Zingy New Potato Salad Food

ZINGY NEW POTATO SALAD

Steps:

• If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.
• Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.

ZINGY SOUTH-WESTERN POTATO SALAD

Steps:

• To make dressing: Whisk sugar into vinegar until it dissolves. In a mini-processor, zap all the dressing ingredients (including the sweetened vinegar) until a creamy dressing is formed. (make sure garlic has been pulverized).
• Put all the potato salad ingredients into a bowl. Pour dressing over and combine to coat evenly. Season to taste with salt and pepper. Refrigerate 2-3 hours before serving to allow flavours to blend.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

ZINGY POTATO SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of cold water and bring to a boil.
• Add potatoes and dash of salt.
• Cook over medium heat about 15 minutes or until tender.
• Drain potatoes and put in fridge.
• In bowl add olive oil, cider vinegar, Miracle Whip and Hot Sauce.
• Make sure taste is to your likeing.
• Add pickles, green peppers, onions, and celery to the potatoes.
• Add Miracle Whip mixture and mix well.
• Decorate dish with slices of hard boiled eggs and paprika.