Recipes

[Iwantcoffee]

Recipes by The Domestic Geek

Creamy Cucumber Potato Salad
4-6 white potatoes, chopped and cooked
1 English cucumber, seeded and chopped
½ red onion, finely sliced
1 cup yogurt
1 clove garlic, minced
½ lemon, zested and juiced
2 tbsp fresh dill, chopped
salt and pepper

Loaded Potato Salad
4-6 red skin potatoes, chopped and cooked
6 slices bacon, cooked and chopped
½ cheddar cheese, shredded
3 green onions, finely chopped
½ cup sour cream
½ tsp garlic powder

Southwestern Sweet Potato Salad
2 large sweet potatoes, peeled and cooked
1 red bell pepper, chopped
1 cup roasted corn
½ red onion, finely diced
1 can black beans, rinsed and drained
¼ cup cilantro, freshly chopped
2-3 limes, zested and juiced

[colliegirls]

I'm loving the Loaded potato salad the most. I will definitely make that!  Thank you!!

[Iwantcoffee]

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@colliegirls wrote:

I'm loving the Loaded potato salad the most. I will definitely make that!  Thank you!!

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You are welcome! Hope you enjoy.

[Cookie2025]

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@Iwantcoffee wrote:

Recipes by The Domestic Geek

Creamy Cucumber Potato Salad
4-6 white potatoes, chopped and cooked
1 English cucumber, seeded and chopped
½ red onion, finely sliced
1 cup yogurt
1 clove garlic, minced
½ lemon, zested and juiced
2 tbsp fresh dill, chopped
salt and pepper

Loaded Potato Salad
4-6 red skin potatoes, chopped and cooked
6 slices bacon, cooked and chopped
½ cheddar cheese, shredded
3 green onions, finely chopped
½ cup sour cream
½ tsp garlic powder

Southwestern Sweet Potato Salad
2 large sweet potatoes, peeled and cooked
1 red bell pepper, chopped
1 cup roasted corn
½ red onion, finely diced
1 can black beans, rinsed and drained
¼ cup cilantro, freshly chopped
2-3 limes, zested and juiced

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@Iwantcoffee - Oh MERCY - my weakness in the summertime.  For some reason I don't 'crave' or desire potato salad in the cooler/cold months.

These all look delicious !  I am going for the creamy cucumber style tomorrow.  

Thanks for taking time to post !

[novamc1]

Thanks for posting the potato salad recipes.......we can certainly use more than one to keep summer  meals interesting.

Maybe it's also time to dredge up some potato salad recipes that have been posted in previous "salad seasons", so I pulled up this one from the archives.  It's a little different because it calls for steaming the potatoes and beans. 

POTATO SALAD w/ GREEN BEANS & BALSAMIC VINAIGRETTE

For 6 servings:
1.5 pounds small round red potatoes, peeled if desired
3/4 lb. fresh green beans, trimmed
1 small red onion, chopped
1/4 cup chopped fresh basil
Balsamic Vinaigrette

Arrange potatoes in steamer basket over boiling water; cover and steam 20 min. or until tender. Place in a large serving bowl.
Arrange beans in steamer basket over boiling water; cover and steam 10 min. or until crisp-tender.
Quarter the potatoes; add beans, onion and basil.
Add Balsamic Vinaigrette to potato mixture and gently toss.
Serve immediately or cover and chill.

BALSAMIC VINAIGRETTE
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice  

1 tsp. salt
1/4 tsp. pepper
Dash of Worcestershire sauce
1 minced garlic clove
Combine all ingredients in a jar, cover tightly and shake vigorously. Makes 1 cup.

[novamc1]

Here's another one that appeared on QVC's website several years ago....

Marinated Green Bean & Potato Salad

1 lb fresh green beans, washed and trimmed

4 cups red potatoes, cubed and unpeeled

1/4 cup red wine vinegar

2 T olive oil

2 T fresh lemon juice

4 cloves garlic, crushed

2 tsp honey

1 tsp salt

1 tsp dried dill weed

1 tsp dried thyme

1/2 tsp black pepper

4 cups ready-to-use fresh spinach, torn into bite-size pieces

1 medium tomato, cut into wedges

Bring 4 quarts of water to a boil in Dutch oven. Add green beans; reduce heat to medium and cook, covered, 8 minutes or until beans are crisp-tender. Remove beans with slotted spoon.

Add potatoes to same Dutch oven. Cook covered, 12-15 minutes or until potatoes are tender. Drain.

Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine. Add green beans and potatoes; stir to combine.

Cover and refrigerate up to 8 hours; stirring occasionally.

To complete recipe, arrange spinach on serving platter. Spoon green bean mixture over spinach. Pour remaining marinade over top.

Garnish with tomato wedges.