POTATO & CUCUMBER SALAD
Steps:
- Boil potatoes until they are just getting soft, about 15 minutes. Remove from heat, drain and cover. Let them sit like this for about 30 minutes.
- In a medium sized bowl, combine the yoghurt, garlic, vinegar, lemon juice, zest and spring onions. Stir well to combine. Reserve a few spring onions and a little lemon zest for garnish.
- When the potatoes have cooled, transfer them to a large serving bowl, add the cucumber and pour over your yogurt mixture. Gently stir in the mixture, careful not to tear apart the potatoes. Once the mixture is completely stirred in, top with a few more spring onions, lemon zest and the mint leaves.
- Cover and refrigerate for several hours before serving.
Nutrition Facts : ServingSize 1 serving, Calories 145 kcal, Carbohydrate 29 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 22 mg, Fiber 4 g, Sugar 3 g
TOMATO CUCUMBER ONION SALAD
Many say this is a great summer dish, but I find that I crave it ALL YEAR ROUND! Very addicting, goes with everything, very fast and easy, and always impresses with its amazing flavor!
Provided by kissthecook
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Toss cucumber, tomato, olive oil, red wine vinegar, red onion, and white pepper together in a large bowl; season with salt. Refrigerate until slightly chilled, 10 to 15 minutes.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 6.5 g, Fat 27.1 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 3.8 g, Sodium 585.3 mg, Sugar 2.2 g
MARINATED CUCUMBER, ONION, AND TOMATO SALAD
This is an easy salad that is perfect for a warm summer day.
Provided by BogeyBill
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g
YAM/SWEET POTATO CUCUMBER ONION SALAD
I had some fresh small cucumbers and one large yam so decided to make a salad with the vegies. This has a sweet vinegary dressing. For large servings double the recipe.
Provided by Montana Heart Song
Categories Salad Dressings
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put all of the vegetables in a medium salad bowl or large gallon sige zip lock bag.
- Put all of the dressing ingredients in a
- Container with lid that does not leak or a plastic zip lock bag and shake, shake, shake.
- Taste. If too vinegary for your taste buds, add a little more evaporated milk and shake again.
- Pour over vegies and mix with a spoon.
- Or,pour over the vegies in a zip lock bag and shake shake shake.
- Chill at least two hours or can be overnight. I like to shake the mixture at least twice before serving.
- Note: You can use brown sugar if you prefer. Chilling time is not listed in the preparation.
Nutrition Facts : Calories 229.4, Fat 8.4, SaturatedFat 1.8, Cholesterol 4.6, Sodium 33, Carbohydrate 36.9, Fiber 5, Sugar 8, Protein 4.6
RED ONION AND CUCUMBER SALAD
Steps:
- Place the onions in a large bowl; set aside.
- In a colander, lightly salt the cucumbers and let drain for about 10 minutes.
- Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.
- Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.
Nutrition Facts : Calories 110 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 111 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 3 grams
YAM (SWEET POTATO) SALAD
There are a number of similar recipes here, but this one, I feel, really features the potato ingredient! The original of the recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
- When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
- While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
- Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
- Add green onions & red pepper & either serve at room temperature or chilled.
Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 2.4, Sodium 317.1, Carbohydrate 25.6, Fiber 3.8, Sugar 6.6, Protein 2
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
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