Creamy Lemon Basil Potato Salad Recipes

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CREAMY, LEMONY POTATO SALAD



Creamy, Lemony Potato Salad image

Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day.

Provided by Bren

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 8h55m

Yield 8

Number Of Ingredients 7

6 russet potatoes
4 eggs
½ cup coleslaw dressing (such as Kraft®)
½ cup creamy salad dressing (such as Miracle Whip®)
¼ cup snipped fresh chives
salt and ground black pepper to taste
1 pinch paprika, or more to taste

Steps:

  • Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
  • Peel cooled potatoes and chop; add to eggs in glass dish.
  • Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
  • Cover dish with plastic wrap and refrigerate overnight.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 33.7 g, Cholesterol 103 mg, Fat 11.2 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 284.7 mg, Sugar 6.5 g

LEMON-BASIL POTATO SALAD



Lemon-Basil Potato Salad image

This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly.

Provided by breezermom

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 lbs yukon gold potatoes, cut into 1 to 1 1/2 inch wedges
cooking spray
1/4 cup lemon juice
4 garlic cloves, minced
1/3 cup fresh basil, chopped (usually a 1 oz portion)
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2/3 cup olive oil
1/2 medium red onion, sliced
1 (10 ounce) package fresh spinach, cut into thin strips
10 slices bacon, thick cut, cooked and crumbled

Steps:

  • Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.
  • While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
  • Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture.
  • Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.

HEALTHIER CREAMY POTATO SALAD



Healthier Creamy Potato Salad image

Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.

Provided by coweed

Time 1h50m

Yield 4

Number Of Ingredients 8

1 pound small new potatoes, quartered
½ cup plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups steamed cauliflower rice
¼ cup finely chopped fresh parsley

Steps:

  • Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
  • Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS



Creamy Potato Salad With Lemon and Fresh Herbs image

I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit.

Provided by KathyP53

Categories     Potato

Time 8h17m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 stalk celery, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Steps:

  • Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
  • Cut potatoes into 3/4" pieces.
  • Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
  • Add all remaining ingredients; toss.
  • Season with salt and pepper.
  • Cover and chill.

Nutrition Facts : Calories 220.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 173, Carbohydrate 35.8, Fiber 4.1, Sugar 3, Protein 3.9

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