How To Make Potato Salad Like Pizza Hut

[Colette]

Stupidquestion I know but I'd really like to make potato salad like the one you get in pizza hut. Anyone replying could you tell me rough quantities and which potatoes to use (red,white etc) too, cheers

Get some 'salad' new potatoes (Charlotte or similar) and a couple of smoked mackerel fillets. Break up the mackerel into smallish chunks, being careful to remove any small bones(and the skin) and put to one side. Boil the potatoes till just tender, having halved any larger ones. Finely chop a bunch of spring onions and boil a large handful of petits poits peas.

While the potatoes are still hot, put them in a bowl and throw the spring onion in on top (the heat from the spuds will soften and slightly cook the spring onion) then give it some salt and pepper and about a tablespoonfull of mayonnaise. Add in the mackerel and the petits pois and stir it all in.

I love a good potato salad. Starchy greatness of a potato meets mayo. I mean what more could the world want? This Greek Potato Salad combines simple ingredients and once you let them marinate together. You get a great heap of deliciousness!

Now to this Greek Potato Salad. It really is so simple! The key to this is two things cook those potatoes whole to get all that flavor from the skins and then red wine vinegar. Yup that makes it Greek! What do I know about being Greek??? But hey that is what I have come up with! And maybe just a little garlic. You gotta have garlic!!

Bring water to boil, add in 1 tablespoon sea salt. Boil Potatoes for about 20 minutes or until tender. Let them cool enough for you to peel., Then cut into chunks. Place in a bowl, sprinkle with vinegar. Combine mayo, sliced green onions, garlic, parsley and more salt if desired. Mix well!

Your Greek Potato Salad sounds wonderful, perfect for all those summer barbecues! Thanks so much for stopping by and sharing your recipe with all of us at Weekend Potluck! Hope to see again this Friday!

This one is a bit different but I love it! I hope you enjoy and stop back by and let me now what you think! And if you make the potato salad without the salad make up the dressing and drizzle it on top! Yum!

Oh, this looks heavenly! I love horseradish but never seem to know what to do with it after Passover. This could even rope in some of the diehard potato salad haters in my family. Thanks for posting this!

I love the rainbow potatoes. I never manage to find ones that stay quite so vibrant after cooking even when I cook them in their skins and mix with lemon or vinegar after cooking. I must be doing something wrong!

Deb- is there any reason to cutting the potatoes *after* boiling than *before*?

I just made a potato salad last week very similar, and added a couple Tablespoons of chopped fresh MINT leaves- mmmmm- it was summer perfect!

Nice potato salad. I am not a huge fan of horseradish, but my husband is. He liked it. Lots of variations you could try. I made a potato salad once with mayo and buttermilk (dont knock it till ya try it!) Then I added hunks of bleu cheese. (again not a fan of bleu cheese-hhhck), but my husband fell in love with it.

Too gorgeous! Great pictures as always. I have never seen stuff like that in my grocery. Loving the potato salads, and in Philadelphia, we have had so much rain, we are pretending it is Seattle except we cannot go to Trophy Cupcakes.

I love your colored potatoes. I made some lemon and oregano roasted potatoes last week and used a pretty, tri-color pack of potatoes from Costco. And you know what? I think their beautiful color made them taste better than they ever have before!

What a fantastic recipe! My whole family loved it. I had to variate a little bit because I only had the creamy horseradish sauce in my fridge but it turned out great and was delightfully creamy! Thanks for another awesome recipe!

I made this for July 4, 2023. I used whatever potatoes I had on hand (so, not the ideal ones for a potato salad) and I boiled them a tad too long. Regardless, the sauce was super simple to make and this dish comes together quickly, as long as you have planned time to let the potatoes cool.

Corn. They had corn! I love corn (see my recipes for corn quesadillas, grilled corn and avocado chopped salad, or chicken and corn enchiladas verdes as proof of my undying love for the summer vegetable), so I scooped up 3 ears and ran home and fired up my Gozney pizza oven to get to cooking.

So I removed the corn from the cobs and threw it in a cast-iron with some olive oil and cooked it until it charred and popped. I transferred them to a bowl and added the potatoes (which were halved) and cooked them, turning as needed, until they were charred all over. Once they were almost done, I turned off the gas and let them sit in there to soften, then I transferred them to a large bowl with the corn to cool down.

But then I saw I had some potatoes and some jalape\u00F1o aioli from Haven\u2019s Kitchen and figured I\u2019d make a potato salad with it. But I also wanted to include fresh jalape\u00F1os and some greenery, so I wandered down to good old Mr. Kiwi for a look at what they had on offer.

Deviled Egg Potato Salad is a southern classic made with simple ingredients that combines two cookout favorites into one creamy, tangy, tasty dish. Perfect for summer picnics and potlucks!

So, think about it. Deviled eggs and potato salad have pretty much the same ingredients. Mustard, mayo, some seasoning, and probably a little bit of pickle relish. Wouldn't it be super tasty if you made them both together?!

Well, other than that it makes peeling a cinch, it also helps keep the starches in your potatoes so they stay in-tact. That way you don't end up with mashed potatoes instead of potato salad. ? Hope that helps!

Made this 6/16/16 for the 1st time .. I made it the night before so the flavor would get into the potato's... I had guests over for a grill out and to test P.salad... Absolutely terrific !!! When I made it I wasn't to sure of using yellow mustard as with my deviled egg recipe I use dry mustard but follow recipe.. I did use Miracle Whip Lite though as that is what I use in place of mayo in everything... Will be making again soon... this time a double batch as lots of guests.

I added minced hot chile peppers, green onion, celery seed, chopped homemade lacto-fermented pickles, cracked pepper, EVOO and cider vinegar. We like things spicy around here and I figured with the amount of eggs, mayo wasn't necessary once I added the vinegar and oil. Very tasty! As for the potatoes, I run them under cool water and simply remove the peel with my fingers. Easy. The batch I made today, I used lovely duck eggs. 3 equal about 6 large hen eggs.

Just made a version of this tonight. I had left over mashed potatoes so I boiled 7 eggs and made the deviled egg mix and threw the wires into the potatoes. I personally use Miracle Whip, yellow mustard, and a pinch of sugar, no relish. Mixed that in with the potatoes as well. Totally delicious. Good filling meal for work when I only have 10 minutes to eat.

I grew up eating this southern dish. Mom has been gone many years now but is still a favorite dish when family is together. We did not eat this chilled, mom always served as a warm dish. So delicious!

We never had a name other than Mom's Potato Salad. I like the name Deviled Egg Potato Salad.

Your Deviled Egg Potato Salad reminds me of my grannies potato salad. I really enjoyed the recipe and so did our dinner guests. I gave a few of them the link to your blog so they could also save your recipe. Have a great day!

My husband is a big fan of deviled egg potato salad. I have always bought it from the grocery store.

Well today I decided to make it myself. He loved it. I followed the recipe exactly.

I will definitely be making this again

Thank you

You probably accidentally hit the slider that adjusts the number of servings. It's in the recipe card by the cook time, recipe description, etc. You can slide it back to 12 (the default) or you can refresh the page.

When you change it to something other than double or half, it can sometimes give you those weird numbers for measurements.

This is the only potato salad I will prepare or eat. The ingredients and the way they are integrated among the potatoes make each bite perfect! If you like deviled eggs, this is the potato salad for you!!!

This is a GREAT potato salad recipe. I don't put quite as many eggs in, and per the notes, I use sweet relish and add onions and celery. (I used red potatoes). The mashed egg yolks really add dimension to this potato salad and give it flavor. I can't tell you how many times I have made bland, tasteless potato salad but this one is anything but flavorless. I won't make any other recipe ever again. Thank you!!!

This German-style warm potato salad is a classic for me, and one that we had every summer growing up. It's ready in under 15 minutes, good hot, cold, or room temp, and unlike other potato salads that are loaded up with mayo, you don't have to worry about it sitting in the sun nearly as much. With lots of fresh herbs and green beans, it's the perfect summer salad.

Thank you so much for this recipe! A friend recommended it to me for our 20-person cookout, and it was a hit! I don't think any of us ever had a non-mayo potato salad before, and we were all delighted with how good this was.

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