This salad is going to knock your socks off. Whenever I make it the recipe is requested and so it is finally making its way onto this blog. There are lots of variations you can make as well, the sky is the limit (find these inspirations at the bottom).
I used these pretty potatoes but use whatever you have on hand and cut them, after cooking them, into bite size pieces.
Zesty Potato Salad
~ 2 lbs of potatoes
1 zucchini sliced into half inch slices
1 red pepper quartered
1 white or red onion sliced into half inch slices
Dressing:
1/2 cup of mayo
1/2 cup of sour cream
2 tbsp of chopped shallot
2 tbsp of chopped cilantro
1 clove of garlic minced well
2 tbsp of lemon juice
1/2 tsp of celery salt
1/2 tsp of salt
lots of pepper
The dressing for this salad is better if it has time to party in a bowl so I always make it earlier in the day and let it sit for a few hours in the fridge. To make it simply mix all the ingredients for the dressing together.
Fill a large pot of cold water and add potatoes and a little salt. Bring to a boil and cook until fork tender. Drain and let cool. When the potatoes have cooled slightly, but are still a little warm, cut them into bite size pieces, toss with half the salad dressing and set aside.
Toss the zucchini, onions and peppers in olive oil, salt and pepper. Grill on a medium heat on the barbecue. When coloured on one side, flip and cook on the other side. Keep a close eye on the veggies as they can overcook quickly. When done, remove from the barbecue and chop into bite size pieces. Add the veggies to the potatoes and add more dressing as necessary. You may not need all the dressing. Top with cilantro leaves.
~ 2 lbs of potatoes
1 zucchini sliced into half inch slices
1 red pepper quartered
1 white or red onion sliced into half inch slices
Dressing:
1/2 cup of mayo
1/2 cup of sour cream
2 tbsp of chopped shallot
2 tbsp of chopped cilantro
1 clove of garlic minced well
2 tbsp of lemon juice
1/2 tsp of celery salt
1/2 tsp of salt
lots of pepper
The dressing for this salad is better if it has time to party in a bowl so I always make it earlier in the day and let it sit for a few hours in the fridge. To make it simply mix all the ingredients for the dressing together.
Fill a large pot of cold water and add potatoes and a little salt. Bring to a boil and cook until fork tender. Drain and let cool. When the potatoes have cooled slightly, but are still a little warm, cut them into bite size pieces, toss with half the salad dressing and set aside.
Toss the zucchini, onions and peppers in olive oil, salt and pepper. Grill on a medium heat on the barbecue. When coloured on one side, flip and cook on the other side. Keep a close eye on the veggies as they can overcook quickly. When done, remove from the barbecue and chop into bite size pieces. Add the veggies to the potatoes and add more dressing as necessary. You may not need all the dressing. Top with cilantro leaves.
Variations: add Italian parsley or basil instead of cilantro.
grill mushrooms
grill asparagus
grill cauliflower
add fresh or grilled green onions
add fresh celery
add fresh peppers
use sweet potatoes instead of regular potatoes
grill or roast the potatoes instead of boiling
use Greek yogurt instead of sour cream
add fresh chillies
grill mushrooms
grill asparagus
grill cauliflower
add fresh or grilled green onions
add fresh celery
add fresh peppers
use sweet potatoes instead of regular potatoes
grill or roast the potatoes instead of boiling
use Greek yogurt instead of sour cream
add fresh chillies
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