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Potato Salad as entree? Ideas?

I have lots of potatoes from my CSA, and was trying to decide what to make, at which point it occurred to me that it was perfectly reasonable to serve pasta salad or rice salad as an entree, but i was far less certain about potato salad. It just seemed less...well...normal. First, why is this--becuase there is rarely protien added to potato salad? Second, does anyone have any good ideas about entree-style potato salads? i also have lots of basil from the CSA as well, if that helps.
all help is appreciated. thanks

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  1. Try a classic Niscoise Salad, which is potato salad topped with Tuna, VERY summery, so much so we made it for the 4th of July! :)

    --Dommy!

    1 Reply
    1. re: Dommy

      I certainly would not classify Nicoise Salad as "potato salad topped with tuna." It's a composed salad that has steamed or boiled new potatoes as one ingredient among many.

    2. One of the Barefoot Contessa cookbooks has a good potato salad as an entree recipe. I've had it once before and it was very good -- it's not her basic potato salad. This one has egg and green beans.

      1. My mother used to make a wonderful Northern European potato salad every Xmas eve. It was the basic potatoes but had pickled herring, salami, apples, celery, onions, pickles, etc. Sounds weird, but tasted fantastic.

        I don't know if this was part of her Swedish heritage or from a German friend. I'll look for the recipe if anybody's interested.

        1. I always add dill and chunks of my favorite ham and shrimp. I'll soak the shrimp (shelled) in beer for an hour or two, pan fry them in some olive oile and salt then mix them in with red potato salad.

          1. I often make a potato salad adulterated with seasonal vegetables (green beans, corn, cherry tomatoes, peppers, onions/shallots/scallions), flavoured with herbs and sometimes cheese, dressed with a vinaigrette and topped with leftover roast beef, chicken, quail, salmon, what have you. Served on a bed of greens, it makes a great summer main.

            Or boil/steam small red-skinned new potatoes in their jackets. Halve or quarter and combine with some celery sliced on the diagonal. Dress with a vinagrette made from Dijon mustard, fresh thyme, horseradish, white wine vinegar, olive oil and salt and pepper. Top with chicken breasts that have been marinated in whole-grain mustard, olive oil and thyme, grilled and sliced. Not only does the salad taste great, the pink and pale green combination is visually attractive. IIRC, it's a Charlie Trotter recipe.