PUMPED UP POTATO SALAD
Steps:
- Bring a large pot of water to a boil over high heat. Add a big pinch of salt and the pasta and cook according to the package directions until the pasta is tender. Drain the pasta, rinse with cold water and set aside.
- In a large bowl, mix together the honey mustard dressing, mayonnaise, sour cream and apple cider vinegar. Add the pasta, potatoes, carrots, celery, eggs and bell peppers. Mix until all the ingredients are well coated.
- Taste and adjust the seasoning with salt and pepper. Refrigerate until ready to serve. When ready to serve, put into a serving bowl and garnish with the scallions.
PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
EGGY POTATO SALAD
Steps:
- Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
MINTED POTATO SALAD
Steps:
- In a medium mixing bowl, combine all ingredients. Stir until thoroughly combined. Refrigerate 1 hour before serving.
TANGY POTATO AND LEEK SALAD
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
- Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g
LEE'S POTATO SALAD
We think this is awesome potato salad. A bottle of Garlic Expressions, runs about $4.oo, but it is sooo worth it. Use it as a marinade, salad dressing or just use your imagination. We find it in the deli section. I got this recipe off of their website. I think it is important to make it exactly as it says for that unique taste.
Provided by mammafishy
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil Potatoes until just done.
- Drain well.
- While potatoes are still hot, pour Garlic Expressions over them and toss lightly.
- Add onions, parsley and seasionings and lightly toss again.
- Add mayonnaise and mix.
- Refrigerate.
Nutrition Facts : Calories 338, Fat 13.2, SaturatedFat 2.4, Cholesterol 25.8, Sodium 461.8, Carbohydrate 50.1, Fiber 4.7, Sugar 7.8, Protein 6.5
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