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Potato Salad

Dinner, Lactose Free, Potato Salad, Recipes, Side Dishes, Summertime Meal, Vegetarian

Tri-color Fingerling Potato Salad with Red Onions

July 7, 2023

I remember not long ago markets featured only four types of potatoes; russets, white, red, and yellow. Today there are many more varieties to choose from. One of my favorites is fingerlings. They have a firm yet creamy texture which makes them perfect for this potato salad. The array of colors add a visual beauty to this dish.

Fingerlings come in many shapes and sizes so when purchasing them (I found them at Safeway) look for the bag with the most uniform sized potatoes. This makes for even cooking.

Many of us have multiple types of vinegars in our pantry. Each has its own use in different recipes. The one I reach for most often is champagne vinegar. Its flavor is crisp and light which makes it the ideal vinegar to use in dressings. Here on Maui you can find O Champagne Vinegar at Safeway and Whole Foods.

Though it is optional, peeling the potatoes once they are cooked makes for a gorgeous salad. The skins are thin and easily removed.

Gently sautéed red onions adds a subtle sweet flavor and color to the salad.

This potato salad is the perfect accompaniment to any type of sandwich, grilled chicken, pork, barbecue, tofu, or any other of your favorite summertime meals.

Tri-color Fingerling Potato Salad with Red Onions
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Tri-color Fingerling Potato Salad with Red Onions

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • 1 1/2pounds tri-colored fingerling potatoes (can substitute with mini yellow or red potatoes)

  • 4 ounces red onion, sliced 1/3-inch wide

  • 1 tablespoon + 1 teaspoon finely chopped flat leaf parsley

  • 2 teaspoons chopped chives

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons champagne vinegar (or white wine vinegar)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons canola or vegetable oil

  • 1 medium garlic clove, crushed

  • kosher salt and pepper to taste

Directions

  • Boil potatoes in a large pot of salted water for 10-15 minutes depending on size. Once cooked, remove to a plate to cool slightly. Peel potatoes once cool enough to handle (optional).
  • Meanwhile, heat a medium pan with 1 teaspoon olive oil and sauté onion slices on medium-low for 5-7 minutes or until tender but not browned. Remove to a plate and set aside to cool.
  • In a small bowl, whisk together the Dijon and honey. Whisk in the vinegar. Add olive oil and canola oil, whisking until emulsified. Stir in 1 tablespoon parsley and 2 teaspoons chives. Mix in 1/4 teaspoon kosher salt and freshly ground pepper.
  • Slice potatoes into 1/3-inch rounds and place in a low wide bowl. Season with salt and pepper. Add onions and enough dressing to coat the potatoes well. Taste and adjust seasoning if needed. Sprinkle reserved 1 teaspoon parsley over the top. Serve right away or cover and chill in the refrigerator until ready to serve. Stir in spoonfuls of remaining dressing if the salad seems dry (potatoes will absorb dressing as it sits). Salad will keep for 3 days.
Appetizers, Dinner, Korean, Lactose Free, Potato Salad, Recipes, Side Dishes, Vegetarian

Korean Braised Potatoes ~ Gamja Jorim

November 21, 2020

Korean Braised Potatoes

These little potatoes are so delicious I could certainly eat them at least once a week accompanied by a bowl of rice and kimchi.  It may seem odd to eat potatoes with rice, but the sweet and salty, sticky glaze goes perfectly with warm rice.

Baby Potatoes

You’ll want to seek out very small potatoes for this dish.  I found both yellow and red mini potatoes at our local Safeway.  The potatoes should be just about 1 1/4-inch wide and weigh less than an ounce each.

Baby Potatoes

To peel or not to peel.  It’s totally up to you.  I do find that the peeled potatoes are a bit more flavorful because they absorb the sauce more than skin on potatoes.  However, unpeeled potatoes look so pretty with their crackly glazed skins.  Variety is the spice of life.

Skin On Baby Potatoes

The cooked potatoes are first braised in the sauce on low heat.  Once the sauce has reduced by about half, you’ll want to turn the heat up a bit to further thicken the sauce.  Stand by the pot as the soy sauce and sugar mixture can burn quickly if left unattended.

Korean Braised Potatoes

Korean Braised Potatoes

Here the sauce has reduced to the perfect consistency.  It will thicken as it cools so try not to reduce the sauce too much. The last thing you will do is gently turn the potatoes in the sauce before serving.

Korean Braised Potatoes

Sprinkle roasted sesame seeds over the potatoes just before you serve them.

Peeled & Unpeeled Korean Braised Potatoes

Korean Braised Potatoes with Meat Jun

Korean Braised Potatoes

Korean Braised Potatoes ~ Gamja Jorim
 
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Author:
Serves: 4
Ingredients
  • 1 pound small yellow or red potatoes, about 1¼-inch in diameter weighing about 1 ounce or less each (peeled or skin on)
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • 3 medium garlic cloves, crushed
  • roasted sesame seeds
Preparation
  1. Place potatoes in a wide pot (Dutch oven works great) and cover with water. Bring to a boil then reduce heat and simmer until just tender, about 6-8 minutes. Check doneness after 6 minutes to ensure they don't overcook.
  2. While potatoes are cooking, combine 1 cup water with soy sauce, sugar, honey and maple syrup. Mix well to dissolve the sugar.
  3. Drain cooked potatoes and return to the pot. Add soy sauce mixture and crushed garlic. Bring to a boil, then turn heat down and keep at a lively simmer for 12-15 minutes. The liquid will have reduced by half. Increase heat to medium and reduce sauce until it is thick and coats the potatoes with a glaze, about 5 minutes (watch closely so the sauce does not burn). Transfer potatoes to a serving bowl and sprinkle with sesame seeds. Potatoes can be served warm or at room temperature and will keep for 3 days in the refrigerator.

 

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Julia’s American-Style Potato Salad

July 25, 2020

Julia's American-Style Potato Salad

This American-Style Potato Salad recipe that comes from Julia Child is everything a potato salad should be.  Creamy potatoes, savory bits of bacon, hard boiled eggs, celery and onions.  A few tablespoons of sour cream add a zingy flavor.  It’s a dish that will appeal to everyone who loves a good potato salad.

Yukon Gold Potatoes

Yukon Gold potatoes are the best option for this salad.  Tender and creamy, they hold their shape very well. They are the potatoes I use most often.

Crispy Bacon, Hard Boiled Eggs, Chopped Pickles, Onion and Celery + Parsley & Chives

Julia's American-Style Potato Salad

The cooked potatoes soak up a cider vinegar and chicken broth (or potato water) bath before the other ingredients are mixed in.  The potatoes are luxuriously creamy when prepared this way.

Julia's American-Style Potato Salad with Ahi Burger

I save a bit of bacon, chives, and sometimes a tablespoon of chopped hard boiled egg to sprinkle over the top of the salad just before serving.  Mahalo Julia for another great recipe that will be a regular feature on my menus.

Julia's American-Style Potato Salad

Julia's American-Style Potato Salad
 
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Adapted from Julia Child's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds medium-sized Yukon Gold potatoes (try to select potatoes that are similar in size)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chicken broth or potato cooking water
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped celery
  • 4 slices crispy cooked bacon, chopped or crumbled
  • 3 tablespoons finely chopped pickle, sweet or dill
  • 3 hard boiled eggs, peeled and sliced thin
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped Italian parsley
  • kosher salt
  • freshly ground black pepper
  • ⅔ cup mayonnaise
  • 2 tablespoons lactose free sour cream (or regular sour cream)
  • *If you want to top the salad with some bacon and diced hard boiled egg before serving reserve ½ hard boiled egg and a tablespoon of chopped bacon.
Preparation
  1. Peel the potatoes and cut into ⅓-inch thick slices. Cut each slice into a half-round or quarter-round slices depending on how large your potatoes are. Place potatoes in a large saucepan with water just to cover. Add 1½ teaspoons salt. Heat to a simmer, and cook potatoes for about 6 minutes, or until just cooked through. Test for doneness after cooking for 5 minutes. If the potatoes need more time continue to cook and test after each additional minute to ensure they do not overcook. Immediately remove from the heat and drain potatoes in a colander (save 2 tablespoons of cooking water). Once drained, transfer potatoes to a large, wide bowl. Stir the cider vinegar and chicken broth (or potato water) together. Drizzle over the potatoe pieces. Gently toss potatoes with a thin spatula. Let potatoes sit for about 20 minutes to absorb the liquid, tossing once or twice during that time.
  2. Add the prepared onion, celery, bacon, pickle, hard boiled eggs, chives and parsley. Whisk the mayonnaise and sour cream together. Stir in the mayonnaise mixture and gently fold everything together. Season with kosher salt and freshly ground black pepper.
  3. Cover the salad and refrigerate for at least 1 hour before serving. Sprinkle chopped bacon and hard boiled egg over the top before serving (optional).

 

Japanese, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Japanese Potato Salad

April 23, 2016

Japanese Potato SaladJapanese potato salad has much in common with the American version however it does have a few unique twists.  The potatoes are crushed instead of cubed, and an assortment of vegetables are added such as cucumbers, carrots, onions, corn. Finely chopped ham and hardboiled eggs can also be combined in this wonderful potato salad.  Occasionally I will add a handful of green peas.  Many recipes call for Japanese Kewpie mayonnaise however my personal preference is to use regular mayonnaise. Either way, this is a delicious salad that everyone loves.

Japanese Cucumber

Japanese cucumbers are readily available at our local markets in Hawaii, however, if you don’t have access to them, any small, seedless cucumber works.  Slice them very thin. I use my favorite Benriner mandoline.

Japanese Cucumber & Onion

I have made this salad without ham (top photo) and with ham below. Both are equally delicious.

Japanese Potato Salad

Japanese Potato Salad

 

Japanese Potato Salad
 
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Author:
Serves: 6 - 8
Ingredients
  • 2 pounds Yukon Gold potatoes, peeled and cut into 2" cubes
  • 1 small carrot, peeled, cut in half lengthwise, and sliced into thin half moons (about 1 cup)
  • 1 medium Japanese or other seedless cucumber very thinly sliced (about 1 cup)
  • ⅓ cup thinly sliced sweet onion
  • ½ teaspoon kosher salt
  • 2 hardboiled eggs, finely chopped
  • ½ cup thinly sliced ham, optional
  • ¼ cup green peas, optional
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • ½ cup mayonnaise
  • salt and pepper
Preparation
  1. Put the potatoes in a saucepan of cold, salted water and bring to a boil. Turn the heat down to maintain a gentle simmer and cook until the potatoes are soft, and easily pierced with a fork, 10 - 15 minutes. Drain potatoes in a colander.
  2. Meanwhile, toss the thinly sliced cucumber and onion with ½ teaspoon kosher salt. Set aside for 10 minutes, then rinse gently and press out the liquid using a clean dish cloth or paper towels. This is an important step that will prevent your potato salad from becoming soggy.
  3. Blanch carrots in boiling water for just a minute or two. The carrots should be al dente and still have a slight crunch. You may microwave the carrots in water if you prefer. Drain, pat dry and set aside.
  4. Whisk rice vinegar with the sugar until it dissolves. Whisk in mayonnaise.
  5. Place potatoes in a large, wide bowl and crush with a wooden spoon leaving a few small chunks for texture. Season potatoes with salt and pepper. Add mayonnaise mixture, vegetables, chopped egg, ham, and peas if using. Stir gently to combine all ingredients. Chill for an hour before serving.

 

Lactose Free, Potato Salad, Recipes, Side Dishes

Crispy Potatoes with Lemon & Lots of Oregano

September 5, 2015

Crispy Potatoes with Lemon & Lots of OreganoIt’s not very often that I choose a dried herb over a fresh one, but oregano is one of those few. Dried oregano is one of the most versatile herbs and a staple in my kitchen. A dash of oregano in tomato sauce, salad dressing, chimichurri sauce, baked herb tofu, and sprinkled over homemade pizza adds a delightful note. Rub it between your fingers before adding it to any dish to release its aromatic flavor.

Mini Gold PotatoesMini Golds I found at Safeway are the perfect size for these pan-fried potatoes.

Zesty Lemon DressingI love a dressing with a bright citrus flavor.  Fresh lemon juice and lemon rind makes this dressing a perfect match for the potatoes and oregano.

Crushed PotatoesBoiled until just tender, cooled slightly and crushed to maximize contact in the skillet.  This creates lots of crispy edges and crevices for that delicious dressing.

Crispy Potatoes with Lemon & Lots of Oregano

Crispy Potatoes with Lemon & Lots of Oregano
 
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Crispy pan-fried potatoes with a zesty lemon dressing makes the perfect side dish for any meal.
Author:
Ingredients
  • 1½ pounds baby yellow potatoes (about 2-inch), washed well
  • kosher salt
  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ⅓ cup extra virgin olive oil
  • freshly ground black pepper
  • 1 tablespoon dried oregano
Preparation
  1. In a 6-quart pot, combine potatoes and enough cold water to cover by 2 inches. Add 2 teaspoons kosher salt, bring to a boil, reduce to a simmer, and cook until tender enough to be easily pierced with a metal skewer, about 12 - 20 minutes. Cooking time will depend upon the size of your potatoes.
  2. Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, and honey. Slowly whisk in the ⅓ cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
  3. Drain the potatoes well and let them cool on a large plate for a few minutes. Place a piece of plastic wrap around the bottom of a small bowl and flatten potatoes to about ½-inch thick.
  4. Heat 2 tablespoons of oil in a 12-inch heavy-duty skillet over medium heat. Cook the potatoes in batches, flipping once about halfway through, until golden and crispy on both sides, about 10 minutes total. Transfer to a platter and repeat, adding additional oil as needed.
  5. Season potatoes with a little kosher salt and pepper. Coat the potatoes well with dressing (pass the rest at the table). Crush the oregano between your fingers and sprinkle it over the potatoes. Serve warm or hot.

 

Eggs, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

July 2, 2015

Potato Salad with 7-Minute Eggs & Mustard VinaigretteThere must be a million different potato salads out there in recipe land.  This one, with perfectly boiled eggs caught my attention immediately. It is truly a meal in itself.

Upland CressOur local Whole Foods market carries this delicious Upland Cress.  You snip off just the amount you want to use and store the remainder in the crisper section of your refrigerator.  Because it is sold with its roots still attached, it stays nice and fresh for up to a week.  The tender leaves are delicious in any type of salad.  I especially love tossing them into vinegar based potato salads just before I serve them.

Whole Grain MustardMy sister Mie gave us this crock of whole grain mustard from France.  Lately I’ve been using spoonfuls in this potato salad.

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Adapted from Bon Appetit magazine

4 generous servings

1 1/2 pounds baby gold potatoes, scrubbed

2 large eggs

3 tablespoons apple cider vinegar

2 tablespoons whole grain mustard

1 teaspoon honey

1/3 cup olive oil

kosher salt & freshly ground black pepper

1/4 cup flat leaf parsley, chopped

handful of Upland Cress (optional)

1 1/2 tablespoon chopped dill pickles

1 tablespoon chopped fresh chives

Preparation

Place potatoes in a large pot and cover with water.  Bring to a boil, then simmer until tender, about 15 – 20 minutes. The cooking time will depend on the size of your potatoes.  Transfer cooked potatoes to a plate to cool.

Place eggs in a small pot, cover with water and bring to a boil over high heat.  As soon as the water boils, turn the heat down to medium and simmer the eggs for 7 minutes (set the timer).  Drain cooked eggs and cool in a bowl of ice water. Peel eggs and set aside.

Whisk vinegar, mustard, and honey in a small bowl.  Whisking constantly, gradually add oil and whisk until emulsified.  Season with salt and pepper.

Halve potatoes and place in a large bowl.  Season with kosher salt and pepper.  Add parsley and a generous amount of dressing. Toss to coat potatoes well.  Add Upland Cress if using, and lightly toss again. Transfer potato salad to a platter.  Halve reserved eggs and tuck in between the potatoes.  Season eggs with kosher salt and freshly ground black pepper. Drizzle salad with some of the reserved vinaigrette.  Top with pickles and chives.

*If you are not serving the salad right away, hold back on adding the Upland Cress, eggs, pickles, and chives until just before you serve the salad.  You will have extra dressing.  I use it over salad greens or bean salads.

 

 

 

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