05/11/2015 08:00 EDT | Updated 05/11/2016 05:59 EDT

Potato salad recipes: Traditional, lightened up, grilled and with salsa

Some people swear by traditional potato salad while others are venturing into new territory with the addition of grilled potatoes and other ingredients to create a Mediterranean, Mexican or Asian flair.

Here are some recipes to try.


This recipe has all the flavour of a traditional potato salad but with a fraction of the calories, thanks to the substitution of Greek yogurt for mayonnaise. Also, the smooth texture and buttery flavour of Yukon Gold potatoes allow you to use less dressing.

1 kg (2 lb) Yukon Gold potatoes (about 6 potatoes), each cut into 8 pieces

45 ml (3 tbsp) apple cider vinegar

2 ml (1/2 tsp) sea salt, plus more to taste

250 ml (1 cup) non-fat plain Greek yogurt

4 hard-boiled eggs, peeled and chopped

2 celery ribs, finely diced

2 medium dill pickles, finely diced (about 75 ml/1/3 cup)

3 green onions, thinly sliced

30 ml (2 tbsp) yellow mustard

Freshly ground black pepper

5 ml (1 tsp) smoked paprika

In a medium saucepan, place potatoes and cover with salted water by 2.5 cm (1 inch). Bring to a boil over high heat, reduce heat to medium and simmer uncovered until potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander, then place in a large bowl. Add vinegar and 2 ml (1/2 tsp) salt to hot potatoes and mix well. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine yogurt, eggs, celery, pickles, green onions and mustard.

When potatoes are cool, gently stir yogurt mixture into potatoes and season with salt and pepper. Cover and refrigerate for at least 1 hour and ideally overnight, as this salad is even better the next day. Sprinkle with paprika just before serving.

Makes 8 servings.

Source: "Dish Do-Over" by Jo Lusted (Collins Canada, 2014).


For perfect hard-boiled eggs — for potato salad or anything else — follow these steps.

Place eggs in a pot in a single layer (do not stack). Cover with cold water by at least 2.5 cm (1 inch) and bring water to a gentle boil over high heat.

As soon as water begins to bubble, remove pot from heat, turn off burner, cover pot and let rest for 8 minutes (10 minutes for extra-firm yolks). Rinse eggs under very cold running water or immerse in an ice bath for 10 minutes. If water in the ice bath warms, discard water and recover with more ice water.

Drain eggs and peel.

Hard-boiled eggs in their shells will keep for up to 5 days in the fridge.

Source: "Dish Do-Over" by Jo Lusted (Collins Canada, 2014).


This classic creamy potato salad is made with a tangy homemade salad dressing.

8 to 10 medium potatoes

4 eggs

1 bunch green onions (about 6), cut into small pieces

175 ml (3/4 cup) sliced radishes

175 ml (3/4 cup) diced peeled cucumber

175 ml (3/4 cup) celery, diced

Salt and pepper, to taste

Homemade salad dressing, to taste (recipe follows)

Peel and boil potatoes. When cooked, mash to a fairly lump-free consistency. Hard-boil eggs, let cool, peel and mash.

Combine potatoes, mashed eggs and rest of vegetables. Add enough salad dressing to make a moist salad and stir well to combine. Taste and adjust seasonings, if necessary. If the salad is not tangy enough, add about 5 ml (1 tsp) each of vinegar and brown sugar and stir well again.

Place in a serving bowl, sprinkle with paprika, cover tightly and refrigerate. Serve chilled.

Makes about 8 servings.


Before microwaves, the dressing was cooked on the stove, but eventually Newell says she started making it in the microwave and found that worked just as well.

250 ml (1 cup) milk

250 ml (1 cup) vinegar

2 eggs

175 ml (3/4 cup) sugar

30 ml (2 tbsp) dry mustard

125 ml (1/2 cup) flour

Salt and pepper, to taste

In a saucepan, combine milk and vinegar and heat on medium until warm. (Don't worry if the mixture curdles slightly as it heats.)

Meanwhile, combine remaining ingredients and stir into warmed milk/vinegar combination. Continue stirring until it comes to a boil and thickens.

Remove from heat and let cool. Store in an airtight container in refrigerator.

Microwave Method: Heat milk and vinegar in a large microwave-safe container. Add other ingredients as above. Cook on high, but stop every minute or two to stir and check thickness. Remove when desired thickness of sauce is reached.

Makes about 500 ml (2 cups).

Source: Doris Newell, Mansfield, Ont.


Crisp golden potatoes absorb the sweet flavour of white balsamic vinegar in this slightly Mediterranean version of a summer favourite. It can be served warm or cold.

6 Yukon Gold potatoes (about 1.125 kg/2 1/4 lb), scrubbed

2 red peppers, quartered

30 ml (2 tbsp) extra-virgin olive oil

30 ml (2 tbsp) chopped fresh basil

15 ml (1 tbsp) chopped fresh rosemary

1 ml (1/4 tsp) each salt and pepper

White Balsamic Dressing

50 ml (1/4 cup) extra-virgin olive oil

30 ml (2 tbsp) white balsamic vinegar

30 ml (2 tbsp) finely chopped sun-dried tomatoes in oil, drained

1 clove garlic, minced

75 ml (1/3 cup) halved pitted kalamata olives

30 ml (2 tbsp) chopped fresh basil

15 ml (1 tbsp) capers

Cut potatoes into 8 wedges each and place in a large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.

Place potato wedges and pepper on a greased grill over medium-high heat and grill for about 20 minutes, turning once or until golden and tender. Thinly slice red peppers and return to bowl with potato wedges.

Dressing: Meanwhile, whisk together oil, vinegar, tomatoes and garlic. Pour over grilled potatoes and peppers. Add olives, basil and capers and toss gently to combine.

Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature and toss well before serving.

Tip: You can substitute 1 jar (340 ml) roasted red peppers, drained and sliced, for the 2 red peppers.

Makes 6 servings.

Source: Ontario Potato Board.


This refreshing version of potato salad offers a taste of Mexico.

1 kg (2 lb) round potatoes, unpeeled

6 large leaves red leaf lettuce


1 tomato, diced

30 ml (2 tbsp) finely chopped green onions

125 ml (1/2 cup) diced cucumber

125 ml (1/2 cup) diced green pepper

125 ml (1/2 cup) diced red pepper

125 ml (1/2 cup) diced celery

75 ml (1/3 cup) chopped coriander

30 ml (2 tbsp) lemon juice

50 ml (1/4 cup) olive oil

1 ml (1/4 tsp) hot pepper flakes

1 garlic clove, minced

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) pepper

250 ml (1 cup) vegetable or tomato juice

In a large pot of boiling salted water, cook potatoes until tender. Drain and cut each potato into 8 wedges. Set aside.

Salsa: In a large bowl, combine tomato, green onions, cucumber, green pepper, red pepper, celery and coriander. Set aside.

In a tightly sealed container or glass jar, shake together lemon juice, olive oil, hot pepper flakes, garlic, salt, pepper and vegetable juice. Pour over vegetables and toss to combine. Chill.

Toss potato wedges with salsa. Serve in lettuce-lined bowl or on individual lettuce-lined plates. Chill until ready to serve.

Makes 6 servings.

Source: Foodland Ontario.