Master this summer staple with our classic, fool-proof recipe - with a few added twists!
Cut potatoes into chunks.
Cook potatoes in boiling water until fork tender.
Drain and rinse with cold water.
Mix wet
ingredients in
a large bowl.
Add potatoes,
eggs and onions;
mix lightly.
Loaded Baked Potato Salad
Italian Dressing
and Mustard
for
Ranch Dressing
Eggs for
Bacon
Celery for
Chives
Southwest-Style Potato
Salad
Mustard
for
Ancho Chili
Powder
Eggs for Corn
and Red Pepper
Celery for Chives
and Lime Juice
Mediterranean Potato Salad
Italian Dressing
for
Kraft Greek VinaigretteDressing
Eggs for
Garlic and
Black Olives
Mustard for
Green Onion
&
Crumbled Feta