I created and posted this recipe years ago but I've been changing it up just a little the last few times I've made it so I thought I would repost. This potato salad is a really big hit when I serve it at a barbecue or a function. The recipe is always asked for so I highly recommend giving it a try. Here's what I changed up:
 These potatoes have a very creamy texture and cook beautifully. They honestly are great on their own with just a little butter, salt and pepper. No, I am not sponsored by the them. Zesty Potato Salad 1 bag of small potatoes 1.5 lb (halved if too big to be bite size) 1 zucchini sliced into half inch slices 1 red pepper quartered 1 white or red onion sliced into half inch slices cilantro for garnish couple tbsp of olive oil salt and pepper 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 | I often use these beautiful little potatoes that are pre-washed, Canadian grown and require little to no chopping. I chop them in half if they are bigger but if I had used the Boomer Gold, I wouldn't have chopped them at all as they are very small. I toss them in some olive oil and throw them on the barbecue. Really delish.   |
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.
Heat up your barbecue. Toss the potatoes in olive oil, salt and pepper and throw in a barbecue basket (roasting in the oven is also an option). Cook over a medium heat on the barbecue. Toss them every 5 minutes so they are cooked on all sides. Cook for ~10-12 minutes. You can do the rest of the veggies when the potatoes are halfway done.
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 dressing as necessary. You may not need all the dressing. Top with cilantro leaves. Serve warm, room temperature or chilled, although I prefer slightly warm.
Heat up your barbecue. Toss the potatoes in olive oil, salt and pepper and throw in a barbecue basket (roasting in the oven is also an option). Cook over a medium heat on the barbecue. Toss them every 5 minutes so they are cooked on all sides. Cook for ~10-12 minutes. You can do the rest of the veggies when the potatoes are halfway done.
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 dressing as necessary. You may not need all the dressing. Top with cilantro leaves. Serve warm, room temperature or chilled, although I prefer slightly warm.
RSS Feed