Cajun Potato Salad * Caesar Potato Salad

Charred New Potato And Fennel Salad * Chicken & Potato Salad

Chilled Garbanzo And Potato Salad With Onion And Garlic

Cold Potato Salad for 25 * Creamy Potato Salad

Caribbean Sweet Potato Salad * Carnival Potato Salad

Cold Potato Salad


Cajun Potato Salad


2 pounds Small red potatoes

1/2 cup Red onion -- chopped

1/2 cup Green onion -- sliced

1/4 cup Fresh parsley -- minced

6 tablespoons Cider vinegar -- divided

1/2 pound Precooked smoked kielbasa or

6 tablespoons Olive or vegetable oil

1 tablespoon Dijon mustard

2 Cl Garlic -- minced

1/2 teaspoon Pepper

1/4 teaspoon Cayenne pepper


Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add onions, parsley and 3 Tablespoons vinegar; toss. In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.

Serves 6

Recipe by: Taste of Home

Caesar Potato Salad


1/4 cup egg substitute

1/4 Cup Italian Dressing

1/4 Cup Romano cheese -- grated

1 Tablespoon Worcestershire sauce

2 Teaspoons prepared mustard

1 Teaspoon salt

4 Medium Potatoes -- Peeled, Cooked, Cube

In blender, mix together egg substitute, Italian dressing, cheese, Worcestershire sauce, mustard and salt until well blended. Add to potatoes in a bowl and toss to mix well. Refrigerate to chill.

Serves 8

Recipe By :

Charred New Potato And Fennel Salad


2.00 lb Small red potatoes; washed

2.00 md Fennel bulbs; trimmed, quartered lengthwise

0.50 c Light-tasting olive oil


Freshly ground pepper

0.33 c Pitted Nicoise olives; chopped

0.33 c Green onions; chopped

6.00 Or 7 tb red wine vinegar


1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra oil. Spread in single layer on broiler pan. Lightly season with salt and pepper. Broil until blistered and slightly blackened, turning once, about 5 minutes per side. Bake in 400-degree oven until just tender, about 15-20 minutes. Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into 1/2-inch dice. Toss with all oil, 6 tablespoons vinegar and remaining ingredients. Season to taste. Add remaining tablespoon vinegar if needed. Can be made several hours ahead and kept at room temperature or a day ahead and refrigerated, covered airtight. Let come to room temperature before serving. Adjust seasoning.

Yield: 6 Servings

From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.

Chicken & Potato Salad


2 Lg Tomatoes -- Seeded And Chopped

3/4 C Green Onion -- Chopped

1/4 C Cilantro -- Chopped

1 Tb Pickled jalapeno peppers

1 1/2 Tsp Salt

1 C Mayonnaise

3 Tb Lime juice

1 Tsp Chili powder

1 Tsp Ground cumin

2 Lb Small red potatoes, cooked -- Sliced 1/4" Thick

2 C Cooked Chicken -- Shredded

1 Lg Red Pepper -- Diced

Lettuce leaves

Tortilla chips

Lime wedges

In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno peppers and 1 teaspoon of the salt; set aside. In large bowl combine mayonnaise, lime juice, chili powder, cumin and remaining 1/2 teaspoon salt. Add potatoes, chicken, yellow bell pepper and half of the tomato mixture; toss to coat well. Cover; chill. To serve, spoon salad onto lettuce lined platter. Spoon remaining tomato mixture over salad. If desired, garnish with tortilla chips and lime wedges.

Recipe By :

Chilled Garbanzo And Potato Salad With Onion And Garlic


2 Pounds Red Potatoes -- * see note

3 Italian Plum Tomatoes -- (red-ripe)

1/2 Medium Red Onion -- minced

16 Oz. Can Garbanzo Beans

1/4 Pound Fresh Spinach -- ** see note

The Dressing

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoons Red Wine Vinegar

4 Cloves Garlic -- minced

1/2 Teaspoon Salt

1/2 Teaspoon Fresh Ground Black Pepper

1 Tablespoon Fresh Parsley -- minced

1/2 Cup Water

1/4 Teaspoon Crushed Dried Hot Red Chilies -- (or to taste)

* small red potatoes, scrubbed and cut into bite-sized pieces washed and finely chopped

First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time. Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse). Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.

Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights Cookbook

Cold Potato Salad for 25 (about 3/4 cup each serving)


7 lbs potatoes

1 small onion, finely chopped

3 cups thinly sliced celery

1/2 cup diced sweet pickles

1/2 cup diced dill pickles

4 hard-cooked eggs, diced

1 TBS salt

1/2 tsp black pepper

2 cups mayonnaise

1/2 cup yello mustard

Cook potatoes in jackets. Peel and slice or cube while warm. Mix next 7 ingredients and cool. Mix in mayonnaise and mustard.

Creamy Potato Salad


6 Med Potatoes, Cooked -- Peeled And Chopped

1 Med Onion -- chopped

1/3 C Sweet Pickles -- chopped

1 1/4 C Mayonnaise

2 Tsp Sugar

2 Tsp Vinegar

2 Tsp Yellow Mustard

Salt -- to taste

3 Hard-Boiled Eggs -- chopped

Combine potatoes, onion and sweet pickle. Mix mayonnaise, sugar, vinegar, mustard, and salt to taste. Pour over potatoes and mix well. Add chopped eggs and mix.

Recipe By :

Caribbean Sweet Potato Salad


1 large russet potato, peeled and cubed

1 large sweet potato, peeled and quartered

1 cup corn

1 teaspoon prepared Dijon-style mustard

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

1 clove garlic, minced

3 tablespoons canola oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cucumber, halved lengthwise and chopped

1/2 red onion, thinly sliced

1/4 cup finely chopped peanuts


1 Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.

2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.

3 Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

Carnival Potato Salad


* 3 cups cooked potatoes, warm, cubed

* 1/4 cup chopped pimiento

* 1/4 cup sour pickle, chopped

* 1 small onion, chopped

* 1/4 cup mayonnaise

* 1/2 teaspoon salt

* 1/2 teaspoon paprika


Combine potatoes, pimiento, pickle, and onion. Toss with mayonnaise, salt, and paprika. Chill.

Serves 4.

Source: Favorite Recipes of Home Economics Teachers - Salads (1964)

Cold Potato Salad


6 ea Potatoes; large, peeled and quartered Boiling water

1/2 ts Salt

1 ea Onion; medium, minced

3 tb Vinegar

1/2 ts Mustard; prepared

1 ts Sugar

2 ts Dillseed

In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

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