Any great potato salad recipes for my first cookout of the season?

[Jewel]

I've always been partial to Baked Potato Salad. It's different from the usual Cookout menu, and it usually gets a rave review. I've never measured a thing, so I couldn't really post a recipe, but just think Baked Potato...I bake potatoes in the oven so the skin gets crispy, then dice with the peels on. I melt about a 1/4 cup of butter and drizzle over the cubes, then add sour cream, bacon bits, green onion, cheddar cheese, and lots of fresh chives. Salt and black pepper to taste. It usually doesn't last the BBQ!

[cl4me]

OMG Jewel!!! That sounds delish!!!!! I'm going to try it this weekend 4sure.

[smpv]

mpuskayr,

Here is the recipe for Garlicky Roasted-Potato Salad . I love this. Enjoy!

Pat

Garlicky Roasted-Potato Salad


3 pounds medium-size red potatoes, quartered
1 tablespoon vegetable oil
1 tablespoon stone-ground mustard
2 teaspoons coriander seeds, crushed
6 garlic cloves, halved
1/2 cup chopped fresh parsley
1/2 cup plain low-fat yogurt
1/3 cup thinly sliced green onions
3/4 teaspoon salt
1/4 teaspoon black pepper
Green onion (optional)
1. Preheat oven to 400°.

2. Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400° for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.

3. Combine the parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired. Yield: 8 servings (serving size: 1 cup).

CALORIES 159 (13% from fat); FAT 2.3g (sat 0.5g, mono 0.6g, poly 0.9g); PROTEIN 5g; CARB 30.9g; FIBER 3.5g; CHOL 1mg; IRON 2.7mg; SODIUM 270mg; CALC 66mg

[Lauren]

We're having five other families for a cookout on Saturday. I'm grilling chicken and steak. I'm looking for a different style of potato salad. I can't stand the commercially prepared ones.

Thanks in advance!

Lauren

[andrea]

garlicky roasted potato salad!!! it's the best ever! april '99, i think... anyone?

[Lauren]

Andrea,

You're fast! I'll look for that one at home tonight.

Thanks!

[andrea]

it's really good, different, not too gloppy, very easy, and easy to double or triple!

[Nutmeg]

Would someone mind posting the recipe for
garlicky roasted potato salad?

Also, here's a recipe for my mother-in-law's super easy, always reliable, and very yummy potato salad. We've made it so many times that I've never written down the amounts, but it's pretty easy to guess at.

3 lbs potatoes (red tastes the best)
3 hard-boiled eggs
**Marzetti's slaw dressing to taste
Mayo
Finely chopped celery
Onion powder to taste
Black pepper
Paprika

Enjoy!

[gertdog]

My favorite, different and flavorful (at least I think so!) is Very-Much-Marinated Potatoes from The Enchanted Broccoli Forest cookbook by Mollie Katzen.

This isn't her exact recipe, but it's how I do it every time I make it. You can adjust amounts of ingredients according to taste.

1 c. red wine vinegar
5 c. water
2 tsp. salt
5 large cloves garlic, peeled and halved
4 or 5 large baking potatoes, peeled and cut into 1/2" cubes
1 c. very thinly sliced red onion
Salt and pepper
Olive oil
Cherry tomatoes
Fresh basil and/or parsley

Combine the vinegar, water, salt, garlic, and potatoes in a large pot. Set over high heat and bring to a boil. Lower heat to a simmer and cook until potatoes are just tender (don't let them get mushy!), about 15 minutes.

Put the sliced red onion in a colander large enough to hold the potatoes. When the potatoes are cooked, pour them into the colander on top of the onion. The heat will slightly wilt the onion.

Put the potatoes and onion in a bowl. Drizzle in some olive oil (you don't need much, especially if using the cherry tomatoes which add their juice) and season with salt and pepper to taste. Stir in some halved cherry tomatoes and some chopped fresh basil or parsley.

This is great while still warm but is also quite good chilled.

[BlueMoose]

This recipe came from my MIL who got it from her MIL. We've both changed it a bit. My dh's favorite. It's really good!

Dora's Potato Salad

3 lbs red potatoes
2 cucumbers, peeled & sliced thinly
1 small onion
1 bunch parsley (or to taste)
1/2 cup vinegar
1 t salt
1 T sugar
1/4 cup canola oil

Boil potatoes until tender; cool, peel and slice. Place onion through oil in a food processor & process until onion and parsley are minced. Mix with the potates and cukes. Refrigerate overnight.
I leave the potatoes and cukes in pretty big pieces (cut cuke slices in half and don't remove seeds).

[tovie]

This came from a lady at my church. She called it clean out the fridge or leftovers potato salad because that's what she did when she made. But several of us really liked it and made her list what she put in it so we could make it.

cooked potatoes, peeled and cubed
onion, chopped
celery, chopped
bacon, crumbled
radish, finely chopped
black olives, sliced
cucumber, peeled and chopped

dressing: mayonnaise (lite, fat free, whatever) and sour cream, thin with a little milk. Dill, beaumonde, garlic, salt and pepper to taste.


This next one, which I think I got off SOAR, is actually my favorite new way to make potato salad although unfortunately none of my friends will eat it. I like it both hot, right after it's made, and cold from the fridge the next day.

Peruvian Potato Salad

1 onion, thinly sliced
3 Tbs lemon juice
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 lb new potatoes
6 oz cream cheese
1/2 cup Half & Half
2 small Serrano chilies, seeded and chopped
1/4 tsp salt
1/4 tsp turmeric

Mix onions, lemon juice, 1/2 tsp salt and cayenne, marinate while making rest. Boil potatoes until tender, 20-25 minutes. Drain and cool. Pare and cut into fourths. Heat cream cheese, Half & Half, chilies, salt and turmeric, stirring frequently, until smooth. Spoon over potatoes. Drain onion and use as garnish.

Don't use fat free cream cheese! I've always just used the fat free lactaid milk in place of the Half & Half.

[SusieO]

I tried the Grilled Potato Salad posted recently by Terrytx, and it is out of this world! Here is a link to the recipe:
www.cookinglight.com/bbs/Forum1/HTML/006593.html (http://www.cookinglight.com/bbs/Forum1/HTML/006593.html)

I use the extra Chipotle Mayonnaise on my husband's turkey sandwiches. He can't get enough of the stuff.

[Natasha]

Didn't see this one posted yet...a CL recipe from a few years back with some special touches added by ElinorC. Delicious. Last summer I had this recipe more or less committed to memory. http://www.cookinglight.com/bbs/smile.gif

Natasha
____________________________

Creamy Potato Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads and Dressings Tried & True
Vegetables & Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium red potatoes -- about 2 pounds
1/4 cup onion -- chopped
1/4 cup green onion -- chopped
1/2 cup celery -- chopped
1 jar pimiento -- drained
1/4 cup sweet pickle relish -- undrained
1/2 cup light mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
2 tablespoons sugar
1 tablespoon prepared mustard
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seeds
1/8 teaspoon garlic powder

1. Cut potatoes into 1/2 inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool.

2. Combine potato, chopped onions, celery, relish and pimento in a large bowl; toss gently.

3. Combine mayonnaise and next 10 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan if desired.


Source:
"Cooking Light (Modified by EC) '94 or '95"

- - - - - - - - - - - - - - - - - - -

Per serving: 122 Calories (kcal); 4g Total Fat; (25% calories from fat); 2g Protein; 21g Carbohydrate; 7mg Cholesterol; 318mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : I've added the extra regular onion, celery, and pickle relish since we prefer our potato salad rather crunchy.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[This message has been edited by Natasha (edited 04-26-2001).]

[This message has been edited by Natasha (edited 04-26-2001).]

[Lauren]

Thank you for posting all of the wonderful recipes! I'll be making potato salad for days, testing out all of these new recipes. I can always count on this BB! http://www.cookinglight.com/bbs/biggrin.gif

[Nutmeg]

Thanks, Pat, for the recipe for Garlicky Roasted-Potato Salad. I may just have to make that this weekend.

It's a potato week for us, too. I made the garlic and blue cheese mashed potatoes (sorry, I haven't figured out the bold print yet) last night, and they were fabulous! I've never gotten so many complements on mashed potatoes before.

[Susan]

Originally posted by Jewel:
I've always been partial to Baked Potato Salad. It's different from the usual Cookout menu, and it usually gets a rave review. I've never measured a thing, so I couldn't really post a recipe, but just think Baked Potato...I bake potatoes in the oven so the skin gets crispy, then dice with the peels on. I melt about a 1/4 cup of butter and drizzle over the cubes, then add sour cream, bacon bits, green onion, cheddar cheese, and lots of fresh chives. Salt and black pepper to taste. It usually doesn't last the BBQ!

Jewel ~ This sounds yummy! Question for you, do you let the potatoes cool before adding the remaining ingredients?

~~Susan~~

[woodsl]

Lauren,

This post is probably too late for your party, but this recipe is from Southern Living. It is better as the original recipe, but the ingredients in ( ) are the ones I use when I want to lighten this recipe. I have taken this to several get togethers and everyone always like it a lot. The horseradish is not very strong.

4 large baking potatoes
1/2 C. mayonnaise (Hellman's light mayo)
1/2 C. sour cream (light sour cream)
2 T. prepared horseradish
1 T. chopped fresh parsley
1/2 t. salt
1/2 t. pepper
4 hard boiled eggs, chopped
3 bacon slices, cooked and crumbled (4 slices turkey bacon)
2 green onions, chopped

Peel potatoes, cut into 1-inch cubes. Cover with water and bring to a boil. Cook for 12 minujtes or until tender. Drain and cool. Combine with remaining ingredients and mix gently. Serves 6.

[browneye]

Here is one we love, it is a variation on a recipe from Gourmet Mag 1997.

Roasted Potato, Garlic, and Red Pepper Salad

12 cloves garlic, unpeeled
3 pounds small boiling potatoes, white red or fingerling
2 red bell peppers
3 1/2 Tblsp extra-virgin olive oil
3-6 tblsp balsamic vinegar
1/2 cup fresh basil leaves
goat cheese or feta cheese- about 1/2- 3/4 cup
Pine nuts (optional)

Preheat oven to 450
Wrap garlic cloves together in foil. Halve the potatoes and cut bell peppers into 1/2 inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tblsp oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle of oven. Simultaneously, roast wrapped garlic on rack. Stir veges occasionally and roast until potatoes are tender and golden brown, about 35 minutes. In a bowl, immediately toss potatoes and peppers with 2 tblsp vinegar and cool Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tblsp oil and 1-4 tblsp vinegar(depending on your personal taste for vinegar) and toss together with the potatoes and peppers. Salt and pepper to taste. Just before serving, add basil, sprinkle with feta or goat cheese and pine nuts. Serve potato salad at room temperature.

Suggested additions: olives, prosciutto if desired.

Makes 6 servings.

I have personally found that we like a little more vinegar than the original recipe called for- (only 3 tblsp.) I have made this with olives, pine nuts, feta, etc. and even added grilled chicken once for a main dish salad and it was outstanding.
It's a nice change from the creamy potato salads.
Enjoy!

[JLS]

Red Potato-Spinach Salad (From 500 Fat Free Recipes. This is Excellent! I prefer it to the garlic roasted potato salad)

1 1/2 lbs new red potatoes, scrubbed and halved.
2 C fresh spinach leaves, chopped
1/2 C chopped scallions
3 T fresh lemon juice
1/2 C plain non fat yogurt
1/4 t back pepper

Drop potatoes in boiling water and cook over medium heat for 20 min, or until tender. Drain and allow to cool.

Toss cooled potatoes with spinach leaves and scallions.

Combine lemon juice, yogurt and black pepper.

Toss dressing with potatoes, spinach and scallions.

[This message has been edited by JLS (edited 04-29-2001).]

[maizeyoats]

All of these potato salads sound really good and I am going to try some of them. I guess I am in a potato salad rut because my favorite has always been right off the label of a Hellman's mayonnaise jar....oh, I may change it a little now and then but mainly it's good as is. I think the trick with potato salad is to add the potatoes with the dressing while the potatoes are still warm it enhances the flavor of the dressing.
I guess I'm boring but really I will try some of these salads posted. Thanks,everyone, for posting them.

[Jewel]

Originally posted by Susan:
Jewel ~ This sounds yummy! Question for you, do you let the potatoes cool before adding the remaining ingredients?

Hi Susan! Yes, I let the potatoes cool down for about 20-30 minutes before cutting them. That's one of the reasons I melt the butter prior to drizzling, so the potatoes can be cool! I wish I had measurements for this stuff but I never have. Good luck!

[Jeanne G]

The very best one I've ever made (other than my mother's own) is one from a LONG TIME AGO Cooking Light issue, when they did an article on potato salads. It is best room-temp and has artichoke hearts, olives, etc. in a vinegar & oil type dressing. If anyone's interested, I'll seek it out and post it. It really is AMAZING, and I've brought it to several cookouts, and it is always GONE by the time I leave(I've learned to set aside a serving and keep it at home!) http://www.cookinglight.com/bbs/wink.gif
Cheers(Salud!) to Cooking Light!

[Susan]

Originally posted by Jewel:
Hi Susan! Yes, I let the potatoes cool down for about 20-30 minutes before cutting them. That's one of the reasons I melt the butter prior to drizzling, so the potatoes can be cool! I wish I had measurements for this stuff but I never have. Good luck!

Thanks, Jewel! I'm putting this one my list to make this week! Yum!

~~Susan~~

[browneye]

Jeanne-
I would love the recipe for potato salad with the artichokes...
Please post!
Thanks..