Easy Hot Potato Salad Recipe

  • Yield : 4-6 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Easy hot potato salad recipe. Very easy and delicious vegetable salad with French dressing, mayonnaise, and sour cream. You may prepare French Dressing at home:

French Dressing Recipe

Ingredients: 1/2 teaspoon salt, 1/2 teaspoon freshly cracked black pepper, 3 parts oil, 1 part vinegar

Instructions: Crushed garlic, dry mustard, and chopped fresh herbs may be added. Garlic, mustard, salt, and black pepper first mixed with the oil, then the vinegar is added and all are well mixed. Fresh chopped herbs are added last.

Oils vary. Some people prefer olive, others like safflower or peanut, or perhaps a combination of 2 oils.

We’re faced with a large choice of vinegar today-cider, red wine, white wine, and flavored vinegar such as garlic, tarragon, red or white oregano, basil, or thyme. I prefer freshly squeezed lemon juice with some salads, particularly seafood salad. A clove of garlic slivered, put into the oil, and left overnight gives a delicious flavor. Ripe olives covered with olive oil and left overnight or for a few days give a distinctive ripe olive flavor.

Classic Potato Salad Recipe

Makes 4-6 servings

Ingredients: 1-1½ pounds (480-720 g) unpeeled potatoes, 1 yellow onion, peeled and finely chopped, 2/3-1¼ cups (160-310 ml) mayonnaise, 2 tablespoons finely chopped fresh parsley

Instructions: Boil the potatoes in their skins. Peel and slice or dice, then add chopped yellow onion. Set aside. When cold, mix with enough mayonnaise to moisten Sprinkle with chopped fresh parsley or mint before serving.

Variations: 1. Rub the salad bowl with cut garlic- omit the onion. 2. Chopped red sweet pepper with parsley makes an attractive garnish. 3. Crumble ½-¾ cup (125-180 ml) well-fried bacon over the salad. 4. Fold in 1 cup (250 ml) chopped celery heart, cubed cucumber, or grated carrots, or 2 tablespoons celery seeds.

Easy Hot Potato Salad Recipe


  • 4 large potatoes, peeled and diced
  • 2 cups diced celery
  • 1 red onion, peeled and grated
  • 1 teaspoon salt
  • 2 cups (500 ml) water
  • 1/4 cup (60 ml) French Dressing with herbs
  • 1/2 cup (125 ml) mayonnaise
  • 1/2 cup (125 ml) sour cream


Step 1

In a large saucepan, combine cubed potatoes, celery, onion, salt, and water. Bring to a boil over medium-high heat. Cover and cook for 20 minutes, or until the potatoes are just tender.

Step 2

Drain and shake gently in the pan over low heat to dry. Pour over french Dressing and mix lightly with a fork. Keep hot.

Step 3

Just before serving, mix the mayonnaise with sour cream. Fold into potato mixture. Spoon into a heated serving bowl.

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    25.3 g
  • Carbohydrate

    50 g
  • Fat

    5.1 g
  • Cholesterol

    52.7 mg
  • Sodium

    596 mg

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