Potato Salad With A Twist Recipes
POTATO SALAD WITH A TWIST
This recipe uses Sweet and Spicy French Dressing giving the potato salad a new twist. My mom made this potato salad for many years and it has always been a family favorite.
Provided by eduenforcer
Categories < 4 Hours
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Cool boiled potatoes in the refrigerator for about an hour. Peel and cut them into 1/4 inch cubes.
- Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese.
- Sprinkle the mixture with sea salt.
- In a separate bowl, mix 1/2 cup pickle juice (from the sweet gherkins pickles) with 1 cup mayonnaise.
- Add 1/2 bottle of Sweet and Spicy French Dressing to the pickle juice and mayonnaise. Mix thoroughly.
- Pour the dressing over the potato salad ingredients. Mix thoroughly.
- Refrigerate for at least 2-3 hours to allow the ingredients to absorb the dressing.
- Before serving, sprinkle with paprika.
Nutrition Facts : Calories 263.6, Fat 14.5, SaturatedFat 3.1, Cholesterol 86.6, Sodium 508.9, Carbohydrate 27.6, Fiber 2.8, Sugar 6.4, Protein 7.2
POTATO SALAD WITH A THAI TWIST
Make and share this Potato Salad With a Thai Twist recipe from Food.com.
Provided by Sackville
Categories Potato
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm.
- You want them to retain their shape in the salad and not turn into mush.
- Meanwhile, make the Thai dressing.
- Start by removing the hard outer stalks of the lemon grass.
- Chop into small pieces and set aside for a moment.
- If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad.
- Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce.
- Add a bit of salt and pepper and set aside.
- When the potatoes are cooked, drain and chop into bite-sized pieces.
- You can leave the skin on or take it off according to your taste.
- Let cool, then mix with the pesto and put in a serving bowl.
- Put in the fridge for an hour to let the flavours blend.
- Taste for seasoning.
- Add salt and pepper if needed.
- Serve chilled.
Nutrition Facts : Calories 512.5, Fat 37.2, SaturatedFat 5.2, Sodium 53.9, Carbohydrate 42.3, Fiber 12.5, Sugar 2, Protein 8
MACARONI SALAD WITH A TWIST
I was messin' around in my kitchen trying to put a twist on my traditional macaroni salad recipe. I tried several different dishes before I came up with this one. Now my friends and family can't get enough of it! I recommend making it a day ahead and chilling it overnight to really develop the flavors.
Provided by Sean
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h28m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
- To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
- Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.
Nutrition Facts : Calories 581.9 calories, Carbohydrate 64.1 g, Cholesterol 43.9 mg, Fat 29.2 g, Fiber 2.9 g, Protein 17.7 g, SaturatedFat 5.5 g, Sodium 1415.5 mg, Sugar 20.3 g
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