3 Gourmet potato salad recipes

Greek-style potato salad

Serves 4 to 6

Fresh dill, feta cheese and roasted peppers are a delicious and welcome change to the classic potato and mayonnaise salad.

Ingredients:

• 1-1/2 pounds red potatoes, cut into bite-sized chunks
• 1 teaspoon salt, plus more for seasoning
• 1/3 cup plain Greek-style yogurt
• Zest and juice 1 small lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sugar or more to taste
• Freshly ground black pepper
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 3 tablespoons finely chopped flat-leaf parsley
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced roasted red peppers
• 1/2 cup pitted Kalamata olives, chopped

Directions:

1. Place potatoes in a large pot and add cold water until potatoes are just covered. Add 1 teaspoon of salt and bring to a boil over high heat. Reduce to medium and simmer until potatoes are just tender, about 10 minutes. Drain and set aside to cool.
2. In a large bowl, whisk together yogurt, lemon zest and juice, olive oil and sugar. Season dressing with salt and pepper.
3. Add cooled potatoes, onion, dill, parsley, feta, peppers, and olives. Toss well to combine.
4. Season with more salt, black pepper and herbs, if desired.
5. Toss again and serve immediately or refrigerate for a few hours to blend the flavors.

Italian herb potato salad

Serves 4 to 6

Ingredients:

• 1-1/2 pounds small Yukon Gold potatoes
• 1 teaspoon salt plus more for seasoning
• 1 tablespoon olive oil
• 4 ounces prosciutto, chopped
• 1/2 cup sun-dried tomatoes packed in olive oil, drained, chopped
• 1/2 cup heavy cream
• 1/2 cup finely chopped shallots
• 1/2 cup Philadelphia Italian and Herb Cooking Creme (or softened cream cheese)
• 1/4 cup finely sliced fresh basil
• Freshly ground black pepper to taste

Directions:

1. Place potatoes in a large pot and add cold water until potatoes are just covered. Add 1 teaspoon of salt and bring to a boil over high heat. Reduce to medium and simmer until potatoes are just tender, 15 to 20 minutes. Drain and set aside to cool.
2. When potatoes are cool, slice crosswise into 1/4-inch slices and transfer to a large bowl.
3. Heat oil in a medium saucepan over medium heat. Add prosciutto and cook, stirring often, until starting to brown. Stir in tomatoes and cook, stirring, for about 1 minute. Transfer prosciutto mixture to the bowl with the potatoes.
4. Wipe out skillet and add cream and shallots. Bring mixture to a simmer over medium-low heat. Cook, stirring occasionally, until shallots are tender. Set aside to cool slightly.
5. Stir in cooking creme (or cream cheese) until melted and smooth.
6. Pour cream mixture over potato mixture and toss gently. Serve immediately.

Curry potato salad

Serves 4 to 6

The simple addition of curry powder will spice up any potato salad. Swapping out the usual waxy potatoes with fingerling potatoes and stirring in mango chutney also gives this side dish recipe gourmet appeal.

Ingredients:

• 1-1/2 pounds small fingerling potatoes
• 1 teaspoon salt plus more for seasoning
• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1/3 cup mango chutney or more to taste
• 2 to 3 teaspoons curry powder (to taste)
• 4 green onions, finely sliced (green and white parts)
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh parsley
• Freshly ground black pepper to taste

Directions:

1. Place potatoes in a large pot and add cold water until potatoes are just covered. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to medium and simmer until potatoes are just tender, 15 to 20 minutes. Drain and set aside to cool.
2. Meanwhile, in a large bowl, whisk together yogurt, mayonnaise, chutney, curry, green onions, mint and parsley.
3. Add potatoes to the yogurt mixture and toss to coat. Season with salt and pepper. Serve immediately.

More potato salad recipes

Grilled sweet potato salad
German potato salad
Steak and potato salad with ranch dressing