Potato Salad with a Twist
Classic Dish- Totally re-imagined!
Ah... the humble potato. A staple in every kitchen. If you're looking to jazz up this particular tuber, look for my recipes below.
Looking for something?
Taco Potato Salad
Taco Potato Salad
Like a little kick in your salad? This one's for you!
Ingredients:
- 5 lbs potatoes, peeled and cubed
- Salt
- 1 pkg Taco Seasoning mix
- 1 pkg Mexican Cheese blend, grated
- 1 bunch green onions, thinly sliced
- 1 bunch cilantro, chopped fine
- 1/4 cup salsa
- 1/4 can mild green chilies
- 1/4 cup sour cream
- 1/4 cup ranch dressing
- 1 small vidalia onions, chopped
- 4 slices bacon, cooked and crumbled
- 2 medium tomatoes, cubed
- 1/2 cup chopped bell pepper
- Variations: Add black beans, corn, or taco meat
Directions:
- Cook potatoes in boiling water with 2 Tablespoons Taco Seasoning mix added to the water, until fork tender, about 15 minutes. Drain.
- Add all ingredients except cheese, mix carefully. When slightly cooled, add cheese and mix carefully.
This is great when served with corn chips.
Purple Potato Salad
Purple Potato Salad
This is a very intensely colored and flavored dish. Great for 4th of July parties!
Ingredients:
- 1 lb purple new potatoes
- 1 lb baby beets
- 3 blood oranges
- 2 celery stalks, chopped
- 1/2 medium red onion, chopped
- 1 tsp each Salt, Pepper, Nutmeg, Coriander
- 1/4 lb fresh goat cheese
For the dressing:
- Sesame oil
- Juice from one orange
- 2 Tablespoons each orange zest,
- Apple cider vinegar.
- 1 tsp each: Salt, Pepper, Nutmeg, Cloves
- 1 Tbls Brown sugar
Directions:
- Place foil wrapped beets in 350 F oven for 1 hour, remove from oven. Let cool, peel the beets, cut into 1/2 inch cubes.
- Cut potatoes into 1/2 inch cubes. Place in saucepan with half the spices. Cover with water and bring to a boil. Let boil 15 minutes, Remove from heat and drain. Let cool.
- Zest and juice one orange for dressing. Set aside.
- Peel and section remaining blood oranges. Set aside.
- Make the dressing: whisk vinegar, spices, and sugar to orange juice until blended. Add sesame oil slowly, whisking the entire time, until it emulsifies.
- To Serve: In a large bowl, add beets, potatoes, celery, and onion. Mix until blended. Add dressing, mix until coated. Add orange sections and stir carefully to mix. Dot the top with goat cheese.
The addition of beets makes a flavorful and unexpected change.
Sweet Potato Salad
Sweet Potato Salad
Absolutely delicious with veggie burgers!
Ingredients:
- 4 large (1 1/2 lbs) sweet potatoes - peeled and diced into 1/2 inch cubes
- 1 small can pineapple chunks, drained
- 2 celery stalks, chopped
- 1 small sweet ( Vidalia) onion, chopped
- 1 med tart Apple, peeled and chopped ( Granny Smith)
- 1/2 cup toasted pecans, chopped
- 2 Tablespoons fresh basil, chopped
- 2 Tablespoons fresh cilantro, chopped
- 1/2 cup sour cream
- 2 tsp each: Salt, pepper, cumin, cinnamon, smoked paprika, chili powder
- 1 tsp Cayenne
Directions:
- Place sweet potatoes into saucepan, cover with water, add 1/2 of each of the spices, and bring to a boil using medium heat. Let boil 15 minutes or until sweet potatoes are tender but not mushy. Remove from stove, drain, let stand until cool to touch.
- In a large bowl, mix remaining spices, cilantro and basil with sour cream. Stir in chopped celery, apple, onion and pecans. Mix to combine. Add sweet potatoes and drained pineapple chunks to bowl mix carefully to combine.
Sweet Potato and Sesame Salad
Sweet Potato and Sesame Salad
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1 tsp ground allspice
- 1 15 ounce can pineapple chunks, drained - reserve the juice for later
- 1 medium Granny Smith apple, peeled, cored and cubed
- 1 cup sesame seeds, toasted
- Variations: chopped fresh fennel or bacon bits or goat cheese.
Dressing:
- 1/4 cup sesame oil
- 1/4 cup pineapple juice
- 1/4 cup rice wine or apple cider vinegar
- 2 Tablespoons brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cinnamon
Directions:
- Cook sweet potatoes in boiling water, with ground allspice and salt, until fork tender - do not overcook. Drain.
- Add apples, pineapple chunks and toasted sesame seeds.
- Make dressing: add spices to pineapple juice and cider, whisk until well mixed. Slowly add sesame oil, whisking constantly, until emulsion is formed. Pour over sweet potatoes. Serve warm or cold.