(Recipe) 3 Organic Potato Salad Recipes

Shaking things up

No offense to grandma, but her potato salad is a bit old-school. Make it modern with three flavorful recipes to shake up your spuds. The flavors take you around the world from Asia to the Mediterranean, but every dressing starts with a scoop of coconut oil mayo, made with cage-free eggs and superfood coconut oil. The only decision you have to make is which recipe to start with!

COLD GERMAN POTATO SALAD

 

Yield: 5 to 6 servings
Active Time: 5 minutes
Total Time: 2 hours

 

From: Annmarie Gianni

Ingredients

1 ½ pounds baby red potatoes, rinsed, scrubbed, and halved

For the dressing:

½ cup Coconut Oil Mayo
1 tablespoon Organic Apple Cider Vinegar
2 teaspoons Organic Stone Ground Mustard
½ teaspoon Organic Garlic Powder
½ teaspoon Organic Ground Cumin
½ teaspoon salt
½ teaspoon Ground Pepper

For the salad:

6 slices thick-cut bacon, cooked and chopped
2 hard-boiled eggs, coarsely chopped
2 tablespoons loosely packed parsley leaves, chopped

 

Instructions

  1. Make the potatoes: Place potatoes in a large pot and cover by at least 1-inch with cold water. Bring to a boil, and cook until potatoes are easily pierced with a fork, about 50 minutes. Drain and cool completely before slicing into quarters.
  2. Make the dressing: Whisk mayo, apple cider vinegar, mustard, garlic powder, cumin, salt, and pepper to a large bowl.
  3. Make the salad: Add half the potatoes, along with the bacon and eggs; stir gently to coat. Add remaining potatoes and stir again. Cover with plastic wrap and refrigerate for 1 hour. Top with parsley before serving.

Creamy walnut pesto patato salad

 

Yield: 5 to 6 servings
Active Time: 5 minutes
Total Time: 2 hour and 50 minutes

 

From: Annmarie Gianni

Ingredients

For the pesto:

1 cup packed parsley
¼ cup mint leaves
¼ cup Organic Walnut Halves and Pieces, toasted
1 teaspoon salt
¼ cup Organic Extra Virgin Olive Oil
¼ cup Coconut Oil Mayo

For the salad:

2 pounds fingerling potatoes, rinsed and scrubbed
1 ½ tablespoons Organic Extra Virgin Olive Oil

 

Instructions

  1. Make the pesto: Add parsley, mint, walnuts, and salt; pulse until blended. With the motor running, drizzle in oil. Add mayo and blend until smooth, then scrape pesto into a large bowl.
  2. Make the potatoes: Preheat oven to 425°F. Place potatoes on a sheet tray and drizzle with oil. Roast 40 to 45 minutes, or until potatoes are tender and golden; cool slightly.
  3. Make the salad: Add potatoes to bowl of pesto and gently toss until coated. Cover with plastic wrap and refrigerate at least 1 hour. Serve chilled or at room temperature.

Sweet potato salad with coconut-lime dressing

 

Yield: 4 to 5 servings
Active Time: 10 minutes
Total Time: 1 hour and 30 minutes

 

From: Annmarie Gianni

Ingredients

1 sweet potato, rinsed and scrubbed
1 purple sweet potato, rinsed and scrubbed
1 white sweet potato, rinsed and scrubbed
Organic Virgin Coconut Oil
Coconut spray oil

For the sauce:

½ cup Coconut Oil Mayo
¼ cup Organic Regular Coconut Milk
Zest and juice of 1 lime
½ teaspoon Organic Garlic Powder
½ teaspoon salt
¼ teaspoon Ground Pepper

For the salad:

¼ cup cilantro stems, coarsely chopped
2 green onions, thinly sliced
1 serrano pepper, thinly sliced
2 tablespoons pomegranate seeds, optional

 

Instructions

  1. Make the potatoes: Preheat oven to 425°F and grease a baking sheet with coconut oil. Add potatoes and gently toss with your hands until the skins are coated. Roast until almost cooked through, about 40 to 45 minutes. Cool completely, then cut each potato into 6 wedges.

    Heat grill pan on medium-high heat and grease with cooking spray. Grill potato wedges 1 to 2 minutes per side; transfer to platter.

  2. Make the sauce: Whisk mayo, coconut milk, lime juice and zest, garlic powder, salt, and pepper.
    Make the salad: Drizzle sauce over potatoes, then top with cilantro, green onions, serrano pepper, and pomegranate seeds.

Recipe from AnnMarieGianni.com

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