PICNIC POTATO AND CHICKEN SALAD CUPS
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.
- Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces.
- In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.
SUPER-SIMPLE PICNIC POTATO SALAD
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5h45m
Yield 16
Number Of Ingredients 11
Steps:
- In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
- Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
- Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
PICNIC CHICKEN POTATO SALAD
The rotisserie chicken makes the difference! I adopted this recipe from Recipezaar's abandoned recipe thread on February of 2005. I've adapted it to mirror a salad I make very often. Hope you enjoy.
Provided by Fofi4667
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix mayo, vinegar, relish, mustard, sugar, salt, pepper and red onion together in a bowl. Let stand while your potatoes and eggs are cooking.
- While potatoes and eggs are still warm (it is essential to mix while warm so that the flavors develop properly), mix all potatoes,eggs, chicken, bell pepper and vegetables together with mayo mixture.
- Mix gently, you don't want mashed potatoes, but just be gentle enough so that the ingredients are well incorporated together.
- Adjust salt, pepper and sugar according to taste.
- Can be served warm or cold, best when refrigerated overnight.
- Lightly sprinkle paprika and parsley over before serving.
Nutrition Facts : Calories 223.4, Fat 4.6, SaturatedFat 1.3, Cholesterol 110.8, Sodium 249, Carbohydrate 33.3, Fiber 3.7, Sugar 4.9, Protein 12.9
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
PICNIC POTATO SALAD
This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.
Provided by foodtvfan
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Scrub potatoes. Cut in half if large.
- In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
- Drain; return potatoes to pot to dry over low heat for 30 seconds.
- Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
- Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
- Add finely diced celery and chopped green onions or sweet onion to bowl.
- Add red or green pepper and finely chopped pepperoni or kielbasa if using.
- Peel cooled potatoes.
- Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
- Dressing:.
- In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
- Gradually whisk in oil until blended.
- Stir in parsley, if using.
- Pour dressing over potato mixture.
- Gently toss to coat well.
- Taste and adjust seasonings.
Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3
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