Potato Salad Galore

  in Blog

You say potato…I say pot-ah-to. Either way, everyone loves potato salad. Here are a few recipes from our website for potato salad to go with your labor day feasts.

Dill Horseradish Potato Salad

2 1/2 pounds red or yellow potatoes, cooked, peeled, and diced
1 small bunch green onions, thinly sliced
3 celery stalks, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon maple syrup
2 tablespoons horseradish
1/3 cup extra virgin olive oil
3 tablespoons fresh dill, chopped
Sea salt and pepper to taste

  1. Cook potatoes in salted boiling water until tender. Drain, let cool and dice.
  2. Combine vinegar, maple syrup, horseradish, olive oil, dill, salt, and pepper in a small bowl.
  3. Toss potatoes and green onions with dressing in a large bowl. Can be served chilled or at room temperature.

Sweet Potato Lime Salad

2 large sweet potatoes or yams
2 – 3 limes (depending on how big and juicy they are)
1 tablespoon olive oil
1/3 cup chopped cilantro
pinch cayenne
sea salt

Heat oven to 425°F. Peel and cut the sweet potatoes into 1/2 inch cubes. Spread on a rimmed baking sheet, toss with a little olive oil and roast for 15 minutes or until tender. Let cool and put in a bowl. Zest one of the limes with the small holes on a box grater. Toss the sweet potatoes with the zest, juice from the limes, olive oil, cilantro, cayenne and sea salt. Taste and add more salt or cayenne if desired.

Bombay Potato Salad

Adapted from Jamie Oliver

3 pounds small potatoes, skins on
1/4 cup extra-virgin olive oil
1 teaspoon cumin seeds
1 tablespoon turmeric
1 small red onion, thinly sliced
Juice of 1 lemon
2 tablespoons seeds such as pumpkin seeds, sunflower seeds, mustard seeds, etc.
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1-2 tablespoons chopped fresh mint
1 cup fresh peas
sea salt and black pepper to taste

  1. Preheat the oven to 375°F. Boil the potatoes in salted water for 8-10 minutes. Drain, then transfer to a large roasting pan. Smash the potatoes a little bit with the bottom of a glass and place in a large bowl. Drizzle potatoes with the olive oil and toss with the turmeric and cumin seeds. Return the potatoes to the roasting pan and roast  for 20–25 minutes until golden and crisp. Remove pan from oven and let potatoes cool.
  2. While potatoes are roasting, place the onion in a small bowl and add the lemon juice. Allow to marinate.
  3. Heat a dry skillet over medium heat and toast the seeds, shaking or stirring frequently until they start popping and become fragrant, about 3 minutes. Set seeds aside in a small bowl.
  4. Toss the potatoes with the onions and lemon juice, herbs, peas, a splash of olive oil, salt and pepper. Serve sprinkled with the toasted seeds.

Creamy Herbed Potato Salad

2 pounds Yukon gold potatoes
1 teaspoon seasalt
1 small sweet onion, chopped
1 dill pickle, chopped
1 stalk celery, diced small
1/2 cup mayonnaise
1/4 cup greek yogurt
1 tablespoon cider vinegar
1 teaspoon prepared mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh tarragon
sea salt and white pepper to taste

  1. Place potatoes and salt in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20 – 30 minutes or until tender. Drain and cool. Peel and cut into medium dice.
  2. In a large bowl, combine the potatoes, onions, celery and pickle. In a small bowl, combine the dressing ingredients. Pour over salad and toss gently to coat. Cover and refrigerate for at least 1 hour before serving. Serves 8.

Grilled Potato Salad with Pepitas

2 pounds small yellow or red new potatoes
Sea salt
2 tablespoons minced fresh parsley
1/4 cup extra-virgin olive oil, divided
Freshly ground black pepper
1 small shallot, minced
2 tablespoons chives, chopped
1 tablespoon whole grain mustard
2 tablespoons apple cider vinegar
1/3 cup toasted pepitas (pumpkin seeds)*

  1. Cook the potatoes in salted boiling water until just tender but not mushy. Drain the potatoes.
  2. When potatoes are cool enough to handle, cut each one in half lengthwise and transfer to a large bowl. Or if the potatoes are on the larger side, cut into thick ½ inch coins. Toss with 2 tablespoons olive oil and season with salt.
  3. Combine remaining olive oil, parsley, shallots, chives, mustard, and vinegar in a large bowl.
  4. Heat a grill to medium. Clean and oil the grilling grate.
  5. Place potatoes cut-side-down and cook, turning occasionally, until well-browned and grill marked on both sides, 5 to 8 minutes total. Transfer grilled potatoes to the bowl with the olive oil and herb mixture as they finish cooking.
  6. Toss potatoes with the dressing and pumpkin seeds. Season to taste with salt and pepper. Serve immediately.

*To toast pepitas: heat a small heavy skillet over medium heat. Add in the pepitas and stir for about 4-5 minutes until they become fragrant and start to brown a little. Pour into a bowl to stop the cooking or add directly to your salad.