Leftover Potatoes Salad Recipes
LEFTOVER POTATOES SALAD
Make and share this Leftover Potatoes Salad recipe from Food.com.
Provided by Darlene Summers
Categories Potato
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine ALL ingredients but 1 egg.
- Using enough salad dressing to moisten, mix lightly.
- When salad is just right to suit your taste, put in refrigerator bowl and garnish with the sliced egg that is left.
- Shake a light sprinkle of paprika over eggs on top and refrigerate.
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
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