PRINT THIS RECIPE
Potato Salad Showdown Recipes
SANDY BELL – BUFFALO POTATO SALAD
INGREDIENTS
Salad:
- 8 boiled potatoes- ½ red & ½ white
- 2 hard boiled eggs
- 4 green onions, sliced thin
- 4 stalks of celery, chopped
- 5 slices of bacon, fried + crumbled
- 3 oz. bacon bits
- 2 cups of shredded cheddar (1 cup to sprinkle on top at end)
Mix:
- 2 cups of Duke’s Mayo
- 1 cup sour cream
- 1 tbsp. Worcestershire sauce
- ¼ tsp garlic powder
- 5 oz crumbled bleu cheese (1 oz to sprinkle on top at end)
- 1/3 cup of Frank’s hot sauce
- (shake of each of the below)
- Salt
- Pepper
- Parsley
- Paprika
INSTRUCTIONS
- Mix together cubed potatoes, 1 chopped hard-boiled egg, chopped green onions, and chopped celery
- Fold in mayo + bleu cheese mix
- Gently add 1 cup of shredded cheese + ½ of the bacon
- Arrange on a platter over lettuce leaves
- Sprinkle remaining shredded cheese + bacon bits on top
- Place crumbled bleu cheese in center
CHANEL LEWIS – SOUTHERN CUISINE POTATO SALAD
INGREDIENTS
- Potatoes
- Eggs
- Mayo (Dukes)
- Djon mustard
- Sweet Relish
- Gherkins pickles
- Onions
- Salt
- Black Pepper
- Paprika
- Sugar
- Chicken stock
- Celery
INSTRUCTIONS
- Peel and dice potatoes into ½ ich cubes.
- Place cut potatoes in a bowl of cool water as you cut them to prevent them from turning brown. Set aside.
- Add water and chicken stock to a large pan (enough to cover potatoes)
- Boil just until the potatoes are tender to the bite but still holds its shape.
- Drain potatoes.
- Place potatoes in the freezer until cold. 10 – 20 minutes (this will help them maintain their shape while mixing in the sauce)
- While potatoes are chilling, boil and peel the eggs.
- Dice the eggs and save some for inside the potato salad and some for on top.
- Remove potatoes from the freezer, stir in mayonnaise, onions, relish, gherkins pickles, celery, mustard, a little chicken stock, eggs, salt, pepper, sugar and paprika.
- Place in a dish and garnish the top with paprika and dice eggs.
- Refrigerate for 3 hours or overnight.
GENEVA LARA – DOMINICAN POTATO SALAD RECIPE
INGREDIENTS
- 1 bag of potatoes peeled and rinsed and boiled in hot salted water
- 1 dozen eggs boiled, peeled and rough sliced once cooked
- 2 cans of beets and save some of the remaining juices from the can
- 1 heaping cup of mayonnaise
- roughly about 1 tsp of each seasoning of garlic powder, onion powder, salt and Dominican oregano
INSTRUCTIONS
- once potatoes are cooked put them in a large mixing bowl and with a spatula break up the potatoes a bit but not too much because you still want chunky pieces
- add eggs to potatoes
- add beets to mixture
- add mayonnaise
- add seasonings
- once all the ingredients are in the bowl mix everything up until well incorporated. Do not over mix because it can easily turn into mashed potatoes
- cover up potato salad in air tight container and let refrigerate for at least 2 hours or overnight
- can be served cold or semi room temperature