Luau Potato Salad Recipes

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CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

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.

FAUX POTATO SALAD



Faux Potato Salad image

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, chopped
2 hard-boiled large eggs, chopped
4 green onions, chopped
1 celery rib, chopped
1/4 cup pitted green olives, halved lengthwise
1/4 cup thinly sliced radishes
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle., In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

KIKUCHAN'S POTATO-CRAB SALAD



Kikuchan's Potato-Crab Salad image

A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard

Provided by KIKUKAT

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6 ounce) can lump crabmeat, drained
1 (2.25 ounce) can sliced black olives, drained
½ carrot, grated
½ cup mayonnaise, or to taste
½ teaspoon white sugar
salt and pepper to taste

Steps:

  • Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
  • In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 27 g, Cholesterol 92.3 mg, Fat 8 g, Fiber 3.2 g, Protein 9.5 g, SaturatedFat 1.5 g, Sodium 315.9 mg, Sugar 2.5 g

YUMMY LUAU SALAD ( CHEESECAKE FACTORY COPYCAT )



Yummy Luau Salad ( Cheesecake Factory Copycat ) image

Make and share this Yummy Luau Salad ( Cheesecake Factory Copycat ) recipe from Food.com.

Provided by Cookiegirlandi

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb mesclun
1 lb grilled cooked chicken breast, sliced into thin strips
8 ounces red bell peppers, sliced into thin strips
8 ounces yellow bell peppers, sliced into thin strips
8 ounces fresh green beans, blanched, cut into 3 inch pieces
8 ounces cucumbers, sliced
4 ounces red onions, cut into small pieces
8 ounces fresh mango, cut into small pieces
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar (*)
1/4 cup granulated sugar
1 teaspoon sesame oil (*)
8 egg roll wraps, fried crisp (6-inch)
4 ounces sweet and sour sauce (*)
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1 inch thin strips
1 ounce green onion, sliced into 1 inch thin strips

Steps:

  • Preparation:.
  • Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl.
  • Season the ingredients with salt and pepper.
  • Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil.
  • Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
  • Brush a little sweet and sour sauce onto each crispy egg roll wrapper.
  • Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
  • Sprinkle the macadamia nuts and sesame seeds all over each salad.
  • Garnich each salad with some thin sliced carrots and green onions.

Nutrition Facts : Calories 851, Fat 36.1, SaturatedFat 6.8, Cholesterol 101, Sodium 1014.8, Carbohydrate 90.4, Fiber 10.6, Sugar 35, Protein 46.5

PORTUGUESE FUSION POTATO SALAD



PORTUGUESE FUSION POTATO SALAD image

Categories     Potato     Side

Yield 6-8 side dish servings

Number Of Ingredients 10

2 pounds fingerling potatoes, choose the multi-color variety
2 tablespoons cider vinegar
1 cup mayonnaise
3 eggs, hard boiled, rough chop
1 1/2 cups frozen small peas, defrosted
15 grape tomatoes, sliced in half
1 small red onion, minced
1 teaspoon paprika
salt and pepper to taste
2 tablespoons fresh parsley chopped

Steps:

  • Boil potatoes in salted water for 10 minutes or until fork tender. Drain water and return to pot to dry the potatoes slightly. Slice the potatoes into quarters and transfer to a large bowl to cool. In a medium sized bowl combine vinegar, mayonnaise, salt, pepper and paprika. Add hard boiled eggs, peas, tomatoes, red onion. Adjust seasoning as necessary. Place in serving bowl and top with fresh parsley garnish.

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