Recipe For Potato SaladRecipes For Potato Salad in
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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.
Blue Potato Salad
Try a farmer's market if you cannot find the colored potatoes used in this recipe for potato salad at your grocery store.
Ingredients:
24 oz small purple/blue potatoes, sliced
1 green bell pepper, diced
1 red bell pepper, diced
½ large onion, diced
½ tsp. garlic powder
½ tsp. salt
¼ tsp. black pepper
¼ cup honey
¼ cup mustard
Directions:
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.
Serves 4-6
Green Bean Potato Salad
This tasty recipe for potato salad is served warm.
Ingredients:
2 pound medium red potatoes (about 12) unpeeled: scrubbed and cut into 2" pieces
2 small red onions, cut into small wedges
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 pound(fresh or frozen) green beans
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 cup chopped walnuts for garnish (optional)
Directions:
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.
Pink Potato Salad
A warm recipe for potato salad that includes beets for color and flavor.Ingredients:
2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
Salt and freshly ground black pepper to taste
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon freshly chopped parsley leaves
1 (15-ounce) can sliced beets, drained and diced
1 small red onion, finely diced
Oil, for frying
Directions:
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.
Yukon Gold Potato Salad
This recipe for potato salad uses the increasingly popular yellow-fleshed Yukon Gold potato.Ingredients:
2 pounds small Yukon gold potatoes
2 large hard boiled eggs
1 tsp. salt
1/2 bunch sliced scallions, both bulbs and stems
2 tablespoons capers, drained
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles and pickle juice
1/2 small red onion, chopped
2 tablespoons chopped fresh parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Directions:
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.
Serves 6
Red White and Blue Potato Salad
A recipe for potato salad in patriotic colors that is good at any time of the year.Ingredients:
1 pound small white or Yukon Gold potatoes
1 pound small red potatoes
12 ounces Purple Peruvian potatoes
3 tablespoons olive oil, divided
8 garlic cloves, finely chopped
3 tablespoons white balsamic vinegar
1 cup finely chopped red bell pepper
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup chopped walnuts
Directions:
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.
Serves 6
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