Best Festive Potato Salad Recipes

FESTIVE POTATO SALAD

Festive Potato Salad image

Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 14 servings.

Number Of Ingredients 17

Ingredients

8 medium red potatoes, cooked and cubed
2 celery ribs with leaves, thinly sliced
2 green onions with tops, chopped
4 hard-boiled large eggs, chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1-1/4 cups mayonnaise
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, coarsely chopped
1 cup frozen peas, thawed
1 cup shredded cheddar cheese

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.

Nutrition Facts : Calories 268 calories, Fat 21g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 284mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

FESTIVE POTATO SALAD

Festive Potato Salad image

This is a Taste of Home recipe from around 2002. It's a great variation on the traditional potato salad and great served for the holidays.

Provided by AmyZoe

Categories Potato

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

8 medium red potatoes, cooked and cubed
2 stalks celery leaves, thinly sliced
2 green onions with tops, chopped
4 hard-boiled eggs, chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 1/4 cups mayonnaise
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram
1 tablespoon fresh dill or 1 teaspoon dried dill
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, coarsely chopped
1 cup frozen peas, thawed
1 cup shredded cheddar cheese

Steps:

In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper.
In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings.
Pour over potato mixture.
Toss to coat.
Gently stir in tomatoes, peas, and cheese.
Cover and refrigerate until serving.

Nutrition Facts : Calories 351.9, Fat 17.5, SaturatedFat 5.4, Cholesterol 107.6, Sodium 460.8, Carbohydrate 39.5, Fiber 4.2, Sugar 6.6, Protein 10.4

FESTIVE POTATO SALAD

Festive Potato Salad image

I whipped up this salad with what I had on hand. The flavor is very fresh. If you have a pressure cooker, the potatoes cook in 5 minutes! Try to use some red or yellow sweet peppers in this, their sweetness is an important flavor component.

Provided by Deb Wolf

Categories Toddler Friendly

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs potatoes, peeled and cut into 1/2 inch chunks
1 cup water
2 tablespoons cider vinegar (or whatever kind you have on hand)
2 hardboiled egg, peeled
3/4 cup low-fat mayonnaise
1/4 cup milk
2 tablespoons dill pickle relish
2 tablespoons pickle juice
1 tablespoon prepared yellow mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sweet red peppers, minced
2 tablespoons yellow sweet peppers, minced
2 tablespoons green sweet peppers, minced (or 6 tbls any color combination)
2 tablespoons scallions, chopped (white and green parts)
1 teaspoon seasoning salt

Steps:

Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
Cut eggs in half. Chop whites and set aside.
Put yolks in a large bowl and mash with a fork.
Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
Stir in red, yellow and green peppers and chopped scallions.
Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
Chill for at least 2 hours. Keep cold.
* Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.

Nutrition Facts : Calories 236, Fat 3.3, SaturatedFat 1.1, Cholesterol 95.4, Sodium 467.3, Carbohydrate 44.4, Fiber 5.7, Sugar 2.5, Protein 8.2