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
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.
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
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
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
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.
POTATO-CABBAGE SLAW
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h45m
Number Of Ingredients 7
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.
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
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
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
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 :
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