YUKON GOLD POTATO SALAD WITH CHERRY PEPPERS AND SWEET RELISH VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
- For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
- Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.
QUICK GOLDEN POTATO SALAD
What's a cookout without potato salad? Incomplete, we say. We think Linda's version will become a summer staple. -Linda Behrman, North Merrick, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 21g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 345mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
GOLDEN POTATO SALAD WITH CREAMY HARVEST DRESSING
Toss together a healthful low-fat potato salad with mouth-watering golden potatoes, onion, celery and bacon. The creamy, yet fat-free dressing is mostly nutrient-rich fruit and veggies, too. In fact, the dressing gets its non-fat creaminess from pureed, vitamin A-rich canned sweet potatoes.
Provided by Allrecipes Member
Categories Potato Salad
Time 20m
Yield 12
Number Of Ingredients 14
Steps:
- To make the dressing, puree all of the dressing ingredients, except for the parsley, in a blender or food processor until smooth; stir in the parsley.
- Boil the potatoes in a large pot of water until tender, about 15 minutes; drain. While still hot toss the potatoes, onion, celery and bacon and the dressing prepared before; set aside to cool.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 32.1 g, Cholesterol 1.7 mg, Fat 0.9 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 149.3 mg, Sugar 4.8 g
GOLDEN POTATO SALAD
Provided by Lucy Severson
Categories Salad Egg Potato Side Vegetarian Quick & Easy Spring Bon Appétit California
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling water until just tender. Drain. Transfer potatoes to large bowl and cool.
- Mince egg whites. Add whites, radishes, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth.
- Pour dressing over potatoes and toss gently. Season with salt and pepper.
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