- Dish type
- Vegetable salad
- Potato salad
A tasty twist on a classic potato salad. This recipe uses frankfurter hot dogs, but it also works well with tuna or smoked/spicy sausage.
4 people made this
- 500g baby new potatoes
- 1 large red onion
- 1 (340g) jar pickled baby gherkins
- 350g frankfurter hotdogs
- mayonnaise (full of reduced fat), to taste
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Put the baby new potatoes on to boil in a large pan over a high heat until cooked and tender; drain, allow to cool then cut in half.
- Finely chop the large red onion and place in a large mixing bowl. Slice up the pickled gherkins to however thickness you like and place in the bowl.
- Cut the frankfurters into chunks and boil these in a pan of boiling water for 4 minutes and then add to the bowl.
- Add the potatoes and your mayonnaise to the bowl (personal preference as to how much) and then thoroughly stir and mix all ingredients together. Enjoy :)
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Easy to prepare and delicious. Made for a BBQ and everyone enjoyed it.-10 May 2016
15 Cold Potato Salad Recipes For Your Summer
Every week we pull together some great Canadian recipes from Canadian food bloggers around the web featuring one main ingredient or dish. This week we're featuring a summertime picnic and bbq classic, potato salad! Mix up your menu with some of these delicious cold potato salad recipes.
Potato Salad is synonymous with summer. How do you like it? With mayo or a simple vinaigrette? Are you all about the hardboiled eggs or can you skip them? A healthy dash of paprika or dill? (or both!?).
We love potato salad because no matter how you prefer it, it has one key summer feature: you can make it in the early morning to escape a hot afternoon kitchen and it will have the perfect amount of time for the herbs and spices to meld together in the fridge before you pull it out for dinner! It's also easy and uses simple, garden fresh ingredients and that's what summer is all about.
We've pulled together 15 summer ready potato salad recipes that run from the classic to the more unique options (like sweet potato salad and pickled beet potato salad). There's also allergen-friendly, vegan, paleo and gluten-free options.
So skip those plastic deli containers of potato salad from the grocery store this year - we're pretty sure you'll find a potato salad for everyone in your family bubble this summer right here!
Fire up the grill to cook up some protein, pull a cold potato salad and some frosty summer mocktails out of the fridge and enjoy!
Least foreign to Wisconsin cooks is classic German potato salad, typically made with boiled red salad potatoes that are peeled, sliced and covered with a warm sauce of fried bacon, bacon drippings, onion, vinegar and sugar.
Even Barbara Froemming, president of the Swedish American Historical Society of Wisconsin, favors a German potato salad recipe, one passed down from mother-in-law Florence Nickel Froemming.
“As far as the Swedes are concerned, they love their potatoes, but I have never had a Swedish potato salad,” she says.
A tangy, balanced push-pull of sweet and sour is this potato salad’s defining factor. Flour or cornstarch thicken the sauce, which is similar to the hot bacon dressing used on leafy salads
Mader’s Restaurant in Milwaukee and Kegel’s Inn in West Allis have made potato salad this way for many decades. Gib’s on the Lake, a rural Kewaunee supper club with German foods, adds celery salt and slices of hard-boiled eggs to the mix.
Think you have the definitive German recipe? Think again.
“In Germany there are about as many recipes for potato salad as there are people with the surnames Müller, Schmidt, Schmitz, Schied, Schmitt, Maier, Meier, Mayr, Mair and Mayer,” states Culinaria Germany, an encyclopedia of German foods and food traditions.
“The common factor in all these recipes is the potato, and the potatoes have to be boiled – all are in agreement on that point.”
Picnic Potato Salad
The Fourth of July! Picnics, BBQ&rsquos and fireworks are the order of the day. This is our version of an old-fashioned Picnic Potato Salad to share in the festivities as America celebrates the adoption of the Declaration of Independence on July 4, 1776.
Everybody has their own special recipe for their favorite potato salad and we are adding ours to the list. The potatoes are cooked perfectly, just slightly firm, but completely cooked. There is crunch and flavor from the celery, red onion and chopped dill pickle.
It just seems illegal to not include eggs in a potato salad and we add a lot of them! What makes this picnic potato salad &lsquospecial&rsquo is the dressing. We made a creamy, eggy dressing that coats every bite-size chunk of potatoes.
After peeling the cooked eggs the whites and yolks are separated and the whites are chopped and included with the potatoes. But those egg yolks? They are mashed up to make that creamy dressing. They are mixed with mayonnaise, sour cream, plain ole hot-dog type mustard and seasoning.
The creamy eggy dressing is tossed with the potatoes and chopped vegetables it is pure magic. Everyone gets a taste of the coveted egg yolk!
Does the annual Forth-of-July celebration bring back special memories of traditions and foods for you as it does at our house? I think back to my childhood days that were filled with family, fun, food and good times.
I especially remember our annual trips of dad, mom and my five siblings driving in a car from California to Wyoming where mom&rsquos parents lived on a farm. It seemed like that was such a long car ride as it would take about three days to get there. We would stop overnight and camp in the school yards of closed schools and cook breakfast on a camp stove in the morning. That was in the days when it was still safe to do it. And it was way before Motel 6 or Holiday Inn no sleeping bags, it was just blankets and pillows on the ground or the car seats.
One of the highlights of our vacation at Grandma and Grandpa&rsquos house was the Forth of July celebration. There would be a huge picnic gathering at the lake with all our aunts, uncles and cousins, and of course great quantities of food with all the families bringing something wonderful to add to the table. Grandma would always fry up some of her home-grown chickens and make a big potato salad, baked beans, homemade bread, cakes and pies. It was a day of feasting, swimming in the lake, tag, hide-and-seek, more feasting and waiting for it to be dark enough for the fireworks.
When it was finally deemed dark enough, dad and all the uncles would break open the fireworks&hellip.cherry bombs, firecrackers, rockets, spinning pinwheels that would make beautiful designs. All the kids got to watch while our dad&rsquos fired them off but there was always sparklers for us kids after the big stuff. And, there would always be someone who would step on a hot sizzling, burned-out sparkler with a bare foot.
Oh, the memories&hellip..things have changed a lot since then. The fireworks are usually big outdoor spectacular events attended by crowds of people and now it would be our parents that would be in awe. Plus, the picnics have changed. Now people buy potato salad at the deli, the fried chicken at Colonel Sanders and cakes are made from box mixes or picked up at the grocery bakery. But at our house I make the potato salad from scratch. I am too old-fashioned I guess.
For the big Forth this year someone else will have to fry up the chicken but I am making my version of a potato salad. Grandma always had lots of home-grown fresh eggs and she was very generous with them in her potato salads. Oh, yes&hellip.we would pick through our portion of the salad searching for that treasured slice of egg yolk.
Picnic Potato Salad
2 pounds red potatoes, cut into 1-inch chunks
3 tablespoons kosher salt
1 cup mayonnaise
1/3 cup Creole mustard
1 lemon, juiced
1 tablespoon apple cider vinegar
3 tablespoons dill pickle relish
1 (3/4 ounce) package fresh dill, stripped from the stem and chopped
1 bunch fresh scallions, green parts only, chopped
Kosher salt and freshly ground black pepper
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add the 3 tablespoons of kosher salt and bring to a simmer. Cook the potatoes until a fork goes in with no resistance, approximately 20-30 minutes. Drain the potatoes in a colander and cool slightly.
In a large mixing bowl, stir together remaining ingredients. Toss in the potatoes and lightly coat with the dressing, breaking up some of the potatoes as you stir. Taste and adjust seasoning with salt and pepper as desired.
Refrigerate until cold, then serve.
Salaryman Potato Salad
1 1/2 pounds russet potatoes, peeled and cut into half-inch dice
1 Persian cucumber or 1/3 hothouse cucumber
1/2 teaspoon Dijon mustard
2 teaspoons distilled white vinegar, plus more to taste as needed
2 ajitama eggs, halved (recipe follows)
Place the diced potatoes into a pot of salted cold water, set over medium heat and bring to a boil. Cook until tender — not al dente, but not quite mashed potatoes. Drain and let cool.
While the potatoes are boiling, slice the cucumbers no thicker than your favorite burger pickle. Season to taste with salt and set aside in the refrigerator.
Cut off the green parts of two of the scallions, and slice them into long ovals on the diagonal. Set them aside for garnish. Cut the rest — white and green parts — into O shapes.
Make the dressing: In a small bowl, whisk together the mayonnaise, the Dijon mustard, the Hondashi, the garlic and the vinegar. Set aside.
Place the drained potatoes in mixing bowl. Use a tea towel to squeeze the excess water out of the chilled cucumbers, then add them to the bowl. Add the O-shaped scallions and about 3/4 cup of the dressing, and fold together until the ingredients are well combined. Do not overmix or the potatoes may become gluey or overly starchy. Taste and correct seasoning, adding salt and/or vinegar as necessary, along with additional mayonnaise, if you like. Combine gently again. Refrigerate at least an hour before serving to give the flavors time to marry.
Divide the potato salad among four small plates (or two larger ones), top each with half an ajitama (or two halves), scatter the diagonal sliced scallion greens on top and serve.
Makes 2 to 4 servings, “depending on how much you love potato salad,” Holt says.
Source: Justin Holt, chef-owner of Salaryman
Picnic Potato Salad
I love picnics, especially picnic food. I’m one of those people that tend to eat mostly the side dishes at cookouts. My plate is usually full of pasta salad, potato salad, fruit salad, you know the good stuff. When I am hosting a picnic, I always like to change my menu up a little each time so it leaves an element of surprise to my guests of what I will be serving, and it’s not always the same old, same old.
Sometimes we can get in a rut making the same salad for a picnic. It’s fun to jazz it up a bit, make something new or just add a little twist to a favorite. This is one of my favorite picnic potato salads because it is always a hit. Its a classic potato salad with a southern twist minus the relish which you would find typically in a southern style potato salad. Using dijon mustard gives it a little zest without being overbearing, just subtle. Adding in a few tablespoons of fresh herbs like parsley, dill or thyme, whatever you have on hand adds a freshness to the salad. This is one of those salads that after you make it you find yourself going in for spoonful each time you open the refrigerator. Before you know it half the salad is missing. I’m guilty of doing that and not ashamed to admit it.
If you are looking for a good potato salad recipe, or looking to make something different from your family favorite, you’ll be happy to give this a try. This could become your new go to favorite.
In case you missed it, click HERE to enter the Flavors of Summer GIVEAWAY for your chance to win 1 of 7 $50.00 Visa Gift Cards plus other summery gifts, which include a copy of my cookbook Summer Thyme.
Crunchy Chicken Salad
Our Crunchy Chicken Salad has zip and zest with tart apples, crunchy pine nuts, and protein-packed quinoa! This recipe works as a chicken salad on its own, too.
Tomato, Basil, and Mozzarella Sandwich
Coat one side of each slice of foccacia or French bread with pesto or olive oil. Layer on the tomato slices, season with salt and pepper, add the mozzarella slices and fresh basil leaves, and top with a second piece of bread. Wrap in foil if transporting.
Chicken Salad Sandwich with Raisins and Curry Powder
Mitch Mandel and Thomas MacDonald
Picnics work well when you have food that can be enjoyed cold, like this chicken salad sandwich. Bring all the fixings for these sandwiches and assemble them when you arrive at your designated picnic location.
Must Have Picnic Gear
Now that we’ve discussed the most important part of the picnic – the food, we would love to share some of our favorite picnic gear with you. These are all of our favorite things to use whenever we plan a day-trip picnic. We hope you will like them too.
- : Needs to be BIG, waterproof/sandproof, and portable : Should be waterproof, insulated, strong, and easy to carry : Keeps nasty bugs off of your food : This one is waterproof, durable, and portable : We like the reusable ones that are waterproof and durable : We LOVE outdoor games for picnics! We have this exact ladder golf set and it is THE best. It’s not one of those flimsy plastic ones. It has lasted for years and we love it!
*This post contains affiliate links. This means that we may get a small commission if you decide to buy any of the items that we recommend (at no cost to you).