Potato salad is a must for Memorial Day, so I recently asked a few friends who are known for their gourmet cooking style to share their favorite potato salad recipes with me. Here are four versions of this holiday favorite that you will want to try this weekend:

 

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Memorial Day Potato Salad (from the kitchen of Anne Keeney)

Ingredients:

5 lbs. small red potatoes
1 lb. bacon
2 c. cheddar cheese
1 bunch green onion, chopped
Ranch dressing

Directions:

Cut potatoes into quarters. Boil until fork tender. Cool. Mix with 1 lb. bacon, green onion, cheddar cheese. Pour enough Ranch dressing to coat. Refrigerate. Serve cold. You may want to put a little more ranch dressing on before serving.

 

Artichoke Potato Salad (from the kitchen of Allie and Michael Varner)

Ingredients:

1 can of artichoke hearts drained
1 lb. red potatoes, cooked and diced
1 bunch green onions chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 c. mayo
2 tsp. Dijon mustard
1 tbsp. local honey
3 tbsp. fresh dill
1/2 lemon, juiced
Sea salt and cayenne pepper to taste

Directions:

Add all ingredients and refrigerate several hours before serving.

 

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Potato Salad with Basil (from the kitchen of Laurie Brooksbank)

Ingredients:

3 lbs. red potatoes, cut into 1/3-inch slices
1/4 c. Dijon mustard
1/2 c. olive oil
2 tbsp. white wine vinegar
1/4 c. capers, drained
2 red bell peppers, chopped
3/4 c. red onion, chopped
3/4 c. basil, chopped
Salt and pepper to taste

Directions:

Steam potatoes for 10 minutes. In another bowl, mix mustard and vinegar. Gradually whisk while adding the olive oil. Mix in capers. Poor dressing over warm potatoes. Cool. Mix in peppers, onion and basil. Season with salt and pepper to taste. Can be made a day ahead.

 

Dill Potato Salad (from the kitchen of Cyndy McCrary)

Ingredients:
3 lbs. red potatoes, cooked and diced into large slices (skin can be left on or off)

Dressing:
1/4 c. Hellmann’s mayo (more may be needed after cooling)
1/2 c. sour cream
1/2 c. ranch dressing
Yellow mustard to taste ( I use 3 to 4 tbsp.)
1/4 c. vinegar (white, apple or wine)
2 whole Claussen dill pickles, seeded and diced
3 tbsp. of Claussen pickle juice
2 tbsp. fresh dill, chopped
2 hard-boiled eggs, grated
2 tbsp. onion, grated
2 stalks celery, chopped
1 tbsp. celery seed
1 tsp. garlic powder
Salt and pepper to taste
Tony Chachere’s Creole seasoning to taste

Directions:

Mix all together and pour over warm cooked potatoes. Refrigerate. Adjust mayo, salt and pepper after it has cooled.

 

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Hope your Memorial Day picnic is filled with barbeque, fried chicken, watermelon and, of course, your favorite potato salad!

 

Share with your friends!