SPRING GARDEN POTATO SALAD
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
- For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
- About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.
GARDEN FRESH POTATO SALAD
A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. -Dee Dee Calow, Warren, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 20 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl., In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Stir before serving; top with eggs and tomatoes. ,
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 202mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SPICY GARDEN-FRESH POTATO SALAD
A creamy, hot-and-spicy dressing adds zingy flavor to this otherwise mild-mannered potato salad made with carrots and cucumbers.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix dressing and pepper in large bowl until blended.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPICY POTATO SALAD
A great spicy potato salad without all the fat of mayo. I made it for Christmas and also for a potluck for my husband's work.
Provided by southern chef in lo
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook red potatoes in boiling water to cover 20-30 minutes or until tender.
- Drain and cool to touch. Cut potatoes into cubes and place in a large bowl.
- Whisk together oil and next 5 ingredients; pour over potatoes tossing gently to cover. Chill 1 hour.
- Stir in corn and next 3 ingredients.
Nutrition Facts : Calories 257.2, Fat 10.7, SaturatedFat 1.4, Sodium 216.8, Carbohydrate 38.4, Fiber 4.4, Sugar 5.1, Protein 4.5
SPICY CHINESE POTATO SALAD
I saw a recipe like this on another web site. There were two ingredients I did not like...so by the time I changed that, I was also changing other things and came up with this....a potato salad WITHOUT the white stuff! UPDATE: My thanks to Susie D for reviewing recipe and for her honesty about the oil. It was not oily when I put it together and perhaps that was due to mixing while the potatoes were still very warm, thus absorbing the oil.
Provided by Happy Harry 2
Categories Potato
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first seven ingredients in blender.
- Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
- Drain well. Combine with peppers, onion and parsley in large bowl.
- Add blended dressing and toss gently. Add salt to taste.
- Cover and chill.
SIMPLE SPICY POTATO SALAD
Simplest potato salad ever. Just cook the potatoes and toss them with peppers, cilantro and a cheesy jalapeño-ranch dressing.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling water 15 min. or until tender; drain. Place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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