- - http://www.summerinajar.com -

A Marinated Potato Salad with Options


 Lotsa Options!

 (Please, come up with a better name.)

After marinating potatoes the night before add:

  • Julienned:  Carrots, Radish and Kohlrabi
  • 2 cups of greens-ribbon cut
  • Thinly sliced lengthwise:  green onion, scapes or onion tops,  and then cross cut into 2 inch lengths.
  • Give the salad an hour to let the flavors meld.




Follow base recipe and add:

Hard boil your 12 eggs the day before so when the potato salad is assembled the next day everything is cold!

  • 1 cup finely minced red onion
  • 1 doz. hardboiled eggs-chopped
  • 1.5 cups diced dill pickle
  • 1/4 cup pickle juice
  • 1 Tb dill weed
  • 2 Tb yellow mustard
  • 2 cups of mayo or 1 cup yogurt and 1 cup mayo
  • Possible additions:  1/2 jalapeno-minced or 1 can of black olives –chopped or 1 cup minced celery.

Fold together and chill, allowing the flavors to meld for at least 2 hours.



Follow base recipe and add:

  • 1 bunch of kale-chiffonade in fine ribbons.  (If the kale is bitter macerate it in lime juice and sea salt-rub it around with your fingers to soften the kale.  Let it sit for and hour and drain off any liquid before adding to the salad.)
  • Allow the salad to meld overnight.
  • Serve with fresh black pepper.
  • Possible addition:  4-5 Tbs. goat cheese
  • 2019 Addition:  We're adding the lemon cream from Six Seasons cookbook.

Follow the base recipe and add:

  • 1 cup crumbled feta
  • 1 cup red onion-minced
  • 1 Tb oregano
  • 1 cup of Greek olives-chopped


Marinated Potato Salad Base


Make the first stage of this recipe a day before serving if possible.

  • Cut 3-4 lbs of red or Yukon potatoes into 1/2 inch cubes
  • Use a steamer to cook the potatoes until they're tender but still holding together. You don’t want mushy potatoes.  I start with 10 minutes and continue to check them every 2 minutes until they're done to my liking. You don’t want them to be crunchy either.
  • Pour the marinade below into a large bowl
  • Once the potatoes are steamed pour them over the marinade in the large bowl and stir
  • Let it cool for about 15 minutes before placing in the fridge.
  • Chill for at least 5 hours, preferably overnight.


  • 6 Tb red wine vinegar
  • 1 tsp sea salt
  • 1.5 tsp black pepper
  • 1/2 tsp dry mustard
  • 2 cloves garlic-minced
  • 1 cup olive oil
  • 1 purple onion--minced

All of the potato salad recipes are written with a minimum of salt.
Adjust the seasoning after the salad has had a chance to meld for a few hours in the refrigerator.

This is a potato salad "base".  See the left hand column for some suggested variations on the theme.

A new option for 2018:  Arugula Blue Cheese Green Sauce, mighty fine!


Back to The Cascading Kitchen

Make sure to view this in desktop mode for all the details.