THREE POTATO SALAD
This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
THREE POTATO SALAD
Make and share this Three Potato Salad recipe from Food.com.
Provided by Shellbelle
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place all the potatoes in a large pot and cover with water.
- Cover and bring to a boil.
- Reduce heat to low and cook for 20-30 minutes.
- Drain and cool.
- Place potatoes in a large bowl and add onion.
- In a small bowl combine all the remaining ingredients and stir well.
- Pour over potato mixture and toss to coat.
- Cover and refrigerate for 24 hours before serving.
3 POTATO SALAD
This recipe is from Jack McDavid, a wonderful chef in PA. I have made this very pretty colorful salad with red potatoes too.
Provided by chia2160
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the grill to high.
- Wrap the potatoes in heavy duty tin foil, in 3 batches (sweet, purple, Yukon) grill 35 minutes until tender.
- Remove from foil, and cool, cut into 1 inch chunks.
- Mix mayo, lemon juice, mustard and celery seed.
- Add potatoes and scallions, toss.
- Season with salt and pepper.
- Can be refrigerated but serve at room temperature.
POTATO SALAD III
A versatile potato salad with lots of flavor and a nice crunch
Provided by Mai Forrester
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
- Peel the skin off of the potatoes and cube them.
- In a medium size mixing bowl combine potatoes, mayonnaise, ranch dressing, onion, celery, green pepper, salt and pepper. Cover and refrigerate until well chilled.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 23.6 g, Cholesterol 0.1 mg, Fat 0.3 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 103.3 mg, Sugar 2.5 g
GRILLED THREE-POTATO SALAD
Provided by Jack McDavid
Categories Salad Potato Side Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Cut sweet potatoes into quarters. Arrange on large sheet of foil. Cover with more foil and seal edges to enclose. Wrap Yukon Gold potatoes in foil in single layer. Wrap purple potatoes in foil in single layer. Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4- to 1-inch pieces.
- Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add all potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Sprinkle salad with remaining 1 tablespoon green onions.
GRILLED THREE-POTATO SALAD
Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. -Suzette Jury, Keene, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 191 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 466mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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