Top 40 Recipes - Simply the Best

International Collection of Very Special Potato Salad Recipes

Everyone has a favorite traditional potato salad recipe, but let's face it most are quite boring and far too familiar. This collection of potato salad recipe will rekindle your love and excitement for this classic dish. The combination of herbs and spices creates a wonderful array of very special recipes to try. Much depends on the core ingredient - the humble potato and how it is cooked. There is a wonderful range of textures and tastes which are enhanced by the fresh herbs and spices you add to create that very special dish. Try pairing the various recipes to match the flavor and texture of the main dish - be it beef, aubergine, fish or seafood.

Nepalese Potato Salad with Citrus, Tamarind, Fresh Coriander, Spices

Ingredients

For the chilli pickle

• Salt
• 1/4 teaspoons caster sugar
• 3 tablespoons cider vinegar
• 4 green chillies, thinly sliced on an angle

For the potatoes

• 5 curry leaves
• 200 g (7 oz) ghee
• 3 tablespoons of fresh coriandere
• 1 large onion, peeled and thinly sliced
• 7 garlic cloves, peeled and thinly sliced
• 1 kg (2 lb) large desiree potatoes, peeled, cut into quarters length-ways, then each quarter sliced in half

For the spice mix

• 1 teaspoon nigella seeds
• 1 teaspoons ground turmeric
• 1 tablespoon black mustard seeds
• 80 g (3 oz) sesame seeds, plus 20g extra, toasted, to serve
• 80 g (3 oz) tamarind from a block, soaked in a cup boiling water and sieved

Method

Prepare the chilli pickle a day in advance by mixing 1/4 teaspoon of salt and sugar and the chillies with the vinegar in a non-reactive bowl.

Put two and a half litres of water and three tablespoons of salt in a large saucepan and set on a high heat. Bring to a
Boil the potatoes in 2 1/2 litres of water for about 20 minutes, until just starting to soften, and then drain. While the potatoes are cooking, fry the onion, curry leaves, garlic and chopped coriander in melted ghee using a moderate-high heat, until the onions soften and begin to caramelise.

Using a mortar and pestle or a food processor grind the nigella, mustard and sesame seeds into a thick paste. Then, add the paste to the onion in the pan, add the turmeric and fry for 60 seconds. Blend in the tamarind paste. Switch the heat off below the pan. Gently add the cooked and drained potatoes stirring with a wooden spoon until the potatoes are well coated with the spiced onion mixture. Transfer the potatoes to a serving dish and scatter toasted sesame seeds, fresh herbs on top. Pour on the pickled chillies and serve warm or at room temperature.

Potato Salad Delight with Charred Tomatoes, Pumpkin Seeds, Cumin and Orange Salsa

Ingredients

For the potatoes

• Salt to taste
• 2 teaspoons lime juice
• 2 tablespoons olive oil, plus extra to serve
• 3 spring onions, trimmed and finely sliced (40g)
• 800 g (28 oz) baby new potatoes, unpeeled and thickly sliced

For the spicy, sticky seeds

• 1 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 tablespoons maple syrup
• 100 g (3.5 oz) pumpkin seeds

For the charred totato and orange salsa

• 3 large red chillies
• 3 tablespoons olive oil
• 1 teaspoons orange zest
• 2 teaspoons maple syrup
• 1 teaspoons ground cumin
• 3 tablespoons orange juice
• 500 g (1 lb) cherry tomatoes

Method

Heat your oven to 180 degrees C (350 degrees F. Place all the seed ingredients a baking tray lined with grease-proof paper. Sprinkle with salt bake, stirring several times, for about minutes, until the seeds are well toasted and have begun to caramelise. Remove the tray and set aside to cool. Chop the chillies and tomatoes into a salsa and combine with the remaining salsa ingredients in a small bowl.

Place the tomatoes and chillies on a tray and grill on a high settings for about 15 minutes, until the tomatoes begin to blacken in places. Then, remove the tray and set aside to cool. Add the potatoes to a large saucepan, covered with well salted cold water. Bring to a boil quickly over high heat and then lower the heat and simmer for 8-10 minutes, until the potatoes are just cooked through and tender. Then, drain the potatoes well, and then add to a serving bowl. Add the oil, lime juice, a pinch of salt and black pepper and combine well. Add half the salsa to the potatoes. Pour the remaining salsa onto a baking pan top and grill for 8-10 minutes, until the salsa starts to brown on top.

To serve, spoon the grilled salsa on over the potatoes. Scatter spring onions and pumpkin seeds on top. Add a drizzle of olive oil, a sprinkle of sea salt, fresh chopped herbs and serve warm.

Potato Salad With Apples, Dijon Mustard and Dill

Ingredients

• 1 cup mayonnaise
• 1/2 teaspoon white pepper
• 3 tablespoons Dijon mustard
• 1/3 cup apple cider vinegar
• 1 tablespoon sea salt flakes
• 1 medium red onion, finely chopped
• 2 lb (1 kg) medium red boiling potatoes
• 6 gherkins or 3 dill pickles, diced, or to taste
• 1/3 cup loosely packed dill, fronds finely chopped
• 10 oz (280 g) Granny Smith apples (or similar tart green cooking apples), peeled, cored, and diced

Method

Transfer the potato pieces to a large pot. Just cover with well salted cold water. Bring to a gentle rolling boil over moderate heat. Simmer the potatoes until they begin to get tender (about 10-12 minutes). Cool and then cut into walnut-sized pieces. Combine all the remaining ingredients in a large bowl. Carefully transfer the potatoes to the bowl and gently mix through.

Middle Eastern Style Skillet Potatoes (batata harra)

Ingredients

• Salt to taste
• 1 lime, juiced
• 1 cup chopped fresh dill
• 2 teaspoons ground turmeric
• 3 teaspoons coriander seeds
• 2 garlic cloves, finely chopped
• 1 cup chopped fresh parsley leaves
• 1 cup chopped fresh cilantro leaves
• 6 medium-sized gold potatoes, peeled
• 3 tablespoons extra virgin olive oil
• Freshly ground black pepper to taste
• 1 teaspoons crushed red pepper flakes

Method

Boil the peeled potatoes and place them in just enough water to cover them for 10 minutes or so. Ensure that the potatoes are just cooked in the centre, but remain firm, by testing with a knife or skewer. Drain the potatoes and set aside to cool. Then, cut the warm potatoes into medium size cubes or pieces. Next, heat the olive oil in a Dutch oven or heavy cast-iron skillet over moderate heat. Add the red pepper flakes, garlic and coriander seeds, and stir-fry for about 2-3 minutes until fragrant. Then, add the turmeric and the lime juice and stir through. Then, gently add the potatoes to the pan, and mix well to coat all the surface of the potatoes. Add half of the fresh parsley, cilantro and dill. Cook gently for about 3-5 more minutes, stirring carefully to keep the potatoes intact. Season with salt and black pepper to your taste. Remove from heat, transfer to a serving bowl. Sprinkle with red pepper flakes and chopped fresh herbs. Serve warm or at room temperature.

Warm Potato Salad with Creamy Honey Mustard and Cider Vinegar

Ingredients

• Salt to taste
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 red onion, finely sliced
• 2 tablespoons butter, melted
• 1 teaspoon fresh thyme leaves
• Freshly ground black pepper to taste
• 2 pounds (1 kg) baby potatoes, unpeeled, cut in half

For the Honey Mustard Dressing

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cider vinegar
• 2 teaspoons wholegrain mustard
• 1 1/2 tablespoons Dijon Mustard
• 2 tablespoons honey, tasty variety
• 2 tablespoons extra virgin olive oil

Method

Preheat your oven to 350 degrees F (180 degrees C). Place potato halves in a bowl. Add the olive oil, garlic, butter, salt and pepper, and well to coat the potatoes. Then, spread the potato halves out on a baking tray. Roast in the pre-heated oven for 40-50 minutes until the potatoes and golden-brown on the outside and soft within. Flip the pieces once after 20 minutes. Next, make the dressing by adding all the ingredients to a jar. Cover with a lid and shake to combine thoroughly. Then, when potatoes are cooked, and cooled to warm, transfer to a serving bowl. Sprinkle with onion and fresh thyme, drizzle the mustard dressing and serve warm.

Spicy Mixed Herb Potato Salad Recipe with Mustard and Celery

Ingredients

• 1/4 cup olive oil
• Sea salt to taste
• 1/4 cup walnut oil
• 1/2 serrano pepper
• 1 small handful dill
• 2 garlic cloves minced
• 1 small handful parsley
• 1 small handful tarragon
• 1 tablespoons Dijon mustard
• 1 green onion finely chopped
• 1 teaspoons apple cider vinegar
• 1 teaspoons stone ground mustard
• Freshly ground black pepper to taste
• 1 large celery stalk cut into small pieces
• 8-10 boiling potatoes or red potatoes, thinly sliced

Method

Clean the potatoes without peeling, and then and slice thinly. Place the slices in a deep pan, cover with cold water. Bring the pan to the boil over moderate heat and then reduce the heat and simmer for about 10 minutes, or until the potatoes just start to soften. Drain the potatoes and allow to cool. Meanwhile, place all the other ingredients into a blender or food processor and pulse until just combined. When the potatoes have cooled to warm, carefully transfer them to a serving dish. Pour the spicy herb dressing over the potatoes, mixing to ensure all surfaces are covered. Top with the celery, green onions, a variety of fresh herbs. Season with and salt and pepper to taste.