SUPER-SIMPLE PICNIC POTATO SALAD
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5h45m
Yield 16
Number Of Ingredients 11
Steps:
- In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
- Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
- Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
AVOCADO POTATO SALAD
I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.
Provided by LINDA01K
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
- Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
- Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
- Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
- Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
- Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
- Fold blue cheese and chives into potato salad until blended.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
PICNIC POTATO SALAD
Steps:
- Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
- Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
PICNIC POTATO SALAD
This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.
Provided by foodtvfan
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Scrub potatoes. Cut in half if large.
- In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
- Drain; return potatoes to pot to dry over low heat for 30 seconds.
- Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
- Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
- Add finely diced celery and chopped green onions or sweet onion to bowl.
- Add red or green pepper and finely chopped pepperoni or kielbasa if using.
- Peel cooled potatoes.
- Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
- Dressing:.
- In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
- Gradually whisk in oil until blended.
- Stir in parsley, if using.
- Pour dressing over potato mixture.
- Gently toss to coat well.
- Taste and adjust seasonings.
Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3
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