Best 4 Spiced Potato Salad Recipes

SPICED POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.
• Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

SPICY KIMCHI POTATO SALAD

Steps:

• In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.

SPICED POTATO SALAD

Steps:

• Put the potatoes in a large pot filled with cold water and a large pinch of salt. Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle. Drain and set aside.
• Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
• Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste. Add lemon juice and olive oil, season to taste.
• Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
• Season to taste and serve.