Gluten Free, Salads, Side Dishes, Sides, Vegetarian, World CookingRebecca Shetler Fastpotato, red onion, vinegar

Potato Beet Salad

Gluten Free, Salads, Side Dishes, Sides, Vegetarian, World CookingRebecca Shetler Fastpotato, red onion, vinegar
Potato Beet Salad

The days are hot, school is out, the grill is fired up, and it's potato salad season. We're adding some color to ours today with a Haitian variation of Potato Beet Salad. Potatoes and beets are a lovely earthy combination with some parsley, and pickled red onions, this is great mellow tasting accompaniment to your early summer grilling. Check out other non-traditional potato salad variations: moroccan roasted sweet potato salad, grilled potato salad with jalapeno, bacon & blue cheese & tuscan potato salad.

Yield: Serves 4-6 as a side dish

Ingredients:

  • 1 1/2 pounds new potatoes, uniform size preferable
  • 1/2 pound beets, cut into pieces roughly the size of the potatoes
  • 4 garlic cloves, crushed
  • 1/2 cup cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon crushed black pepper
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup canola oil
  • 1/2 cup red onion, finely cut (can substitute pickled red onions)
  • 1/4 cup chopped parsley

Steps:

  1. Wash potatoes and beets and cut into uniform sized pieces if they are significantly different in size. Place them in a large pot. Cover with cold water, add a few liberal pinches of salt. Bring to a boil.
  2. Reduce heat to medium low and keep potatoes and beets at a vigorous simmer until they are firm but cooked through, approximately 10-15 minutes for small potatoes and beets. The best way to determine your potatoes and beets are cooked is to taste them. They should be just barely cooked through, as there will be some residual cooking after you get them off the heat.  
  3. Whisk together vinaigrette ingredients, garlic, vinegar, mustard, pepper, salt, and oil.
  4. Drain potatoes and beets. Peel the beets and add them to a large bowl with the potatoes. Cut the potatoes and beets into small pieces (if you haven't already done so), once they are cool enough for you to safely handle.
  5. Pour vinaigrette over warm potatoes and beets, add the red onions, and stir with a spatula to combine.
  6. Prior to serving, stir in the chopped parsley and adjust the salt and vinegar to taste. Note that the potatoes and beets will absorb flavor as they cool (the salad will taste very pungent when freshly mixed, but will mellow with time). 

Salads, Vegetarian, Summer, Gluten FreePaul Shetler Fastpotato, basil, red onion, roasted red pepper, rosemary, parmesan, red wine vinegar, dijon mustard9 Comments

Tuscan Potato Salad

Tuscan Potato Salad is not your average picnic side. The punchy combination of rosemary, roasted red pepper, and Parmesan makes Tuscan Potato Salad a robust and lively dish.  This is one of our most requested recipes, particularly for those looking for a healthy and flavorful alternative to mayonnaise-based potato salads. Honestly, we like this potato salad so much that it often serves as a summer dinner all on its own.  One thing we have learned in Rebecca's relentless potato obsession, is that a a great potato salad is nothing without outstanding spuds. This salad is built on a foundation of creamy new potatoes and fragrant basil, both of which came in our weekly CSA (farm box) from Penn's Corner Farm Alliance.  

Salads, Vegetarian, Summer, Gluten FreePaul Shetler Fastpotato, basil, red onion, roasted red pepper, rosemary, parmesan, red wine vinegar, dijon mustard9 Comments
Tuscan Potato Salad
Salads, Spring, Summer, Vegetarian, Gluten FreeRebecca Shetler Fastpotato, basil, green onions, dill, parsley, tarragon, chives, dijon mustard8 Comments

Herb Potato Salad

I am mad for potatoes and have found myself, on more than one occasion, defensively sputtering to Paul that 'of course I absolutely NEED to bring back that bag of potatoes in my suitcase!'  In contrast to my gung-ho consumption of potatoes, I would consider Paul to be more of a casual appreciator of the humble spud, but we both love this Herb Potato Salad.  It is a light and vivacious, mayonnaise-free potato salad, with a snappy garlic-mustard vinaigrette lavished with herbs. Think of this recipe as an an outline that will easily adjust to different amounts and types of herbs and alternative vinegars and oils. 

Salads, Spring, Summer, Vegetarian, Gluten FreeRebecca Shetler Fastpotato, basil, green onions, dill, parsley, tarragon, chives, dijon mustard8 Comments
Herb Potato Salad
Fall, Salads, Vegetarian, Gluten Free, Favorites, World Cooking, SidesRebecca Shetler Fastsweet potato, pomegranate, feta, cilantro, lemon, cinnamon, paprika, cumin, parsleyComment

Moroccan Roasted Sweet Potato Salad

In a holiday season notorious for sweet potato casseroles topped with marshmallows and candied nuts, we play it unconventional. We love the warm spices and fresh herbs of this Moroccan Roasted Sweet Potato Salad. A fragrant dish with a nod towards North African seasonings, the sweet potatoes are roasted until they are lightly crisped, flavored with an aromatic, garlic, and lemon infused Charmoula vinaigrette, and topped with feta, cilantro and pomegranate. Charmoula is a traditional Moroccan, Tunisian, and Algerian marinade that  is traditionally used in fish and vegetable dishes. Moroccan Roasted Sweet Potato Salad is a winner with guests and an unusual twist on the seasonal sweet potato.

Fall, Salads, Vegetarian, Gluten Free, Favorites, World Cooking, SidesRebecca Shetler Fastsweet potato, pomegranate, feta, cilantro, lemon, cinnamon, paprika, cumin, parsleyComment
Moroccan Roasted Sweet Potato Salad
Gluten Free, Salads, SidesRebecca Shetler Fastpotato, bacon, red onion, cheese, vinegar, jalapenoComment

Grilled Potato Salad with Jalapeno, Bacon, & Blue Cheese

Grilled Potato Salad with Jalapeno, Bacon, and Blue Cheese is inspired by my father-in-law’s love of bacon, blue cheese, and caramelized onions. This 'salad' is decadent and packed with rich flavors. The grilled new potatoes are tossed in a garlic jalapeno vinaigrette and layered with smoky slices of thick-cut grilled bacon, sweet charred red onions, and pungent blue cheese. Move over mayo, there's a new potato salad in town! 

Gluten Free, Salads, SidesRebecca Shetler Fastpotato, bacon, red onion, cheese, vinegar, jalapenoComment
Grilled Potato Salad with Jalapeno, Bacon, & Blue Cheese
Grilled, Salads, Summer, Vegetables, Vegetarian, Favorites, Gluten Free, World CookingRebecca Shetler Fasthalloumi, lemon, tomato, bell pepper, lettuce, red onion, olives, cucumber, cheeseComment

Grilled Greek Salad

Grilling is our cooking method of choice for these early summer days, but it's not all about the meat.  Actually, our summer diet has tilted vegetarian since we started making this Grilled Greek Salad. I dreamt up this colorful dish in the colder months, with longings of summer. This salad knocked our socks off and had my meat loving husband requesting more. We made Grilled Greek Salad through bitter March sleet, April winds, and May rains. And now finally, with seasonal vegetables and balmy temperatures, we can grill in the sunshine. Unlike some grilled salads, this isn't grilling for cuteness. Grilled Greek Salad is a hefty, hearty entree salad, that relies on the grill to give the peppers, onions, and tomatoes their luscious char, and to add caramel sweetness to tangy halloumi cheese. Topped with kalamata olives and a tart lemon-zest vinaigrette for contrast, this salad is dynamic. Halloumi, for those not familiar, is a hard salty sheep-milk cheese from Cyrpus, a great cooking cheese that keeps its shape and texture at high heats.

Grilled, Salads, Summer, Vegetables, Vegetarian, Favorites, Gluten Free, World CookingRebecca Shetler Fasthalloumi, lemon, tomato, bell pepper, lettuce, red onion, olives, cucumber, cheeseComment
Grilled Greek Salad