Summer Vegetable Potato Salad Recipes

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SUMMER POTATO SALAD



Summer Potato Salad image

This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.

Provided by Candice

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h45m

Yield 7

Number Of Ingredients 13

5 cups peeled and cubed potatoes
3 eggs
⅓ cup lemon juice
¼ cup vegetable oil
2 teaspoons white sugar
1 ½ teaspoons seasoning salt
1 ½ teaspoons Worcestershire sauce
1 teaspoon ground mustard
¼ teaspoon ground black pepper
½ cup mayonnaise
¼ cup chopped green onions
⅓ cup chopped celery
3 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  • Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
  • In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  • Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g

SUMMER POTATO SALAD RECIPE BY TASTY



Summer Potato Salad Recipe by Tasty image

Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 6 servings

Number Of Ingredients 16

2 lb small red potato, scrubbed and halved
1 tablespoon salt
2 ears corn
1 tablespoon dijon mustard
3 tablespoons pickle juice, divided
1 red bell pepper
1 cup vegan mayonnaise, or regular
½ teaspoon paprika
1 ½ teaspoons salt
1 teaspoon pepper
½ cup celery, diced
⅓ cup dill pickle, coarsely chopped
¼ cup red onion, chopped
⅓ cup green onion, chopped
2 tablespoons fresh dill, minced
2 tablespoons fresh chives, chopped, for garnish

Steps:

  • Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
  • Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
  • Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
  • Dice the red bell pepper, removing the ribs and seeds.
  • Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
  • In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
  • Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
  • Sprinkle the potato salad with chopped chives, for garnish.
  • Enjoy!

Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams

SUMMER VEGETABLE SALAD



Summer Vegetable Salad image

THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

1/2 cup red wine vinegar
1/3 cup canola oil
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar, optional
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Steps:

  • In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.

Nutrition Facts : Calories 131 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

SUMMER VEGGIE SALAD



Summer Veggie Salad image

This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.

Provided by Lisa Striffler

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

5 ears corn, husked
1 (15 ounce) can black beans, rinsed and drained
2 avocados, diced
1 bunch fresh cilantro, roughly chopped
1 pint cherry tomatoes, halved
¼ large red onion, thinly sliced
1 jalapeno pepper, seeded and chopped
¼ cup olive oil
2 limes, zested and juiced

Steps:

  • Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
  • Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
  • Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY



Roasted Veggie Summer Salad Recipe by Tasty image

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
  • Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
  • Bake for 25-30 minutes, until the vegetables are golden brown.
  • Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
  • Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
  • Pour over the chimichurri dressing and toss until evenly distributed.
  • Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

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