Creamy Italian Potato Salad Recipes

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CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

Grill some Creamy Italian Potato Salad at your next barbecue. Our Creamy Italian Potato Salad is a warm side dish and a family favorite.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 8 servings, 1 cup each

Number Of Ingredients 7

2 lb. unpeeled small red potatoes, halved (about 6 cups)
1/3 cup water
2 cloves garlic, minced
1/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup KRAFT Real Mayo Mayonnaise
4 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, thinly sliced

Steps:

  • Heat grill to medium-high heat.
  • Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.
  • Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
  • Grill 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 1 g, Protein 4 g

CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

I'm always on the lookout for potato salad recipes that are a little different, and this one certainly is! I found the basic recipe in a vegetarian cookbook and made a few changes in it to suit our individual tastes. -Jody Steinke, Nekoosa, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

3 pounds red potatoes, cubed
2/3 cup grated Parmesan cheese
1 cup (9 ounces) ricotta cheese
4 garlic cloves, minced
1/2 medium red onion, sliced in thin rings
1/2 cup olive oil
6 tablespoons cider vinegar
Salt to taste
Coarsely ground pepper
1/2 cup minced fresh parsley
1/2 teaspoon dried oregano

Steps:

  • Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.

Nutrition Facts : Calories 217 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

Make and share this Creamy Italian Potato Salad recipe from Food.com.

Provided by yooper

Categories     Potato

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 10

12 cups peeled cubed red salad potatoes or 12 cups new white potatoes (see Note, about 3 pounds)
2/3 cup grated parmesan cheese
1 cup ricotta cheese
4 cloves garlic, minced
1/2 medium red onion, sliced in thin rings
1/2 cup olive oil
6 tablespoons cider vinegar
salt and pepper
1/2 cup chopped fresh parsley
1/2 teaspoon leaf oregano, crushed

Steps:

  • Note: Potatoes may be scrubbed and left unpeeled, if desired.
  • Cook potatoes in boiling salted water until just tender.
  • While potatoes cook, combine remaining ingredients, except last two.
  • Drain potatoes.
  • While potatoes are still hot, stir in cheese mixture.
  • Cover, chill.
  • Just before serving, stir in parsley and oregano.

CREAMY ITALIAN POTATO SALAD RECIPE RECIPE - (4.5/5)



Creamy Italian Potato Salad Recipe Recipe - (4.5/5) image

Provided by Booper-2

Number Of Ingredients 11

3 pounds red potatoes, cubed
2/3 cup Parmesan cheese, grated
1 cup ricotta cheese
4 garlic cloves, minced
1/2 medium red onion, sliced into thin rings
1/2 cup olive oil
6 tablespoons cider vinegar
Salt, to taste
Coarsely ground pepper
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano

Steps:

  • Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.

EASY ITALIAN POTATO SALAD



Easy Italian Potato Salad image

You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

5 to 6 medium red potatoes, cooked and cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup chopped red onion
3 to 4 plum tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1 teaspoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

ITALIAN POTATO SALAD



Italian Potato Salad image

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.

Provided by Maria

Categories     Salad     Potato Salad Recipes     No Mayo

Time 13h45m

Yield 8

Number Of Ingredients 5

5 large potatoes, peeled and chopped
2 cloves garlic, minced
⅔ cup extra virgin olive oil
½ cup white wine vinegar
⅓ cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
  • Cover and refrigerate overnight.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 40.7 g, Fat 18.9 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 17 mg, Sugar 1.8 g

BEST CREAMY POTATO SALAD



Best Creamy Potato Salad image

Conquer your next potluck with our Best Creamy Potato Salad. Our Best Creamy Potato Salad includes hard-cooked eggs, tender Yukon gold potatoes and celery.

Provided by My Food and Family

Categories     Potatoes

Time 3h30m

Yield 9 servings, 3/4 cup each

Number Of Ingredients 7

2 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch cubes
1/4 cup KRAFT Zesty Italian Dressing
3 hard-cooked eggs, chopped
1 stalk celery, thinly sliced
2 green onions, thinly sliced
1 Tbsp. chopped fresh dill
1/2 cup KRAFT Mayo Homestyle Real Mayonnaise

Steps:

  • Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
  • Place warm potatoes in large bowl. Add dressing; toss to coat.
  • Add eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate 3 hours or until chilled.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 4 g

CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

Make and share this Creamy Italian Potato Salad recipe from Food.com.

Provided by grandma2969

Categories     < 4 Hours

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 11

2/3 cup Italian salad dressing
12 potatoes, baked, peeled, and cubed
1 1/2 cups celery, chopped
2/3 cup green onion, sliced
8 hard-boiled eggs, peeled, seperated
2 cups mayonnaise
1 cup sour cream
2 1/2 teaspoons horseradish mustard
salt
pepper
celery seed

Steps:

  • pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside.
  • chop egg whites, mix into potato mixture.
  • mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard.
  • add to potato mixture, stir to coat.
  • season with salt, pepper and celery seed.
  • cover and refrigerate until chilled.at least 4 hours.

Nutrition Facts : Calories 676.5, Fat 36.9, SaturatedFat 9.2, Cholesterol 239.9, Sodium 854.7, Carbohydrate 74.9, Fiber 7.5, Sugar 9, Protein 14.5

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

ITALIAN POTATO SALAD



Italian potato salad image

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

Provided by Good Food team

Categories     Buffet, Side dish

Time 25m

Number Of Ingredients 5

1kg baby new potato , halved
1 tbsp olive oil
3 tbsp grated parmesan (or vegetarian alternative)
small bunch basil , roughly chopped
6 sundried tomatoes , finely sliced

Steps:

  • Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

Nutrition Facts : Calories 178 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

WARM ITALIAN POTATO SALAD



Warm Italian Potato Salad image

Adapted a recipe that I watched my uncle make. Delicious served either warm or at room temperature. Perfect for those people who don't like mayo.

Provided by Kate Jackson Fierke

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil, or as needed
10 small red potatoes, or to taste
4 small baby eggplants, cut into 1-inch pieces
3 canned roasted red bell pepper slices, drained and chopped
2 green bell peppers, cut into 1-inch pieces
1 red onion, cut into large chunks
2 cloves cloves garlic, quartered
1 tablespoon olive oil, or to taste
½ cup olive oil
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried basil
½ tablespoon coarsely ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
  • Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
  • Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 64.9 g, Fat 23.7 g, Fiber 14 g, Protein 9 g, SaturatedFat 3.4 g, Sodium 490.2 mg, Sugar 11.1 g

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