Crispy shallots on top make this potato salad especially delicious, and all your friends will wonder how you did it! Serves 6 to 8.
Ingredients:
1 3-pound bag red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon garlic salt
1 teaspoon onion powder
1 tablespoon smoked paprika
salt and pepper, to taste
1/2 cup oil
4 whole shallots, peeled and sliced*
Directions:
Put the potatoes in a large pot and cover with cool water. Add plenty of salt.
Place over high heat and bring to a boil. Then reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain in a colander and set aside until cool enough to handle.
Using a sharp knife, cut the potatoes into 1-inch chunks and place them into a large bowl.
Toss with the mayonnaise, mustard, garlic salt, onion powder, and paprika.
Season to taste with salt and pepper, set aside.
Place the oil and shallots in a small pan over medium-low heat.
Cook until the oil is hot and the shallots get crisp. When browned and crisp, remove with a slotted spoon into a paper-towel-lined plate.
After they cool, sprinkle the potato salad with the toppings and serve at room temperature.
Shallots are small onion-like vegetables that have the flavor of garlic and onion in one. Look for them in the produce section of a grocery store, near the onions.
Pineapple Potato Salad recipe
Ingredients:
6 small sweet potatoes
1 medium carrot
5 small potatoes
15 pieces of Baguio beans
1 can crushed pineapple
2 tablespoons sweet pickle relish
1 tablespoon onion, chopped
1 teaspoon mustard
1 cup of salad dressing or mayonnaise
2 tablespoons of white sugar
2 teaspoons of fine salt
1/8 teaspoon of black pepper
Directions:
Peel the sweet potatoes, carrot and normal potatoes.
Cut all vegetables into desired shapes or sizes.
Boil the vegetables until cooked.
Combine with the remaining ingredients.
Season with 2 tablespoons of white sugar, 2 teaspoons of fine salt, and 1/8 teaspoon of black pepper.
3 TOSS lightly until well blended. Chill overnight before serving.
Spicy Balti Potatoes Recipe recipe
Ingredients:
6 medium-sized potatoes, cut into 5mm slices
3 pieces Curry leaves
3 cloves of garlic, thinly sliced
2 pieces Medium-sized onions, sliced
1 piece Fresh red chili, seeded and sliced
1 piece Fresh green chili, seeded and sliced
3 tbsp Vegetable oil
1 tbsp Coriander, chopped
1 tsp Dried red chili, crushed
1/2 tsp White cumin seeds
1/2 tsp Mixed onion, mustard, and fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Fresh root ginger, shredded
Directions:
Heat oil in a wok until very hot.
Lower the heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies, and curry leaves.
Stir-fry for approx. 1 minute.
Add the onion slices and fry for a further 5 minutes or until the onions are golden brown.
Add the potatoes, coriander, and fresh red and green chilies to the wok and mix well.
Cover tightly with a lid and cook over very low heat for approx. 5 – 7 minutes or until the potatoes are tender.
Remove the lid and transfer to a serving plate.
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