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Potato Salad 4 Ways

1491

Potato Salad 4 Ways

Published on August 18, 2022
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8.4M followers
Cook Time: 120 minutes
Serving Size: 8 servings
Ingredients:
    For the Curry Potato Salad:
    • 2 pounds Yukon potatoes, peeled and cubed
    • 1 1/2 cup Greek yogurt
    • 2 tablespoons vinegar
    • 2 tablespoons sugar
    • 3 tablespoons curry powder
    • Salt and pepper
    • 2 tablespoons cilantro
    • 1/2 cup onion
    • 1 cup peas
    • 1/4 cup golden raisins
    • 3 hard-boiled eggs
    • 1 teaspoon paprika
    For the Green Goddess Potato Salad:
    • 2 pounds medium Yukon potatoes, peeled and cubed
    • 1 1/2 cups Greek yogurt
    • 3 tablespoons vinegar
    • 3 scallions, chopped
    • 1/4 cup flat leaf parsley
    • 2 teaspoons fresh tarragon
    • Salt and pepper
    For the Soy Sauce Sriracha Potato Salad:
    • 2 pounds red potatoes, cubed
    • 1 cup Japanese mayo
    • 2 tablespoons Sriracha
    • 2 teaspoons rice vinegar
    • 2 teaspoons soy sauce
    • 2 teaspoons sesame oil
    • 1/2 cup scallions, chopped
    • 1/2 cup edamame
    For the Warm Bacon and Dill Potato Salad:
    • 2 pounds medium red potatoes, peeled and cubed
    • 6 slices bacon, crumbled
    • 1/2 cup red onion, chopped
    • 1/2 cup vinegar
    • 1/2 cup water
    • 2 teaspoons coarse-grained mustard
    • 2 teaspoons sugar
    • Salt and pepper
    • 1/4 cup fresh dill
    Instructions:
      For the Curry Potato Salad:
      • Boil peeled potatoes in salted water until tender, approximately 20 minutes. Cool to room temperature.
      • In a large bowl, mix Greek yogurt, vinegar, sugar, curry powder, salt and pepper. Add in potatoes, cilantro, onions, peas, raisins and hard-boiled eggs. Rough mash and mix. Sprinkle paprika on top.
      For the Green Goddess Potato Salad:
      • Boil peeled potatoes in salted water until tender, approximately 20 minutes. Cool to room temperature.
      • In a food processor, pulse yogurt, vinegar, scallions, parsley, tarragon, salt and pepper. Pour over potatoes and toss until evenly coated.
      For the Soy Sauce Sriracha Potato Salad:
      • Roast potatoes at 400°F for approximately 35 minutes; toss midway. Set aside.
      • In a large bowl, combine mayo, Sriracha, rice vinegar, soy sauce and sesame oil. Toss in roasted potatoes, edamame and chopped scallions.
      For the Warm Bacon and Dill Potato Salad:
      • Roast potatoes at 400°F for approximately 35 minutes; toss midway. Set aside.
      • Fry bacon in a large skillet. Remove bacon when cooked, leaving about 2 tablespoons of bacon drippings in skillet.
      • Add onions and sauté. Whisk in vinegar, water, mustard, sugar, salt and pepper. Simmer until reduced.
      • Pour over roasted potatoes. Toss, then sprinkle crumbled bacon and fresh dill.

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