3 Organic Potato Salad Recipes to Elevate Your Summer BBQ

organic potato salad

The Annmarie Skin Care team is obsessed sustainable eats, so it's no secret that we love Thrive Market. As we prep for summer barbecues and picnics in the park, we're thrilled to share these potato salad recipes courtesy of our friends at Thrive.

shaking things up

No offense to grandma, but her potato salad is a bit old-school. Make it modern with three flavorful recipes to shake up your spuds. The flavors take you around the world from Asia to the Mediterranean, but every dressing starts with a scoop of coconut oil mayo, made with cage-free eggs and superfood coconut oil. The only decision you have to make is which recipe to start with!

organic potato salad

COLD GERMAN POTATO SALAD

Yield: 5 to 6 servings
Active Time: 5 minutes
Total Time: 2 hours

Ingredients:

1 ½ pounds baby red potatoes, rinsed, scrubbed, and halved

For the dressing:

½ cup Thrive Market Coconut Oil Mayo
1 tablespoon Thrive Market Organic Apple Cider Vinegar
2 teaspoons Thrive Market Organic Stone Ground Mustard
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Ground Cumin
½ teaspoon salt
½ teaspoon Thrive Market Ground Pepper

For the salad:

6 slices thick-cut bacon, cooked and chopped
2 hard-boiled eggs, coarsely chopped
2 tablespoons loosely packed parsley leaves, chopped

Instructions:

Make the potatoes: Place potatoes in a large pot and cover by at least 1-inch with cold water. Bring to a boil, and cook until potatoes are easily pierced with a fork, about 50 minutes. Drain and cool completely before slicing into quarters.

Make the dressing: Whisk mayo, apple cider vinegar, mustard, garlic powder, cumin, salt, and pepper to a large bowl.

Make the salad: Add half the potatoes, along with the bacon and eggs; stir gently to coat. Add remaining potatoes and stir again. Cover with plastic wrap and refrigerate for 1 hour. Top with parsley before serving.

CREAMY WALNUT PESTO POTATO SALAD

Yields: 5 to 6 servings
Prep time: 5
Total time: 1 hour and 50 minutes

Ingredients:

For the pesto:

1 cup packed parsley
¼ cup mint leaves
¼ cup Thrive Market Organic Walnut Halves and Pieces, toasted
1 teaspoon salt
¼ cup Thrive Market Organic Extra Virgin Olive Oil
¼ cup Thrive Market Coconut Oil Mayo

For the salad:

2 pounds fingerling potatoes, rinsed and scrubbed
1 ½ tablespoons Thrive Market Organic Extra Virgin Olive Oil

Instructions:

Make the pesto: Add parsley, mint, walnuts, and salt; pulse until blended. With the motor running, drizzle in oil. Add mayo and blend until smooth, then scrape pesto into a large bowl.

Make the potatoes: Preheat oven to 425°F. Place potatoes on a sheet tray and drizzle with oil. Roast 40 to 45 minutes, or until potatoes are tender and golden; cool slightly.

Make the salad: Add potatoes to bowl of pesto and gently toss until coated. Cover with plastic wrap and refrigerate at least 1 hour. Serve chilled or at room temperature.

SWEET POTATO SALAD WITH COCONUT-LIME DRESSING

Yields: 4 to 5 servings
Prep time: 10 minutes
Total time: 1 hour and 30 minutes

Ingredients:

1 sweet potato, rinsed and scrubbed
1 purple sweet potato, rinsed and scrubbed
1 white sweet potato, rinsed and scrubbed
Thrive Market Organic Virgin Coconut Oil
Coconut spray oil

For the sauce:

½ cup Thrive Market Coconut Oil Mayo
¼ cup Thrive Market Organic Regular Coconut Milk
Zest and juice of 1 lime
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon salt
¼ teaspoon Thrive Market Ground Pepper

For the salad:

¼ cup cilantro stems, coarsely chopped
2 green onions, thinly sliced
1 serrano pepper, thinly sliced
2 tablespoons pomegranate seeds, optional

Instructions:

Make the potatoes: Preheat oven to 425°F and grease a baking sheet with coconut oil. Add potatoes and gently toss with your hands until the skins are coated. Roast until almost cooked through, about 40 to 45 minutes. Cool completely, then cut each potato into 6 wedges.

Heat grill pan on medium-high heat and grease with cooking spray. Grill potato wedges 1 to 2 minutes per side; transfer to platter.

Make the sauce: Whisk mayo, coconut milk, lime juice and zest, garlic powder, salt, and pepper.

Make the salad: Drizzle sauce over potatoes, then top with cilantro, green onions, serrano pepper, and pomegranate seeds.

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What's your favorite summer potato salad recipe? Share with us in the comments!

 

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