Add Pizzazz to Potato Salad
Potato salad is a favourite dish for summer barbecues, potlucks and picnics. A basic – and delicious – potato salad can be made by simply adding mayonnaise, vinegar, salt, sugar and pepper to boiled potatoes.
But basic potato salad can also become boring!
So if you want to add some pizzazz, try one of the following recipes the next time you’re preparing potato salad for a gathering – you may even create some new potato salad fans!
Greek Potato Salad (http://www.chatelaine.com/recipe/dinner/greek-potato-salad/)
Prep Time: 10 minutes/Total Time: 30 minutes
Makes 6 servings
680 g mini yellow potatoes
1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/4 cup pitted kalamata olives, chopped
1/3 cup crumbled feta
3 cups packed hearty mesclun greens, or baby spinach leaves
Lemon Oregano Dressing
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
1 garlic clove, minced
1 tsp dried Greek oregano
1/2 tsp salt
Add potatoes to a large pot of cold salted water. Bring to a boil and cook until tender, 15 min. Drain and run under cold water for 30 seconds, until cool enough to handle but still warm. Halve or quarter larger potatoes and set aside.
Dressing: Whisk oil, lemon juice, garlic, oregano and salt in a large bowl. Stir in sun-dried tomatoes, olives and feta. Set aside.
Add potatoes and toss to coat. To serve warm, stir in greens. If serving cold, chill potato salad and stir in greens just before serving.
Lemon and Dill Potato Salad (http://www.chatelaine.com/recipe/vegetarian/lemon-and-dill-potato-salad/)
Makes 4 Servings
1 kg small red-skinned potatoes
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp Dijon mustard
1/2 cup light mayonnaise
1/2 cup plain yogurt
1/4 tsp salt
fresh pepper, to season
2 celery stalks, thinly sliced
1/2 cup chopped fresh dill
2 thinly sliced green onions
Boil 1 kg small red-skinned potatoes in a medium saucepan over high. Reduce heat to medium and gently boil, partially covered, until fork-tender, about 14 min. Drain and plunge in cold water until cool. Pat dry and cut into bite-sized pieces.
Whisk 1 tbsp each lemon juice and lemon zest with 1 tbsp Dijon mustard, 1/2 cup each light mayo and plain yogurt and 1/4 tsp salt in a large bowl. Season with fresh pepper. Stir in 2 thinly sliced celery stalks, 1/2 cup chopped fresh dill, 4 thinly sliced green onions and potatoes until mixed.
Keeps well up to 2 days.