PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
TANGY POTATO SALAD
A food experiment gone right! A potato salad for those of us who prefer a bold taste.
Provided by Greenleafwolf
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
- Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
- Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g
TANGY PESTO POTATO SALAD
A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.
Provided by ELKEHINZE
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
- Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 36.1 g, Cholesterol 223.1 mg, Fat 15.8 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 516.1 mg, Sugar 8.3 g
MOM'S TANGY POTATO SALAD
This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PESTO POTATO SALAD
Just like regular potato salad- but with a little extra touch. This recipe works well with additions of other herbs and spices, or vegetables and is great with a few sprinkles of parmesan. Enjoy!
Provided by Lady Clare
Categories Potato
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayo, pesto, salt & pepper, and garlic.
- In a large bowl, combine potatoes, celery, eggs and onion.
- Stir dressing into potato mixture. Enjoy!
Nutrition Facts : Calories 467, Fat 17.4, SaturatedFat 3.2, Cholesterol 169.2, Sodium 651.6, Carbohydrate 67.9, Fiber 7.6, Sugar 6.4, Protein 11.8
PESTO POTATO SALAD
Presto! It's pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 9
Number Of Ingredients 4
Steps:
- Mix potato salad, pesto and bell pepper in large bowl.
- Just before serving, sprinkle with pine nuts.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
TANGY POTATO SALAD
Make and share this Tangy Potato Salad recipe from Food.com.
Provided by Evie3234
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
- Drain well.
- Mix together the vinegar and mustard, then slowly whisk in the oil.
- When potatoes are cool enough to handle slice into a large bowl.
- Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
- Season, then toss gently to combine.
- Leave to stand at least 1/2 an hour.
- Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
- Serve.
Nutrition Facts : Calories 249.2, Fat 7.2, SaturatedFat 1, Sodium 49.2, Carbohydrate 42.5, Fiber 5.6, Sugar 2.7, Protein 5.3
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