Nothing but

Potato Salads

Prepared Pantry

The

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Potato Salads: Not Just for Summer

We grew up with potato salads. They were standard at every picnic and family party. Church suppers had a battery of potato salads. But they all were pretty much the same. Now we know they dont have to be. Were still exploring but we have found a dizzying array of potato salads. European potato saladsof which German potato salad is the most popularare made with a vinaigrette instead of the creamy dressings that we Americans typically use. You can load potato salads with whatever vegetables seem fitting to the occasion. You can add anything from nuts to olives. Recently, we discovered mashed potato saladsa lifetime of potato salads and we didnt know about mashed potato salads. They are terrific and opened a new world of potato salads. You can even make sweet potato salads. This is a collection of the potato salads that we have discovered and liked so far. We have tested each recipe. We hope you enjoy the journey with us.

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The Prepared Pantry

2 North Landmark Lane Rigby, ID 83442 208-745-7892

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Copyright 2005-8, The Prepared Pantry. All rights reserved. The material herein is published by The Prepared Pantry for the private use of individuals and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk.

Nothing But Potato Salads

Table of Contents
Nothing but Potato Salads............................................................................................................ 3 Table of Contents ................................................................................................................................... 4 About Potato Salads ..................................................................................................................... 7 Is Mayonnaise a Safety Issue?................................................................................................ 7 The Best Potatoes for Salads.................................................................................................. 7 Potato Salad Recipes .................................................................................................................... 8 The Original Spring Potato Salad ............................................................................................ 8 Bacon and Potato Salad .......................................................................................................... 9 Easy Italian Potato Salad ...................................................................................................... 10 Red Potato and Green Pea Salad ......................................................................................... 11 Fiesta Potato Salad ............................................................................................................... 12 Sweet Pickle Potato Salad .................................................................................................... 13 Confetti Roasted Potato Salad .............................................................................................. 14 Old Country Bratwurst Roasted Potato Salad ....................................................................... 15 German Potato Salad ............................................................................................................ 16 Caribbean Sweet Potato Salad ............................................................................................. 17 Orange Pecan Potato Salad.................................................................................................. 18 Tex-Mex Potato Salad ........................................................................................................... 19 Mashed Potato Salad Recipes.................................................................................................... 20 About Mashed Potato Salads ................................................................................................ 20

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How to Make Mashed Potato Salad ...................................................................................... 20 Cheesy Mashed Potato Salad ............................................................................................... 21 Fiesta Mashed Potato Salad ................................................................................................. 22 Bacon and Mashed Potato Salad .......................................................................................... 23

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About Potato Salads

Is Mayonnaise a Safety Issue?
Weve heard for years that mayonnaise will cause food poisoning if not carefully refrigerated. There may be more legend than fact to that story. Commercial mayonnaise is made to carefully controlled standards. It is very acidic, enough so that most bacteria will not grow in mayonnaise. Does that mean that you dont need to refrigerate your potato salad? Probably not. Most salads have some components, including potatoes, that can be considered potentially hazardous if not refrigerated. While the mayonnaise sitting on a warm picnic table all afternoon may not make you sick, its components might. So, potato salad at the family reunion is probably no more nor no less hazardous than many of the other salads left out on the table.

The Best Potatoes for Salads

Potatoes can be categorized as waxy--generally called new potatoes--and starchy potatoes. Russets are starchy. The little red potatoes you see in the stores are waxy. For us--hands down--we prefer waxy potatoes for traditional potato salads. The potatoes hold up to boiling better, the chunks hold up to mixing better, and we prefer them over russets which seem dry in a potato salad. But what works better in a mashed potato salad? To find out, we made the same potato salad recipe three ways: once with waxy potatoes, once with starchy russets that had been whipped, and once with russets that had been riced. Our taste testers preferred the red waxy potatoes. We preferred riced over mashed russets. What about making potato salad out of leftover mashed potatoes? You can certainly make a great potato salad out of leftover mashed potatoes but we still prefer waxy potatoes and riced potatoes to mashed russets. And leftover mashed potatoes sometimes have more butter than we like our mashed potato salad recipes.

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Potato Salad Recipes

The Original Spring Potato Salad
When Debbie was doing the photo shoot for this issue, she was sampling the potato salads as she went. This one she declared, The best potato salad I have ever had. Weve made this salad a lot, whenever we have new potatoes. Ingredients About 2 pounds new red potatoes 1/4 cup chopped green onions 1 stalk celery, bias cut 1 1/2 cups frozen peas 1/2 cup grated cheddar cheese 2/3 cup mayonnaise 1 tablespoon white vinegar salt and pepper Directions 1. Cut the potatoes into chunks and boil them in salted water. It is not necessary to peel the potatoes. Drain the potatoes and let cool. Add the green onions, celery, frozen peas, and cheese and toss. 2. Mix the mayonnaise and vinegar together. Stir the dressing into the vegetables. Salt and pepper to taste. Refrigerate over night. Bakers note: If you like, add tarragon, dill, or basil to your salad.

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Bacon and Potato Salad

This is a scrumptious potato saladnothing too exotic but a great combination of flavors. The dressing is made with half sour cream and half mayonnaise. The tang comes from chopped sweet pickles and balsamic vinegar. This recipe is a keeper. Ingredients 6 to 8 new red potatoes 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup chopped onion 1/4 cup chopped green bell pepper 2 small sweet pickles, finely chopped 1/2 teaspoon salt 1/4 teaspoon coarse ground pepper 2 tablespoons balsamic vinegar 2 tablespoons vegetable oil 6 strips bacon, cooked to a crisp and crumbled Directions 1. Wash and peel the potatoes. Cube and steam the potatoes until tender. 2. Make the dressing by mixing the mayonnaise, sour cream, onion, pepper, pickle, salt, pepper, vinegar, and oil together. Taste the dressing and add more seasoning or vinegar if desired. 3. Gently toss the cooled potatoes with the dressing. Sprinkle with the crumbled bacon and chill.

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Easy Italian Potato Salad

This potato salad is easy because it is made with commercial Italian dressing. When you are in the mood for a potato salad made with a vinaigrette, not a creamy dressing, consider this recipe. We think this salad is best with new, waxy potatoes. Ingredients 3 pounds new red potatoes 1 cup matchstick carrots 1 green bell pepper, thinly sliced 1/2 cup green onions, thinly slice 3/4 cup Italian salad dressing salt and pepper to taste Directions 1. Cook the red potatoes until done but still firm. Cool completely and cut into slices. 2. Combine the potatoes, carrots, bell pepper, and green onions in a medium bowl. Toss with the dressing. Salt and pepper to taste. Chill well before serving.

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Red Potato and Green Pea Salad

We read cookbooks the way some people read novelswhich probably makes us a little boring at parties. Anyway, I came across a salad dressing that used equal parts sour cream, buttermilk, and mayonnaise. Ill bet we can make a great potato salad out of that. (Of course, converting any recipe to a potato recipe is a pastime in Idaho, where we live.) We used new, waxy, red potatoes (at least in Idaho, they are available year around), and frozen green peas. It was dynamite. Ingredients 2 1/2 to 3 pounds small red potatoes 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon crushed dry dill 2 cups frozen green peas 3 or 4 green onions, snipped into small pieces Directions 1. Cook the potatoes until just tender. Slice them thinly leaving the skins on the potatoes. 2. In medium bowl, mix the mayonnaise, sour cream, buttermilk, salt, pepper, and dill together until smooth. Pour the dressing over the potatoes. Add the green peas and onions. Mix with a spatula until the potatoes are covered with dressing. 3. Chill and serve.

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Fiesta Potato Salad

Potato salad is a must in the summertime. This recipe makes a large salad, enough to serve a group of eight to ten. Ingredients 3 pounds new red potatoes 1/3 cup chopped green onion 1 1/2 cups frozen peas 1 1/2 cups canned whole kernel corn, drained 1/2 cup red peppers, chopped 1 cup mayonnaise 4 teaspoons white vinegar Salt and pepper to taste Directions 1. Cut the potatoes into large chunks and boil them in salted water until they are almost tender, not soft. (Its not necessary to peel the potatoes.) Drain the potatoes and let them cool. Cut them into smallersized chunks or slices if necessary. 2. Add green onions, frozen peas, canned corn, red peppers and toss. 3. Mix the mayonnaise and vinegar together. Stir the dressing into the vegetables. Salt and pepper to taste. Refrigerate for several hours or overnight.

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Sweet Pickle Potato Salad

Ingredients 3 medium potatoes 3 tablespoons diced green onion 1 small stick celery 3 tablespoons sweet cucumber chips (pickles) 1/4 cup mayonnaise (or salad dressing) 1/2 teaspoon mustard 2 1/4 oz can diced black olives Directions 1. Cook the potatoes until barely soft. Potatoes can be cooked on the stovetop or in the microwave. Place under cold water to cool. 2. Chop the green onions, celery, and pickles and place in a bowl. 3. Cut potatoes into bite-sized pieces (peeling is optional). Put the potatoes in a large bowl, add the vegetables, mayonnaise, and mustard and stir. Gently stir in the olives. This recipe is courtesy of Everything but the Chef and is published with their permission. It has been tested by The Prepared Pantry.

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Confetti Roasted Potato Salad

We usually use russet potatoes for our roasted potatoes saladthough we prefer new red potatoes for traditional potato salad. In this recipe, green beans and red peppers are roasted with the potatoes. It is made with a vinaigrette and a touch of grated cheese. Ingredients 2 pounds russet potatoes, cut into 1/2inch pieces 1 cup green beans, snipped into pieces 1 bell red pepper cut into slices olive oil for the pan and to spray on the potatoes, about 1/4 cup salt and pepper Make a vinaigrette with: 1/2 cup olive oil 1/4 cup white wine vinegar 2 garlic cloves minced 1 1/2 tablespoons granulated sugar 2 tablespoons Dijon mustard 1 tablespoon dried, crushed basil or 2 tablespoons chopped fresh basil 2 or 3 tablespoons of grated Romano cheese Directions Preheat the oven to 375 degrees. 1. Spray a baking sheet or pizza crisper with cooking oil using a mister. Place the potatoes on the sheet. With the mister, spray the potatoes with olive oil until covered. Salt and pepper to taste. 2. Bake for 20 minutes or until the potatoes are no longer hard but not completely baked. Add the green beans and red peppers and continue baking until done. Remove to a bowl. 3. Make the vinaigrette by mixing the remaining 1/2 cup olive oil, vinegar, garlic, sugar, mustard, and basil together. Toss the potatoes in the vinaigrette and sprinkle cheese. Serve chilled. Bakers Note: If you choose to make this salad on your grill turn the heat down low. Place your baking sheet on the highest shelf if there is more than one shelf to your grill. Close the lid and bake as if the oven. If your grill does not have a lid, you can improvise by placing a large tub over the baking sheet.

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Many grills bake at a higher temperature than desired. Since the heat comes from the bottom, raise your baking sheet. Four empty tin cans make good stanchions to raise your sheet. If it is still baking too hot, place an old baking sheet on the grill and the stanchions on the sheet. The lower sheet will deflect heat away from the upper sheet.

Old Country Bratwurst Roasted Potato Salad

This baked potato salad is made with a creamy dressing. You can bake your potatoes salad on the grill making it a great salad for summer. Ingredients 2 pounds russet potatoes, cut into 1/2-inch pieces 1 1/2 cups cooked sausage such as bratwurst sliced or diced 1 1/2 cup broccoli florets 1 bell red pepper cut into slices olive oil for misting 1/4 cup chopped green onions 2 tablespoons of Dijon mustard 1 cup sour cream 1/2 cup mayonnaise parmesan cheese Directions Preheat the oven to 375 degrees. 1. Spray a baking sheet or pizza crisper with cooking oil using a mister. Place the potatoes on the sheet. With the mister, spray the potatoes with olive oil until covered. Salt and pepper to taste. 2. Bake for 20 minutes or until the potatoes are no longer hard but not completely baked. Add the broccoli and red peppers and continue baking until done. Remove to a bowl. 3. Make the dressing by mixing the green onions, mustard, sour cream, and mayonnaise together. Toss the potatoes in the dressing and sprinkle cheese. Serve chilled. Bakers Note: If you choose to make this salad on your grill turn the heat down low. Place your baking sheet on the highest shelf if there is more than one shelf to your grill. Close the lid and bake as if the oven. If your grill does not have a lid, you can improvise by placing a large tub over the baking sheet. Many grills bake at a higher temperature than desired. Since the heat comes from the bottom, raise your baking sheet. Four empty tin cans make good stanchions to raise

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your sheet. If it is still baking too hot, place an old baking sheet on the grill and the stanchions on the sheet. The lower sheet will deflect heat away from the upper sheet.

German Potato Salad

German potato salad is made with a vinaigrette and served warmthough we find cold German potato salad to be just as good. The vinaigrette is usually made sauce-like by cooking it with potato starch, corn starch, or flour. If you are not familiar with German potato salad, give it a try. This traditional potato salad is made with sliced potatoes and plenty of bacon mixed with the potato slices. It is a very good version of the original. Ingredients 1 pound new red potatoes 6 slices bacon 2 tablespoons butter 1 tablespoon corn starch 3 tablespoons granulated sugar 1/2 cup water 1/3 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste Directions 1. Cook the potatoes in salted water until they are tender but still firm. Cool them in cold water. Thinly slice the potatoes and set them aside. 2. Cook over the bacon over medium heat until evenly brown. Let the bacon cool on paper towels to absorb the grease. Pour the grease from the skillet. With kitchen shears, cut the bacon into 1/4-inch pieces and set aside. 3. Melt the butter in the skillet. Add the corn starch, sugar, water and vinegar to skillet and cook over medium heat until dressing is thick. 4. Add the potatoes, bacon, and green onions to the skillet and stir to coat. Cook until just warmed through. Bakers note: Traditionally, German potato salad is served warm. We like this German potato salad just as much chilled.

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Caribbean Sweet Potato Salad

There are a number of versions of sweet potato salad existing in cyberspace. Some are made with a combination of white potatoes and sweet potatoes and some with sweet potatoes only. We like ours the best. Its made with sweet potatoes, corn, and red onion. The surprise ingredient is peanuts. The dressing is made with lime juice, ginger, and a clove of garlic. This is an adventuresome salad but if made with enough spark from the dressing, it is very good . . . and good for you. Ingredients 2 large sweet potatoes or yams 1 can corn kernels, well drained 1/4 cup red onion, coarsely chopped 1/4 fresh squeezed lime juice 2 teaspoons prepared mustard, preferably Dijon 3 tablespoons brown sugar 1 clove garlic 1/2 teaspoon grated ginger 1/4 cup olive oil salt and pepper to taste 1 cup cucumber pieces, pealed and 1/2 inch diced 1/2 cup coarsely chopped peanuts Directions 1. Steam the sweet potatoes in the microwave until cooked but still slightly firm. (You can steam them in the shell wrapped in plastic wrap.) Let cool and then peel and cube into 3/4-inch pieces. Add the corn and onion. 2. For the dressing, mix the lime juice, mustard, brown sugar, garlic, ginger, and olive oil. 3. Toss the vegetables in the dressing. Salt and pepper to taste. Just before serving, add the cucumber and peanuts.

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Orange Pecan Potato Salad

Potato salads are usually savory, not sweet. We tried this one. (Its more fruity than sweet.) We asked adventuresome customers to try it. The responses were very mixed. Some loved it; some thought it was strange. We thought it was too good to pass up. Ingredients 2 1/2 pounds red potatoes 2 tablespoons white wine vinegar Salt and pepper, to taste 1 cup mayonnaise 2 tablespoons orange juice concentrate 1/2 tablespoon grated orange zest 1/2 tablespoon fresh rosemary, chopped (optional) 1/2 cup pecans, chopped Cooks note: We loved the fresh rosemary with the orange in this recipe but we suspect that the combination was too unusual for many. Directions 1. Wash the potatoes, place them into a large pan, and cover them with water. Add a tablespoon of salt. Partially cover the pan with a lid and bring the potatoes to a boil over high heat. Turn the heat to medium and continue cooking for about 20 minutes or until the potatoes are tender. Be careful not to overcook them. Drain off the water. 2. When the potatoes are cool enough to handle, you may either peel them or leave the skins on. Cut them into cubes and place them in a medium-sized bowl. Sprinkle the potatoes the salt and pepper. Set aside. 3. Combine the mayonnaise, vinegar, orange juice concentrate, grated orange zest, and optional chopped rosemary. Mix well and toss with the potatoes. Chill before serving.

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Tex-Mex Potato Salad

Merri Anns mother had a great Tex-Mex potato salad recipe but alas, we lost it. Merri Ann could remember what was in it and we went to work in the text kitchen to replicate it. This is very close and very good. Ingredients 2 pounds red or Yukon gold potatoes 1 15-ounce can black beans, drained and rinsed 1 15-ounce can whole kernel corn or 1 1/2 cups, drained (or frozen corn kernels) 1/2 cup red bell pepper, chopped 1/4 cup sweet onions, chopped 1/2 cup sour cream 1/4 cup mayonnaise 1/2 cup chunky salsa, mild 1/2 teaspoon (or to taste) southwest seasoning or taco seasoning Salt and pepper to taste Directions 1. Wash the potatoes, place them into a large pan, and cover them with water. Add a tablespoon of salt. Partially cover the pan with a lid and bring the potatoes to a boil over high heat. Turn the heat to medium and continue cooking for about 20 minutes or until the potatoes are tender. Be careful not to overcook them. Drain off the water. 2. When potatoes are cool enough to handle, you may either peel them or leave the skins on. Cut them into cubes and place them in a medium-sized bowl. 3. Add black beans, whole kernel corn, chopped red bell pepper, and chopped onions. Sprinkle with the southwest seasoning, salt and pepper. Toss the mixture. 4. For the dressing, mix together the sour cream, mayonnaise, and salsa. Stir well and pour over potato mixture. Toss. Chill before serving.

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Mashed Potato Salad Recipes

About Mashed Potato Salads
We started out looking for unusual potato salads to make. We stumbled upon a recipe for mashed potato salad, something we had never heard of. It was good. We started asking visitors to our store if they made mashed potato salad. (Afterall, this is Idaho.) Most had not. One said that she did it all the time, mostly from leftover mashed potatoes. Today, youll learn how to make mashed potato salad, how to convert your favorite potato salad recipe to a mashed potato salad recipe, the best way to mash the potatoes, and which potatoes to use. Youll also find potato ricers, mashers, peelers, and food mills. Potato salads are a delight, especially for summer parties and picnics. We hope you enjoy these.

How to Make Mashed Potato Salad

We took an informal poll of customers in our store. Ninety percent of them had never heard of a mashed potato salad. For those who had, we asked about their recipes. I just make salad out of my leftover mashed potatoes. I use the same ingredients as I do in my regular potato salads, was the typical answer. That formula works quite well. We converted a number of recipes to mashed potato salads. This is what we found:

While we much prefer waxy, new potatoes for regular potato salads, starchy russet potatoes worked best for mashed potato salads. The potatoes need to be cooked a bit longer for mashed potatoes. We preferred riced potatoes over mashed potatoes. It took more dressing for the same number of potatoes to make mashed potato salads. Mashed potato salads seemed a little bland without a little extra kick. We could provide that kick with extra vinegar, lemon juice, or horseradish. Horseradish was a very nice touch.

The mashed potato salads were a great hit with our testers and guests. Be sure and try them.

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Cheesy Mashed Potato Salad

This is an all-American potato salad. Everyone that tried this salad liked it. This recipe is a keeper. Ingredients 1 1/2 pounds red potatoes 1/2 cup sweet onions, minced 1/2 cup sweet relish 2 boiled eggs, chopped 1 cup sharp cheddar cheese, grated Salt and pepper 3/4 cup sour cream 1/2 cup mayonnaise Directions 1. Wash the potatoes, place them into a large pan, and cover them with water. Add a tablespoon of salt. Partially cover the pan with a lid and bring the potatoes to a boil over high heat. Turn the heat to medium and continue cooking for about 20 minutes or until the potatoes are tender. Drain off the water. 2. When potatoes are cool enough to handle, you may either peel them or leave the skins on. Cut them into one-inch cubes. Mash the potatoes in a medium bowl, using either a potato masher or ricer. 3. Add the minced onions, sweet relish, chopped boiled eggs, and cheddar cheese. Carefully mix the ingredients into the mashed potatoes. 4. Combine the sour cream and mayonnaise and stir into the potato mixture. Add salt and pepper to taste. Refrigerate for several hours or overnight.

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Fiesta Mashed Potato Salad

Potato salad is a must in the summertime. This recipe makes a large salad, enough to serve a group of eight to ten. Ingredients 2 pounds new red potatoes 1/3 cup chopped green onion 1 1/2 cups frozen peas 1 1/2 cups canned whole kernel corn, drained 1/2 cup red peppers, chopped 1 cup mayonnaise 1 1/2 tablespoons white vinegar Salt and pepper to taste Directions 1. Cut the potatoes into large chunks and boil them in salted water until they are tender but not mushy. (Its not necessary to peel the potatoes.) Drain the potatoes and let them cool. Mash or rice the potatoes. 2. Mix the mayonnaise and vinegar together. Stir the dressing into the potatoes until you have a creamy mixture. Salt and pepper to taste. 3. Add the green onions, frozen peas, canned corn, and red peppers. Stir. Refrigerate for several hours or overnight.

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Bacon and Mashed Potato Salad

This is a scrumptious potato saladnothing too exotic but a great combination of flavors. The dressing is made with half sour cream and half mayonnaise. The tang comes from chopped sweet pickles and cider vinegar. This recipe is a keeper. Ingredients 8 to 10 new red potatoes or russets 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup chopped onion 1/4 cup chopped green bell pepper 2 small sweet pickles, finely chopped 1/2 teaspoon salt 1/4 teaspoon coarse ground pepper 2 tablespoons cider vinegar 2 tablespoons vegetable oil 6 strips bacon, cooked to a crisp and crumbled Directions 1. Cut the potatoes into large chunks and boil them in salted water until they are tender but not mushy. (Its not necessary to peel the potatoes.) Drain the potatoes and let them cool. Mash or rice the potatoes. 2. Make the dressing by mixing the mayonnaise, sour cream, onion, bell pepper, pickles, salt, pepper, vinegar, and oil together. Taste the dressing and add more seasoning or vinegar if desired. 3. Pour the dressing over the potatoes and mix until you have a creamy mixture. Add the crumbled bacon to the potatoes or sprinkle it on top. 4. Chill the salad in the refrigerator for several hours or overnight.

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