potato salad

Pink and Purple Salad

Pink and Purple Potato Salad

Sometimes we just need a little extra color in our day. My pop of color came in the form of a potato salad.  Yes, a potato salad. I had picked up some purple potatoes at a local produce market. I’ve had them before.

Normally, the purple potatoes lose a little color once cooked. For whatever reason, these potatoes retained all of that purple color.  I cooked them in the microwave, and maybe that is why. Maybe they were just a brighter color to begin with. All I know, is that when I started cutting them up for my salad, I was amazed at how purple they were.

Since I had some red onions, I decided to use them with the potatoes for my salad. I ended up with a purple and pink salad. Pretty and quite tasty.

A salad made with less colorful veggies, would still taste as good, but it would not be nearly as much fun to eat.

Pink and Purple Salad

1 lb. purple potatoes

1 lb. red onions

1 c. apple cider vinegar

1/2 c. sugar

1/4 c. water

salt and pepper to taste

1 t. celery seed

1/4 c. oil

Bake potatoes until tender. I used the microwave and it took about 7 minutes, but you can bake in a conventional oven, too. While potatoes are baking, peel, then slice onions thin and place in a saucepan with the rest of the ingredients, except the oil. Bring to a boil, then simmer for about 5-8 minutes until onions are just tender. Some of the liquid will cook off. Peel and cube potatoes and place in a bowl. Drizzle with the oil. Add the onion mixture and stir gently. Adjust seasonings, if needed. Chill. Serves 4.

 

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.