Crunchy Potato Salad Recipes

JULIE'S CRUNCHY POTATO SALAD

Julie's Crunchy Potato Salad image

This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.

Provided by HONEYMOMISME

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch celery, finely chopped
1 bunch green onion, thinly sliced
3 carrots, peeled and diced
2 green bell peppers, seeded and diced
1 (3.25 ounce) can sliced black olives
6 hard-cooked eggs, peeled and mashed
2 ½ cups mayonnaise
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste
1 pinch dill seasoning mix, or to taste
salt and ground black pepper to taste
2 tablespoons pickle juice, or to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g

CRUNCHY POTATO SALAD

Crunchy Potato Salad image

Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals. -Janis Plagerman of Lynden, Washington

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds red potatoes, cubed
1 celery rib, chopped
1/4 cup chopped sweet red pepper
1 medium carrot, shredded
1 green onion, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
1 tablespoon sweet pickle relish
3/4 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dill weed
Lettuce leaves, optional

Steps:

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; place in a bowl. Add the celery, red pepper, carrot and onion., In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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