ZESTY MEDITERRANEAN POTATO SALAD
I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.
Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
SPICY CAJUN POTATO SALAD
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
SUPER-ZESTY POTATO SALAD
Provided by Anne Burrell
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
- Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
- Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
- Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
ZESTY NEW POTATO SALAD
This is not your typical mayonnaise-dressed potato salad (which I happen to be quite fond of). This is a more sophisticated side dish for your barbecue or cookout, when it is a special occasion or company is coming.
Provided by JackieOhNo
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Steam potatoes covered over boiling water (or cook in boiling water to cover) until tender but not mushy, 15-20 minutes. Transfer to cutting board and let stand until cool enough to handle. Cut into large chunks and place in large mixing bowl.
- Mix vinegar and mustard, add to warm potatoes, and toss gently to coat. Season with salt and pepper to taste. Cover with plastic wrap and let stand at room temperature to marinate at least 30 minutes.
- Add scallions, celery, bell pepper, capers, dill, and all but 1 T. parsley to potatoes. Toss gently to combine. Pour oil over salad and toss again. Taste and adjust seasonings.
- Spoon salad into serving bowl and sprinkle with remaining 1 T. parsley. Serve at room temperature.
Nutrition Facts : Calories 282.5, Fat 12.6, SaturatedFat 1.8, Sodium 211.2, Carbohydrate 38.6, Fiber 4.9, Sugar 3.4, Protein 5
ZESTY NEW POTATO SALAD
Make and share this Zesty New Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water until tender; drain and rinse with cold water.
- Mix dressing, onion, mustard, honey, salt and pepper in large bowl.
- Add potatoes; mix gently.
- Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 147.3, Fat 4.2, SaturatedFat 0.7, Cholesterol 5.5, Sodium 220.6, Carbohydrate 25.3, Fiber 2.7, Sugar 5, Protein 2.6
ZESTY POTATO SALAD
Discover our Zesty Potato Salad. Tangy MIRACLE WHIP, sweet honey mustard and crunchy green onion gives this Zesty Potato Salad unusual depth of flavors.
Provided by My Food and Family
Categories Sauces & Condiments
Time 3h25m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
- Mix remaining ingredients in large bowl. Add potatoes; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
ZESTY POTATO SALAD
Not your regular mayonnaise dressing, this has a bit of a kick to it! Excellent with steak, and a NICE change from the usual "baked potato" offerings!
Provided by Debber
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
- While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
- In a medium serving bowl, quickly cut potatoes into cubes.
- Slice onions over potatoes.
- Shake on some salt and pepper.
- Gently stir it all up.
- Pour dressing ingredients over the top; stir again gently.
- Allow to sit at room temp for about an hour to meld the flavors.
- LEFTOVERS: Chill. At serving time bring to room temp again.
Nutrition Facts : Calories 164.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 152.5, Carbohydrate 26, Fiber 3.1, Sugar 2.5, Protein 3.5
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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THE 28 BEST POTATO SALAD RECIPES FOR ANY FLAVOR OF COOKOUT
From bonappetit.com
- Grilled Potato Salad With Chiles and Basil. Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
- Chicken and Bacon Choucroute With Potato Salad. The potato salad is the real star of this recipe. View Recipe.
- Classic Cookout Potato Salad. This potato salad gets a sweet-meets-zingy upgrade with red onion, bell peppers, sweet relish, and plenty of mustard. View Recipe.
- Sour Cream and Onion Potato Salad. This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.
- Smashed and Loaded Crispy Potatoes. Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes in this textural potato salad of our dreams.
- New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing. If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store—they'll get you the creamy insides in this potato salad.
- Smashed Potato Salad. This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge. View Recipe.
- Smashed Potato Salad with Chorizo, Aioli, and Scallions. This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
- Crispy Potato Salad with Chiles, Celery, and Peanuts. Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy. View Recipe.
- Potato Salad with Lox and Everything-Bagel Spice. A riff on a bagel with lox and cream cheese—but make it potato salad. If you’re not feeling the smoked salmon, simply omit it.
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