Any weird potato salad recipes?? Looking for unique and yummy!?

Answer 1

These are very good !!! and a little weird LOL

SWISS AND CHEDDAR POTATO SALAD

3 pounds (7 1/2 cups) potatoes, pared, cooked & cooled
2 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, for garnish
1 1/2 cups finely shredded Swiss cheese
3/4 cup finely shredded Cheddar cheese
1/3 cup sliced green onions and tops
1/2 cup finely chopped celery
2 1/4 cups mayonnaise or salad dressing
4 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon pepper
parsley sprigs, for garnish
*1/4 - 1/2 cup pimento stuffed green olives, to bring out flavor of Swiss cheese, if desired.

Cut potatoes into 1/2 inch cubes. Combine potatoes, chopped eggs, cheese and green onions in large bowl. Mix mayonnaise, milk, salt and pepper; pour over potato mixture and toss.
Refrigerate several hours for flavors to blend. Spoon into serving bowl; garnish with egg slices, parsley, and a few green olives if desired.


ZUCCHINI POTATO SALAD

3 c. potatoes, cooked and diced, don't over cook
1 c. zucchini, shredded
1/4 c. salad oil
1/2 c. onion, grated
1 clove garlic, crushed or minced
1/2 tsp. dill seed
1 tsp. salt
1/4 c. mayonnaise
1/4 c. French dressing

Put shredded or diced potatoes in salad bowl. Pour salad oil over them. Add shredded zucchini and grated onion and toss lightly. Squeeze garlic over salad, add dill seed, salt, mayonnaise, and French dressing. Toss again, chill several hours for flavor to go through. Serves 4.

HOT MEXICAN POTATO SALAD

Make this salad mild to spicy depending on the picante dressing your choose.

1 lb. whole tiny new potatoes, quartered
1/4 c. water
1/4 c. picante sauce
1-2 tbsp. lime juice
1 tbsp. olive oil or salad oil
1/4 tsp. salt
1/8 tsp. pepper
1 lg. tomato, seeded & chopped
1/2 c. sliced pitted ripe olives
1/4 c. sliced green onion
1 tbsp. snipped cilantro or parsley

In a 2 quart microwave safe casserole microcook potatoes and water, covered, on 100% power (high) for 9-11 minutes or until potatoes are tender, stirring once. Drain.
Meanwhile, in a small microwave safe bowl combine picante sauce, lime juice, oil, salt and pepper. Cook, uncovered, on high for 45-60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, onion and cilantro or parsley; toss to coat. Makes 4 side dish servings.

Answer 2

my fav:

Ingredients
3 tbsp. red wine vinegar
2 tsp. Dijon mustard
2 scallions, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1/4 cup chicken broth
4 carrots
1/4 lb. fresh green beans
2 lbs. new potatoes, unpeeled

Directions
Combine the vinegar, mustard, scallions, salt and pepper in a large bowl. Whisk in the olive oil, then the chicken broth.

Peel the carrots and slice on the diagonal. Snap off the ends of the green beans and cut them on an angle into thirds. Bring a large pot of water to a boil, add the potatoes, and cook until tender, about 25 to 30 minutes (do not overcook). During the last 1 to 3 minutes, add the vegetables, then drain.

Quarter or slice the potatoes and add them with the vegetables to the bowl of dressing. Toss and refrigerate for 1 hour or until ready to eat. Serves 4 to 6.

Answer 3

GRILLED SWEET POTATO AND MANGO SALAD

A sweet, succulent and refreshing salad.

1 sweet potato, peeled
1 large mango, skin removed

For the dressing:

3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
½ tsp extra-fine sugar
Sea salt and pepper, to taste
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1 head Bibb or Boston (round) lettuce
½ cup (10g) fresh mint

Preheat the grill or grill pan to medium.

Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.

Combine the dressing ingredients in a small bowl and pour half over the mango and potato.

With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.

Serves 4-6.

Answer 4

Coke Potato Salad

Ingredients
600g potatoes
300ml Coca-Cola
1 tsp butter
pinch of salt
125g rocket (arugula)
8 cocktail tomatoes

Dressing:
200ml Coca-Cola
100g sesame oil
3 tbsp balsamic vinegar
1 clove garlic
1 tsp mustard
salt and pepper

Method
Peel potatoes and cut into wedges. Melt butter in a non-stick frying pan, salt potatoes and brown on both sides.

Add 3 tbsp Coca-Cola and toss potatoes. Add remaining cola gradually.

Continue to turn potatoes and cook for a further 10-15 minutes, until golden brown and the liquid has reduced.

Clean and wash rocket and drain in sieve.

For the dressing, combine Coca-Cola, oil, vinegar, mustard, pressed garlic, salt and pepper in a shaker and shake well.

Pour over salad and marinate for 15 minutes.

Serving suggestion: Place potatoes in the middle of plate. Arrange salad around potatoes and decorate with cherry tomatoes.

Answer 5

This is the one that my mother in law taught me, and it's very good:
8 - 10 red or white potatoes
1 c. pickle relish
1 bag shredded cheddar cheese
4 - 5 boiled eggs
Mayo and mustard (use more mayo, enough to make it smooth, and enough mustard just to flavor a little)
salt and pepper (to taste)

Boil potatoes until skins start to crack. Drain and refrigerate over night. Skin potatoes and dice large. Shell eggs and cut up, and add all of the ingredients to potatoes. Will feed about 6 people.

Answer 6

This is really simple. Take any of your favorite potato salad recipes (or one described in this forum) and add 2 or 3 tablespoons of CINNAMON to the ingredients and you won't believe how great the result is. I have done this with potato salad, macaroni salad, and meatballs with great success. Good luck!

Answer 7

Ok, can't say it's weird, but it's unique and.....
So good and so easy !
Cook either red potatoes and cut them into medium size chunks, or, use the small red creamer potatoes and cut in half. Unpeeled either way.
While still warm, place in serving dish and pour over the top : 1 cup or so of HOMEMADE (the best) Hidden Valley Ranch dressing, 1/2 lb bacon crumbled (cooked, duh) and 1 bunch or so(maybe its 6-8) green onions.
Do NOT mix, just serve to plates and the ingredients all kind of come together as you spoon into it.
It's so yummy either while warm or cooler, but I like warm.
Simple, unique and Dee-lish !!!

Answer 8

Dutch people mix potatoes with almost everything :)

Over here: http://www.jannekes.eu/potato/index.html you'll find quite some potato salads from the Netherlands like hussar salad, salmon salad and herring salad.

Enjoy
.

Answer 9

Japanese Potato Salad

3 medium boiling (firm) potatoes, well scrubbed
1 small carrot
About 10 cm / 4 inches of a seedless cucumber
1 small onion
1 egg
Salt and pepper
3/4 to 1 cup of mayonnaise

Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.

In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.

When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.

Peel the hard boiled egg and chop up finely.

When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).

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Loaded Baked Potato Salad
2 quarts

This salad involves everything you would put on a loaded baked potato–sour cream, bacon, cheddar, chives, onion, butter.

4 pounds potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream
1 tablespoon fresh ground black pepper
salt, to taste

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.

Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.

Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
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Potato Salad w Lemon, Chives & Sour Cream
Serving Size : 16

5 lbs med red potatoes cut in 1/2" chunks
2 med lemons
3 tbl olive oil
1 tsp sugar
3/4 c light mayo
1/2 c milk
1/3 c sour cream
5 lg celery stalks, thinly sliced
1/2 c chopped chives or green onion tops
chopped chives for garnish

In 8 qt saucepot heat potatoes, 2 tbls salt & enough water to cover to boiling. Reduce heat to low, cover & simmer 10-12 mins until potatoes are fork-tender. Meanwhile grate 1 1/2 tesp peel & squeeze 1/4 cup juice in large bowl, w wire whisk, mix lemon peel, lemon juice, oil, sugar & 1/2 tsp salt.

Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes col at room temp 30 mins, stirring occasionally. In small bowl stir mayo, milk, sour cream & 1/2 tsp salt until smooth. Add mayo mixture celery & chopped chives to potatoes; stir gently to coat well. If not serving right away, cover & refrigerate. Garnish w chopped chives.

Answer 10

use hidden valley ranch salad dressing with crunchy bacon bits.
you will find all the same exact ingredients in all other recipes