Three Potato And Onion Salad Recipes

THREE POTATO SALAD

Steps:

• Place all the potatoes in a large pot and cover with water.
• Cover and bring to a boil.
• Reduce heat to low and cook for 20-30 minutes.
• Drain and cool.
• Place potatoes in a large bowl and add onion.
• In a small bowl combine all the remaining ingredients and stir well.
• Pour over potato mixture and toss to coat.
• Cover and refrigerate for 24 hours before serving.

THREE POTATO SALAD

Steps:

• Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

THREE ONION POTATO CASSEROLE

Steps:

• Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
• ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
• Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
• Resume with regular recipe preparation.

2 TERRIFIC SALAD SIDES: 3 BEAN SALAD AND POTATO SALAD WITH SWEET RED PEPPER AND ONION

Steps:

• Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
• When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
• In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

GRILLED THREE-POTATO SALAD

Steps:

• Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

GRILLED THREE-POTATO SALAD

Steps:

• Prepare barbecue (medium-high heat). Cut sweet potatoes into quarters. Arrange on large sheet of foil. Cover with more foil and seal edges to enclose. Wrap Yukon Gold potatoes in foil in single layer. Wrap purple potatoes in foil in single layer. Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4- to 1-inch pieces.
• Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add all potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Sprinkle salad with remaining 1 tablespoon green onions.

THREE BEAN SALAD RECIPE BY TASTY

Steps:

• Thinly slice the red onion and add to a large bowl.
• Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
• Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
• Add the chickpeas, kidney beans, and cannellini beans to the bowl.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
• Pour the dressing over the salad and mix well until evenly distributed.
• Enjoy!