VEGETABLE POTATO SALAD
Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
VEGGIE POTATO SALAD
"You must try this recipe!" insists Michaela Greenberg of Johnston, Rhode Island. "It's a savory salad that's great for any kind of party. I've even made it with fat-free Caesar dressing and my friends and family like it just as much."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
WARM VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the red peppers on a foil lined baking sheet.
- Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
- and toss to combine.
- In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
GRILLED VEGETABLE POTATO SALAD
Steps:
- Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.
WARM POTATO-VEGGIE SALAD
Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
- To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.
Nutrition Facts : Calories 223 g, Fat 7 g, Fiber 4 g, Protein 5 g
GERMAN POTATO SALAD (VEGETARIAN)
Make and share this German Potato Salad (Vegetarian) recipe from Food.com.
Provided by MysticEve
Categories Potato
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
- Drain the potatoes in a colander and peel while they are as hot as you can handle.
- Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
- Drizzle one-third of the oil over them, then one-third of the vinegar.
- Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
- Sprinkle the salad with the paprika.
- Cool to room temperature, then cover and refrigerate at least overnight.
- Turn the container over for several hours so the juices permeate the potatoes.
- When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.
Nutrition Facts : Calories 656.2, Fat 41.6, SaturatedFat 3.2, Sodium 658.7, Carbohydrate 66.9, Fiber 7.8, Sugar 6.4, Protein 8.2
VEGAN POTATO SALAD
Make a vegan version of a classic potato salad using vegan mayonnaise. It's the perfect accompaniment to a barbecue, picnic or salads in the summer
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they're tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
- Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
- Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.
Nutrition Facts : Calories 317 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
VEGETABLE POTATO SALAD
Make and share this Vegetable Potato Salad recipe from Food.com.
Provided by Alley Barbie
Categories Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine Lipton® Recipe Secrets® Vegetable Soup Mix, Mayonnaise and vinegar.
- Add potatoes and onion; toss well. Chill 2 hours.
Nutrition Facts : Calories 292.9, Fat 13.8, SaturatedFat 2.2, Cholesterol 10.5, Sodium 923, Carbohydrate 39.1, Fiber 2.9, Sugar 4.4, Protein 4.3
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