THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
JERK POTATO SALAD
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub is used as a base for a creamy dressing, where some of the heat is dulled by the rich mayonnaise, but complex flavor still shines through . Fruity citrus and habanero chiles bring brightness, while dried and fresh thyme and allspice ensure that the potato salad has plenty of lasting smoky depth. Including brown sugar, cinnamon, and nutmeg echoes the natural sweetness found in the sweet potatoes. All the ingredients seamlessly cohere to create a flavor-packed and nuanced Caribbean-inspired spin on one of summer's most beloved dishes.
Provided by Brigid Washington
Categories Potato Salad Potato Sweet Potato/Yam Lime Ginger Garlic Green Onion/Scallion Thyme Cinnamon Nutmeg Cumin Mayonnaise Onion
Yield 4-6 servings
Number Of Ingredients 27
Steps:
- Jerk rub
- Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
- Do ahead: Rub can be made 1 week ahead. Cover and chill.
- Potatoes and assembly
- Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that's okay).
- Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
- Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
- Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.
HEALTHIER OLD FASHIONED POTATO SALAD
This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!
Provided by MakeItHealthy
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
- Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 151 calories, Carbohydrate 32.7 g, Fat 0.8 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 263.5 mg, Sugar 7.9 g
JAMAICAN JERK POTATO SALAD
Make and share this Jamaican Jerk Potato Salad recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl.
- Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl.
- Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.).
Nutrition Facts : Calories 489.5, Fat 26.9, SaturatedFat 5.6, Cholesterol 129, Sodium 1356.7, Carbohydrate 52.9, Fiber 5.5, Sugar 7.6, Protein 10.6
JAMAICAN JERK POTATO SALAD
Provided by Jay Gorham
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl.
- Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl.
- Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.)
TZATZIKI POTATO SALAD
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.
Nutrition Facts : Calories 128 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 190mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
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