You Say Potato, I Say Potahto Salad(s)

I guess it’s pretty easy to figure out from the title that this post is about potato salad, huh? In the Midwest, they call it ‘tater’ salad. Hmmm. I prefer poh-tate-o or poh-tah-toe.

Well, I’ve got two HEALTHY-ier potato salads for you! A Mango Ginger Cashew Potato Salad with Greek Yogurt and a Warm Chile Lobster Potato Salad!

Loaded Greek Yogurt Potato Salad and Warm Chile Lobster Potato Salad

I’m willing to guess that a good portion of Americans have grown up with potato salad.  I’m also willing to guess that the potato salad most of us have grown up with is mayonnaise based.  Thick, gloppy, slightly sweet, supermarket containers of potato salad, or your Aunt Rose’s or neighbor’s homemade thick, gloppy, slightly sweet, mayonnaise based potato salad, with lots of egg; one that would inevitably sit out in the sun for hours, (though no one ever contracted or died of staphylococcus or salmonella), at every Sunday or summer BBQ.
Loaded Greek Yogurt Potato Salad

Once in a while, someone would shock the suburban BBQ system and show up with a German potato salad; 100% vinegar based; no mayonnaise. We’d all slowly circle this unfamiliar bowl of potatoes, potatoes without the creamy glop we were used to.  You could actually see the potatoes, and they were actually the color of peeled potatoes, not mysterious lumps blanketed beneath a white dressing with bits of eggs, celery, and onions.

“Are you gonna try it?”

“No, you try it first and tell me if it’s good.”

Inevitably, someone would try it, usually me, and although it wasn’t palate was trained on creamy mayonnaise dressing. So after the initial scrunch face from the acidity of the the vinegar, my review usually went something like this;

“Ummm…I don’t know, not really potato salad to me, too vinegary.

Loaded Greek Yogurt Potato Salad and Warm Chile Lobster Potato Salad

Before I go on, this month’s Daring Cooks challenge is pretty cool.  It’s partly a contest, with prizes and a chance to get your recipe out there via the US potato board.  Not too shabby.

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Loaded Greek Yogurt Potato Salad

Thankfully, palates break from the traditional and change as we grow, but I knew I was still in the ‘rut’ at 18 when an ex-BF’s mom promised us a BBQ and some homemade potato salad when we returned from the beach.  As the day went on, and my hunger grew (residual, secondhand smoke from his friend’s daily uhhh..toke ..errr, smoke, catapulted that hunger), visions of creamy potato salad swirled through my head. Uber creamy potato salad served alongside a juicy burger, some of the mayonnaise from the potato salad smearing on the bun, making each bite a blended delight.  I also couldn’t wait to slap some of that creamy potato salad on my burger.  Have you ever tried that?  If not, I recommend you do.

I think you know where this is going.

When Mama of Ex-Dreamboat appeared through a haze of charcoal smoke, carrying a big, red bowl, undoubtedly filled with loads of creamy, eggy potatoes, just waiting to melt on my tongue, my stomach started rumbling like a teenager’s souped-up car.  I ran to her to help by taking the bowl and placing it on an empty spot on the table, right in front of my plate.

I wanted first dibs.

Warm Chile Lobster Potato Salad

When the burgers were ready, I excitedly pulled the foil off the top of the bowl in one fell swoop.

Oh. No.

The dread was thick and immediate. It was like hitting a whammy on Press Your Luck, and this sound blared in my head.  It was German potato salad, in all of its warm, vinegary glory.

“Did you know my Mom was German?” Dreamboat asked while scooping up a heaping portion of this vinegary bowl of whammy.

“No, Dreamboat, I didn’t, but now I do.” I replied, smiling, but secretly feeling miserable.

I almost sneezed when the vinegar hit my nasal cavities, but at least my watery eyes disguised the real tears that could have come at any moment since the disappointment was fierce.  I smiled and said “Wow, looks great”.  I may as well have admitted I was personally responsible for the breakdown of the ozone layer because that’s how disingenuous it sounded.   I begrudgingly took a whole tablespoon of the potato salad and pretended to enjoy it immensely.

Warm Chile Lobster Potato Salad

Fast forward to college and thereafter.  My palate finally took a step off the beaten path and kept walking. I now appreciate a good potato salad without mayonnaise; warm or cold.  Don’t get me wrong, I still love a mayo-based potato salad, but I was finally able to take some potato forks in the road and appreciate all kinds of preparations. A mayo-free blue cheese- apple potato salad became my go to in my twenties, even at Sunday BBQ’s, no matter how horrified some traditionalists appeared when I showed it off, pleading with them to “Just taste it!”

Well, I’ve taken that route again, but in a much healthier way.  I came up with a Mango-Ginger-Cashew Potato Salad (You can substitute apple for the mango, just as good and crunchier) with only 2 tablespoons of low fat mayonnaise, and fat-free Greek yogurt, minus the blue cheese.  Creamy without all the extra calories and fat, and loaded with flavor and texture.

I would have omitted the mayonnaise completely if not for missing it a bit after a few tastes.  It needed that creamy egg and oil component so it wouldn’t taste completely like yogurt with fruit, shallots, and potatoes.  It was one of those scour the fridge and ‘create’ moments, and I think it worked out pretty well. It’s got it all, fruity, savory, soft, creamy, crunchy, and a bit of heat from the ginger.  So far, no horrified looks, just thumbs up.  Try it because I know you want to at least taste it.

Warm Chile Lobster Potato Salad

For my warm potato salad, an idea struck at the last minute; like last night last minute.  I remembered this amazing dish of warm and spicy chile, honey and lime lobster noodles I had, created by renowned chef and owner of many fabulous restaurants, Jean-Georges Vongerichten.  The dressing on the lobster and noodles was to.die.for; warm sweet, savory, spicy and tart.  I decided to adapt this dressing to a potato-lobster salad, eliminating a few ingredients and changing the measurements to bode well with the amount of potatoes and lobster I was using.

WOW, I was so happy with how this turned out that I couldn’t stop taking forkfuls, even hours after I ate.  Once again, you’ve got to try it.  You can substitute shrimp, crab, scallops or even monkfish (ugly. but gooood), for the lobster.  Oh, did I mention that this one was also healthy?

Potato Salad NIRVANA!

 Low-Fat Greek Yogurt Potato Salad, loaded with all kinds of good stuff.

Healthy Mango Ginger Potato Salad

Warm Chile Lobster Potato Salad

Healthy Greek Yogurt Mango Cashew Ginger Potato Salad
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 2 pounds Red Bliss potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon cider vinegar
  • ¾ cup Greek, plain fat-free yogurt
  • 2 tablespoons light mayonnaise
  • 1 mango, OR 1 small to medium, tart apple, peeled and diced
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)
  • 1 red jalapeno chile, seeded and diced (optional)
  • 1 red or orange bell pepper, roasted, seeded, peeled and diced
  • ⅔ cup toasted, chopped cashew nuts
  • ¼ cup coarsely chopped mint or parsley
  • Salt and freshly ground pepper
  • Toasted cashew nuts, chopped, for topping(optional)
  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking off the excess water. Spread on a baking sheet,to cool then place in a bowl and drizzle with two tablespoon of cider vinegar. Cover with plastic wrap, and chill in the coldest part of your refrigerator for 2 hours.
  2. Meanwhile, in a large bowl, whisk together the yogurt and mayonnaise until smooth. Add the chopped mango or apple, garlic, chile, ginger, roasted pepper, shallots, cashews, and mint or parsley. Fold in the potatoes, season with salt and pepper and let chill, covered, for several hours or overnight, to let the for flavors mingle together gloriously!
  3. Sprinkle with toasted, chopped cashews and serve. Can be refrigerated up to 2 or 3 days.

Warm and Spicy Chile, Honey and Lime Lobster Potato Salad
Cuisine: Asian inspired
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Dressing adapted from Jean-Georges Vongerichten
  • 2 lbs red bliss or yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 lobster tail, cooked, shelled and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1 large shallot, diced
  • kosher salt
  • 1 red bell pepper
  • 1 fresh long red hot chile (I used a thai bird)
  • 1 teaspoon Asian fish sauce (taste after 1 and decide from there)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon Asian chile sauce, such as sriracha or sambal oelek
  • 1 teaspoon Asian sesame oil
  • ½ cup chopped unsalted roasted peanuts, toasted
  • 2 tablespoons thinly sliced mint leaves (optional)
  • 2 tablespoons thinly sliced cilantro leaves
  • extra lime wedges for serving
  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread cooked potatoes on a baking sheet to cool. Cut the lobster tail into 1-inch chunks and refrigerate until ready to use.
  2. In a small skillet, heat the olive oil. Add the garlic, shallots and ½ teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 5 minutes. Transfer to a medium bowl.
  3. Roast the red pepper and Thai chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate, cover tightly with plastic wrap, and let cool, or throw them in a ziplock bag and shut to steam. Both methods work well so the peels steam off. When cool, peel the bell pepper and chile and discard the stems and seeds; cut into ¼-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, sriracha or sambal oelek, and sesame oil. Heat up the dressing so it’s very warm, but not quite hot. Season the dressing with salt.
  4. Pour the warm dressing over the cooled potatoes (it’s important that one is hot and one cold, so the potatoes absorb most of the dressing) and lobster chunks. For more flavor, if desired; let sit at room temperature for about 30 minutes so the potatoes can absorb the dressing, tossing occasionally, or just serve right away. Top with chopped, toasted peanuts, mint (if using), cilantro, and serve warm.

Bookmark and Share

This entry was posted in Daring Cooks, Dinner, Fruit, Lunch, Salads, Vegetables and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

54 Responses to You Say Potato, I Say Potahto Salad(s)

  1. You’ve got to be kidding me! First, the challenge is a brilliant one! What fun. Second, no one will come close to these recipes. Talk about OUT OF THE BOX! Both sound outrageously delicious – and I do believe there were no kitchen disasters in the process, right?
    I am definitely making BOTH of these this summer. I do have my standard one (don’t we all?) and then I love to mix it up, but never use a recipe – just my imagination and what is in the fridge and in the garden. However, these recipes beg more respect, and I will definitely be using them in the future summer months!

  2. I’m happy to report I’m an equal-opportunity potato salad eater. Mayo or no, I like them all. The lighter version with mango sounds delightful, and the chile lime lobster warm version I need to taste right now. Love those flavors!

  3. Rosa May says:

    Both potato salads are extraordinary! Very original and so tempting. You are such a creative cook.



  4. Dan says:

    Absolutely stunning… these recipes would qualify for five star restaurants. I want to eat these now and your photos are awesome as always. Great job… what time is dinner : )

  5. chef_d says:

    Wow, I love the plating of the Potato Lobster salad but the Mango Lime is so intriguing! I can almost taste the wonderful flavors! Excellent job on this challenge!

  6. Yum! Both your creations are amazing..
    I will definetly have to try them out soon..
    I think I will give apple and ginger a try over the weekend
    Thank you for sharing such amazing recipes

  7. Shelley C says:

    Oooh – they both look and sound delicious, but anything mango and ginger is pretty much bound to get my attention the quickest!! 🙂 And I am with you – growing up, potato salad meant mayo. Any other kind was just some kind of potato side dish, not a potato salad!! 🙂 Awesome job and super recipes!!

  8. Suz says:

    Aha, I’m the other way round. Not a big fan of cold, mayonnaisey potato salads, but I think I could be swayed. Yours are works of art. Spicy chile lime lobster potato salad? Holy crap, I need to lie down. The plating is stunning too.

  9. Pingback: Pippa

  10. I love your creativity. Very mouthwatering 🙂

  11. Sarah says:

    So true! Um…are you gonna try it? I will if you do…

    These look amazing! Love me a warm potato salad. And lobster?? Stop it already.

  12. Juliana says:

    Lisa, both potato salad look delicious…love the mango in the cold one and the warm one with lobster cannot go wrong. Beautiful presentation as always. Have a great week 🙂

  13. What an awesome challenge! Your mango potato salad would be my choice…the fruit makes it all sorts of summery 🙂

  14. andy says:

    Wow! Those look great! Way to think outside the bowl

  15. Casino Pier says:

    Phew!! Lisa, your po-tah-toe salad recipes came just in the nick of time! Love ’em both, but as fate would have it, wouldn’t you know it?? I’ve been challenged by Bobby Fway to a Throwdown at the Funtown Pier! The subject: Yup, potato salad. So now me thinks I’ll preempt his usual over-the-top-ness by nuking him with *your * lobster salad recipe!! (I will credit YOU only after I receive the trophy 🙂 P.S. – The peanuts are an interesting tweak – might this be your version of a “Thai Potato Salad? You’re welcome.

  16. This has got to be amazing! I cannot wait to it. Bookmarked!

  17. blepharisma says:

    Lobster potato salad! OMG that sounds amazing.

  18. oh wow. the lobster potato salad sounds AMAZING!! what an incredibly awesome idea!

  19. Mary says:

    I want lobster potato salad! And don’t be passing me any of that vinegary stuff, either! Gorgeous stuff this month, and what, no fire/plague? I’m very impressed. I was a bit uninspired this month, not loving the tubers in any form.

  20. Hi Lisa,
    Your potato salads look amazing. Love the idea of adding mango to it and replacing mayo with yogurt. Thinking of trying it soon.
    And the lobster tail one, I better keep hubby away from the PC or I have to make that one asap and I hate shellfish :))))
    thanks for sharing

  21. Suzanne says:

    Wow, these sound so different and delicious too. I so like the idea of healthier potato salad. I’m a picky potato salad girl, I hate the store bought stuff. I think both sound like winners to me in the potato salad world I hope you get a shot at winning with these recipes. Wishing I was at your house for left overs right now!

  22. donna says:

    Gorgeous!!! Great job – these look beautiful and flavorful!

  23. Pingback: Chopped Avocado Salad Two Ways: with Grilled Shrimp or Potato Gallette – And Grillin’ Season Continues! « Apron Strings

  24. Good Cooks says:

    I liked both of them, both are creative and well plated, can’t wait to try them all, thanks for sharing your ideas.

  25. Aparna E. says:

    Holy crap Lisa! The mango ginger salad sounds SO freaking delicious. What an incredible combo of fresh, cool ingredients; perfect for summer! Will definitely need to try it soon!

  26. Jen says:

    Potato lobster salad?! Really?! I’m so making this one, what a perfect summer salad!

  27. Purlista says:

    OMG! Your lobster potato salad looks so-o-o-o-o-o gorgeous. What a nifty idea!

  28. Evelyne says:

    Oh they both look so good. I love the lightness of the first and I am a sucker for anything with ginger or mango. The second is brilliant. And right n the middle of the peak of lobster season…we at least here it is. I am planning on buyng lobster soon so may consider this salad. Great inspiration!

  29. anja janssen says:

    I love the lobster salad. Never thought of it this way and I loved the photos. Definitely something for the future to make.

  30. Deborah says:

    I followed a link from Twitter and wow, how beautiful and creative! I really want to try the mango-ginger looks so creamy and wonderful!

  31. stregarossa says:

    Dear LORD that sounds so frakin’ delish!! I think I think I just had a mouth-gasm >.<

  32. Renata says:

    I would pleasantly try them both! They look amazing, and I’m sure delicious. I love your story around the potato salads haha.
    Thank you so much for your lovely comment on my salad, I don’t even think I deserve it due to the lack of creativity, but you touched my heart 🙂

  33. Melissa says:

    Digging both your potato salads, they’re so pretty and I bet they taste great!

  34. Sarah says:

    Fun story! I love German Potato Salad; I grew up eating it and Mom always made it in the microwave no less.

    Both of your potato salads look great. I’m particularly interested in the mango-ginger one, even though it scares me a tiny bit. I might have to take the dive and try it anyway.

  35. I know what you mean about vinegar-ey potato salad.

    Using Greek yogurt is a wonderful idea and I love the addition of mango, mint, ginger , cashew and hot pepper. Inspired!

  36. Krista says:

    Your inventions are fantastic, Lisa!! Absolutely love both of these clever combinations. 🙂 I remember the first time I had warm potato salad in Denmark. It was so exotic at the time and I loved it. 🙂 They served it with fried eel. Yipes!

  37. Ok. I’ve decided. The oscar for the “most creative use of my favorite ingredients” goes to… YOU!
    Mango was delicious enough, but LOBSTER! Fantastic! Great job on the challenge!

    I’m so sorry to have discovered your blog AFTER you stopped writing about baseball.
    I love baseball! I’m a displaced Little League Mom, myself.
    And, unfortunately because of how my team has been decimated, a Diamondback fan.
    I won’t hold the Yankee thing against you, tho’.

    I look forward to talking with you about food and baseball. I’ll send you a “tweet” I’m Southwestgirl
    and yes… this is long, but no… I’m not a stalker!

  38. Hehe your story is very funny Lisa! It reminds me of the first time I served a German potato salad too! Some people just are obsessed with the creamy mayo (which I love too). I also served one hot and that baffled many. Yours looks wonderful! 😀

  39. Love the story about the vinegary salad with the sound effect – too funny. I totally agree: that stuff we grew up on in containers…. pass. Now your potato salads are sensational and definitely on another level. Mango and ginger? Count me in!

  40. My goodness, you have certainly raised the bar on potatoe salad. You’ve given it a total touch of luxe, and I’m all for that. Let me at that lobstah one right now!
    *kisses* HH

  41. Karen says:

    I like the lobster salad served in the shell like that! the mango in the potato salad is something I’d love to try!!

  42. Mari's Cakes says:

    Great recipes!! Both are very appetizing. Definitely something worth cooking.
    Have a great Sunday!

  43. Oggi says:

    They are both beautiful and delicious; I really love the one on lobster. I’m drooling just looking at it.:)

  44. FOODESSA says:

    You did it again Lisa…you’ve wowed me with your uniqueness in your private lab…incredibly appetizing recipes and presentations ;o)
    I’d certainly need to pick you out of a line up and grab you for my winning culinary team 😉

    Have a fabulous week.
    Flavourful wishes,

  45. Joshua says:

    Saw your lobster potato salad on foodgawker..yum. I’m loving the originality with the mango and ginger in your cold potato salad. Who would ever think of that? I can tell its delicious. Looking forward to making it and tasting

  46. Jenni says:

    Lisa, you continue to rock my world with your brilliant, amazing, creative cooking. Someday, please, please can I come to your house? I promise to wash the dishes, even if you are like me and utterly distort the kitchen every time you make dinner.

    Your potato salads look amazing. Mango and ginger sounds cool and refreshing, an exotic twist that would be perfect at a luau! And your creamy spicy lobster salad has me intrigued, even though I traditionally am very apathetic about things that come from the sea.

    Wonderful job!

  47. Maureen says:

    I’m coming to your house and I’m bringing my fork. These salads just jump off the screen and beg me to follow your directions!

  48. Elle says:

    I’ll never look at potato salad the same way again…these are outstanding in teh flavor department!

  49. Shaz says:

    Oh Lisa, I am drooling at the sound of the warm potato salad with the lobster, mmmm! So glad you gave us all those health facts about potatoes. I can eat potatoes ANY way. But I do love a good gloopy mayonaissy version. Having said that, I once ate a very simple warm salad where new potatoes were roasted in their skins until quite wrinkled, seasoned, then dressed with lemon juice. It was a bit of a shock when I put the first spud in my mouth, wasn’t expecting the sour hit, but after that, couldn’t get enough 🙂

  50. Kelsey says:

    Looks muy delicioso! I like the lobster potato salad alot!

  51. What a great idea to have a challenge and a contest rolled into one! It really would get everyone to put their creative thinking caps on, no?

    I LOVE LOVE LOVE your ideas, as always. I must admit I’m not a huge stodgy potato salad fan. So very keen to try some of your ideas here. Funny, I did have a Japanese inspired potato salad yesterday at a little blogger picnic (it was served with chicken katsu – YUM!).

    Maybe for our next picnic, I can turn up with one of your creations! 🙂

  52. I love potato salad in many forms, but the one I grew up with was mayonnaise based. it’s still my favorite (mayo, mustard, pickle juice, pickle relish, onions and celery) but I do embrace potato salad diversity. Both of your potato salads look fabulous- what a great challenge! 🙂

  53. Quick Tip: An hour before cooking, keep the lobsters in refrigerator. They will be in a deep state of sleep. Remove them from the refrigerator just before cooking. This is also good cause their tails don’t twitch when cooking. I heard you can hypnotize them too?! funny, eh?

  54. Lisa says:

    A person who posts comments like this anonymously is a COWARD. Climb back into your little hole, wimp.

Leave a Reply

Your email address will not be published. Required fields are marked *