Coleslaw Potato Salad Recipes

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COLESLAW POTATO SALAD

This is a great easy side dish that combines two favorites with something a little extra! You can use any type of mayo.

Provided by BB2011

Categories     Potato

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 9



Coleslaw Potato Salad image

Steps:

  • Steam the potatoes for 15 minutes or until tender. Place in the fridge to cool completely.
  • Mix together the mayo, vinegar, and sugar. Add the coleslaw mix and combine well.
  • Add pepper and cumin seeds and mix. Making sure the potatoes are cold, add them to the coleslaw and do a taste test for salt.
  • Garnish with chopped mint if desired.

1 lb bite-size red potatoes, whole
1/2 cup mayonnaise
2 tablespoons white vinegar
2 teaspoons sugar
2 cups coleslaw mix
pepper
salt
1 tablespoon cumin seed, toasted
mint, chopped for garnish

BEST COLE SLAW DRESSING ( ALSO GREAT FOR POTATO SALAD)

My mother-in-law introduced me to this recipe 40 years ago. She was raised in a mennonite community in Ontario Canada, although not a mennonite herself. Can use either fresh cabbage shredded or, bagged shredded cabbage (at least 2 bags)

Provided by casey brown

Categories     Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6



Best Cole Slaw Dressing ( Also Great for Potato Salad) image

Steps:

  • Mix thoroughly.
  • Allow sugar and salt to dissolve (about 10 minutes)
  • Toss with cabbage.
  • Refrigerate.
  • Serve.

Nutrition Facts : Calories 220.6, Fat 14.1, SaturatedFat 5.4, Cholesterol 25, Sodium 559.5, Carbohydrate 23, Fiber 0.1, Sugar 19.4, Protein 1.1

1 cup sour cream
1/2 cup mayonnaise
1/2 cup white vinegar
1/2 cup white sugar
2 -3 green onions, chopped (using the entire onions)
1 -2 teaspoon salt

SWEET POTATO SLAW

"I grew up in Louisiana, and we ate lots of sweet potatoes," says Brenda Sharon of Channing, Michigan. "They look like carrots in this distinctive salad."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 11



Sweet Potato Slaw image

Steps:

  • In a large bowl, whisk the first seven ingredients until smooth. In a large bowl, combine the potatoes, apple, pineapple and pecans. Add dressing; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 269 calories, Fat 19g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 238mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded peeled uncooked sweet potatoes
1 medium apple, peeled and chopped
3/4 cup pineapple tidbits, drained
1/2 cup chopped pecans

POTATO-CABBAGE SLAW

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h45m

Number Of Ingredients 7



Potato-Cabbage Slaw image

Steps:

  • Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
  • Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
  • Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
  • Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Coarse salt and freshly ground pepper
1/2 small head Savoy cabbage, cored and thinly sliced (about 6 cups)
1 cup sour cream
1/3 cup safflower oil
3 tablespoons finely chopped fresh dill
2 tablespoons white-wine vinegar

CREAMY, LEMONY POTATO SALAD

Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day.

Provided by Bren

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 8h55m

Yield 8

Number Of Ingredients 7



Creamy, Lemony Potato Salad image

Steps:

  • Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
  • Peel cooled potatoes and chop; add to eggs in glass dish.
  • Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
  • Cover dish with plastic wrap and refrigerate overnight.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 33.7 g, Cholesterol 103 mg, Fat 11.2 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 284.7 mg, Sugar 6.5 g

6 russet potatoes
4 eggs
½ cup coleslaw dressing (such as Kraft®)
½ cup creamy salad dressing (such as Miracle Whip®)
¼ cup snipped fresh chives
salt and ground black pepper to taste
1 pinch paprika, or more to taste

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11



Contest-Winning Old-Fashioned Potato Salad image

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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