Looking for a way to shake up your grandma's old-school potato salad? We're giving you three flavorful recipes to choose from, which take your taste buds on a culinary trip around the world from Asia to the Mediterranean.
COLD GERMAN POTATO SALAD
Yield: 5 to 6 servings
Active Time: 5 minutes
Total Time: 2 hours
INGREDIENTS:
1 ½ pound of baby red potatoes, washed and cut into halves
FOR THE DRESSING:
1 tablespoon Organic Apple Cider Vinegar
½ cup Coconut Oil Mayo
2 teaspoons Organic Stone Ground Mustard
½ teaspoon Organic Garlic Powder
½ teaspoon Organic Ground Cumin
½ teaspoon Ground Pepper
½ teaspoon salt
FOR THE SALAD:
6 slices bacon, cooked and chopped
2 tablespoons parsley leaves, chopped
2 hard-boiled eggs, coarsely chopped
INSTRUCTIONS:
Prepare the potatoes: Place them in a big pot and pour cold water until the potatoes are submerged by at least 1-inch. Bring to a boil and cook until a fork can go smoothly into the potatoes (about 50 minutes). Drain and cool completely then slice into quarters.
Prepare the dressing: Whisk the apple cider vinegar, mustard, mayo, garlic powder, cumin, salt, and pepper in a large bowl.
Make the salad: Add half the potatoes, together with the bacon and eggs. Stir gently until well coated. Add the remaining spuds and stir again. Cover with plastic wrap and refrigerate for 1 hour. Top with parsley then serve.
CREAMY WALNUT PESTO POTATO SALAD
Yields: 5 to 6 servings
Prep time: 5
Total time: 1 hour and 50 minutes
INGREDIENTS:
FOR THE PESTO:
¼ cup mint leaves
1 cup packed parsley
¼ cup toasted Organic Walnut halves and pieces
1 teaspoon salt
¼ cup Coconut Oil Mayo
¼ cup Organic Extra Virgin Olive Oil
FOR THE SALAD:
2 pounds fingerling potatoes, scrubbed
1 ½ tablespoons of Organic Extra Virgin Olive Oil
INSTRUCTIONS:
Prepare the pesto: Put mint, walnuts, parsley, and salt into a blender and pulse until thoroughly blended. While the motor is running, drizzle in the olive oil. Add mayo and blend until smooth, then scrape the pesto into a large bowl.
Cook the potatoes: Preheat the oven to 425°F. Arrange the potatoes on a sheet tray and drizzle with olive oil. Roast them for 40 to 45 minutes, or until they're tender and golden in color. Allow them to cool slightly.
Make the salad: Add potatoes to the bowl of pesto and gently toss until well coated. Cover with plastic wrap and refrigerate for at least 1 hour. Serve at room temperature or chilled.
SWEET POTATO SALAD WITH COCONUT-LIME DRESSING
Yields: 4 to 5 servings
Prep time: 10 minutes
Total time: 1 hour and 30 minutes
INGREDIENTS:
1 purple sweet potato
1 sweet potato
1 white sweet potato
Coconut spray oil
Organic Virgin Coconut Oil
FOR THE SAUCE:
½ cup Coconut Oil Mayo
¼ cup Organic Regular Coconut Milk
Zest and juice of 1 lime
½ teaspoon Organic Garlic Powder
½ teaspoon salt
¼ teaspoon Ground Pepper
FOR THE SALAD:
2 green onions, thinly sliced
1 serrano pepper, thinly sliced
¼ cup cilantro stems, coarsely chopped
2 tablespoons pomegranate seeds (optional)
INSTRUCTIONS:
Cook the potatoes: Preheat oven to 425°F and grease a baking tray with coconut oil. Add the potatoes and gently toss until fully coated. Roast them until almost cooked through (about 40 to 45 minutes). Allow them to cool completely, then cut each potato into six wedges.
On medium-high heat, heat a grill pan and grease with cooking spray. Grill the potato wedges for 1 to 2 minutes each side then transfer onto a platter.
Prepare the sauce: Whisk the coconut milk, lime juice and zest, mayo, garlic powder, salt, and pepper until well combined.
Make the salad: Drizzle sauce over the potatoes. Top with green onions, serrano pepper, cilantro, and pomegranate seeds.
We hope these recipes will jazz up your summer BBQs. Enjoy!
With love,
The Sole Toscana Beauty Team
