Chunky Mini-Potato Salad

Potato Salad is a favorite as old as time and every cook who’s ever taken it for a Company or Family get-together has a special trick to make hers/his the absolute best ever. Here’s ours. It is an award winner!


 

~~~This babies~~~ make spectacular potato salad!

~~~This babies~~~
make spectacular potato salad!

 

Sure it’s easy to pick up a large container of potato salad at just about any deli, and if you need to do that, by all means, enjoy the opportunity.

But the satisfaction of serving a delicious, homemade and unique bowl of goodness that will set you apart (writing down the recipe…don’t do that, just share the link), then here you are:

Ingredients

  • 1-½ lb. mixed variety mini-potatoes, cut into bite sized pieces (sometimes in half, sometimes quartered) and cooked until just done.
  • 1 small red onion chopped small(if the onion is strong, rinse under cool water and pat dry to remove some of the sharpness.)
  • 3 shallots, white and green, sliced thinly
  • 3 full ribs of celery, cut the ribs in thirds (long-ways) then slice small
  • 1 cup mixed color sweet peppers, seeded and chopped small
  • ½ cup diced pimento stuffed green olives
  • ½ cup chopped radishes
  • ½ cup chopped, crispy bacon bits*
  • 2 cups of chopped baby arugula
    • Dressing:
  • 1 cup top quality mayonnaise
  •  ½ cup plain greek yogurt
  • 3 tbsp. Dijon mustard
  • 1 tsp. good honey (I prefer Orange or Local)
  • ½ tsp. granulated garlic
  • 2 tsp.  seasalt
  • 1 tsp. freshly ground black pepper.

Process

This recipe is so straightforward with the listing of the ingredients, this part is probably unnecessary, but we’ll do it anyway.

  1. Boil or microwave washed and prepared potatoes until they are barely done. Microwaves differ in power and cooking times may vary, so simply check potatoes with the tip of a table knife and when it pierces easily, they are done. Remove them from heat source, drain off any water and allow to cool. (Refrigerate if you are rushed)
  2. Utilizing the easy “help” suggestions, prepare the additional ingredients and add all together into a large mixing bowl, finally adding the cooled potato pieces.
  3. In a separate bowl, mix the dressing ingredients with a small whisk until smooth then add to potato salad ingredients. Toss gently and thoroughly to coat potatoes and blend ingredients together. Refrigerate and keep cold. If serving outdoors in a warm environment, place serving bowl in a larger bowl with cracked ice under and around the salad.
  4. Garnish with sliced boiled eggs and minced flat leaf parsley, if desired.*
  • Optional

©BAPantryGourmet.com/Barbara A. Ziegler 2016 ~ All rights reserved.

 

 

This entry was posted in Cook Ahead Ingredients, Cookbook, EASY, Easy Entertaining, Eggs, Free Recipes, Fun Foods, Potatoes, Salads, Summer Salads, Taste Proven Recipes, What's for Dinner? Yum! and tagged , . Bookmark the permalink.

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