Sicilian Potato Salad * Sweet Potato & Black Bean Salad

Sour Cream Potato Salad #1 * Sour Cream Potato Salad #2

Southwestern Potato Salad * Spicy Potato Salad

Sweet Potato Salad * Spanish Potato Salad

Sweet Potato and Pulled Pork Salad

Surprisingly Good NONFAT Potato Salad Dressing

Shredded Potato Salad * Southern Potato Salad

Spanish Potato Salad * Spicy Sweet Potato Salad

Summer Potato Salad * Smoked Turkey and Potato Salad

Sweet Potato Salad #2 * Swedish Potato Salad


Sicilian Potato Salad


2 oz Anchovies in oil -

(1 can) -- drained

Milk -- as needed

2 lb New potatoes -- scrubbed

1 tb Chopped fresh parsley

1 t Grated lemon rind

1 tb Lemon juice

1 sm Garlic clove -- crushed

3 tb Olive oil

Black pepper -- to taste

Place the anchovies in a shallow dish, cover with milk and leave to soak for 10 minutes. Drain the anchovies, wash under cold water and pat dry. Cut the potatoes into bite-size chunks and cook in boiling salted water for 10 to 12 minutes, until just cooked. Meanwhile, chop the anchovies and mash with all the remaining ingredients except the oil. Stir in the oil. Drain the cooked potatoes and place in a large bowl. Immediately add the anchovy mixture and mix the ingredients together well. Transfer salad to a plastic container, cover and chill until ready to serve. This recipe serves 6 to 8.

Comments: The ingredients in this tasty potato salad are typical of many classic Sicilian dishes.

Serves 6

Recipe Source: PICNICS by Louise Pickford (c) 1992. Meredith Press, New York - 111 pages - $19.95. As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest.


Sweet Potato & Black Bean Salad


1 cup sweet potato -- peeled & cubed

1/4 cup banana chutney

2 tablespoons fresh lime juice

2 teaspoons olive oil

1 teaspoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 clove garlic -- minced

1/2 cup sliced green onions -- divided

15 ounces black beans, canned

-- rinsed and drained

3 cups torn fresh spinach

Steam sweet potato, covered, 5 minutes or until tender; let cool. Combine chutney, lime juice, oil, mustard, salt, pepper and garlic in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach on each of 3 plates; top each 2/3cup bean mixture and 1 tablespoon onions.

Serves 3

Recipe By :

Sour Cream Potato Salad #1


4 hard-boiled eggs

2/3 cup mayonnaise

3/4 cup sour cream

1 1/2 teaspoons prepared mustard

(with horseradish)

1/2 pound cooked bacon -- crumbled

1/3 cup green onions -- chopped

1 cup celery -- chopped

7 cups cooked potatoes -- cubed

1/3 cup Italian salad dressing

salt -- to taste


Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend with mayonnaise, sour cream, and mustard. In a separate bowl, chop egg whites. Combine with bacon, onion, celery, potatoes, and salad dressing. Fold in mayonnaise mixture and season with salt.

Serving Size : 10

Source: Jambalaya; The Junior League of New Orleans, La. Formatted By: Joe & Lynda Beaugez, Recipe By : The Junior League of New Orleans, La.

Sour Cream Potato Salad #2


10 Medium red potatoes, cooked in jackets

1/3 c Clear, bottled Italian dressing

1 1/2 c Sliced celery

1 c Sliced green onions

4 Hard boiled eggs

1/2 c Sour cream

1 c Mayonnaise

1 1/2 ts Horseradish sauce

1 ts Yellow mustard

1 1/4 ts Celery seed

1/3 c Diced cucumber

Salt and pepper to taste


While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery and onion. Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2 hours and add diced cucumber.

Yield: 8 servings

Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX

Southwestern Potato Salad


1 cup mayonnaise -- * see note

1/4 cup Dijon mustard

2 tablespoons fresh lime juice

1 medium tomato -- chopped

2 tablespoons cilantro -- chopped

1/2 bunch jalapeno -- finely diced

2 scallions, white and green parts -- chopped

1/2 medium red onion -- thinly sliced

1/2 teaspoon cayenne

1 small garlic clove -- minced


freshly ground pepper

16 (about 2 lb) new potatoes, cooked -- drained *see note

With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Season to taste and pour over the warm potatoes.

NOTES : Can use reduced-calorie mayonnaise instead of regular mayonnaise. Potatoes need to be sliced 1/2 inch thick

Serving Size : 6

Recipe By : GRrillin' n Chillin' Show #GR3606

Spicy Potato Salad


2 pounds new potatoes -- cut into

-- bite-size chunks

1 package (3-ounce) Tabasco crab boil

2 tablespoons mayonnaise

1 tablespoon milk

1/2 teaspoon salt

1/2 teaspoon Tabasco pepper sauce

2 celery stalks -- sliced

1 red bell

pepper -- cut in thin strips

In a 5-quart saucepan over high heat, heat potatoes, Tabasco crab boil and 10 cups of water to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. Drain. Cool slightly. In a large bowl combine mayonnaise, milk, salt, and Tabasco sauce. Add cooked potatoes, celery and red pepper, toss to mix well.

Makes 6 servings.

Recipe By : Tampa Bay Online

Sweet Potato Salad


3 large sweet potatoes -- cubed

1 large russet potatoes -- diced

1 medium vidalia onion -- diced

1 large carrot -- shredded

2 large eggs, hard-boiled -- diced

1 cup mayonnaise-type salad dressing

cut up potatoes as directed and simmer in lightly salted water till slightly tender(should still be "tough"). Drain quickly and immediately return to pot and cover w/ dish towel. Allow to "steam" in their own heat and juice till completely cooled to room temp. this will produce perfect Boiled potatoes everytime.

Once potaotes are coled to room temp. mix all ingredients together and chill overnight or at least 4 hours.

Serving Size : 6

Recipe By : John A.Gunterman

Spanish Potato Salad


1 lb New potatoes

4 tb Olive oil

1 tb Wine vinegar

2 ea Garlic cloves, crushed

1 sm Red pepper

1 tb Chives, chopped


Scrape the potatoes. Cook until tender, but do not overcook them or they will break up. Mix together the oil & vinegar. Toss the potatoes while still hot. Stir in the garlic & red pepper. Sprinkle with the chopped chives. Serve while still warm.

Yield: 4 servings

By Mary Norwak, "Salads"

Sweet Potato and Pulled Pork Salad


Pork shoulder


4 sweet potatoes, medium size cut in 1-inch cubes

6 ounces pulled barbecue pork

2 roasted corn, cut off the cob

2 tablespoons cilantro, roughly chopped

2 scallions, chopped, green part only

1/2 cup red onions, diced

Queso Fresca


Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.

Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob.


Barbecue Vinaigrette:

1 1/2 cups your favorite barbecue sauce

1/4 cup rice wine vinegar

1/2 cup water

1 teaspoon cumin

1 tablespoon chipotle peppers in adobo, minced

Salt and pepper

Whisk all ingredients together.

Fried Buttermilk Onions:

1 white onion, large

1/2 cup buttermilk

1 cup flour

Salt and pepper

Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish. Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.

Recipe Rick Deleon, Executive Chef Levy Restaurants at Comiskey Park


Surprisingly Good NONFAT Potato Salad Dressing


1/2 c. nonfat plain yogurt

1/4 c. nonfat mayonnaise

3 T. (1 oz.) nonfat Parmesan

1 T. Worcestershire sauce

1/4 c. minced Vidalias (or scallions)

1/2 t. garlic powder

1 t. Tabasco (or sometimes more)


I cut up my measly, allowed 6 ounces of potato, lots of celery, coarsely chopped Vidalias, some green peppers, maybe a seeded, chopped tomato. This serves one Me for lunch plus a dab for The Great Dog Russet, who will be two soon. The dressing is also a good dip for crudites.

By Elizabeth & Keith Falkner

Shredded Potato Salad


12 cups cooked and shredded potatoes ( shred the potatoes after cooking)

12 hard boiled eggs -- shredded

*Note - same applies here

1 cup celery -- finely chopped

1/4 cup carrots -- finely chopped

1 small onion -- finely chopped


2 cups Miracle Whip salad dressing

2 cups sugar

1/4 cup vinegar

1/2 cup milk

4 tsp salt

5 tsp prepared mustard

Mix dressing ingredients thoroughly and gently mix in vegetables and eggs. Chill before serving (the longer it sets, the better it tastes).

Southern Potato Salad


4 potatoes

4 eggs

1/2 stalk celery, chopped

1/4 cup sweet relish

1 clove garlic, minced

2 tablespoons prepared mustard

1/2 cup mayonnaise

 salt and pepper 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 and chop.

2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

3 In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Spanish Potato Salad


1 1/2 pounds potatoes

8 slices bacon, cooked and crumbled

1 small apple

1 (2 ounce) can chopped black olives

1/4 cup diced red onion

1/3 cup white wine vinegar

3 tablespoons olive oil

2 cloves garlic, minced

 salt to taste

1/2 teaspoon ground black pepper


1Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.

2 Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.

3 Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.

4 Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.

Source: Christine Johnson  

Spicy Sweet Potato Salad


2 sweet potatoes

1 pound red potatoes

1 pound Yukon Gold potatoes

1 large red onion

2 teaspoons salt

1 clove garlic, minced

1 jalapeno pepper, seeded and minced

1/4 cup fresh lemon juice

1 cup mayonnaise

1 tablespoon curry powder

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper


1 Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.

2 Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.

3 Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the co ander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

Source: Patty Hern   

Summer Potato Salad


5 cups peeled and cubed potatoes

3 eggs

1/3 cup lemon juice

1/4 cup vegetable oil

2 teaspoons white sugar

1 1/2 teaspoons seasoning salt

1 1/2 teaspoons Worcestershire sauce

1 teaspoon ground mustard

1/4 teaspoon ground black pepper

1/2 cup mayonnaise

1/4 cup chopped green onions

1/3 cup chopped celery

3 tablespoons chopped fresh parsley


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.

2 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.

3 In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.

4 Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Smoked Turkey and Potato Salad


1 pound small red potatoes

1/3 cup light mayonnaise

1/3 cup light sour cream

1/4 cup milk

2 tablespoons Dijon mustard

1/4 teaspoon salt

2 green onions, chopped

12 ounces smoked turkey, in one piece, cut in bite-size pcs

2 medium celery stalks, thinly sliced

1 small red pepper, cut into 1" pieces

In 2-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain. Meanwhile, in large bowl, mix mayonnaise, sour cream, milk, mustard, salt and green onions until blended. Stir in turkey, celery, and red pepper. When potatoes are cool enough to handle, cut unpeeled potatoes into bite-size pieces; gently stir into turkey mixture.

Makes 6 servings.

From :Good Housekeeping Best One-Dish Meals

Sweet Potato Salad #2


5 large sweet potatoes

1-4 tablespoons of finely diced fresh cilantro

1-2 lime(s)

1/8-1/4 cup of honey or mild-tasting molasses such as sorghum molasses

Bake sweet potatoes in the oven until they are done (I wrap them in foil, punch several small holes in different places, and bake them at 375 degrees Fahrenheit for 1-2 hours (until they are soft; larger ones take longer)). They should be cooked completely of course, but this recipe is better if they aren't too soft when they are done. Cube the sweet potatoes into say 1/3 of an inch -sized pieces. Add the molasses and cilantro, and squeeze the juice of the lime into the mixture and stir it up.

There should be enough honey to cover everything without becoming too sweet, enough lime to give some tartness without being too overwhelming. The fresh cilantro makes a big difference, but it's powerful stuff and too much can overpower the whole thing.


1. You can also add a few teaspoons of ground walnuts or toasted sunflower seeds without sending the percent of calories from fat too high. Best are chestnut slivers.

2. Add some raisins or slices of dried dates.

3. Add a few dashes of Angostura bitters to the mixture.

Swedish Potato Salad



10 red new potatoes (size "c")

5 celery stalks

1 yellow onion

1/2 cup sweet relish



1 Tbsp. balsamic vinegar

3 Tbsp. olive oil

1 Tbsp. Dijon mustard

1 Tbsp. honey

salt and pepper to taste

Bring water to a boil in a pot. Add the potatoes, and cook until just tender, 20 - 25 minutes, depending on size of potatoes. NOTE: to test the potatoes, pierce them with a fork, or a potato needle. If the potato glides off the fork easily, then they are done. Dice the celery stalks. Dice the onion. Remove the potatoes when done, and rinse under cold water to stop the cooking. Cut into wedges--the pieces should be roughly cut giving the potatoes a rough texture; this allows the dressing to stick to them better. Toss the potatoes with the onion, celery and relish. Set aside. In a small bowl, combine the vinegar and the mustard. Add the olive oil in slow stream, followed by the honey. If the dressing appears to thick at this point, simply add some cold water, one teaspoon at a time, until you attain the desired consistency. Season to taste with salt and pepper.

Add the dressing to the potatoes and mix well. Store in a cool place until ready to serve.


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