Colourful Potato Salad Recipes

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COLOURFUL POTATO SALAD



Colourful Potato Salad image

This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate.

Provided by Geniale Genie

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs assorted small potatoes, halved (red, yellow & blue)
4 sprigs fresh rosemary
5 green onions, sliced
4 portebello mushrooms, peeled and diced
1/2 red bell pepper, diced
1 (7 ounce) can corn kernels, drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons sunflower seeds
1/2 cup good quality vegetarian ham or 1/2 cup ham, diced
4 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon celery salt
3/4 teaspoon steak spice
salt & pepper, to taste

Steps:

  • Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool.
  • Mix ingredients for the dressing; set aside.
  • Chop all the vegetables, the parsley, basil, and remaining rosemary.
  • Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
  • Season to taste.

Nutrition Facts : Calories 336.8, Fat 17.6, SaturatedFat 2.3, Sodium 17.8, Carbohydrate 41.5, Fiber 7.1, Sugar 3.5, Protein 7

COLORFUL AND EASY POTATO SALAD



Colorful and Easy Potato Salad image

The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.

Provided by ROSEP47

Categories     Salad     Potato Salad Recipes     No Mayo

Time 39m

Yield 6

Number Of Ingredients 7

8 potatoes, peeled and cubed
½ cup bottled Caesar salad dressing
2 carrots, coarsely grated
6 green onions, sliced
1 Hatch chile pepper, seeded and diced
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
  • Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 8.1 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 436 mg, Sugar 4.2 g

ALL CANADIAN POTATO SALAD



All Canadian Potato Salad image

This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.

Provided by emilykjelshus

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 12

Number Of Ingredients 16

4 pounds russet potatoes
3 tablespoons cider vinegar
3 large eggs
⅔ cup mayonnaise, or more to taste
2 teaspoons salt
1 teaspoon dry mustard
½ teaspoon celery seed
½ teaspoon ground black pepper
2 tablespoons hot water, or as needed
3 stalks celery, diced
1 red bell pepper, seeded and diced
1 onion, finely diced
3 green onions, thinly sliced
¼ cup diced dill pickles
2 tablespoons chopped fresh parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
  • Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
  • Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.4 g, Cholesterol 51.1 mg, Fat 11.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 849.7 mg, Sugar 2.5 g

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