Potato Salad Variations
Listed below are several variations for preparing potato salad. No matter which method you choose, the best way to begin is to boil (or microwave) Yukon Gold or small red-skinned potatoes, followed by your choice of salad ingredients.
Cut warm potatoes into thin slices or chunks. Then:
Add white balsamic vinegar, olive oil, finely chopped shallots, and fresh mint.
Mix in finely-chopped hard-cooked eggs, minced cornichons, Champagne vinegar and olive oil.
Combine with homemade pesto and chunks of cooked shrimp.
Add julienned arugula, hot crumbled bacon, and white wine vinegar.
Toss with walnut oil, red wine vinegar, crumbled goat cheese, toasted walnuts and chives.
Add mayonnaise, white horseradish, and cooked peas.
Mix with marinated artichoke hearts, fresh basil, lemon juice and olive oil.
Add cooked string beans, pesto and some mascarpone.
Mixed with chopped pickled herring, sour cream, chives and dill.
Add mustard and mayonnaise, chunks of hard-cooked egg, and fresh tarragon.
Toss with slivers of roasted peppers, provolone, and a garlic-flavored vinaigrette.
Add freshly cooked mussels, green onions, and curried mayonnaise.
Stir in yogurt, feta cheese, cucumbers, and red onion.
Toss with mayonnaise, cilantro, pickled jalapenos, and halved cherry tomatoes.
Potato Salad variations provided by Bon Appetit.
More Potato Salad Recipes:
Crunchy Potato Salad (for Diabetics)
Salat Olivier (Russian Potato Salad)
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