POTATO SALAD WITH CUCUMBERS
Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 36 servings (about 3/4 cup each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 198 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS
Categories Salad Potato Vegetable Vegetarian Quick & Easy Yogurt Mint Cucumber Summer Dill Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)
POTATO SALAD WITH FRESH HERBS AND LEMON
Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
HERBED POTATO SALAD
A superhealthy accompaniment to any summer meal
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
- Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
- Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
- While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
- Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
- Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.
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FRESH HERB POTATO SALAD - THE SIMPLE VEGANISTA
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5/5 (1)Total Time 21 minsCategory SideCalories 193 per serving
- Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1 inch cubes). In a medium sized pot add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 minutes, or until fork tender. Drain potatoes and run under cool running water, let cool about 10 minutes.
- Add the cooled potatoes to a medium sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste.
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