, salt (optional)

1 TBLS fresh parsley, finely chopped


After cooking bacon, retain 1 1/2 TBLS drippings. Dry bacon on paper towels and set aside. Cook potatoes with skins on. Peel and mash. Place potatoes in a large bowl and stir in drippings, vinegar, onion, celery seed, pepper, sugar and salt. Slowly fold in parsley. Crumble bacon on top of potatoes. Serve hot.