Four Stylish Potato Salads
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4
- Category: easy
Description
Summer is fast approaching and we think it’s time to revive the age-old potato salad.
Ingredients
Basic Potato Salad
500 g baby potatoes
1–1 ½ C ( 250–375 ml) homemade mayonnaise
Salad Variations
Mustard and Maple Mayo with Crispy Bacon and Boiled Eggs
This one is a winner with the kids and fussy eaters.
15 ml Tbsp (15 ml) maple syrup
2 tsp wholegrain mustard
1 pkt steaky bacon
4 eggs, boiled, peeled and sliced
handful of chopped chives
salt and pepper
Chipotle Mayo with Salami, Feta and Avocado
For those who enjoy a little Mexican bite!
1–2 tsp (5–10 ml) Chipotle powder or paste
4–6 slices of salami (or your prefered charcuterie meat)
125 g feta, crumbled
1 ripe avocado
salt and pepper
Waldorf Potato Salad
A unique spin, that will have your guests demanding for your recipe.
100 g Blue cheese, crumbled
1 apple, cubed
1 celery stalk, sliced
100g walnuts, roughly chopped
salt and pepper
Wasabi Mayo with Salmon and Dill
Our absolute favorite, it’s zingy, tasty and fresh.
1 Tbsp wasabi paste
200 g smoked salmon, flaked
a handful of fresh dill, finely chopped
salt and pepper
100g green beans, chopped (optional)
Instructions
Basic Potato Salad
Boil the baby potatoes in a medium-sized saucepan until they are soft and can be pierced easily with a knife. Strain the hot water and set aside to cool. Once cooled slice into halves or quarters.
Variations
Mustard and Maple Mayo with Crispy Bacon and Boiled Eggs
Fry the bacon in a frying pan over low heat until the fat has rendered and the bacon is crispy. Wait for it to cool and chop it into small pieces.
Add maple syrup and wholegrain mustard to the mayonnaise and season to taste with salt and pepper. Drizzle the Mustard Maple mayo over the potatoes, add in half of the bacon bits and half the boiled egg chunks, mix well. Garnish with the remainder of the bacon bits, and the remainder of the boiled egg chunks, sprinkle with chopped chives and serve.
Chipotle Mayo with Salami, Feta and Avocado
Add a heaped teaspoon or two of chipotle powder or paste (or more if you prefer it spicier) to the mayonnaise, season to taste with salt and pepper.
Slice the salami into slivers and set aside. Halve the ripe avocado, remove the pit and peel. Slice into thickish slices and then dice. Drizzle the Chipotle mayo over the potatoes, add in half the sliced salami and half of the feta and mix to combine. Top off with the diced avocado and crumble over the remaining feta cheese.
Waldorf Potato Salad
Add half of the crumbled blue cheese to the mayo and season to taste with salt and pepper.
Drizzle the blue cheese mayo over the potatoes, add in most of the the apple cubes, celery and walnuts, leaving some aside to garnish. Top off with the remaining ingredients and serve.
Wasabi Mayo with Salmon and Dill
Add the wasabi paste to the mayo and taste, (add more depending on strength), season with salt and pepper.
If you are adding green beans, blanch in boiling water for a few seconds and then put straight into ice cold water to refresh. Strain the water and slice the beans into 2 cm chunks. Drizzle the wasabi mayo over the potatoes, add in all of the green beans and a sprinkle of the chopped dill and mix well. Add the flaked smoked salmon and finish off with a sprinkle of dill.
