HOME > Chowhound > Home Cooking >

Discussion

Your Favorite Ways to Lighten Up Potato Salad?

I have a lot of leftover Russets that need to be used, but it's too hot for baked potato, mashed potatoes, or a gratin.

A cold potato salad sounds good, but I'm curious: what do people like in terms of a lighter potato salad?

My usual basic salad is just potatoes, peas, carrots, mustard, vinegar, salt, and pepper. More vinegar always tastes "lighter" to me, and of course more peas and carrots in proportion to potatoes.

But, as usual, I'm wondering if there's something more exciting.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I don't know if this is more exciting, but I usually add a lot of fresh herbs to mine. I toss the hot potatoes into a bowl that already contains chopped onions and garlic and some cider or champagne vinegar, sprinkle with salt and pepper, let it sit for a bit then drizzle olive oil and a good handful of chopped herbs (usually thyme and parsley, though I do love basil, too).

    1. lemon juice, olive oil, dill, green onions, S&P

      sometimes low-fat yogurt, sometimes garlic, sometimes red onion, sometimes other herbs

      But the simple combo listed is my favorite

      1. My favorite (and similar to Elizzie's) is my mom's and grandmother's recipe. You sprinkle a good amount of vinegar (I like apple cider vinegar, white wine vinegar or champagne vinegar) and a some mild oil and a bunch or two of chopped scallions over the potatoes after boiling, peeling and cubing them. I cover the bowl with a lid or plastic wrap, and let the potatoes steam until they cool down, then add minced parsley and just a little bit of mayonnaise to moisten. Refrigerate until cold and taste for seasoning. It's pretty light, more like a creamy vinaigrette rather than a heavy mayo based potato salad. The caveat is that I'm not sure it would work with russets. I've always used white waxy potatoes or red potatoes (new and old). I suspect that russets may be too starchy.

        How about making gnocchi and freezing them? That would use up a lot of potatoes.

        1. add a whole bunch of lemon zest. no matter what else you put in, the citrus flavour lightens it up.

          1. mash the potatoes, add ham, hard boiled eggs, carrots, cucumber with mayo