Potato salad: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Potato salad is a popular dish on weekdays and on the festive table, especially at summer barbecues and picnics. However, most recipes call for mayonnaise, making the salad high in calories and fat. Our recipes offer a variety of alternative ways to prepare the salad to make it lighter without sacrificing flavor.

Salad recipe with potatoes and lemon zest

Start with a salad with lemon. Zest complements the tart flavor of French mustard in this potato salad. Olives combine all the ingredients and attract even more interest in this dish. This is not quite the traditional salad that everyone is used to. Made with peppery arugula, olives, fresh herbs and lemon, it will stand out from other appetizers on your table.

Needed:

• 300 grams of young potatoes;
• butter spoon;
• slightly grated lemon peel;
• squeezed lemon juice to taste;
• spoongrain mustard;
• arugula;
• chopped olives;
• parsley;
• basil;
• chives.

Cooking

Place a saucepan two-thirds full of water over high heat. Cut the potatoes into pieces. Add it to the pot and boil. Strain. Whisk together the olive oil, grated rind and lemon juice, French mustard and pepper in a bowl. Stir in arugula, olives, parsley, basil and chives. Add dried potatoes, stir carefully so as not to turn everything into a mush.

German style salad

This classic potato salad with gravy, scallions and bacon is a super quick side dish that can be made in 20 minutes. Serve it not chilled, at room temperature.

Products:

• kg of red potatoes (cut into thick slices);
• 8 slices bacon, cut into 1/2-inch pieces;
• a third of a glass of vinegar;
• two and a half spoons of sugar;
• s alt;
• a pinch of pepper;
• half cup chopped onion;
• a quarter cup of chopped red bell pepper;
• 1/4 cup finely chopped young parsley.

Steam the potatoes. Cook bacon until crispy. Remove the bacon from the pan, leaving some of the fat. Mix bacon fat with vinegar, sugar, s alt and black pepper in a large bowl, beat well. Add potatoes, onions and peppers, stir gently. Let the dish stand for 1 hour, stirring occasionally. Now you need to add bacon and parsley, verystir gently.

Celery salad

This potato salad recipe is a favorite recipe for picnics and parties. The celery crunch balances this creamy salad that needs no more complex ingredients.

Products:

• 750 grams of round potatoes (about 6 medium ones), peeled;
• one and a half cups or more of mayonnaise or other salad dressing;
• 1 tablespoon white or fruit vinegar;
• 1 spoon of yellow mustard;
• a pinch of s alt;
• a pinch of pepper;
• 2 celery stalks, chopped (1 cup);
• 1 medium onion, chopped;
• 4 hard boiled eggs (chopped).

Put the potatoes in a saucepan, add enough water to cover the tubers. Cook, covered, for about half an hour, drain the water. Let stand until cool so you can slice. Cut potatoes into cubes. Combine mayonnaise, vinegar, mustard, s alt and pepper in a large glass or plastic bowl. Add potatoes, celery and onions and stir. Mix with eggs and sprinkle with paprika. Cover and refrigerate for at least 4 hours to blend the flavors.

Russian potato salad with carrots

In Latin America, a salad called Russian is popular. It is prepared from potatoes, carrots, peas, apples, celery, onions and flavored with mayonnaise. Served as a side dish with a variety of Latin dishes.

Ingredients:

• one and a half kilogramsreddish brown potatoes, peeled, boiled and diced;
• 1kg carrots (about 6-7 medium sized), peeled, boiled and diced;
• 1 cup peas or corn, boil no more than 3 minutes;
• 6 celery stalks, finely diced, about a cup;
• pair of apples, peeled and sliced;
• 1 cup diced white onion;
• juice from a couple of limes;
• 1 small garlic clove, crushed;
• 1 cup homemade mayonnaise;
• finely chopped cilantro, parsley or dill - optional;
• s alt.

Mix everything together in a large saucepan or bowl. Cool down. Other ingredients you can add (or substitute for some of the above): green beans, beetroot, shredded boiled chicken, ham, hard boiled eggs, pickles, etc. It all depends on your taste and preferences, as well as availability in refrigerator of certain products.

Other variants of "Russian" salad

This salad is great for picnics and is the perfect accompaniment to any meat, poultry or seafood dish (especially grilled). There are many variations, for example, a simple salad of potatoes, cucumber and eggs, some even do without potatoes, but this is the best option: potatoes, peas, carrots, apples, celery and mayonnaise. It's great if you add some lime juice, onion and garlic to liven it up a bit without turning it into a completely different version.lettuce. It is preferable to use homemade mayonnaise, simply because it tastes better, but ordinary store-bought mayonnaise will also be fine. Some people don't include apples, but the crunch and sweetness they add to the salad makes the taste savory. Other vegetables that are sometimes used to make this salad are green beans, corn, and beets. You can also add chopped boiled chicken, ham, hard boiled eggs, pickles. It's especially good to make this salad in spring and summer because it's a great way to use fresh ingredients, but in winter, just use frozen vegetables.

Cucumber salad

Light salad is one of the staples at all family celebrations. There are many different types of it, and each person seems to have their own preferences, whether it's mustard dressing, mayonnaise, with vegetables, without vegetables… Everyone needs a classic potato salad recipe for summer get-togethers!

Ingredients:

• potato;
• eggs;
• sugar;
• s alt;
• mustard;
• green salad;
• mayonnaise;
• vinegar;
• pepper;
• two cubed cucumbers.

Wash, peel and cut potatoes into small pieces. In a large saucepan bring water to a boil. Boil potatoes until softened. Drain the water and transfer the potatoes to a large bowl. Place the eggs in another saucepan and add water to cover them. Bring the water to a boil and then let it simmer for a few minutes. Lay the eggs and fill themice water. Leave them while you prepare the dressing. For the sauce, combine sugar, s alt, mustard, salad dressing, vinegar, and pepper. Stir until fully combined. Set aside. When the eggs are cool enough, drain the water. Peel the eggs and cut them into cubes, add to the potatoes. Pour the sauce over the potato and egg salad and toss to combine. Once the salad has cooled completely, add the diced cucumber. If you add it while the potatoes are still warm, it will soften the cucumber. Refrigerate and serve. If you want to add more crunch to your salad, add celery or onions.

Octopus and olive salad

For the octopus:

• octopus (about a kilogram);
• one and a half glasses of wine;
• olive oil;
• a small bunch of thyme;
• a little parsley;
• 2 laurels;
• 15 pieces of black pepper.

For salad:

• kg of small potatoes (ideally Roseval or Ratte);
• olive oil;
• lemon juice;
• spinach;
• 20 black olives;
• 1/2 tbsp capers, well washed;
• a small bunch of parsley, leaves only, chopped;
• sea s alt and pepper;
• lemon wedges to sprinkle on.

How to cook?

Preheat the oven, rinse the octopus under cold running water. Clean it up. Immerse the octopus in boiling water, bring to a boil, then remove it from the water and rinse in a large saucepan. Pour in wine and olive oil, add 4 cups of wateron a baking sheet. Scatter thyme sprigs, parsley stalks, parsley, and pepper over the octopus. Cover with foil and cook on the middle rack in the oven. Remove from oven and set aside to cool. While the octopus is chilling, prepare the salad. Place the potatoes in a saucepan, cover with cold water, add a large pinch of s alt and cook over medium heat until tender. Drain the water from the pan, cut the potatoes into quarters and drizzle with a little lemon juice while they are still warm. Set aside. Boil spinach for a minute. Drain and mix with potatoes. For the sauce, put the olives and capers in a deep plate, sprinkle with parsley, add lemon juice to taste, s alt and pepper a little, pour oil generously. Stir. Cut the octopus into small pieces, arrange on plates. Top with potato salad and drizzle with dressing. Serve with lemon wedges.

Choosing potatoes for the dish

For a salad, you need to choose potatoes that will not boil and turn into mashed potatoes. Yellow potatoes are very starchy, so when cut they will stick to the knife and crumble. It is better to give preference to red and white varieties. When cooking, try not to overcook. Always check doneness with a knife. As soon as he freely pierces the potato, immediately remove the tubers from boiling water and pour cold water over it. This will help the potatoes stay firm enough. Try to choose recipes for salads with potatoes with photos. This will help you in the cooking process.