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TIP OF THE DAY: Amp Up The Potato Salad

Russian Potato Salad

[1] Add beets, dill, carrots, peas and onions for a Russian-style potato salad (photo and recipe © Idaho Potato Commission).

Fresh Dill
[2] Fresh dill is a delicious accent for any potato salad, but is often used in Russian recipes (photo © PaperChef).

  With Memorial Day Weekend just a week away, we’re revisiting one of our favorite cookout foods: potato salad.

To us, a basic potato salad includes quality mayonnaise, diced raw vegetables (carrots, celery, red onions, maybe some bell pepper) and fresh dill and parsley. This was our mother’s potato salad.

But these days we want more: more layers of flavor, more excitement. We try new recipes on most warm-weather weekends, and delight in the process of invention (our reigning favorite, mini whole potatoes, salmon caviar, a sour cream-mayo blend, sweet onion and lots of fresh dill).

Here are two we’ll be making for Memorial Day festivities. Both from the Idaho Potato Commission. There are links to more recipes below, for a total of 16 specialty potato salad recipes.
 
 
RECIPE: RUSSIAN BEET & POTATO SALAD

Ingredients

  • 4 medium Yukon Gold potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1 cup frozen peas and carrots, thawed
  • 1/3 cup finely chopped red onion
  • 5-ounce can sliced beets, drained, slices quartered
    (alternatively, you can dice whole beets)
  •  
    For The Dressing

  • 1/4 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon horseradish mustard*
  •  
    _______________
    *You can buy horseradish mustard, but it’s simple to make. Just combine Dijon mustard with prepared white horseradish. Start with a 3:1 ratio, and add more horseradish to taste.

     
    Preparation

    1. ADD the potatoes and salt to a medium saucepan with enough water to cover. Bring to a boil, reduce the heat and simmer until just tender, 4-5 minutes. Drain in a colander and rinse with cold water.

    2. COMBINE the potatoes, peas and carrots, and onion in a large bowl.

    3. WHISK together in a small bowl the mayonnaise, yogurt, dill and horseradish mustard. Add the potato mixture and gently combine.

    4. PLACE the beets on a paper towel and gently blot dry—or else your potato salad will turn pink! Fold the beets into the potato mixture very gently; do not over-mix. Serve within 1 hour for peak flavor and appearance.

     

     
    RECIPE #2: RED CHIMICHURRI POTATO SALAD

    The signature condiment of Argentina, chimichurri sauce is a parsley-based, garlicky vinaigrette with a verdant green color.

    Red chimichurri, a more recent development, adds paprika and red wine vinegar, which create a dark red background for the herbs. Both are served as accompaniments to grilled meat in Argentina, which makes them a great match with what you’re grilling.

    This recipe was created by Latino Foodie for the Idaho Potato Commission.

    Ingredients For 4 Servings

  • 1-1/2 pounds Baby Dutch yellow potatoes
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili flakes
  • 1-1/2 teaspoons paprika
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh lemon juice
  • 1/3 cup red wine vinegar
  • 1/2 large red bell pepper, chopped
  • 1/2 bunch fresh cilantro, trimmed
  • 1 bunch fresh parsley, trimmed
  • 3 green onions
  • 6 large garlic cloves, peeled
  • 1 cup extra virgin olive oil
  •  
    Preparation

    1. PLACE the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. They are small so they should be done in about 10 minutes (be careful not to overcook or they will turn into mashed potatoes). To test for doneness, insert the tip of a steak knife into the middle of a potato. If it slides off easily, they are done. Drain and allow the potatoes to cool slightly.

    2. ADD the remaining ingredients except the oil to a food processor. Pulse until the ingredients are roughly chopped. Slowly drizzle in the oil while pulsing the food processor. You can make the sauce chunky or smooth, as you prefer.

    3. HALVE or quarter the potatoes. In a large bowl, gently toss the potatoes with a quarter of the chimichurri, adding more as needed. The remaining sauce can be used to marinate the vegetables or steak for the meal.

    4. STORE any remaining chimichurri in a tightly-sealed jar. It will keep in the refrigerator for about a week.

      Chimichurri Potato Salad Recipe

    [3] Red Chimichurri Potato Salad (photo © Idaho Potato Commission).

    Red Chimichurri Sauce Recipe
    [4] Red chimichurri sauce, a classic Argentine condiment (photo © Idaho Potato Commission).

    Baby Yellow Dutch Potatoes
    [5] Baby Dutch yellow potatoes (photo © Melissa’s).

     
    MORE POTATO SALAD RECIPES

  • Arugula Potato Salad
  • Barbecue Potato Salad
  • Baked Potato Salad
  • Beer-Roasted Potato Salad With Brussels Sprouts
  • Brussels Sprouts Potato Salad
  • Corned Beef & Cabbage Potato Salad
  • German Potato Salad With Bacon & Bacon Vinaigrette
  • Green Bean Potato Salad
  • Grilled Potato Salad With Hot Dog Chunks
  • Grilled Sweet Potato Salad
  • Red, White & Blue Potato Salad (especially for Memorial Day and Independence Day)
  • Smoked Salmon Potato Salad
  • Warm Potato Salad
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