potato salad recipe

Potato Salads

Just in Thyme Potato Salad

If you are looking for a side dish for Labor Day, why not bring a potato salad? Everybody loves potato salad.  I love potato salad.

Actually, I love potatoes pretty much any way they are prepared. With so many cookouts and picnics, you can never have enough potato salad recipes, right? I am sharing three of my favorite potato salad recipes. The first one is really simple, enhanced with fresh thyme leaves. Thyme really pairs well with the potatoes. The second one uses some of my fresh basil in a pesto sauce that is tossed with the potatoes. Who says pesto is just for pasta? The third salad is the way I remember my Mom making potato salad. She never wrote down her recipe, but I think I got it right.

Just in Thyme Potato Salad

With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers, I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.

Pesto Potato Salad

This salad always makes me think of a warm summer day. I think it’s because of the basil. During the summer, my driveway is lined with pots of basil. I cook with it almost every day. Pesto can be used in a lot of different dishes beyond pasta. Here I’ve paired it up with potatoes. The combination works great together. I always freeze extra basil so I can enjoy it year round.

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the pine nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Mom’s Mustard Potato Salad

When I was a kid I did not like the taste of mustard- except in this recipe. It adds such a wonderful flavor.

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped, optional

1 c. mayo- maybe a little less

1/4 c. prepared mustard- I like a grainy brown mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Pesto Potato Salad

Mustard Potato Salad

Sweet Potato Salad

Sweet Potato Salad

Sweet Potato Salad

Since the Labor Day weekend is almost here I thought I would post one of my favorite salad recipes. The sweet potato salad is always a hit. It goes so well with grilled foods, too. I always make a double batch – it goes fast. The tricky part is not to overcook the sweet potatoes. They cook fast.  Keep an eye on them and get the potatoes into cold water to stop the cooking once they are tender.

 

 

 

 

Sweet Potato Salad

 3 large sweet potatoes

2 c. corn kernels, fresh off the cob preferred but frozen is O.K.

2 ribs celery, sliced

1 sweet onion, diced

1 c. sweet pepper, seeded and chopped

2-3 T. fresh parsley

1/3 c.  oil

1 t. Dijon mustard

3 T. apple cider vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

½ c. cashews

In medium saucepan boil or steam potatoes until tender, about 20-25  minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews,  in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve.  Add cashews just before serving. Serves 6.

Mustard Potato Salad

Mustard Potato Salad

Mustard Potato Salad

For a recent dinner with friends I was doing a potato salad. I love potato salad and always try to do something different. This time I went with an old stand by. It was the way I remember my Mom making it when I was a kid. I didn’t like mustard back then, but I sure liked it in her potato salad. The plan was for me to make a home made Bavarian mustard with beer in it- but alas time got the better of me so I used a nice whole grain mustard. Just a few ingredients but the flavors worked well together. Mom knew what she was doing. Here is the version I made.

Mustard Potato Salad

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped

1 c. mayo- maybe a little less

1/4 c. prepared mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Pesto Potato Salad

Pesto Potato Salad

Pesto Potato Salad

I never met a potato I didn’t like. This time of year it’s all about potato salads. I make them a lot and always look for new ways to change them. I love pesto sauce and the combination is quite nice.

 Pesto Potato Salad

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts, walnuts or pecans
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Just in Thyme Potato Salad

Just in Thyme Potato Salad

Just in Thyme Potato Salad

I find myself looking for more and different salads all the time. I love potato salad. Honestly, I love potatoes pretty much any way they are prepared. With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.

Just in Thyme Potato Salad

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.