SUMMER POTATO SALAD
This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Provided by Candice
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h45m
Yield 7
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
- Place eggs in a saucepan, and cover completely 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, and cool. Peel, chop, and add to potatoes.
- In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
- Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g
SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
SUMMER FRESH POTATO SALAD
Inspired by fresh ingredients from a recent trip to my local farmers market. I thought that the zuchinni added a great texture to the salad, and the corn brings a subtle sweetness. I hope you enjoy this as much as I did!
Provided by Leesee
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water for approximately 15 minutes or until tender. (you can add egg to the pot for cooking, if you do not have a hard-boiled egg on hand).
- Rinse in cold water to prevent further cooking. Drain.
- Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.
- Mix all ingredients together in a bowl.
- Salt and pepper to taste.
Nutrition Facts : Calories 168.5, Fat 1.9, SaturatedFat 0.6, Cholesterol 46.5, Sodium 56.2, Carbohydrate 33.7, Fiber 4, Sugar 5.2, Protein 6.2
GARDEN FRESH POTATO SALAD
A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. -Dee Dee Calow, Warren, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 20 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl., In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Stir before serving; top with eggs and tomatoes. ,
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 202mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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