LIGHT AND EASY GREEK POTATO SALAD
Light, easy, hard to mess up, easily multiplied.
Provided by UAReba
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
- Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.
Nutrition Facts : Calories 105 calories, Carbohydrate 10.4 g, Fat 6.9 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 149.6 mg, Sugar 0.9 g
CLASSIC LIGHT POTATO SALAD
Make and share this Classic Light Potato Salad recipe from Food.com.
Provided by senseicheryl
Categories Potato
Time 30m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
- Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
- When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
- Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.
LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT
Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back...so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes.
Provided by magpie diner
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
- Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
- In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
- Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.
LIGHT POTATO SALAD
My husband and I are both from big families, so we're always getting together. The first time I served this nutritious salad, everyone loved it.-Sharon Thom, Lavina, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours.
Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
LIGHT POTATO SALAD
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.
Provided by Nigella Lawson
Categories salads and dressings
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
- Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
- Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
- Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams
COOKING LIGHT POTATO, CHICKEN, AND FRESH PEA SALAD
Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. From Cooking Light - April 2009 Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.
Provided by kristiesnell
Categories Spring
Time 32m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
- Reduce heat, and simmer 10 minutes or until almost tender.
- Add peas; cook 2 minutes or until peas are crisp-tender.
- Drain.
- Place vegetables in a large bowl.
- Add chicken, bell pepper, and onion.
- Combine oil and remaining ingredients, stirring with a whisk.
- Drizzle over salad; toss gently to combine.
Nutrition Facts : Calories 175.5, Fat 7.2, SaturatedFat 1, Sodium 632.1, Carbohydrate 25.9, Fiber 5.3, Sugar 3.4, Protein 3.6
FRENCH POTATO SALAD (LIGHT)
Make and share this French Potato Salad (Light) recipe from Food.com.
Provided by Maito
Categories Potato
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes. I like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.
- Make dressing by mixing all of the ingredients together.
- Cut potatoes into chunks, and pour dressing over them while they are still warm. Mix to combine, and serve.
Nutrition Facts : Calories 417.9, Fat 7.6, SaturatedFat 0.7, Sodium 321.7, Carbohydrate 76, Fiber 9.6, Sugar 3.5, Protein 9
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