VEGETABLE POTATO SALAD
Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
GRILLED VEGETABLE POTATO SALAD
Steps:
- Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.
WARM VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the red peppers on a foil lined baking sheet.
- Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
- and toss to combine.
- In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
VEGETABLE POTATO SALAD
Make and share this Vegetable Potato Salad recipe from Food.com.
Provided by Alley Barbie
Categories Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine Lipton® Recipe Secrets® Vegetable Soup Mix, Mayonnaise and vinegar.
- Add potatoes and onion; toss well. Chill 2 hours.
Nutrition Facts : Calories 292.9, Fat 13.8, SaturatedFat 2.2, Cholesterol 10.5, Sodium 923, Carbohydrate 39.1, Fiber 2.9, Sugar 4.4, Protein 4.3
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SUMMER VEGETABLE POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
4.4/5 (28)Total Time 35 minsServings 8Calories 163 per serving
- In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.
- For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.
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- Red, White, and Blue Potato Salad. This red, white, and blue potato salad is the perfect choice for a Fourth of July cookout or picnic. Purple potatoes, unpeeled red-skinned potatoes, and white potatoes make up the delicious themed salad.
- Fingerling Potato Salad. Fingerling potatoes, with their buttery flavor and firm texture, are an excellent choice for potato salad. This fingerling potato salad might be an easy preparation, but it doesn't lack flavor.
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- Picnic Potato Salad With Eggs. This is a family favorite potato salad with eggs, mayonnaise and mustard dressing, and some optional chopped celery and onion.
- Sour Cream Potato and Egg Salad. Add this well-seasoned potato salad to your cookout menu. Besides potatoes, the salad contains some chopped cucumber, celery, a small amount of onion, and a tangy mayonnaise dressing with a touch of mustard.
- Old-Fashioned Potato Salad (No Mayonnaise) If you're making a potato salad for a group of people and you aren't familiar with their likes and dislikes, this is a good choice.
- Purple Potato Salad. Bright purple potatoes take center stage in this attractive potato salad. Fresh cilantro adds flavor to this purple potato salad along with a combination of mayonnaise and lime juice.
- Creamy Garden Potato Salad With Eggs. A variety of vegetables marry well with the potatoes in this creamy garden potato salad with eggs. The vegetables include carrots, peas, red and green bell pepper, and celery.
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