Four Unusual Homemade Potato Salad Recipes

German, French, Yankee and Beet Variations

© Marie Brannon

Aug 16, 2009

Whether you use your own homemade mayonnaise and Dijon-style mustard and make the German dish, beets and pickles in the Potato-Beet Salad, or one of the others, the following recipes offer opportunities to experiment with different flavors and textures.

German Potato Salad with Mustard Mayonnaise

Ingredients:

• 2 pounds potatoes (boiled, peeled, thinly sliced)
• ¼ cup minced onion or shallot
• 1 cup beef or chicken broth
• ¼ cup white wine vinegar
• 1/3 cup mayonnaise
• Salt and pepper to taste
• 2 tablespoons Düsseldorf or Dijon-style mustard
• ½ cup julienne strips of ham or smoked tongue
• ¼ cup julienne strips of dill pickle
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives

Directions:

1. In a bowl combine the potatoes with the onion or shallot
2. In another bowl combine the broth, vinegar, salt and pepper
3. Pour the broth mixture over the potatoes and let them marinate for thirty minutes
4. Drain off any excess liquid
5. Transfer the potatoes to a serving dish and fold in the mayonnaise and mustard
6. Garnish with the julienne strips, pickles, parsley and chives

If desired, lemon juice can replace the vinegar. This recipe makes about four servings.

French Potato Salad with Cream

Ingredients:

• 2 pounds potatoes (boiled, peeled and cut into strips)
• 2 cups julienne strips of celery
• 1 cup julienne strips of ham
• 2 tablespoons finely minced shallot
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste
• ½ cup heavy cream
• Chopped truffle

Directions:

1. Put potatoes, still warm from boiling, into a bowl and add celery, ham and shallot
2. Sprinkle the vegetables with the vinegar and lemon juice
3. Add salt and pepper to taste and toss the salad
4. Add the heavy cream, toss the salad again and garnish with the chopped truffle

Serve chilled. Makes approximately four servings.

Yankee Potato Salad

Ingredients:

• 2 pounds potatoes (boiled, peeled, cut into ½ dice)
• 1 cup finely chopped green pepper
• ½ cup chopped celery
• ½ cup chopped onion
• Salt and pepper to taste
• 2 tablespoons chopped parsley
• 2 tablespoons white wine vinegar
• 1 cup homemade mayonnaise
• 1 teaspoon chopped parsley
• 1 hard-boiled egg

Directions:

1. In a bowl combine the potatoes, green pepper, celery, onion, parsley and vinegar
2. Fold in the mayonnaise, stirring frequently
3. Add salt and pepper to taste
4. Garnish the salad with hard-boiled egg slices and chopped parsley

Serve on a bed of lettuce. Serves four.

Potato and Beet Salad

Ingredients:

• 2 pounds potatoes (boiled, peeled and thinly sliced)
• ½ cup olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon dry red wine
• Salt and pepper to taste
• ¾ cup minced cooked beets
• ¼ cup minced scallions
• ¼ cup minced gherkins
• 2 tablespoons fresh chopped herbs

Directions:

1. In a small bowl combine the olive oil, vinegar, wine, and salt and pepper
2. Toss the potatoes with this dressing and add the beet, scallions and pickles
3. Garnish with the fresh herbs

A few of the many other variations to this basic recipe includePennsylvania Dutch Potato Salad, Potato Salad with Herring, and Potato Salad with Hard-Boiled Egg dressing. Any way you fix it, potato salad is a delicious addition to almost any meal. Why not make it special?

German Potato Salad Made with Homemade Mayonnaise

Beets Used in Unique Potato Salad Recipe

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