Picnic Ready Potato Salad
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Potato salad is a staple for summer picnics and Sunday lunch, try these recipes for making the classic favorite! Soon you will be seeing many of the ingredients available fresh from the farm, such as corn and potatoes, and already you can find carrots, radishes, and many fresh herbs ready for mixing! Most of these are mayonnaise free, this will reduce fat and decrease the chances of food safety issues.
Potato, Tomato Corn and Basil Salad
- 1 pound baby red potatoes, scrubbed
- 5 medium ears of corn (about 3 pounds)
- 1 pint grape tomatoes, halved lengthwise
- 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
- 1 large bunch fresh basil, rinsed, dried, and leaves picked
- ¼ cup extra-virgin olive oil
- 2 large lemons, juiced
- 1 teaspoon kosher salt
- About 15 grinds freshly ground pepper
- Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork-tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice-cold water to stop them from cooking.
- Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dishcloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
- Remove corn from water and also let drain. Cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Tangy Lemon Potato Salad
- 2 pounds new potatoes
- ¼ cup lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- Freshly ground pepper, to taste
- 4 scallions, thinly sliced
- ¼ cup chopped fresh mint
- Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
- Whisk lemon juice, oil, salt, and pepper in a large bowl. Add the potatoes and toss to coat. Just before serving, add scallions and mint to the salad and toss gently.
Garden Potato Salad
- 2 cloves garlic, peeled
- 2½ teaspoons kosher salt
- ½ cup mayonnaise (or you may substitute with plain Greek Yogurt)
- 2½ tablespoons white wine vinegar
- Freshly ground black pepper
- 8 cups water
- 3 cloves garlic, minced
- 2 tablespoons kosher salt plus additional for seasoning
- 1 sprig fresh thyme
- 1 bay leaf
- 4 black peppercorns
- 2 pounds small red-skinned potatoes, sliced into 18-inch-thick rounds
- 5 medium carrots, peeled and sliced into 18-inch-thick rounds
- 1 bunch radishes, sliced into 18-inch-thick rounds (about 8)
- ½ English cucumber or 1 large Kirby cucumber, sliced into 18-inch-thick rounds
- 1 cup grape or cherry tomatoes, halved
- 3 scallions (white and green parts), thinly sliced
- Freshly ground black pepper
- ½ cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
- 6 lemon wedges
- For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
- For the salad: Put the water, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
- About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.
Potato Salad with Sun-Dried Tomatoes and Basil
- 1½ lbs. small new potatoes, unpeeled and halved
- Salt to taste
- 2 tablespoons low-fat mayonnaise
- 2 teaspoons Dijon mustard
- ¼ cup buttermilk
- 2 spring onions, thinly sliced lengthways
- 1 oz. chopped soft sun-dried tomatoes (not oil-packed)
- 8 basil leaves, shredded or finely chopped ground black pepper, to taste
- Cook potatoes in a large pan of lightly salted boiling water until tender, 10 to 15 minutes. Drain well.
- For the dressing, combine mayonnaise and mustard in a small bowl. Stir in the buttermilk.
- Combine potatoes, spring onions, sun-dried tomatoes, basil, ½ tsp salt, and pepper to taste in a large bowl. Add dressing. Toss to coat.
Potato Salad with Capers and Celery
- 2½ pounds small red potatoes, quartered or halved
- 3 tablespoons capers
- 1 celery heart and greens, from the center of stalk, chopped
- ½ medium red onion, finely chopped
- 1 lemon, zested and juiced
- 2 tablespoons red wine vinegar
- Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and saltwater liberally. Boil potatoes until tender, 12 to15 minutes.
- Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.