Best Super Deluxe Garden Potato Salad Recipes

DELUXE POTATO SALAD

Steps:

• Gently boil the potatoes until just tender. Drain well and cool to room temperature.
• Place the mayonnaise, sour cream, vinegar and mustard in large salad bowl and whisk to combine.
• Add the potatoes and remaining ingredients and toss to combine.
• Cover and refrigerate salad until ready to serve.
• NOTE: Coarser whole-grain Dijon mustard is sold at most supermarkets alongside the regular smooth Dijon mustard.
• NOTE: To blanch the asparagus, cook in boiling water for one minute. Drain well, cool with ice-cold water, and then drain well again.

SUPER DELUXE GARDEN POTATO SALAD

Steps:

• Chunk the potatoes, leaving the skins on.
• Boil in salted water until fork-tender about 15 minutes.
• Drain well.
• In a large bowl combine the potatoes with the rest of the ingredients, more or less to your liking.
• There are no strict rules here.
• Just really good potato salad.
• Oh, and BTW, this stuff tastes even better the next day!
• I wonder why--.

YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS

Steps:

• Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
• Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
• Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
• Serve immediately, or cover and chill until serving time.

GARDEN POTATO SALAD

Steps:

• Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.
• Photograph by Andrew Mccaul

NEW POTATO SALAD

Steps:

• Cook potatoes in boiling water 20-25 minutes, just until tender.
• Cool and slice thickly.
• Place potaotes, onions, and parsley in the bottom of a salad bowl.
• Top with with diced beets and chopped chives.
• Mix together vinegar, oil, salt and pepper.
• Pour over salad.
• Cover and chill 2-3 hours before serving.

DELUXE POTATO SALAD

Steps:

• Peel, cube & cook potatoes. Drain and rinse cool with cold water, leave to drain.
• Combine potato and onion. In smaller bowl combine mint, sour cream and dressing.
• Combine gently with potatoes, add pepper to taste.

FRENCH GARDEN POTATO SALAD

Steps:

• Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.
• Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.
• Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.

HOT MEXICAN POTATO SALAD

Steps:

• Boil potatoes in water, then simmer for 15 to 20 minutes (or until just cooked - try not to over cook) Drain and cut into quarters when cooled down.
• Meanwhile, combine picante sauce, lime juice, oil, salt & pepper in a small microwave safe bowl. Cook, uncovered, on high for one minute or until heated through.
• Add sauce to cooked potatoes. Stir in tomatoes, olives, green onion and cilantro. Toss to coat and serve.