Best Spiced Potato Salad Recipes

BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD

Steps:

• Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

INDIAN-SPICED POTATO SALAD

Steps:

• Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
• Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
• Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

SPICED POTATO SALAD

Steps:

• In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
• In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.

SPICED ROAST PORK WITH WARM POTATO-BACON SALAD AND WILTED CHICORY

Steps:

• Cook the bacon in a large skillet until crisp. Drain on a paper towel, crumble and set aside. Pour 2 tablespoons of bacon fat into a small dish and place in the freezer just until solid. Leave the remaining fat in the skillet and set aside.
• Preheat the oven to 350 degrees. Combine the cinnamon, mace and pepper. Place the pork in a roasting pan and rub the spice mixture all over it. Rub the solid bacon fat over the pork. Roast until the pork reaches an internal temperature of 150 to 160 degrees, about 1 hour.
• About 25 minutes before the pork is done, whisk together the mustard and vinegar. Whisking constantly, add the olive oil in a slow, steady stream. Season with the salt and pepper. Place in a medium saucepan and set aside.
• Place the potatoes in a saucepan, cover with water and simmer, covered, until tender but firm, about 6 minutes. Drain well, cover and keep warm. Place the dressing over low heat until hot, stirring constantly with a whisk. Place the potatoes in a bowl and gently mix in the hot dressing, the scallions and the bacon. Cover and keep warm.
• Heat the bacon fat in the skillet over medium-high heat. Add the chicory in batches, tossing until wilted and bright green. Place in a mixing bowl as each batch is done. Toss with salt and pepper to taste.
• Slice the pork into 1/4-inch slices and season lightly with salt. Mound the chicory in the center of 8 plates and drape 3 slices of pork over each mound. Surround with the potato salad and serve immediately.

SPICED POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.
• Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.

SPICED SWEET POTATO SALAD WITH CRISP NOODLES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
• Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
• When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix - with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.