Potato Salads with a Twist

Classic potato salads are as all-American as you can get, and an ideal choice to serve as part of warm-weather meals and to take on picnics. You know what a standard potato salad tastes like; why not try something a little different? Here are three variations on the theme.

• Curried Potato-Tomato Salad
• Warm Mediterranean Potato Salad
• Marinated Potato-Tofu Salad

Curried Potato-Tomato Salad

Serves 6

Potatoes and tomatoes in a curry-flavored base make a luscious summertime treat.

• 5 to 6 medium-large red-skinned potatoes
• 2/3 cup vegan mayonnaise, or as needed
• 1 to 2 teaspoons good-quality curry powder, or to taste
• 3 medium flavorful ripe tomatoes or 4 to 5 plum tomatoes, diced
• 1 cup steamed fresh or thawed frozen green peas
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro, or more, to taste
• Salt and freshly ground pepper to taste

If you’d like to keep the skins on the potatoes, scrub them well. Microwave or bake the potatoes in their skins until done but still firm. Let the potatoes cool to room temperature.

If you prefer to use peeled potatoes in the salad, slip their skins off when they have cooled. Dice the potatoes into approximately 3/4-inch chunks, and place them in a serving container.

Combine the yogurt and curry powder in a small bowl and stir together. Pour over the potatoes, add the remaining ingredients, and mix well. Cover and refrigerate until needed or serve at once.

Warm Mediterranean Potato Salad

Adapted from Vegan Express

6 servings

This flavorful warm salad can be made any time of year, it’s seasonal personality lent by either rosemary (for cooler months) or basil (for warmer weather).

• 4 to 5 medium-large red-skinned potatoes
• 2 small zucchini
• 1/2 cup sliced fennel or diced celery
• One 6-ounce jar marinated artichoke hearts
• 1/4 cup oil-packed sun-dried tomatoes, cut into strips, with about 2 tablespoons of their oil
• Leaves from 1 to 2 sprigs fresh rosemary, or more, to taste or sliced fresh basil leaves as desired
• 2 tablespoons toasted pine nuts, optional
• 2 to 3 tablespoons lemon juice, to taste
• Salt and freshly ground pepper to taste

Scrub the potatoes well and microwave them in their skins until done but still firm. Plunge into a bowl of ice water.

Halve the zucchinis lengthwise, then slice thinly. Combine in a serving container with the fennel, artichoke hearts, and dried tomatoes.

When the potatoes are just cool enough to handle, cut them into large dice and stir into the serving container. Add the fresh herbs (rosemary for a wintery flavor, basil for a more summery taste) and optional pine nuts.

Stir gently, then season with lemon juice, salt, and pepper. Serve at once.

Marinated Potato-Tofu Salad

Adapted from The Vegetarian Family Cookbook

6 servings

With the addition of tofu, this becomes a flavorful main dish salad. Simple though this is, it’s always a hit with guests, and is a good potluck dish.

• 5 medium Yukon Gold or red-skinned potatoes
• One 16-ounce tub extra-firm tofu
• 1 tablespoon olive oil
• 1/2 medium green pepper, cut into short thin strips
• 1/2 medium red bell pepper, cut into short thin strips
• 1/4 to 1/2 cup sun-dried tomatoes (oil-cured or not), thinly sliced
• 1/2 cup natural bottled vinaigrette, low-fat if desired
• Salt and freshly ground pepper to taste

Microwave or bake the potatoes in their skins until done but still firm. Let them cool to room temperature. Slip their skins off when they’ve cooled and cut into 1/2- to 3/4-inch chunks and place in a serving container.

Meanwhile, cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, and cut into 1/2-inch dice.

Heat just enough oil to coat the bottom of a wide skillet. Add the tofu and sauté over medium-high heat, stirring frequently until golden on most sides.

Combine the tofu with the potatoes in the serving container. Add the remaining ingredients and stir together gently. Cover and allow the salad to marinate at room temperature for 30 minutes to an hour. If needed, add a bit more vinaigrette to moisten, then stir again and serve.