Best Confetti Potato Salad Recipes

CONFETTI CRAB & POTATO SALAD image

Yield Makes 8 main dish servings; 12-18 as a side

Number Of Ingredients 11

5 lbs red, purple and Yukon gold potatoes (small sized)
1 red onion, finely diced
3 ribs celery, finely diced
2 Tbsp Dijon mistoard
2 c Mayonnaise
1 Tbsp freshly grated lemon zest
5 tsp Old Bay seasoning
1 lb fresh or refrigerated/canned crabmeat, picked over
2 avocados, diced
Juice of 1/2 lemon
Lemon slices to garnish

Steps:

1. Place potatoes in cold water in a large pot. Bring to a boil, and cook for 15 minutes or until just tender. Cool completely. 2. Dice the potatoes, and toss with the diced red onion and celery in a large serving bowl. 3. Combine the mayonnaise, Dijon mustard, lemon zest, and Old Bay seasoning in a small bowl. 4. Toss together the potato mixture with the dressing. 5. Add the crabmeat and toss gently. 6. Toss the avocado in the lemon juice, and place the diced avocado on top of the salad. 7. Garnish with lemon slices.

Confetti Potato Salad image

Provided by Tisme

Categories Potato

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

750 g potatoes, peeled & cut into large cubes
2 carrots, finely diced
2 stalks celery, thinly sliced
3 spring onions, sliced
1/4 red capsicum, diced
1/4 green capsicum, diced
1/2 cup corn kernel, drained
1/2 cup mayonnaise
1/2 cup cheddar cheese, grated
1/2 cup light sour cream
1 tablespoon sweet corn relish
1 tablespoon parsley, finely chopped
2 tablespoons toasted sesame seeds

Steps:

Cook potatoes in boiling water until tender (do not overcook), drain and cool.
When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.

Nutrition Facts : Calories 364.3, Fat 17.3, SaturatedFat 5.5, Cholesterol 26, Sodium 296.1, Carbohydrate 46.1, Fiber 6.3, Sugar 4.8, Protein 9.4

Confetti Potato Salad image

Provided by Renée G.

Number Of Ingredients 12

3 ½ pounds white potatoes
3 ½ pounds sweet potatoes
1 bunch green onion, sliced (both white and green parts)
7 hard-boiled eggs, chopped
½ cup purple onion, chopped
½ cup celery, chopped
½ cup pickles, chopped
4 ounce jar pimentos, diced
1 cup mayonnaise
¼ cup mustard
2 teaspoons salt
¼ teaspoon pepper

Steps:

1. Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
2. Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
3. Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
4. Add sliced green onions chopped purple onions, celery, pickles and pimentos. Toss gently.
5. In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
6. Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
7. Ready to serve - give it another gentle stir and watch the bowl empty as if by magic.
8. If you are lucky enough to have leftovers - Cover and keep refrigerated until time for Act II.