There are many secrets to making a great potato salad. Often people leave it to chance or just pick up some from the deli – this can be a hit or miss proposition, as we have all had the not-so-good deli version. Making your own will give you a taste for the very best and you will never want to settle for deli potato salad again.

Some tips for making great tasting potato salads:

Use waxy potatoes (i.e., fingerlings, red potatoes, Yukon Golds) instead of starchy potatoes (i.e., russet), if you want them to hold their shape when you toss the potatoes with the dressing.

Lighten up the dressing by using a mixture of reduced-fat mayonnaise and low-fat yogurt. The yogurt gives the salad a nice tang. Vinaigrettes are an excellent alternative to creamy dressings.

Another important tip is to leave the potatoes whole and cook them thoroughly. Drain well and set the potatoes aside, until they are just cool enough to handle.

While the potatoes are still warm, cut them into bite-sized pieces (it is not necessary to peel them) and toss with a little vinegar, pickle juice or lemon juice to infuse the potatoes with flavor.

Other flavor boosters without fat to add to potato salads are onions, chives, capers, olives, mustard, herbs or pickles.

Add some veggies: red bell pepper and celery are naturally low in calories and will give your salad appealing crunch and color.

Be creative and add some interesting, non-traditional ingredients. On warm summer days, these salads are perfect for dinner. 

Chicken, Red Potato and Green Bean Salad

4 servings

Dressing:

  • 1/3 cup coarsely chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Salad:

  • 1 pound small red potatoes
  • 1 teaspoon salt
  • 1/2 pound diagonally cut green beans
  • 2 cups sliced or cubed grilled or poached chicken (about 8 ounces)
  • 2 tablespoons chopped red onion
  • 1 (10-ounce) package mixed baby salad greens (about 6 cups)

Directions:

To prepare dressing:

Combine first 8 ingredients, stirring well with a whisk.

To prepare salad:

Place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to the pan; bring to a boil. Reduce heat, and simmer 10 minutes or until the potatoes are almost tender.

Add beans and cook an additional 4 minutes or until beans are crisp-tender. Drain well.

Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve without chilling.

Farm Stand Potato Salad

8 servings

Dressing:

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon country-style Dijon mustard
  • 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seeds

Salad:

  • 1 3/4 pounds fingerling potatoes
  • 1 cup sugar snap peas, trimmed
  • 1 cup broccoli florets
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup chopped green onions

Directions:

To prepare dressing:

Combine dressing ingredients in a small bowl, stirring with a whisk.

To prepare salad:

Place potatoes in a saucepan and cover with water. Add a little salt and bring to a boil. Reduce heat and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon to a colander.

Add sugar snap peas and broccoli florets to pan. Reboil and cook 1 minute; drain.

Cut potatoes into 1/4-inch-thick slices. Add a little dressing to the potatoes and let rest while you prepare the other vegetables.

Then, combine potatoes, peas, broccoli, bell peppers and green onions in a large bowl. Add remaining dressing; toss well.

Quick Potato Salad with Shrimp and Feta

4 servings

Dressing:

  • 1 1/2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard

Salad:

  • 5 cups small red potatoes, quartered (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound medium shrimp, cooked and peeled
  • 3 cups thinly sliced romaine lettuce
  • 1 cup red bell pepper, cut into 1/4-inch strips
  • 1 cup yellow bell pepper, cut into 1/4-inch strips
  • 1 cup thinly sliced red onion
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons chopped pitted kalamata olives

Directions:

To prepare dressing:

Combine dressing ingredients, stirring well with a whisk.

To prepare salad:

Arrange potatoes in a single layer on a microwave-safe dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Microwave at HIGH 15 minutes or until potatoes are tender. Place potatoes in a large bowl.

Add shrimp and 1 tablespoon dressing; toss gently to combine. Let rest for 5-10 minutes.

Add remaining dressing, lettuce, bell peppers, onion and cheese; toss gently to coat. Top salad with kalamata olives.

Lemon-Arugula Potato Salad

If you want to make this potato salad ahead, prepare the recipe without the arugula. Once the potato mixture is completely cooled, cover and refrigerate. Toss with the fresh arugula just before serving so the greens do not wilt or get bruised.

Add some grilled steak for a complete meal.

6 servings

 Ingredients:

  • 2 pounds Yukon gold potatoes, cut into 1-inch pieces
  • 7 teaspoons extra-virgin olive oil, divided
  • 1/2 cup finely chopped shallots (about 3 small)
  • 1 1/2 tablespoons sherry vinegar
  • 2 teaspoons stone-ground mustard
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups loosely packed arugula

Directions:

Peel the potatoes, if you wish, and cut them into 1 inch pieces Place potatos in a medium saucepan; cover with cold, salted water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.

Heat a small skillet over medium-high heat. Add 1 teaspoon oil to the pan; swirl to coat. Add shallots to pan; saute 3 minutes or until lightly browned, stirring occasionally. Remove from heat.

Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined.

Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.

Add arugula to potato mixture; toss gently. Serve immediately.

Cobb Potato Salad

Great side dish for grilled entrees.

6 to 8 servings

Ingredients:

  • 1 pound baby red potatoes, quartered
  • 1/3 cup sliced green onions
  • Blue cheese vinaigrette, divided
  • 2 large avocados
  • 1 tablespoon fresh lemon juice
  • 6 cups shredded romaine lettuce
  • 1 pint grape tomatoes, halved
  • 6 bacon slices, cooked and crumbled

Directions:

Make Blue Cheese Vinaigrette, directions below.

Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup of the blue cheese vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.

When ready to serve, peel and chop avocados; toss with lemon juice. Mix lettuce with avocado mixture and tomatoes and add a little blue cheese vinaigrette. Toss gently.

Arrange lettuce mixture on a large serving platter; top with the potato mixture and drizzle with remaining vinaigrette. Sprinkle with bacon.

Blue Cheese Vinaigrette

Makes about 1 1/4 cups

  • 7 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 cup crumbled blue cheese, divided 
  • 1/4 cup white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh basil

Directions:

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and saute until golden, about 1 minute.

Transfer garlic mixture to blender. Add 1/2 cup blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well.

Transfer vinaigrette to bowl. Mix in chopped basil and remaining 1/2 cup of blue cheese. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)

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