SPRING POTATO SALAD
This potato salad has a bit of a kick to it from the dry mustard. Easy, light and delicious. I serve this with Roasted Green beans for an all vegan menu. Cut the potatoes to your liking or, if small enough leave whole. I soak the scallions in cold water as they are a bit strong for me.
Provided by Bellablue
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook new potatoes in boiling salted water to cover for 15-20 minutes.
- Peel .
- Toss warm potatoes with scallions.
- Combine olive oil with rest of ingredients.
- Pour over potatoes and toss.
- Serve warm.
Nutrition Facts : Calories 200.5, Fat 9.2, SaturatedFat 1.3, Sodium 301, Carbohydrate 27, Fiber 3.5, Sugar 1.3, Protein 3.2
SPRING POTATO SALAD WITH TUNA
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
- Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
- Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.
SPRINGTIME POTATO SALAD
Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. -Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 297mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
ASPARAGUS AND SPRING ONION POTATO SALAD
Make and share this Asparagus and Spring Onion Potato Salad recipe from Food.com.
Provided by Homebasics
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes in a steamer basket set over boiling water. Steam until tender, about 15 to 25 minutes. Transfer the potatoes to a large bowl and toss with lemon juice, salt and pepper. Cover with plastic wrap and refrigerate until completely cool.
- Meanwhile, steam the asparagus until bright green and tender crisp, about 3 to 5 minutes. Transfer to a colander and rinse under cold running water until cool. In a small bowl, combine the mayonnaise, yogurt and mustard.
- To serve, gently toss together the cooled potatoes, asparagus and green onions. Drizzle the mayonnaise mixture over the salad, tossing just until everything is coated with dressing. Sprinkle with parsley and serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts : Calories 168.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 3.2, Sodium 305.6, Carbohydrate 30.9, Fiber 4.4, Sugar 4.2, Protein 5.2
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