Coconut And Potato Salad Recipes

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THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

COCONUT POTATOES



Coconut Potatoes image

Tasty creamy potatoes in coconut milk. Can be served with with almost any main dish.

Provided by Achieng

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 pound small potatoes, halved
2 red onions, chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 teaspoon ground turmeric
1 tablespoon cumin seeds
salt and pepper to taste
1 (16 ounce) can coconut milk
2 tablespoons tomato puree
1 bunch fresh parsley, chopped

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
  • Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
  • Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.2 g, Fat 26.8 g, Fiber 5.7 g, Protein 6.2 g, SaturatedFat 20.7 g, Sodium 66.4 mg, Sugar 3.8 g

CARAMELIZED ONION POTATO SALAD



Caramelized Onion Potato Salad image

This is the recipe I make on a day where a little extra time isn't an issue and I'm craving comfort food. The tarragon vinegar and caramelized onions in this salad will leave you smacking your lips. You can serve this potato salad immediately, but it will taste much better after being refrigerated for several hours. Double or triple the recipe if you are making it for a large event. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, quartered and sliced
4 pounds medium red potatoes, peeled and cubed (about 8 cups)
1 tablespoon salt
DRESSING:
2/3 cup mayonnaise
1/3 cup tarragon vinegar or white wine vinegar
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
1/4 cup whole-grain Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

Nutrition Facts : Calories 268 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

SWEET POTATO SALAD WITH TOASTED COCONUT AND GRAPES



Sweet Potato Salad With Toasted Coconut and Grapes image

Great side dish, from the Plantation Room in Calloway Gardens, Atlanta. Making this reminds me of going to see the lights there around Christmas!

Provided by alijen

Categories     Yam/Sweet Potato

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup raisins
1/4 cup malibu coconut rum
2 lbs sweet potatoes, peeled and cubed into 1 inch pieces
4 ounces shredded sweetened coconut (1 1/2 cups)
2 tablespoons sherry wine vinegar
salt and pepper, to taste
2 tablespoons maple syrup
6 tablespoons olive oil
2 cups grapes, divided

Steps:

  • Soak the raisins in the rum overnight.
  • Preheat oven to 400 degrees.
  • In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
  • Drain and cool to room temperature.
  • Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
  • Cool.
  • In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
  • While whisking, add the syrup and olive oil slowly.
  • Reserve 2 tablespoons coconut and 1/4 cup grapes.
  • Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
  • Spread in a shallow platter and top with the reserved coconut and grapes.

Nutrition Facts : Calories 334.1, Fat 14.3, SaturatedFat 5.2, Sodium 105.5, Carbohydrate 47.6, Fiber 5.5, Sugar 24.2, Protein 2.8

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