Potato Salads

potato salads, are you looking for these recipes? check this for the best potato salads:

Warm potato salad with cheesy sauce

Image Source: taste.com.au

Ingredients

  • 2kg sebago potatoes
  • 2 1/2 tablespoons extra virgin olive oil
  • 4 garlic cloves, unpeeled
  • 125g cream cheese, chopped, softened
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 teaspoons dijon mustard
  • 80g gruyere cheese, grated
  • 200g middle bacon rashers, trimmed, chopped
  • 3 green onions, thinly sliced
  • Lemon zest, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Cut potatoes into 5cm chunks. Place in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 5 minutes or until just tender. Drain. Transfer to prepared tray. Drizzle with 2 tablespoons oil. Toss to coat. Season well. Roast for 40 minutes, turning potato halfway through cooking. Add garlic. Roast for a further 15 minutes or until potato is golden and tender.
  • Step 3
    Place cream cheese, sour cream and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth. Squeeze garlic from skins into mixture. Add mustard and gruyère. Cook, stirring, for 5 minutes or until cheese is melted and smooth. Season with salt and pepper.
  • Step 4
    Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until golden. Remove from heat. Add onion. Stir to combine.
  • Step 5
    Add 3/4 of the bacon mixture to cheese sauce. Place potato in a serving bowl. Drizzle sauce over potato. Season with pepper. Sprinkle with lemon zest and remaining bacon mixture. Serve.

Chargrilled kipfler potato salad

Image Source: taste.com.au

Ingredients

  • 500g kipfler potatoes
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • 4 slices prosciutto
  • 1 red onion, cut into wedges
  • 1/3 cup (80ml) buttermilk
  • 1/4 cup (75g) mayonnaise
  • 1 tbs apple cider vinegar
  • 1 tbs drained baby capers
  • 1 tbs finely chopped dill
  • 1 tbs finely chopped mint
  • 1 tsp horseradish cream
  • 120g pkt Coles Australian Baby Rocket

Method

  • Step 1
    Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until just tender. Drain well. Cool slightly.
  • Step 2
    Heat a chargrill on medium-high. Slice the potatoes diagonally. Place in a bowl. Season. Add oil and garlic. Gently toss to combine. Cook on grill, in 3 batches, for 1-2 mins each side or until lightly charred. Transfer to a plate.
  • Step 3
    Cook the prosciutto on grill for 1 min each side or until crisp. Add to potato on the plate. Cook onion on the grill for 1-2 mins each side or until just charred.
  • Step 4
    Whisk the buttermilk, mayonnaise, vinegar, capers, dill, mint and horseradish in a bowl. Season.
  • Step 5
    Arrange the potato, onion and rocket on a serving platter. Coarsely chop the prosciutto and sprinkle over the potato mixture. Drizzle with the dressing.

Roast lamb with warm potato salad

Image Source: taste.com.au

Ingredients

  • 120ml extra virgin olive oil, divided
  • 1/4 cup (60ml) honey
  • 1/4 cup rosemary leaves
  • 2 tbs Dijon mustard
  • 1 tsp fennel seeds
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 1kg kipfler potatoes, scrubbed, halved lengthways, or baby white potatoes, halved or quartered
  • 1/3 cup (80ml) white wine vinegar, divided
  • 2 shallots, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup (50g) drained capers, chopped
  • 2 tbs chopped dill
  • 1 tbs wholegrain mustard

Method

  • Step 1
    Place 1/3 cup (80ml) of oil in a food processor with the honey, rosemary, Dijon mustard, fennel seeds, 1 tbs sea salt flakes and 1 tsp pepper. Process for 30 secs or until finely chopped. Place lamb on a chopping board. Score fat side of the lamb in a diamond pattern, being careful not to cut deeply into the meat. Rub rosemary mixture over lamb. Line a roasting pan with foil and add lamb. Set aside at room temperature for 1 hour to develop the flavours.
  • Step 2
    Preheat oven to 150°C (130°C fan-forced). Roast lamb for 11/2-13/4 hours or until an instant-read thermometer inserted into thickest part of lamb reads 49°C. Remove from oven. Increase oven to 250°C (230°C fan-forced).
  • Step 3
    Roast lamb for a further 10-15 mins or until browned and internal temperature of lamb registers 54°C for medium-rare doneness. Rest for 30 mins.
  • Step 4
    While the lamb is resting, in a large saucepan, add potatoes and enough water to cover by 2cm. Add 2 tbs of the vinegar to pan and season with salt. Bring to boil over medium-high heat. Reduce heat to medium. Simmer for 12 mins or until potatoes are tender. Reserve 1/4 cup (60ml) cooking liquid. Drain potatoes, being careful not to break them up. Spread over a rimmed baking tray. Set aside for 5 mins to cool.
  • Step 5
    Whisk remaining oil and vinegar in a bowl with shallots, parsley, capers, dill, wholegrain mustard, 2 tsp sea salt flakes, 1 tsp pepper and reserved cooking liquid. Add potatoes. Gently toss to coat.
  • Step 6
    Carve the lamb into 1cm-thick slices. Serve with the warm potato salad.

Southern-style sweet potato salad

Image Source: taste.com.au

Ingredients

  • 2 large gold sweet potatoes, halved lengthways, thickly sliced
  • 1 tbs olive oil
  • 1 tbs Cajun seasoning
  • 1 corn cob, husk and silk removed
  • 1/3 cup (80ml) buttermilk
  • 1/4 cup (75g) whole-egg mayonnaise
  • 1 tbs lime juice
  • 1/4 cup finely chopped coriander
  • 1 avocado, stoned, peeled, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 cup coriander sprigs

Method

  • Step 1
    Preheat oven to 200°C. Line a baking tray with baking paper. Combine sweet potato, oil and Cajun seasoning in a large bowl. Arrange in a single layer on lined tray. Bake, turning occasionally, for 30 mins or until sweet potato is tender.
  • Step 2
    Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred and tender. Set aside to cool. Use a knife to cut down the side of the corn to release the kernels.
  • Step 3
    Place the buttermilk, mayonnaise, lime juice and chopped coriander in a small bowl and stir to combine. Season.
  • Step 4
    Place sweet potato, corn, avocado, capsicum, onion and coriander sprigs in a large bowl. Drizzle with the buttermilk dressing and gently toss to combine. Transfer to a serving platter.

German-style potato salad

Image Source: taste.com.au

Ingredients

  • 1kg Red Royale potatoes or Carisma potatoes, coarsely chopped
  • 4 bacon rashers, chopped
  • 4 Coles Australian Free Range Eggs
  • 2 celery sticks, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 dill cucumbers, coarsely chopped
  • 1 tbs capers
  • 1/4 cup coarsely chopped dill
  • 2 tbs finely chopped chives

Creamy horseradish mayo

  • 1/2 cup (150g) whole-egg mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp horseradish cream
  • 1 tsp Dijon mustard
  • 1 tbs white wine vinegar

Method

  • Step 1
    Cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.
  • Step 2
    Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring occasionally, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
  • Step 3
    Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.
  • Step 4
    Place potato, bacon, celery, spring onion, dill cucumber, capers, chopped dill and chives in a bowl. Stir to combine.
  • Step 5
    To make the creamy horseradish mayo, place the mayonnaise, sour cream, anchovy, garlic, horseradish, mustard and vinegar in a small bowl and whisk until combined. Season.
  • Step 6
    Drizzle the creamy horseradish mayo over the potato mixture in the bowl and toss to combine.
  • Step 7
    Peel the eggs and thickly slice. Arrange the potato mixture and egg on a serving platter.

Reuben potato salad

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1kg baby red potatoes, halved
  • 3 cups coarsely shredded savoy cabbage
  • 75g day-old sourdough bread, crusts removed
  • 2 teaspoons extra virgin olive oil
  • 200g sliced pastrami, torn
  • 100g Swiss cheese, shaved
  • 80g (1/2 cup) baby cornichons, halved lengthways
  • 1 tablespoon chopped fresh chives

Russian dressing

  • 85g (1/3 cup) whole egg mayonnaise
  • 2 tablespoons tomato sauce
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons horseradish cream
  • 1 green shallot, trimmed, finely chopped

Method

  • Step 1
    Place the potato in a large saucepan. Cover with cold water. Bring to the boil. Reduce heat to medium. Cook for 15 to 20 minutes or until potatoes are tender. Add the cabbage in the last 30 seconds, then drain immediately. Rinse under cold water. Drain. Set aside for 15 minutes to cool.
  • Step 2
    Meanwhile, process the bread in a small food processor until fine crumbs form. Heat the oil in a small frying pan over medium-high heat. Add the breadcrumbs. Cook, stirring occasionally, for 2 to 3 minutes or until golden. Transfer to a plate lined with paper towel.
  • Step 3
    For the Russian dressing, combine all the ingredients in a small bowl. Season.
  • Step 4
    Place the potato mixture and 3/4 dressing in a large bowl. Toss to combine. Arrange on a platter with the pastrami, cheese and cornichons. Sprinkle with the toasted crumbs and chives. Drizzle with remaining dressing.

Leave a Reply

Your email address will not be published. Required fields are marked *