Rosy Beet and Potato Salad with Garlic Dressing

Really Nice Potato Salad * Ranch Potato Salad

Red Potato Salad with Sour Cream and Chives

Restaurant-Style Potato Salad * Ripe Olive Potato Salad

Roasted Potato and Garlic Salad

Red, White and Blue Potato Salad * Red Hot Warm Potato Salad

 


Rosy Beet and Potato Salad with Garlic Dressing

 

4 md Beets with greens

2 lg Potatoes

4 Garlic cloves

3 tb Oil

1 Lemon; juiced

Salt and pepper; to taste

Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside.

Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skins.

Meanwhile, boil potatoes in their skins until tender. Drain, cool thoroughly, then remove skins.

Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens.

Mince or press garlic, then combine with oil and lemon juice. Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes. Serve chilled with crusty bread.

Yield: 6 servings

Copyright 1994 Karen Mintzias


Really Nice Potato Salad

 

3 lbs potatoes

hard boiled eggs

crumbled bacon

green onions

mayonnaise

sour cream

horseradish

Boil and peel the potatoes. I prefer them sliced. Mix equal parts of mayonnaise and sour cream. Add to mayo/sour cream mixture the rest of ingredients except eggs. Mix dressing into the warm potatoes and then add the eggs. I use warm potatoes so the flavoring of the dressing is absorbed into the potatoes.

I use about 1/2 cup each of mayo and sour cream with 1 tbs. of horseradish. Add the rest of the ingredients to taste.


Ranch Potato Salad

 

3 potatoes, peeled and cubed

1/4 cup low-fat mayonnaise

1/2 cup fat free ranch dressing

3/4 cup diced celery

1/2 cup frozen green peas, thawed

1 teaspoon paprika

1/4 cup chopped green onions

 salt and pepper to taste

 

1 Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside.

2 In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions and salt and pepper.

3 Add the potatoes, toss and refrigerate 1 hour before serving.

Makes 6 - 1/2 cup servings

Source: Robyn Webb  


Red Potato Salad with Sour Cream and Chives

 

6 large red potatoes

1/2 cup sour cream

1/2 cup plain yogurt

1/4 cup fresh chives, finely chopped

1 teaspoon salt

 ground black pepper to taste

  

1 Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.

2 In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.


Restaurant-Style Potato Salad

 

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons white sugar

2 teaspoons chopped white onion

2 teaspoons prepared mustard

1 teaspoon white wine vinegar

1 tablespoon minced celery

1 teaspoon minced pimento

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon ground black pepper

 salt to taste

  

1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

2 In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Makes 6 to 8 servings

Source: Mary Ann Benzon


Ripe Olive Potato Salad

 

3 pounds potatoes

1 2/3 cups black olives

1 cup chopped celery

1/3 cup chopped green onions

1 1/2 tablespoons white wine vinegar

2 tablespoons vegetable oil

1 1/2 teaspoons salt

3/4 teaspoon dried dill weed

1/4 teaspoon ground black pepper

1 cup plain yogurt

2 teaspoons prepared mustard

1 teaspoon honey

1/4 teaspoon garlic salt

    

1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice.

2 Add olives, celery and onions to potatoes and gently mix.

3 Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.

4 Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

Makes 8 to 10 servings


Roasted Potato and Garlic Salad

 

8 red potatoes - unpeeled, scrubbed and cubed

2 red bell peppers

2 medium heads garlic

1/2 cup olive oil

 salt and pepper to taste

1/3 cup balsamic vinegar

1/3 cup olive oil

1 teaspoon dried oregano

  

1 Preheat oven to 400 degrees F (200 degrees C).

2 Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.

4 Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.

5 Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.

6 Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).

7 Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)

8 Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.

9 Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.


Red, White and Blue Potato Salad

 

2 large or 4 med. blue potatoes, scrubbed

2 large or 4 med. white potatoes, scrubbed

1/2 red bell pepper, washed

1/2 c fatfree Italian Dressing

Fill a large pan with water. Add all the potatoes and bring to a boil; boil until they are almost soft when poked with a fork. Drain them and let cool slightly.

Cut the potatoes into 1/4 inch thick slices and put them into a med. bowl. Cut the red bell pepper into small pieces and add to the potaotes. Pour salad dressing over the vegetables and gently toss with a wooden spoon. Refridgerate until cold (at least an hour).

Serves 4.


Red Hot Warm Potato Salad

 

8 small red potatoes

3 eggs

1/4 cup unsalted butter

2 tablespoons fresh parsley -- minced

1 tablespoon jalapeno chile peppers, fresh or pickled -- finely minced

1 tablespoon juice from pickled jalapeno chiles -- or to taste

2 green onions -- thinly sliced

4 radishes -- thinly sliced

1 teaspoon prepared mustard

1/4 cup mayonnaise

salt -- to taste

freshly ground black pepper -- to taste

Scrub potatoes & cut in halves or quarters, depending on size. Cook in boiling water about 20 minutes or until tender. Meanwhile, hard cook eggs 15 minutes, then drain. When potatoes are done, drain well; then immediately add butter to saucepan with potatoes. Cover & set aside until butter is melted; then stir until butter is thoroughly combined with potatoes. Add parsley, jalapenos, jalapeno juice, green onions & radishes; shell & chop hard cooked eggs & fold in. Stir in mustard, mayonnaise, salt & pepper. Taste & adjust seasonings.

Makes 4 servings.

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