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Potato Salad Trio

A good potato salad is a must at any summer get-together. We picked three favorites from the KCTS Cooks recipe collection.

Loaded Baked Potato Salad
Megan Pence-Keno, Bothell

All the best of a loaded baked potato in a potato salad!

serves 4

  • 11/2 pounds red potatoes, cut into 3/4-inch chunks
  • 1 1-ounce Hidden Valley Ranch Dip Mix packet
  • 3/4 cup lowfat sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon ground pepper
  • 1 teaspoon Dijon mustard
  • 2 teaspoons minced cilantro
  • 3/4 cup shredded cheddar cheese
  • 5 slices bacon, cooked and chopped
  • 2 tablespoons minced chives

Peel half of the potatoes, leave skin on the other half. In a medium pot, place chunked potatoes and cover with 1 inch of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.

When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed.

Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool. While potatoes are chilling, fry and chop the bacon.

In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro. When potatoes are cool, pour into large bowl of sour cream mixture. Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.


George Ray's Potato Salad

From KCTS 9's own George Ray -- a classic!

  • 5 pounds potatoes, peeled and boiled, cut up into chunks
  • 4 bunches green onions, cleaned and cut into small pieces
  • 3 bunches radishes, sliced thin
  • 6 eggs, boiled and cut up
  • 3 heaping teaspoons mustard
  • 32 ounces mayonnaise
  • salt
  • celery seed

Cook potatoes, cut up and add onions, radishes and eggs. Add mayonnaise and mustard, salt and celery seed (be generous with the celery seed). Mix well. Add more celery seed to the top of the salad.

A roaster pan works great for mixing, and if the salad is for a picnic, just leave it in the roaster, and serve it from there.


Bacon & Egg Potato Salad
Paula Nemzek for KCTS 9 Cooks

This potato salad won first prize at our office potluck potato salad contest. Looks like ordinary potato salad, but the taste is a winner.

serves 12

  • 2 pounds new red potatoes, scrubbed
  • 4 hard-boiled eggs, peeled and chopped
  • 1 pound bacon
  • 1 bunch green onions, sliced
  • 1 stalk celery, finely chopped
  • 1 teaspoon celery seed
  • 11/2 cups mayonnaise
  • 2 teaspoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Or save time by cooking potatoes in the microwave.
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside.
Chop the cooled potatoes in large dice, leaving skin on. An hour before serving, add to a large bowl, along with the eggs, bacon, onion and celery. You don’t want to add the bacon any sooner or it will get soggy.
Mix mayonnaise with sugar, vinegar and mustard. Add just enough mayonnaise mixture to coat everything lightly. Chill for an hour before serving.



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I used to have a potato salad recipe with no mayonaise. It had olive oil instead and the meat was italian dry salami. Do you have that receipe?