Yummy scrummy summer: delicious potato salad, sweet potato salad recipes

WEB DESK: Summer brings forth the joy of savoring potatoes in various delectable forms. From grilled to boiled, potatoes add a delightful touch to summer meals, perfectly paired with steamed seafood or as warm wedges topped with basil pesto.

Potato Salad Perfection

Homemade potato salads reign supreme during summer gatherings, far surpassing store-bought alternatives. One cherished recipe, passed down from a late family member, insists on starting with Hellman’s Real mayonnaise for its unmatched taste and safety. The recipe, ideal for larger gatherings, features golden potatoes, their thin skin allowing for easy preparation without peeling. The key to a divine potato salad lies in dressing the potatoes while warm, ensuring they soak up the flavors exquisitely.

Sweet Potato Sensation

Sweet potatoes also make a delightful appearance on summer tables. Diced and roasted with olive oil, they create a warm salad adorned with briny olives, capers, and a touch of green chile. This flavorful dish complements grilled meats or seafood, offering a refreshing twist to traditional salads.

Recipes for Your Summer Soirees

Creamy Summer Potato Salad for a Crowd

Note: This recipe yields about 16 servings.

Ingredients:

• 5 pounds (about 16) medium-sized golden potatoes, scrubbed clean
• Table salt
• 1 medium yellow or 1/2 of a large Spanish onion (about 7 ounces), finely chopped (1 1/2 cups)
• 1 large green bell pepper, cored, seeded, chopped into 1/4-inch pieces (1 1/2 cups)
• 3 celery ribs, trimmed, cut into 1/4-inch pieces (1 1/2 cups)
• 1 jar (30 ounces) real mayonnaise
• 1 teaspoon garlic powder
• 4 hard-cooked eggs, peeled
• Sweet or smoked paprika
• Thinly sliced fresh chives or green onion tops

Directions:

1. Put potatoes into a large pot; add cold water to cover by 2 inches. Add 1 tablespoon salt to the water. Heat over high heat until water boils. Reduce heat, partly cover the pot and simmer until potatoes are tender when a knife is inserted, about 25 minutes. Drain well and let cool in the pot until warm enough to touch.
2. While the potatoes cook, divide the chopped onion, bell pepper, and celery in half and place each half in two large bowls. Add 1/2 of the mayonnaise and garlic powder to each bowl. Add 1 teaspoon salt to each bowl. Stir well.
3. When potatoes are cool enough to handle, cut them lengthwise in half. Cut each half into 2/3-inch thick slices. Add half of the still-warm potatoes to each bowl of mayonnaise mixture. Use a rubber or silicone spatula to stir gently until potatoes are evenly coated with the mayonnaise mixture.
4. Spoon the bowls of potato salad into a very large serving bowl. Cover tightly. Refrigerate until cold or up to two days.
5. To serve, slice hard-cooked eggs and arrange over the top of the potato salad. Sprinkle with paprika and chives. Serve cold.

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Warm Sweet Potato Salad With Green Chiles and Olives

Makes 4 to 6 servings

Ingredients:

• 2 large or 3 medium-sized (1 1/2 pounds total) sweet potatoes, trimmed, peeled
• 3 tablespoons olive oil
• 1 teaspoon coarse (kosher) salt
• 1/2 teaspoon freshly ground black pepper
• 2 green Anaheim chiles or 1 large poblano or sweet yellow bell pepper
• 2 to 3 tablespoons red wine and honey vinaigrette
• 1/2 cup halved pitted green or Kalamata olives or a combination
• 1 tablespoon drained capers
• 2 or 3 tablespoons chopped fresh parsley or chives or a combination

Directions:

1. Heat oven to 400 degrees F. Slice potatoes into 1/2-inch-thick rounds. Cut rounds into 1/2-inch pieces. Put sweet potato pieces, oil, salt, and pepper on a rimmed baking sheet. Stir well to coat potatoes with oil. Put chiles on one side of the pan.
2. Roast, stirring potatoes and rotating chiles every 10 minutes, until potatoes are fork-tender and chile skin has browned and blistered, 25 to 35 minutes. Remove chiles to a cutting board. When chiles are cool enough to handle, peel off skin, cut in half, remove seeds, and slice flesh into 1/2-inch wide strips about 1 1/2 inches long.
3. Transfer potatoes to a serving bowl. Stir in vinaigrette to taste. Stir in chile strips, olives, and capers. Garnish with parsley. Serve warm or at room temperature.

Red Wine and Honey Vinaigrette

Makes about 1/2 cup

Ingredients:

• 1/4 cup red wine vinegar
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 to 4 tablespoons extra-virgin olive oil

Directions:

1. Whisk together vinegar, mayonnaise, mustard, honey, salt, and pepper in a small bowl until smooth.
2. Gradually whisk in extra-virgin olive oil. Taste and adjust seasonings as desired. Refrigerate covered up to one week. Use at room temperature.

Enjoying Summer Delights:

These recipes promise to elevate your summer gatherings with their flavorful and comforting appeal. Whether serving a crowd or preparing a cozy meal at home, these potato and sweet potato dishes are sure to be a hit. So, gather your ingredients, fire up the grill, and indulge in the tastes of summer with these delightful recipes.