Let potatoes cool for 5 minutes.
Place cooled potatoes in a large mixing bowl. Add corn, ham, tomatoes, bell pepper, and radishes to potatoes.
Stir mayonnaise, chives, parsley, vinegar, celery seed, mustard seed, salt, and pepper together in a small bowl. Pour into salad and mix well. Cover bowl with plastic wrap and chill in refrigerator for 30 minutes.
PER SERVING
Calories:..........281
Fat:..........14 g
Protein:..........9 g
Sodium:..........537 mg
Fiber:..........2.5 g
Carbohydrate:..........31 g
Smoky Cheddar Potato Salad
Make sure to use smoked sausage, which doesn't need cooking, for this recipe. If you prefer a different sausage, cook it well and pat away the excess grease before adding it to the salad.
INGREDIENTS | SERVES 8
3 pounds Yukon Gold potatoes
8 ounces Polska kielbasa smoked sausage
¼ cup mayonnaise
2 tablespoons water
2 teaspoons Dijon mustard
1 teaspoon hickory liquid smoke
¼ teaspoon black pepper, finely ground
1 cup sharp Cheddar cheese, shredded
3 tablespoons flat-leaf parsley, chopped
Scrub, peel, and dice potatoes into 1-inch cubes. Place potatoes in a large pot and cover with water. Bring water to a rolling boil over high heat. Reduce heat to simmer and cook potatoes until tender, about 15 minutes.
Drain water from potatoes and place back in pot. Place potatoes over low heat and cook for 2 minutes, stirring frequently, to remove excess water. Let potatoes cool to room temperature, about 10 minutes.
Meanwhile, dice sausage and place in a large mixing bowl. Add cooled potatoes to bowl.
Stir mayonnaise, water, mustard, liquid smoke, and black pepper together in a small bowl. Pour dressing over potatoes and mix gently to coat. Stir cheese and parsley into salad. Serve immediately.
PER SERVING
Calories:..........330
Fat:..........16 g
Protein:..........11 g
Sodium:..........490 mg
Fiber:..........3.5 g
Carbohydrate:..........35 g
Smoke in a Bottle
Liquid smoke adds a smoked flavor to anything. Most liquid smoke products are created by filtering hickory smoke through water. The water captures the smoky essence, and then is filtered to remove any sooty bits. Remember that a little goes a long way.
Mexican Potato Salad
Use this as a side dish to complement a spicy fish or poultry meal.
INGREDIENTS | SERVES 8
1 pound small red potatoes
¼ cup pitted black olives, sliced
½ cup green onions, sliced
1 tablespoon fresh cilantro, minced
¼ cup tomato salsa
1 tablespoon olive oil
2 tablespoons lime juice
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup beefsteak tomato, chopped
Clean and quarter the potatoes. Boil in 1 quart of water until tender but not mushy, about 8–10 minutes. (They may also be cooked in the microwave.) Drain and set aside.
Combine olives, onions, cilantro, salsa, oil, lime juice, salt, and pepper in a small saucepan. Cook uncovered on low heat for 5 minutes, stirring occasionally.
Pour the sauce over the potatoes and toss gently to mix. Store in a covered bowl in the refrigerator for 8–12 hours before serving. Gently toss tomatoes into salad just before serving.
PER SERVING
Calories:..........77
Fat:..........2.5 g
Protein:..........1.5 g
Sodium:..........211 mg
Fiber:..........1.5 g
Carbohydrate:..........13 g
Tex-Mex Potato Salad
This updated potato salad has a lot of colorful vegetables. You could make it a main dish by adding some chopped ham, grilled chicken, or cooked shrimp. Serve it with lettuce in a tostada shell for a nice presentation.
INGREDIENTS | SERVES 8
4 pounds Yukon Gold potatoes
1 cup red onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
1 (1-ounce) package taco seasoning
1 cup plain yogurt
½ cup mayonnaise
½ cup salsa
2 cups frozen corn, thawed and drained
¾ cup red bell pepper, chopped
¾ cup green bell pepper, chopped
1 jalapeño chile, seeded and minced
½ cup queso blanco, crumbled
Preheat oven to 400°F. Scrub potatoes and cut into cubes. Place in large baking pan along with red
Place cooled potatoes in a large mixing bowl. Add corn, ham, tomatoes, bell pepper, and radishes to potatoes.
Stir mayonnaise, chives, parsley, vinegar, celery seed, mustard seed, salt, and pepper together in a small bowl. Pour into salad and mix well. Cover bowl with plastic wrap and chill in refrigerator for 30 minutes.
PER SERVING
Calories:..........281
Fat:..........14 g
Protein:..........9 g
Sodium:..........537 mg
Fiber:..........2.5 g
Carbohydrate:..........31 g
Smoky Cheddar Potato Salad
Make sure to use smoked sausage, which doesn't need cooking, for this recipe. If you prefer a different sausage, cook it well and pat away the excess grease before adding it to the salad.
INGREDIENTS | SERVES 8
3 pounds Yukon Gold potatoes
8 ounces Polska kielbasa smoked sausage
¼ cup mayonnaise
2 tablespoons water
2 teaspoons Dijon mustard
1 teaspoon hickory liquid smoke
¼ teaspoon black pepper, finely ground
1 cup sharp Cheddar cheese, shredded
3 tablespoons flat-leaf parsley, chopped
Scrub, peel, and dice potatoes into 1-inch cubes. Place potatoes in a large pot and cover with water. Bring water to a rolling boil over high heat. Reduce heat to simmer and cook potatoes until tender, about 15 minutes.
Drain water from potatoes and place back in pot. Place potatoes over low heat and cook for 2 minutes, stirring frequently, to remove excess water. Let potatoes cool to room temperature, about 10 minutes.
Meanwhile, dice sausage and place in a large mixing bowl. Add cooled potatoes to bowl.
Stir mayonnaise, water, mustard, liquid smoke, and black pepper together in a small bowl. Pour dressing over potatoes and mix gently to coat. Stir cheese and parsley into salad. Serve immediately.
PER SERVING
Calories:..........330
Fat:..........16 g
Protein:..........11 g
Sodium:..........490 mg
Fiber:..........3.5 g
Carbohydrate:..........35 g
Smoke in a Bottle
Liquid smoke adds a smoked flavor to anything. Most liquid smoke products are created by filtering hickory smoke through water. The water captures the smoky essence, and then is filtered to remove any sooty bits. Remember that a little goes a long way.
Mexican Potato Salad
Use this as a side dish to complement a spicy fish or poultry meal.
INGREDIENTS | SERVES 8
1 pound small red potatoes
¼ cup pitted black olives, sliced
½ cup green onions, sliced
1 tablespoon fresh cilantro, minced
¼ cup tomato salsa
1 tablespoon olive oil
2 tablespoons lime juice
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup beefsteak tomato, chopped
Clean and quarter the potatoes. Boil in 1 quart of water until tender but not mushy, about 8–10 minutes. (They may also be cooked in the microwave.) Drain and set aside.
Combine olives, onions, cilantro, salsa, oil, lime juice, salt, and pepper in a small saucepan. Cook uncovered on low heat for 5 minutes, stirring occasionally.
Pour the sauce over the potatoes and toss gently to mix. Store in a covered bowl in the refrigerator for 8–12 hours before serving. Gently toss tomatoes into salad just before serving.
PER SERVING
Calories:..........77
Fat:..........2.5 g
Protein:..........1.5 g
Sodium:..........211 mg
Fiber:..........1.5 g
Carbohydrate:..........13 g
Tex-Mex Potato Salad
This updated potato salad has a lot of colorful vegetables. You could make it a main dish by adding some chopped ham, grilled chicken, or cooked shrimp. Serve it with lettuce in a tostada shell for a nice presentation.
INGREDIENTS | SERVES 8
4 pounds Yukon Gold potatoes
1 cup red onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
1 (1-ounce) package taco seasoning
1 cup plain yogurt
½ cup mayonnaise
½ cup salsa
2 cups frozen corn, thawed and drained
¾ cup red bell pepper, chopped
¾ cup green bell pepper, chopped
1 jalapeño chile, seeded and minced
½ cup queso blanco, crumbled
Preheat oven to 400°F. Scrub potatoes and cut into cubes. Place in large baking pan along with red
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