Here's the news I know many of you have been waiting for -- just in time for Labor Day! We had such a spud-tacular response to the Heloise Great Potato Salad Challenge that it has taken an entire year to sort through more than 15,000 recipes. It was tough and tasty work, but we did it!
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| Heloise with
Gray Hill taste testing the six final potato salad recipes, Over 15,000
were sent in to The Heloise Great Potato Salad Challenge. |
Keep your eyes peeled for the other recipes in the newspaper column the next two weeks. Check the website from time to time to see what fun we had taste-testing these unusual recipes. There were literally thousands of traditional recipes, so we opted to share ones we think are a little different. We hope you enjoy them as much as we did.
A big Heloise "thank-you" to each of you who took the time to write and share your recipe. It really meant a lot to me and shows that we sure love potato salad, no matter the recipe!
1 1/2 pounds small red potatoes, halved
1/2 cup mayonnaise
2 tablespoons lime juice
1 1/2 teaspoon grated lime zest
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 cup grape tomatoes, halved (or cherry tomatoes)
1 cup celery, thinly sliced
2/3 cup scallions, chopped
2 tablespoons fresh cilantro
Combine potatoes with enough salted water to cover, bring to a boil and cook 10-14 minutes or until tender, drain and cool 5 minutes. In a bowl combine lime juice, lime zest, cayenne pepper, garlic powder and salt. Add potatoes, tomatoes, celery and scallions. Toss and coat well. Sprinkle with cilantro. Cover and refrigerate till ready to serve.
Part 1:
7 cups potatoes, cubed
1/2 cup cold water
Put into a microwave safe bowl; cover with plastic wrap. Microwave 18 minutes, cool and drain.
Part 2:
3/4 cup cheddar cheese, finely shredded
3/4 cup Swiss cheese, finely shredded
1/2 cup chives, chopped
2 hard-boiled eggs, chopped
1/2 cup celery, finely chopped
Blend together.
Part 3:
3/4 cup mayonnaise
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
Blend together.
In large serving bowl put drained potatoes (part 1) add cheese mixture (part 2) carefully blend. Pour mayonnaise dressing over mixture (part 3), mix together, cover and refrigerate.
Mix:
2 cups cooked russet or Idaho potatoes, peeled and diced
1 or 2 ribs celery, thinly sliced
2 or 3 radishes, diced
1 cucumber (pickle size), chopped
1/8 to 1/4 of a sweet red pepper, diced (optional)
1 teaspoon yellow mustard
1 teaspoon to 1 tablespoon honey (to taste)
2 hard-boiled eggs, chopped
Seasoning salt to taste or salt and granulated garlic
Garnish with sprig of parsley and paprika. If it's a little thick you can add a tablespoon of mayonnaise at a time until it gets to the consistency you like.
3 medium new red potatoes (about 1 pound), halved and
unpeeled
1 pound fresh asparagus, trim ends and cut into bite-size pieces
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 large clove garlic, minced
2 tablespoons fresh chives or green onions with tops, minced
1/2 teaspoon salt
Coarse-ground black pepper to taste
Optional: Sprinkle with dill weed and top with sliced hard-boiled egg.
1. Cook potatoes in boiling water until just tender, about 10 to 15 minutes. Drain and cool. Cut potatoes into bite-sized pieces and leave peels on.
2. Drop asparagus into boiling, salted water. Cook until tender-crisp, about 2 minutes. Drain and refresh under cold water to stop cooking action. Drain well.
3. Put potatoes and asparagus into glass or ceramic bowl.
4. Combine Dijon mustard and lemon juice, whisk in olive oil until thoroughly mixed. Stir in garlic, chives or green onions, salt and pepper. Pour over potatoes and asparagus and toss gently. Taste for enough salt and pepper. Serve warm or at room temperature on lettuce (I like it chilled).
6 cups cooked potatoes, cubed and peeled
1/2 cup (6 ounces) cheddar cheese, shredded
2/3 cup black beans, rinsed and drained
2/3 cup sweet red pepper, chopped
1/2 cup celery, thinly sliced
1/3 (cup green onions, thinly sliced
2 tablespoons fresh cilantro or parsley, minced
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
lettuce leaves, optional
In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions, cilantro or parsley. In a small bowl, combine salad dressing, salsa and salt. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl, if desired. Makes 12-16 servings.
2 pounds small red skin potatoes (unpeeled), washed and
boiled
1 bunch green onions, with tops for garnishing, sliced
1 can water chestnuts (drained), diced
8 ounces blue cheese, crumbled
16 ounces sour cream
1/3 cup white wine vinegar
1 tablespoon celery seed
1 tablespoon dill weed
salt and pepper to taste
paprika (optional)
Slice just-cooled (but not cold) potatoes and put into a large bowl. Add green onions and water chestnuts to potato mix. Mix blue cheese, sour cream, vinegar, celery seed and dill weed together and pour over potato mix. Stir gently. (Warm potatoes absorb the flavors better). Add salt and pepper to taste, sprinkle paprika and remaining green onion tops over potato mix. Cool for 2 hours or overnight, which is best for flavors to blend.
Next week, we showcase the non-mayo, non-mustard "Anything-Goes" finalists. Keep checking back!
Hugs,
Heloise