MOSTLY NOT POTATO SALAD
Less potatoes are used but this hearty, filling potato salad adds firm tofu to make a complete meal.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 13
Steps:
- Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside.
- Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
- Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.
- Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt, if necessary. Top with remaining leeks. Serve chilled or at room temperature.
Nutrition Facts : Calories 260 g, Fat 13 g, Fiber 5 g, Protein 8 g, Sodium 481 g
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
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