Delicious potato salads for every gathering
(Family Features) Whenever friends and family gather to celebrate warm weather days, potato salad is probably the most popular side dish served. However, the traditional salad made with mayonnaise and eggs that we all know and love is being passed by for lighter versions that include more vegetables, different protein sources and healthier dressings.
The best part is – these salads are easy to make. Cut your Idaho potatoes into 1-inch cubes with the skins still on. Boil in water for about 8-15 minutes, then check for doneness by piercing a cube with a fork or skewer. If it goes through with little resistance, drain the potatoes and return them to the pot. Add your favorite dressing and ingredients while the potatoes are still warm. Warm potatoes more easily absorb all the delicious dressing.
Fix ahead dishes
These decadent dishes are best eaten the day after they’re made. This gives the flavors a chance to intensify and come together. When you’re ready to serve, keep your cold salad the perfect temperature by placing your serving dish in a larger bowl filled with ice.
Treat your family to potato salads they’ve never tasted before. For more recipes for salads and other potato dishes, visit www.IdahoPotato.com.
Potato Salad with Peppers and Onions
- 2 tablespoons mustard
- 1 tablespoon water
- 1/2 cup vinegar
- Juice of one lemon
- Fresh ground black pepper
- 2 cups olive oil
- Salt, to taste
- 4 medium Idaho potatoes, peeled
- 1 medium yellow or orange pepper
- 1 medium onion
- 3/4 cup Mustard Vinaigrette
- Coarse salt and freshly ground pepper
- For vinaigrette, combine all ingredients in bowl except oil and whisk until frothy. Whip mixture continuously as steady stream of oil is added. Whisk until all oil is incorporated. Season to taste.
- For salad, boil potatoes in lightly salted water. Cut pepper into thin, 2-inch strips. Cut onion into thin slices. Slice warm boiled potatoes into salad bowl, scatter sliced peppers and onions over them and pour on about 1/2 cup vinaigrette.
- Using hands, gently mix salad until each potato slice is coated with vinaigrette and onions and peppers are well distributed.
- Taste salad and season with salt and freshly ground pepper. Let salad stand at least an hour. Before serving, taste salad again and add vinaigrette to taste.
Potato, Cucumber and Dill Salad
- 3 large Idaho potatoes, unpeeled and thinly sliced
- 1/4 cup rice wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup canola or vegetable oil
- 1/2 cup chopped fresh dill, or 1 tablespoon dried whole dill weed
- 1/2 teaspoon salt
- 1 large cucumber, unpeeled and thinly sliced
- Place potato slices in 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9-11 minutes or until tender, stirring gently every three minutes.
- Combine vinegar, mustard, oil, dill and salt in small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.
Greek Potato Salad
- 4 medium Idaho potatoes, peeled and cut into 1/2-inch chunks
- 8 ounces stem ends trimmed green beans, cut into 1-inch lengths
- 3/4 cup buttermilk
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, halved and thinly sliced
- 1/4 cup snipped fresh dill
- 4 ounces feta cheese, crumbled
- In large pot of boiling salted water, cook potatoes about 12 minutes, until crisp-tender. Add green beans and cook 2 minutes longer. Drain well.
- Meanwhile, in large bowl, whisk together buttermilk, olive oil, lemon zest, lemon juice and salt. Add potatoes and green beans and toss gently to coat.
- Add cucumber, tomatoes, red onion and dill; tossing gently. Cool to room temperature. Sprinkle feta at serving time.
Potato, Broccoli and Fennel Salad
- 8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
- 1/2 teaspoon salt
- 4 cups chopped broccoli (about 1 bunch)
- 2 cups (16 ounces) favorite ranch salad dressing
- 3 cups chopped fennel (about one large bulb), with core and tops removed
- 1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
- 1/2 cup diced green olives with pimento (optional)
- Salt and pepper to taste
- Leaf lettuce, for garnish
- Cherry tomatoes or sliced tomatoes, for garnish
- Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
- Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
- Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.
The Idaho Potato Commission