Best Spicy Saffron Potato Salad Recipes

SPICY CAJUN POTATO SALAD

Spicy Cajun Potato Salad image

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

Steps:

Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

SPICED POTATO SALAD

Spiced Potato Salad image

This is something I grew up eating. My mom made it all the time when I was growing up.

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 pounds small red potatoes
1 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon agave
1 teaspoon red pepper flakes
2 lemons, juiced
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh basil
2 tablespoons fresh microgreens
Hot sauce, for garnish

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.

POTATO SALAD

Potato Salad image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

8 medium Yukon gold potatoes
Coarse salt
1 1/4 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
Freshly ground pepper
3 celery stalks, peeled and thinly sliced
1 1/2 cups finely chopped Vidalia onion
3 scallions, thinly sliced
6 hard-boiled large eggs, chopped

Steps:

Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.