Your recipe for potato salad can go far beyond traditional potato salad ingredients.
Potatoes come in many colors so there is no reason not to experiment.
Try some new flavorful ingredent combinations as well. Here are creative and coloful potato salad recipes to delight the eye and the tongue.
Try a farmer's market if you cannot find the colored potatoes used in this recipe for potato salad at your grocery store.
Boil sliced potatoes for approximately 15 minutes or until tender. Drain and return pan to stove for a few more minutes to dry cooked potatoes. While potatoes are cooking, sauté’ onions and peppers until they are tender. Thoroughly combine honey, mustard, and spices. Fold potatoes and other vegetables together. Serve hot or chill and serve on lettuce leaves.
This tasty recipe for potato salad is served warm.
Preheat oven to 425ºF. Place potatoes and onions in a large roasting pan and sprinkle with salt and pepper. Drizzle with 1 Tbsp. olive oil and toss. Roast for 30 minutes.
Stir in green beans and roast, stirring occasionally, until all vegetables are tender. (about 15 minutes)
While vegetables are roasting, prepare dressing. In a large bowl, whisk together remaining 2 Tbsp. olive oil, lemon juice and mustard. Add vegetables to dressing in bowl and toss to coat.
Garnish with walnuts; serve warm.Potato Salad Recipes: Mouth Watering, Tried And Tested Potato Salad Recipes And Little Known Potato Salad Recipe Tips.
A warm recipe for potato salad that includes beets for color and flavor.
Fry potatoes in oil for 5 minutes or until tender and golden. Remove from frying pan and place on a paper towel lined tray to drain.
Place the warm potatoes in a large bowl and season with salt and pepper.
Combine mayonnaise, Dijon mustard, lemon juice and parsley in a small bowl. Fold in beets and red onion. Pour over the potatoes and toss until coated.
This recipe for potato salad uses the increasingly popular yellow-fleshed Yukon Gold potato.
Place potatoes in a large pot of cold salted water. Bring to a boil; reduce heat and simmer for about 15 minutes or until fork tender.
Drain and cool potatoes in a colander.
Reserve some scallion greens and capers for garnish. In a large bowl combine the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice.
Peel and chop the hard cooked eggs. Cut the cooled potatoes into chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
Drizzle with a little olive oil and serve.
A recipe for potato salad in patriotic colors that is good at any time of the year.
Cut unpeeled potatoes into 1 1/2 inch pieces. Steam-cook for 25 minutes or until potatoes are tender.
Heat 1 tablespoon olive oil in a medium skillet. Add garlic and sauté for 10 minutes. Add balsamic vinegar and stir well.
In a large bowl toss potatoes with oil/garlic/vinegar mixture. Add additional 2 tablespoons olive oil, red pepper, green onions, salt and pepper. Garnish with walnuts.
Serve warm or chilled.
More Potato Salad Recipes:
Fun With Potatoes - Mr. Potato Head
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