Aardappel Salade Potato Salad Recipes
MEDITERRANEAN POTATO SALAD
Summery potato salad with green beans, roasted red peppers, red onion, and olives is tossed in vinaigrette that acts as a marinade. It's a make-ahead side that gets more flavorful as it sits.
Provided by Elise Bauer
Categories Salad Make-ahead
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Make the vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil.
- Toss with the parsley and arugula: Once ready to serve, toss with the parsley and arugula. You can easily make this ahead. It lasts several days in the fridge.
Nutrition Facts : Calories 248 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 1 g, Sodium 720 mg, Sugar 4 g, Fat 10 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover 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, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
AARDAPPEL SALADE - POTATO SALAD
A perfect ending to those leftover boiled potatoes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three ingredients together lightly.
- Heat water, salt, pepper and butter until melted; add vinegar.
- Pour over potato mixture; mix thoroughly but lightly.
- Sprinkle parsley over top.
Nutrition Facts : Calories 161.1, Fat 8.4, SaturatedFat 4.5, Cholesterol 121, Sodium 231.1, Carbohydrate 16.6, Fiber 2.3, Sugar 2, Protein 5.2
EASY ITALIAN POTATO SALAD
You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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