Potato salad recipes
Our top 3 of 25 Potato salad recipes
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Old Fashioned Potato Salad
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Sweet Potato, Pomegranate and Pumpkin Seed Salad
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Asparagus & New Potato Salad with Dolcelatte & Basil
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Ingredients
- 500 grams Small (and or new) potatoes.
- 3 Eggs
- 4 Spring Onions
- Few tablespoons of Mayonnaise
Method
- Clean, chop and boil the spuds. Leave the skins on. Allow to cool.
- Hardboil the eggs. And deshell immediately. Chop pretty finely. Allow to cool.
- Chop the spring onions. As many as you like according to taste. The green stalks are vital to add a bit of colour.
- Now mix all the ingredients together with the mayo. You can use lowere fat mayo and it still tastes great. I sometimes put a squirt of salad cream in too to make it a little more exciting.
- If you're feeling fancy, sprinkle some finely chopped green spring onions (or chives or parseley if you like) bits on top for decoration.
- You can make this salad the night before and refrigerate it: taking the pressure of the big day.
Sweet Potato, Pomegranate and Pumpkin Seed Salad
by Denise Phillips
Views 2799, Added Mon Sep 15 2008
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Add commentIngredients
- 2 large sweet potatoes. peeled and cut into cubes
- 1 tbsp. olive oil
- 175g watercress
- 1 large pomegranate. halved and deseeded
- 75g pumpkin seeds
- 150g goat's cheese - crumbled
- to taste Salt and freshly ground black pepper
- ---------- Dressing
- 4 tbsp. extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp. sugar
- ½ tsp mustard of any variety
- 1 tsp. lemon juice
- to taste Salt and freshly ground black pepper
Method
- 1. Pre-heat the oven to 200°C/ 400°F/ Gas mark 6.
- 2. Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.
- 3. Roast for 20-25 minutes turning once during cooking.
- 4. To make the dressing, mix all the ingredients together and season to taste.
- 5. Put the sweet potato in a bowl with the watercress, pomegranate and goats cheese.
- To serve the stylish way: Drizzle over the dressing and sprinkle over the pumpkin seeds.
Denise Phillips has contributed to these popular cooking recipes:
Tips
1. Feta or Gorgonzola can also be used successfully in this salad. 2. When in season use British asparagus and Jersey Royals, these make this salad even more delicious.
Be the first to comment
Add commentIngredients
- 500 grm fresh asparagus. cleaned and trimmed
- 225 grms baby new potatoes. cooked and halved
- 250 grms cherry tomatoes. halved
- 50 grms Stoned Black Olives halved
- 2 Shallots Finely Chopped
- 1 bunch fresh basil leaves. shredded
- 150 grms Dolecelatte Cheese
- 4 tbspn extra virgin olive oil
- Juice of ½ a lemon
- sea salt and freshly ground black pepper
Method
- 1. Bring a large pan of salted water to boil, drop in asparagus and blanch for 2-3 minutes until just tender.
- 2. Drain and plunge into cold water to prevent further cooking.
- 3. Whisk the lemon juice and olive oil together, season with salt and pepper.
- 4. Put asparagus, potatoes, tomatoes, olives, shallots and basil into a large bowl and toss together with the dressing.
- 5. Serve with the dolcellate crumbled over as a garnish.
4 Comments
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Add commentSquibs Wed Jan 13 2010 • Reply
I havent tried it with chopped boiled egg but i have added horseradish to the mayo/salad cream ( to taste ) ...it gives the potato salad a bit of a kick
NikkiLovegrove Tue Dec 15 2009 • Reply
I'll put up a recipe for homemade mayo, it's just egg and oil so people will already have eggs for this recipe. One thing I would say is not to add mayo to anything hot but it you put the potatoes in cold water they cool straight away :D Haven't put egg in potato salad before and will deffo give this a whirl.
Thanks, Nikki xXx
Kimte3 Fri Sep 4 2009 • Reply
This recipe is also a great family favourite of ours. Glad you added the salad cream!
Gailly Wed Jul 8 2009 • Reply
This recipe sounds wonderful. I shall be trying it very soon.