A Marinated Potato Salad with Options
Posted on by Terrie
Lotsa Options!
Crunchy veggies in potato salad
(Please, come up with a better name.)
After marinating potatoes the night before add:
- Julienned: Carrots, Radish and Kohlrabi
Option:
- 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.
Traditional 4th of July Potato Salad
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.
Hold the Mayo Potato Salad
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.
Greek Potato Salad
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
Ingredients
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.
Marinade:
- 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!
Make sure to view this in desktop mode for all the details.
