COLORFUL AND EASY POTATO SALAD
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
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
TRICOLOR POTATO SALAD
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
- Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
- In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.
COLOURFUL POTATO SALAD
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
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
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