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A Southwest Summer: Southwest Ginger Potato Salad

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Out here in the great American Southwest, when Summer rolls around it means two things. We are going to be spending a lot of time outdoors and we are going to be eating some delicious and rather healthy food! Like any geographic location with wondrous natural settings, the people of the Southwest love spending time being enveloped by Mother Nature. Whether it is the desert regions of Nevada or Arizona, the mountains of Colorado, the mesa's of New Mexico or the grandeur of Utah, when it becomes Summer we will be frolicking in the great outdoors.

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Summer used to be a time for picnics. When was the last time you ventured out for a picnic? Why are picnic's now a forgotten thing to do? Seriously, what can be better than being nestled in nature and enjoying some good food? Also, depending on whom you're with, picnics can be very romantic. Then again, what ever happened to romance?

One of the more popular Summer salads is the salad known as potato salad. There are many version of potato salad and in some families the recipe is of the heirloom variety. Here in the Southwest we prefer to stay away from the boring types of potato salad, meaning overcooked potatoes sloshed in some kind of mayonnaise concoction. That is simply boring. We don't do boring!

As you will note from the recipe, this potato salad has a little kick and a lot of flavor. It also has the texture a potato salad is meant to have. More times than not, when a potato salad is made, the texture becomes rather flaccid. The potatoes lose their form and the salad resembles sludge. The secret to keep this from happening is quite simple. You fold the salad, you do not stir the salad. In the slideshow, we'll show you what we mean.

So take some time this Summer to venture out into nature and take along some great food to enjoy!

Ingredients needed to make Southwest Ginger Potato Salad (serves 4):

  • 4 potatoes, cooked and cubed
  • 4 hard-boiled eggs, yolks mashed and whites chopped
  • 1 cup good quality mayonnaise
  • 1/2 cup sweet pickled relish
  • 2 scallions (green onions), minced
  • 1 Tbs. grated ginger
  • 1 Tbs. hot sauce
  • 1 Tbs. yellow mustard


  1. In a large bowl, add the potatoes, egg yolks and egg whites. Gently fold the ingredients to combine. (Note: You want to mash the yolks so they will become one with the dressing -- making it a little thicker and richer.)
  2. In a medium bowl, whisk the remaining ingredients until smooth.
  3. Spoon the dressing over the potato mixture and gently toss to coat.
  4. Cover the Southwest Ginger Potato Salad and chill until ready to serve (at least a few hours).

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."