Recipe Page: Salad Potato

Classic Potato Salad

Duration: 1 hour 15 minutes

A classic and delicious potato salad.

Utensils

  • Large bowl

Ingredients

  • 2 lbs salad potatoes, boiled and diced
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 hard-boiled eggs, chopped
  • Salt and black pepper to taste
  • 2 tablespoons fresh dill, chopped (optional)

Instructions

  1. In a large bowl, combine diced boiled potatoes, chopped red onion, and celery.
  2. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and black pepper to create the dressing.
  3. Pour the dressing over the potato mixture and gently toss until well coated.
  4. Fold in the chopped hard-boiled eggs.
  5. Garnish with fresh dill, if desired.
  6. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Roasted Vegetable and Pesto Potato Salad

Duration: 45 minutes

A tasty potato salad full of roasty and rich flavours.

Utensils

  • Baking sheet

Ingredients

  • 2 lbs salad potatoes, boiled and quartered
  • 1 aubergine, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/3 cup pesto sauce (store-bought or homemade)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss quartered boiled potatoes, diced aubergine, diced red bell pepper, diced yellow bell pepper, and halved cherry tomatoes with olive oil, salt, and black pepper.
  3. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until the vegetables are golden and tender.
  4. In a large bowl, combine the roasted vegetables with chopped red onion.
  5. Gently fold in pesto sauce until well combined.
  6. Garnish with fresh basil leaves before serving.

Lemon-Dill Potato Salad

Duration: 1 hour 15 minutes

A light and lemony potato salad.

Utensils

  • Large bowl

Ingredients

  • 2 lbs salad potatoes, boiled and diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons capers
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 tablespoon nutritional yeast (optional)

Instructions

  1. In a large bowl, combine diced boiled potatoes, chopped red onion, chopped fresh dill, and capers.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
  3. Pour the dressing over the potato mixture and toss until well coated.
  4. If desired, sprinkle nutritional yeast over the salad for added flavor.
  5. Refrigerate for at least 1 hour before serving.