Garden Potato Salad * Grilled Potato Salad with Tomato Vinigrette

Greek Potato Salad With Dried Tomatoes

German Potato Salad #1 * German Potato Salad #2

German Potato Salad #3 * Grilled New Potato Salad

Grilled Sweet Potato Salad * Gringo Potato Salad

Grandma's German Potato Salad

German Potato Salad with Beer Dressing * Garbanzo-Potato Salad

Gary's Potato Salad * Grilled Baby-Potato Salad


Garden Potato Salad


2 1/2 lb Red potatoes, quartered

Salt, pepper

1/4 cup Plus 2 tb olive oil

3 Cloves garlic; minced

2 Ears corn

1 lg Tomato; diced

1 lg Cucumber; seeded and diced

1 Green pepper; roasted, seeded, diced

4 Green onions; sliced

1/3 cup White vinegar

2 tb Sugar

1 cup Cilantro leaves


Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool.

With sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions.

Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour over vegetable mixture tossing to coat. Season to taste with salt. Chill several hours for best flavor.

Yield: 16 Servings

Christie Aspegren, September 93 Round Robin.

Grilled Potato Salad with Tomato Vinigrette


Grilled Potatoes:

2 baking potatoes, like russets, from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter

3 smallish purple baking potatoes from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with oval cookie cutter

8 tiny red new potatoes from Idaho, left whole

Olive oil, for light coating


Potato Dressing:

1/4 cup extra virgin olive oil

1/8 cup red wine vinegar

2 tablespoons capers

1 tablespoon picked thyme leaves

4 cloves garlic, crushed

Salt and freshly cracked black pepper


Tomato Vinaigrette:

2 vine-ripened yellow tomatoes

4 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1 clove fresh garlic


8 miniature red pear tomatoes, halved

8 miniature yellow grape tomatoes, halved

1/2 pint mixed red and yellow currant tomatoes or small cherry tomatoes

4 tablespoons basil chiffonade


8 ounces soft fresh goat cheese

Basil oil*, for garnish

Basil sprigs, for garnish

Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper. Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout. Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside. Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed. Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig.

*Found in specialty markets

Yield: 4 servings

Recipe by Tracy O'Grady


Greek Potato Salad With Dried Tomatoes


450 g potatoes; cut in 0.5 cm slices

40 g sun-dried tomatoes; (not oil-packed)

4 tablespoons olive oil

4 tablespoons water

2 1/2 tablespoons lemon juice

1 large clove garlic; crushed

1 tablespoon fresh oregano; chopped

1 teaspoon salt

1/2 teaspoon pepper

1 seedless cucumber; sliced

1 red onion; sliced

125 g Feta cheese; crumbled

50 g Greek olives; pitted

In 2 litre saucepan over a medium heat, cook the potatoes, covered, in 5 cm boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in a small bowl, cover the tomatoes with boiling water; set aside for 10 minutes while you prepare the dressing.

In large bowl whisk together the olive oil, water, lemon juice, garlic, oregano and seasoning.

Thoroughly drain the tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to the bowl containing the dressing; toss to coat. Mound potato mixture on a plate. Arrange the onion, cheese and olives on top.

Yield: 4 servings

Source: The Potato Board

German Potato Salad #1


1 lb. new potatoes

2 scallions (green onions)

2 tsp. white vinegar

1/2 tsp sugar

4 tsp fresh dill

2 tbsp low cal mayonnaise or sour cream


1) Peel potato and dice into cubes. Boil potatoes and add salt.

2) Chop scallions into fine pieces and saute (in olive oil) until browned.

3) Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill.

4) Mix together, then add mayo (or sour cream).


Makes: 6 to 8 servings

German Potato Salad #2


Red potatoes to equal 6 cups when sliced

1/2 lb. bacon, diced

1 bunch green onion, sliced

2 T. flour

1 1/2 T. sugar

2 teasp. salt

1/2 teasp. pepper

3/4 cup water

1/3 cup vinegar

1/4 cup parsley, chopped

Cook red potatoes in their jackets until just tender.* Peel and slice while still warm. Cook bacon in skillet until done. Remove bacon, reserving the bacon drippings. Return 1/4 cup drippings to skillet. Saute onion in the drippings. Blend in flour, sugar, salt and pepper. Add water and vinegar. Cook until thickened. Add bacon pieces. Pour over potaotes while still warm. Blend in parsley and toss well. Let stand covered a short while to let flavors blend before serving.

*Some believe that it is important to cook the potatoes in their jackets however its quicker and easier to peel first and I don't find it makes a difference.

German Potato Salad #3


3 lb (12 med) red potatoes

14 c or 3 strips fine diced bacon

14 c chopped onion

1 Tbsp flour

2 tsp salt

1 14 Tbsp sugar

14 tsp pepper

2/3 c cider vinegar

1/3 c water

12 tsp celery seed

12 c fine chopped celery

3 Tbsp chopped parsley

Cook unpeeled potatoes in enough water to cover until tender. Drain and cool slightly. Peel and slice approximately 14 inch thick. Fry bacon until crisp. Saute onion in bacon fat fro 1 min. Blend in flour, salt, sugar, and pepper unti mixture is smooth. Stir in vinegar and water until mixture is smooth. Cook over low heat for 10 min stiring well. Pour over sliced potatoes, add celery seed, celery, parsley, and bacon. Mix well and serve warm.

Caroll Scheidegger

Grilled New Potato Salad


16 new potatoes -- scrubbed

2 tablespoons olive oil

salt and pepper

1/4 cup olive oil

1 tablespoon mustard seed

1/4 cup parsley -- chopped

1 tablespoon garlic -- minced

2 tablespoons lemon juice

12 dashes tabasco sauce

1 tablespoon mustard -- dijon


Bring salted water to a boil. Add potatoes and boil for 10 minutes. Drain and rinse under cold water. Slice in half, drizzle with olive oil, and grill until golden brown. Combine olive oil, salt and pepper, mustard seed, parsley, garlic, lemon juice, hot sauce and mustard. Add potatoes. Enjoy. Serve warm or cold.

Grilled Sweet Potato Salad


450 g sweet potatoes; peeled and sliced

1 tablespoon olive oil


225 g salad leaves

110 g cherry tomatoes; halved

2 tablespoons pumpkin seeds


2 teaspoons sherry vinegar

2 tablespoons extra virgin olive oil

1 teaspoon clear honey


Preheat grill to a medium heat and brush the potato slices with the oliveoil. Season and grill for 10 minutes on each side until tender. Arrange salad leaves, tomatoes and seeds on a platter. Make the dressing by pouring into a jug and whisking well. Drizzle over the salad leaves. Place the hot potato slices on the salad and serve.

Yield: 4 servings

By: Dairy Diary 1997

Gringo Potato Salad


125 lg Potatoes

25 c Miracle Whip

25 ts Celery Salt

50 ts Sugar

6 1/4 c Carrots, grated

50 tb Vinegar

50 tb Oil

125 tb Mustard

75 Eggs, boiled & sliced

25 lg Onion, minced

Salt and Pepper, to taste

Peel and cut up the potatoes. Boil potatoes and eggs.

While the potatoes boil, mix the sugar into the vinegar, stirring to dissolve. Whisk in the oil, salt and pepper and mix gently. Mix together the Miracle Whip, celery salt, chopped carrots, onions and egg. When the potatoes have cooled, mix them with the dressing.

Yield: 150 servings

Grandma's German Potato Salad


2 1/2 lb. Red skinned potatoes, well scrubbed

1/4 lb. Bacon - diced

1/4 cup Vinegar

1/2 cup Water

1/4 cup Sugar

3/4 cup + flour

Salt and freshly ground Pepper to taste

1 med. Onion - chopped

Boil unpeeled potatoes in water until tender; drain, let cool slightly; cook bacon in skillet until crisp; drain off drippings except 2 Tbsp. Over low heat, add vinegar, water and sugar, mixing well; add enough flour to thicken slightly, stirring to avoid lumps; dice warm potatoes in a large bowl and pour bacon mixture over potatoes; add salt, pepper and onion; mix, let cool to room temperature; may be served chilled if desired.

German Potato Salad with Beer Dressing


10 small red potatoes

12 slices bacon

1 small onion chopped

4 ribs celery chopped

1 teaspoon salt

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon dry mustard

1 tablespoon sugar

1 cup beer

1/2 teaspoon Tabasco sauce (hot liquid pepper sauce)

2 tablespoons chopped fresh parsley


Just so you know, this makes for a LOT of potato salad - cut the recipe if you are not cooking for a large barbecue picinic.

Peel and cube potatoes, boil until tender, drain. Fry bacon until crisp. Drain well, crumble bacon, and mix with onion, celery, and salt. Set aside. Stir butter and flour in a small saucepan to make a roux. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potato mixture. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture, toss gently.

Serving Size: 8

Recipe By: Idlewild Notes: Recipe adapted from Lei Gui (

Garbanzo-Potato Salad


2 pounds of those tiny red potatoes, quartered and cooked until soft

1 can garbanzo beans

1 red bell pepper, chopped fine

1 bunch green onions, chopped

3 carrots, grated

2 large jalopeno peppers, chopped very fine

all the cloves from a head of garlic, chopped very fine

Now here is how the sauce was made: I sliced a half pound of mushrooms and sauteed them in 2 tbl of balsamic vinegar. As they were cooking I blended together in the cuisinart a half package of that Mori-Nu tofu, a can (drained) of artichoke hearts and a bunch of basil and oregano from the garden. Then I added this mixture to the mushrooms and let it cook for a while longer. I mixed it in with the other ingredients and then added salt and pepper to taste.

Gary's Potato Salad



6 boiled potatoes, diced

2 small onions, diced

3 hard-boiled eggs, diced

1 stalk celery, finely chopped



1/2 cup salad dressing or mayonnaise

1/2 cup cottage cheese

3 tablespoons sugar

1 - 2 teaspoons salt

Yellow food coloring, if desired

Combine all salad ingredients. Set aside. Combine all dressing ingredients. Pour dressing over salad and mix. Makes 6 - 8 servings.

Grilled Baby-Potato Salad


Notes:Use a combination of red, blue and Yukon gold potatoes.


1/2 pound green beans

1/4 pound red pearl onions (about 3/4 inches wide)

1-1/4 pounds thin-skinned potatoes (about 2 inches wide; see Notes)

2 yams (about 1 pound total)

2 cloves garlic, minced or pressed

2 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/3 cup olive oil

2 cups (3/4 pound) red cherry tomatoes

2 cups (3/4 pound) yellow cherry tomatoes

Salt and pepper

1/4 pound arugula, tough stems removed, rinsed and drained

2 tablespoons chopped fresh mint leaves


1. Remove stem ends and any strings from beans. In a 6- to 8-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook until tender-crisp to bite, about 4 minutes. With a slotted spoon, transfer beans to a bowl of ice water to cover. When cool, lift beans out and put in a wide, shallow bowl.

2. Add onions to boiling water and cook just until tender when pierced, about 4 minutes. With slotted spoon, transfer to ice water.

3. Meanwhile, scrub potatoes and yams. Put in boiling water, adding more water if needed to cover. Cook until vegetables are tender when pierced, about 25 minutes. Drain.

4. While potatoes and yams cook, drain onions and peel.

5. In a bowl, whisk together garlic, mustard, vinegar and oil.

6. Peel yams; cut potatoes and yams into 1/2-inch slices.

7. Place potato and yam slices on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook, turning once, until grill marks develop on both sides, 2 to 4 minutes total.

8. Add potatoes, yams, onions, tomatoes and garlic dressing to beans. Mix gently; season to taste with salt and pepper.

9. Arrange arugula on a platter, spoon salad onto leaves and sprinkle with mint.

Source:Sunset Recipe Annual 2000

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