Unique and Different Potato Salad Recipes
Great potato salad recipes
I am always trying to find a new or different spin on the same recipe. Summer BBQ's go hand-in-hand with potato salad. After years of eating the same generic potato salad I started clipping and marking recipes which left me with lots of little pieces of newspaper and book marks everywhere, not to mention a few favorites that I lost along the way. I have typed up the recipes I have found over the years to create one central place for fun potato salad recipes and I am sharing them with you!
Potato Salad with Pancetta and Peas
2 pounds small Yukon Gold, creamer or red potatoes
2 ounces pancetta, diced
1 cup thawed frozen peas or briefly cooked fresh peas
1/4 cup olive oil
5 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Freshly ground black pepper
Cook the potatoes in lightly salted water for 15 to 20 minutes or until tender. DrainWhen cool enough to handle, peel the potatoes, if desired. Cut into bite-sized pieces. Place potatoes in a bowl.While the potatoes are cooking, fry the pancetta until cripsy. Remove from the pan and add the potatoes with the peas. Toss ingredients to distribute them evenly. Mix the olive oil, wine vinegar and mustard, and pour over the potatoes. Add the parsley and chives and toss ingredients gently. Season to taste with pepper.Le rest at least 15 minues before serving. Best at room temperature.Bubba Lee's Potato Salad
Isaac Hayes Cooking with Heart & Soul
2 pounds potatoes (about 6 medium)
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup white vinegar
2 tablespoons sweet relish
2 tablespoons chopped pimentos
2 tablespoons sliced olives, jalepenos or capers
1/2 cup mayonnaise
Dash of prepared mustard (mainly for color)
3 hard-boiled eggs for garnish
2 tablepoons chopped fresh parsley
Dash of paprika
Cook the potatoes in a steamer or boil until soft, about 30 minutes. (Steaming the potatoes will help preserve the nutrients).Cool and peel the potatoes and cut into cubes. Place in a large bowl and add the green pepper, onion, celery, salt, pepper, vinegar, relish, pimientos, and olives. Mix gently but thoroughly. Cover and refrigerate for at least 6 hours before serving.Immediately before serving, add mayonnaise and toss until mixture is well coated. Garnish with eggs and parsley and sprinkle with paprika.Isaac Hayes Cooking Heart and Soul
This recipe book is really good. Great twists on your favorite homestyle recipes!
Potato Salad with Feta Cheese and Olives
2 pounds small Yukon Gold, creamer or red potatoes
1/2 cup chopped red onion
1 cup crumbled feta cheese
1/2 cup chopped imported black olives
1/4 cup olive oil
3 tablespoons white-wine vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Freshly ground black pepper
Cook the potatoes in lightly salted water for 15 to 20 minutes or until tender. Drain.When cool enough to handle, peel the potaotes, if desired. Cut into bite-sized pieces. Place potatoes in a bowl. Add the red onioin, feta cheese and olives. Toss inredients to distribute them evenly. Pourin the olive oil and white-wine vinegar. Add the dill and mint, and toss ingredients gently. Season to taste with pepper.Let rest for at least 15 minutes before serving. Best at room temperature.Potato Salad with Lemon-Oregano Vinaigrette
2 pounds small Yukon Gold, creamer or red potatoes
1/4 cup olive oil
1/4 cup fresh lemon juice
2 scallions, finely chopped
1 tablespoon minced parsley
1 1/2 tablespoons finely chopped fresh oregano (or 1 teaspoon dried)
3/4 teaspoon salt, or salt to taste
Freshly ground black papper to taste
Cook the potatoes in lightly salted water for 15 to 20 minutes or until tender. Drain.When cool enough to handle, peel the potatoes, if desired. Cut into bite sized pieces. Place potatoes in a bowl. Pour in the olive oil and lemon juice. Add the scallions, parsley, oregano, salt and pepper, and toss ingredients gently.Let rest at least 15 minutes before serving. Best at room temperature.Peruvian Potato Salad
Joy of Cooking All about Vegetarian Cookbook
This recipe is good warm or chilled.
Heat in a small skillet over medium heat:
1 tablespoon peanut oil
Add:
1/2 medium onion, chopped
1 clove garlic chopped
Cook until soft and lightly browned, 5 to 7 minutes. Transfer to a blender and add:
1/2 cup roasted unsalted Spanish peanuts, skins removed
1/2 cup milk
1/3 cup crumbled ricotta salata or farmer's cheese
1 1/2 tablespoons peanut oil
1 fresh jalapeno or other chili pepper, quartered and seeded
1/2 teaspoon salt
1/4 teaspoon ground tumeric
Blend the sauce until smooth and set aside. Cover with cold waer and bring to a boil:
4 to 6 Peruvian blue, Yellow Finn, or boiling potatoes (about 1 1/2 pounds)
Cook until tender when piered with the tip of a sharp knife, about 25 minutes. Drain and, when cook enough to handle, peel and slice into rounds.
Arrange on 4 salad plates:
Lettuce leaves
Top the lettuce with the potato slices and, if desired, season with:
Salt and ground black pepper
Spoon the reserved sauce over the potatoes. Garnish each plate with:
Hard-boiled eggs
Pickled onions
Black olives
Cooked corn on the cob, sliced into 2-inch-thick rounds
Joy of Cooking All About Vegetarian
German Hot Potato Salad
Joy of Cooking All Purpose Cookbook
Cook in their jackets, in a covered saucepan, until tender:
6 medium-sized potatoes
Peel and slice while hot. Heat in a skillett:
4 strips bacon, minced, or 2 tablespoons bacon drippings
reserving bacon. Sauté until golden:
1/4 cup chopped onion
1/4 cup chopped celery
Add:
1 chopped dill pickle
Heat to boiling point:
1/4 cup water or stock
1/2 cup vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon paprika
(1/4 teaspoon dry mustard)
Combine all ingredients in skillet, stir gently with the potatoes, and serve at once with chopped parsley or chives. Leftovers are good served cold.
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This cookbook has over 800 pages of recipes and tips for any type of dish.
Light Fiesta Potato Salad Ole
More Family Favorites by Mary Beth Roe
2 lbs red potatoes, cooked, peeled, cubed
2 cups shredded cheddar cheese
2/3 cups diced red bell pepper
2/3 cup canned black beans, rinsed, drained
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
2 Tbsp. chopped fresh cilantro
1/2 tsp. salt
3/4 cup fat free ranch dressing
1/2 cup prepared chunky salsa fresh cilantro sprigs, optional
Combine potatoes, 1 1/2 cups cheese pepper, beans celery, green onions, cilantro and salt. Combine dressing and salsa. Pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Serve salad topped with remaining 1/2 cup cheese, and garnish with cilantro sprigs, if desired.
