Tasty Potato Salads!
Here are a few recipes for some new potato salads you might like to try out this summer! For a couple other tasty salads visit www.ontariopotatoes.ca
Potato salad is a perfect accompaniment to enjoy with Oktoberfest sausages and other German delicacies. Within every German household there is a unique recipe to share with family and friends. This recipe takes favourite flavours and combines them to create a delicious and tasty salad.
Preparation Time: 25 minutes
Cook Time: 30 minutes
2 lbs (1 kg) Yukon Gold potatoes, about 6 potatoes
1 tbsp (15 mL) caraway seeds
12 thick slices bacon
2 stalks celery, finely sliced
1 onion, finely chopped
½ cup (125 mL) diced dill pickles
1/3 cup (75 mL) chopped fresh Italian parsley
1/2 cup (125 mL) cider vinegar
¼ cup (60 mL) light mayonnaise
3 tbsp (45 mL) extra virgin olive oil
Bring potatoes to boil with caraway seeds in large pot of salted water. Boil for about 20 minutes or until tender. Drain in fine mesh sieve and let cool slightly. Slice into ½ inch thick slices into large bowl.
Meanwhile, cook bacon in large skillet for about 8 minutes or until crisp. Remove bacon to paper towel lined plate and set aside.
Add celery, onion, pickles and parsley to potatoes. In another bowl, whisk together vinegar, mayonnaise and oil. Pour over potatoes and fold gently to coat potatoes. Chop bacon and sprinkle on top. Cover and refrigerate for at least 2 hours or for up to 2 days. Let come to room temperature before serving.
Makes 6 to 8 servings.
Grilled Potato and Garlic Salad
In this salad I’ve punched up the flavour of the potatoes by grilling them and adding tons of garlic for an added kick of flavour. This is great for a picnic tote along too!
6 Yukon Gold potatoes, scrubbed 6
1/3 cup extra-virgin olive oil 75 mL
¼ cup chopped fresh basil 50 mL
1 tbsp chopped fresh rosemary 15 mL
½ tsp each salt and pepper 2 mL
1 head roasted garlic 1
2 tbsp chopped oil packed sundried 25 mL
2 tbsp balsamic vinegar 25 mL
1 tsp Dijon mustard 5 mL
Pierce potatoes all over with fork. Place in microwaveable container with ¼ cup (50 mL) water. Cover with plastic wrap. Cook on High for about 12 minutes or until tender. Let cool slightly.
Meanwhile, whisk together 3 tbsp (50 mL) of the oil, basil, rosemary, salt and pepper.
Slice potatoes into thirds. Toss with oil mixture. Place on greased grill over medium-high heat for about 15 minutes or until crisp and golden. Remove to platter.
Squeeze garlic into bowl. Whisk in remaining oil, tomatoes, vinegar and mustard. Spoon over potatoes.
Makes 6 servings.
Tuna and Potato Salad
This recipe is from my "Italian Express" cookbook.
4 Yukon Gold potatoes, peeled and cubed
1 green pepper, chopped
1 can (120 g) tuna packed in oil, drained
1/3 cup (75 mL) thinly sliced red onion
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) finely chopped sundried tomatoes packed in oil
1 tbsp (15 mL) capers
1 anchovy fillet, finely minced
Salt and pepper
2 tbsp (25 mL) chopped fresh Italian parsley
In pot of boiling salted water cook potatoes for about 20 minutes or until tender. Drain and place in large bowl. Add pepper, tuna and red onion.
In another small bowl, whisk together mayonnaise, tomatoes, capers, anchovy, salt and pepper. Pour over potato mixture and toss gently to combine. Sprinkle with parsley.
Makes 4 servings.
Sausage and Potato Salad
When most people think of meat and potatoes they think of a steak and mashed potatoes. Well, why not combine this classic favourite and create a summer friendly salad that can be toted along on a picnic or enjoyed in the backyard with family and friends?
2 lb (1 kg) mini new red potatoes
3 chorizo sausages (about 12 oz/375 g)
½ cup (125 mL) sliced green pitted olives with pimento
⅓ cup (75 mL) extra virgin olive oil
3 tbsp (45 mL) apple cider vinegar
2 tbsp (25 mL) grainy mustard
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
2 tbsp (25 mL) each chopped fresh Italian parsley and oregano
Place potatoes in a large pot and fill with cold water. Bring to a boil over high heat and boil for about 12 minutes or until tender but firm. Drain and let cool slightly. Quarter potatoes and place in large bowl.
Meanwhile, place sausages on a greased grill over medium-high heat. Close lid and grill for about 20 minutes, turning occasionally or until no longer pink inside. Let cool slightly. Slice sausages into ½-inch (1 cm) diagonal slices and add to potatoes. Add olives.
In a small bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over potatoes and sausage and toss to combine. Add parsley and oregano and toss again to coat. Let stand about 15 minutes before serving to absorb flavours.
Makes 6 servings.
You can use your other favourite sausages like Italian, hot, mild or garlic.
The sausages can be roasted in the oven instead of grilling. Place sausages in small baking dish and roast in 400°F (200°C) oven for about 20 minutes or until no longer pink inside.
For a crispier sausage, slice the sausages in half lengthwise and grill over medium-high heat for about 15 minutes turning once. Cut into 1 inch (2.5 cm) chunks and add to the salad.
This salad can be made in advance up to 2 days ahead. Keep covered and refrigerated.