Potato salad is a summer favorite that stands up to its competitors: macaroni salad and coleslaw. Traditional recipes call for boiled potatoes and a mayonnaise and mustard based dressing; these three require baked potatoes. These three unique potato salad recipes will have guests begging for more. Use up those leftover baked potatoes or bake them fresh.
Tantalize the senses with ginger, sesame, and sweet potatoes. Enjoy one of the three: Ginger Hot Potato Salad, Baked Red Onion and Potato Salad, or Sweet Potatoes Salad below. Each recipe serves four to six people, if they make it to the table.
Ingredients for Ginger Baked Hot Potato Salad Recipe:
- 6 cups baked Idaho potatoes, chilled and cubed
- 4 boiled eggs, chopped
- ½ cup mayonnaise
- 1 to 2-tablespoons pickled ginger shreds
- 1 teaspoon liquid from pickled ginger jar
- 2 teaspoons sweet mustard (not yellow)
- ½ teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 2 tablepoons minced red onion
Directions For Ginger Baked Hot Potato Salad Recipe:
- Mix all ingredients together except for the potatoes until well incorporated.
- Then gently coat potatoes with the dressing mixture.
- Delicious when made with hot, freshly baked potatoes. Or use left over baked potatoes or chill potatoes.
- Serve hot or chill before serving.
Ingredients for Baked Red Onion and Potato Salad Recipe:
- 6 cups cubed raw red potatoes
- 6 boiled eggs, chopped
- ½ cup mayonnaise
- 1 teaspoon mild mustard (not yellow)
- 1 tablespoon dried dill
- 2 tablepoons minced dill pickle
- 2 tablepoons dill pickle juice
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon minced garlic
- 4 tablepoons chopped red onion
- 4 tablepoons olive oil
Directions for Baked Red Onion and Potato Salad Recipe:
- Coat chopped red potatoes in olive oil, salt, and pepper and place on a cookie sheet. Bake at 360 degrees until cooked through. Turn multiple times during cooking to ensure an even toast on all sides.
- While the potatoes are baking, sauté onions and garlic with leftover olive oil, salt, and pepper until caramelized. (Clear and beginning to brown.)
- Chill onions and potatoes if a cold salad is preferred or skip this step for hot baked potato salad.
- Mix remaining ingredients until well incorporated. Gently toss with onions and garlic and add potatoes last, careful to avoid breaking them up.
Ingredients for Sweet Potato Salad Ingredients:
- 6 cups raw sweet potatoes or yams
- 4 tablepoons coconut oil
- ½ cup shredded unsweetened raw coconut
- ½ cup pure coconut cream (not milk)
- ¼ cup sliced almonds or celery stalk
- ½ teapsoon sea salt
- ½ teaspoon ground black pepper
- 2 tablepoons raspberry or other sweet vinegar of choice
- 1 tablespoon minced garlic
- 2 tablepoons minced red onion
Directions for Sweet Potato Salad
- Cube sweet potatoes, coat in coconut oil, salt, and pepper. Bake at 360 degrees until cooked through. Turn multiple times during cooking to ensure an even toast on all sides.
- While the sweet potatoes or yams bake stir remaining ingredients and left over oil, salt, and pepper and allow to set in the refrigerator.
- Chill sweet potatoes or yams if a cold salad is preferred, use warm is a hot salad is preferred.
- Gently coat sweet potatoes or yams with dressing mixture, carefully avoid breaking them up.
