Outdoor Potato Salad Recipes
PATIO POTATO SALAD
A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish that goes well with any entree. Since the flavors need time to blend, this is a nice make-ahead salad for family barbecues, potlucks and picnice. -Romaine Wetzel, Ronks, Pennsylvnia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and beaten egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise., In a large bowl, combine potatoes and hard-boiled eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika.
Nutrition Facts : Calories 208 calories, Fat 12g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 348mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
OUTDOOR POTATO SALAD
This is in fact a deconstruction of a new deli salad from a popular grocery chain in Minnesota. I made a few shortcuts that I could not verify, but who knows ?? All I know is that I offer you a hot weather potato salad with heat safe ingredients that does not contain eggs or dairy.
Provided by Bill Hilbrich
Categories Potato
Time 1h20m
Yield 12 cups
Number Of Ingredients 8
Steps:
- Put the potatoes into a large cooking pot, cover with water and bring to a boil, lower the heat and simmer until the potatoes are fork tender.
- Drain and cool the potatoes, combine with the other ingredients and set aside for at least 1 hour.
Nutrition Facts : Calories 257.9, Fat 14.9, SaturatedFat 3.4, Cholesterol 7.3, Sodium 646.4, Carbohydrate 26.8, Fiber 4.1, Sugar 5.9, Protein 6.3
BACKYARD RED POTATO SALAD
I love this recipe because it's not your typical potato salad. There's no mayo, so it's perfect for outdoor picnics, plus it looks just as good as it tastes. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Drain; cool slightly. Cut each in half., In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables, cut side down, on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. Chop onion. Place onion and potatoes in bowl., In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with tarragon. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 215 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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