Best 6 Super Zesty Potato Salad Recipes

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Potato salad is a classic summer side dish that is perfect for potlucks, picnics, and barbecues. It is a versatile dish that can be made with a variety of ingredients, making it a favorite of many. This article presents three delicious potato salad recipes that are sure to tantalize your taste buds. The first recipe is a classic potato salad made with mayonnaise, celery, onion, and hard-boiled eggs. The second recipe is a tangy potato salad made with a vinegar-based dressing, mustard, and dill. The third recipe is a creamy potato salad made with sour cream, cream cheese, and bacon. All three recipes are easy to make and can be tailored to your own personal preferences.

The classic potato salad is a crowd-pleaser that is sure to be a hit at any gathering. The mayonnaise-based dressing is rich and creamy, while the celery, onion, and hard-boiled eggs add a crunchy and savory contrast. The tangy potato salad is a refreshing and flavorful alternative to the classic recipe. The vinegar-based dressing is bright and tangy, while the mustard and dill add a zesty kick. The creamy potato salad is a decadent and luxurious dish that is perfect for special occasions. The sour cream and cream cheese make a rich and creamy dressing, while the bacon adds a smoky and savory flavor.

Let's cook with our recipes!

ZESTY POTATO SALAD



Zesty Potato Salad image

A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. -Aney Chatterton, Soda Springs, Idaho

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes
3/4 teaspoon salt, divided
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon pepper
4 hard-boiled large eggs, chopped
3 bacon strips, cooked and crumbled
2 green onions, sliced

Steps:

  • Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.

Nutrition Facts : Calories 357 calories, Fat 23g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

ZESTY MEDITERRANEAN POTATO SALAD



Zesty Mediterranean Potato Salad image

I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

4 large Yukon Gold potatoes, peeled and cubed
1-1/2 teaspoons salt, divided
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 medium sweet red pepper, finely chopped
1/2 small red onion, finely chopped
1/3 cup Greek olives, pitted and chopped
4 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese
1/4 cup loosely packed basil leaves, torn

Steps:

  • Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SUPER TUSCAN BURGERS AND POTATO SALAD WITH CAPERS AND CELERY



Super Tuscan Burgers and Potato Salad with Capers and Celery image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 1/2 pounds small waxy potatoes, quartered or halved, depending on size
Coarse salt
3/4 pound ground pork
3/4 pound ground veal
3 tablespoons extra-virgin olive oil, plus 5 to 6 tablespoons, divided
1/2 cup dry Italian red wine, divided
1/4 medium yellow skinned onion, finely chopped
3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves
4 cloves garlic, chopped
Coarse black pepper
1/2 pound cremini (baby portobello) mushrooms, sliced
4 crusty rolls, split
8 ounces Pecorino Romano, shaved with a vegetable peeler
1 cup arugula leaves, 1/2 bunch, trimmed of stems
3 tablespoons capers
1 celery heart and greens, from the center of stalk, chopped
1/2 medium red onion, finely chopped
1 lemon, zested and juiced
2 tablespoons red wine vinegar

Steps:

  • Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes.
  • While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
  • Preheat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.
  • Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

ZESTY SALAD



Zesty Salad image

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Provided by farah

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Steps:

  • Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  • Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  • Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g

ZESTY POTATO SALAD



Zesty Potato Salad image

Not your regular mayonnaise dressing, this has a bit of a kick to it! Excellent with steak, and a NICE change from the usual "baked potato" offerings!

Provided by Debber

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 medium unpeeled red potatoes
1 bunch green onion
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons ranch dressing
2 tablespoons Dijon mustard
1 teaspoon tarragon vinegar (cider will do, too)

Steps:

  • Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
  • While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
  • In a medium serving bowl, quickly cut potatoes into cubes.
  • Slice onions over potatoes.
  • Shake on some salt and pepper.
  • Gently stir it all up.
  • Pour dressing ingredients over the top; stir again gently.
  • Allow to sit at room temp for about an hour to meld the flavors.
  • LEFTOVERS: Chill. At serving time bring to room temp again.

Nutrition Facts : Calories 164.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 152.5, Carbohydrate 26, Fiber 3.1, Sugar 2.5, Protein 3.5

ZESTY POTATO SALAD



Zesty Potato Salad image

Discover our Zesty Potato Salad. Tangy MIRACLE WHIP, sweet honey mustard and crunchy green onion gives this Zesty Potato Salad unusual depth of flavors.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 3h25m

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 6

2 lb. new potatoes, quartered
1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise or MIRACLE WHIP Light Dressing
2 green onions, sliced
4 tsp. GREY POUPON Savory Honey Mustard
2 tsp. honey
1/8 tsp. black pepper

Steps:

  • Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
  • Mix remaining ingredients in large bowl. Add potatoes; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

Tips:

  • Use a variety of potatoes. This will give your potato salad a more interesting texture and flavor. Some good options include Yukon Gold, red potatoes, and fingerling potatoes.
  • Cook the potatoes until they are tender, but not mushy. You want the potatoes to hold their shape when you toss them with the other ingredients.
  • Let the potatoes cool slightly before adding the other ingredients. This will help to prevent the potato salad from becoming watery.
  • Use a light hand when dressing the potato salad. You don't want to overpower the flavor of the potatoes.
  • Add some fresh herbs or vegetables to the potato salad for extra flavor. Some good options include parsley, chives, celery, and carrots.
  • Serve the potato salad chilled or at room temperature. It's also delicious the next day.

Conclusion:

Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With so many different variations, there's sure to be a potato salad recipe that everyone will love. So next time you're looking for a side dish that is both delicious and easy to make, give one of these potato salad recipes a try.

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