Potato Salad 5 Ways

Remember when potato salad meant only one thing: boiled potatoes tossed with overly-generous amounts of mayonnaise? Heavy and goopy, this type of salad can leave you feeling like you’re in a slump for hours after eating it. Lucky for you we’ve come up with five fast, fresh, and healthy ways to make potato salad. Not just picnic fare, potato salad is a goes-with-everything summer side.

5 Ways to Make Potato Salad

Potato salad with fresh herbs and lemon

This potato salad is vibrant, fresh and citrusy, perfect when paired with a piece of roasted salmon or trout. In a large pot, bring about 3 lbs of mini white or Yukon Gold potatoes to a boil in salted water over high heat. Reduce to a simmer and cook until tender when pierced with a knife (15 to 20 minutes). Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces. In a large bowl, combine 1/2 cup yogurt with the zest and juice of 2 lemons and 1/2 cup of freshly chopped herbs (we like chives, parsley, and mint or basil.) Add potatoes and toss to combine. Season to taste with salt and pepper. To store, cover and refrigerate up to 1 day.

Roasted potato salad with grainy mustard, salami & red onion

This salad is for those who love robust flavours. Slice about 3 lbs of small Yukon gold or red potatoes in half. Spread on a large parchment paper-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle generously with sea salt and freshly cracked black pepper. Toss potatoes to coat, spread in an even layer and bake in a 400 F oven for 40 to 45 minutes, until tender and golden around the edges. Remove from oven and let cool. Once cool, transfer potatoes to a large bowl. Add 1 cup of sliced salami, ¼ cup freshly chopped dill and ½ cup of thinly sliced red onion. In a small bowl, whisk together 2 tbsp red wine vinegar with ¼ cup olive oil and 1 tsp grainy mustard until emulsified. Drizzle over potatoes and toss to coat well. Serve immediately with a burger, grilled steak or grilled chicken.

Purple potato salad with fresh arugula and green beans

This potato salad is bright and fresh and perfect for a relaxing weekend at the cottage. Slice about 3 lbs of small purple potatoes in half. Spread on a large parchment paper-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle generously with sea salt and freshly cracked black pepper. Toss potatoes to coat, spread in an even layer and bake in a 400 F oven for 40 to 45 minutes, until tender and golden around the edges. Remove from oven and let cool. Once cool, transfer potatoes to a large bowl. Meanwhile, wash and trim two large handfuls of French green beans. Blanch in boiling water for two minutes, until bright green, then drain and plunge into an ice bath to stop the cooking process. Dry with clean paper towels and reserve in fridge until ready to assemble salad. Once potatoes are cool, transfer to a large bowl. Stir in reserved green beans and three cups of fresh baby arugula leaves. In a small bowl, whisk together one tbsp mayonnaise with two tbsp champagne vinegar, one tsp Dijon, the zest and juice of one to two lemons and a generous pinch of sea salt and freshly cracked black pepper. This salad is amazing served with grilled seafood or shrimp kebabs.

Potato salad with hard-boiled eggs, radishes, and arugula

Hard boiled eggs are classic additions to a creamy potato salad. But we prefer a lightened-up version. Boil or roast small potatoes (we like mini Yukon gold potatoes, sliced in half but keeping the skins on) and then let cool. Transfer to a large bowl and toss in chopped hard boiled eggs, sliced radishes, and fresh baby arugula (or any other mesculn green you like.) In a small bowl whisk together the juice of 2 lemons with 1 tsp Dijon mustard, 1/4 cup olive oil, sea salt and freshly cracked black pepper. Drizzle over salad and toss gently to coat ingredients. Serve immediately.

Love hard-boiled eggs? Check out our 7 Ways to Use Hard-Boiled Eggs here!

Sweet potato salad with corn, watercress, and yogurt

Love the slightly sweet flavour of sweet potatoes? This variation on a potato salad is for you. When roasted, sweet potatoes become softer than their cousins (the regular potato), so we like to cut them into wedges instead of smaller pieces to keep them a bit more firm. Scrub the outside of 4 sweet potatoes and run under cool water to clean. Pat dry with paper towels. Slice each in half and then into 4 to 6 wedges per half (depending on the size.) Line a large baking sheet with parchment paper and spread potato wedges onto it in an even layer. Drizzle with 1 tbsp olive oil and sprinkle with sea salt, freshly cracked black pepper, and 2 tsp finely chopped thyme leaves. Turn wedges to coat and roast in a 375 F oven for 40 minutes, until tender and golden. Remove from oven to cool. Once cool, transfer to a large bowl. Add 1/2 cup yogurt, the zest and juice of 1 to 2 lemons, and 1 tbsp olive oil. Toss to coat well. Stir in 1 cup of corn niblets and 2 cups of freshly washed and dried watercress leaves. Serve immediately! This salad is lovely when paired with tandoori chicken, lamb or beef kebabs