Parsley Potato Salad Recipes

NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE

New potato salad with shallots, parsley & vinaigrette image

Get creative with the classic potato salad - this one has a lovely fresh tang

Provided by Jamie Oliver

Categories Sides Vegetables Potato

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 kg new potatoes, scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots, very finely chopped
1 handful fresh flat-leaf parsley, roughly chopped

Steps:

Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, Fat 9.4 g fat, SaturatedFat 1.4 g saturated fat, Protein 2.3 g protein, Carbohydrate 20.4 g carbohydrate, Sugar 1.9 g sugar, Sodium 0.45 g salt, Fiber 1.4 g fibre

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

PARSLEY POTATO SALAD

Parsley Potato Salad image

From the American Heart Association. Cooking time includes estimated chilling time but does not include time to cook potatoes.

Provided by janem123

Categories Low Protein

Time 8m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups potatoes, diced and cooked
1/2 tablespoon pimiento, chopped
1/2 cup celery, chopped
1 tablespoon onion, chopped
2 tablespoons fresh parsley, chopped
1/2 tablespoon cider vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seed
black pepper
1/4 cup reduced-calorie mayonnaise

Steps:

In a a large bowl, combine all ingredients excpet mayonnaise. Toss lightly, cover, and refrigerate for several hours.
A few hours before serving, add mayonnaise and stir well. Cover and return salad to refrigerator until ready to serve.

Nutrition Facts : Calories 78, Fat 3.6, SaturatedFat 0.5, Cholesterol 3.5, Sodium 92.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.1, Protein 1.4

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