Best Main Dish Potato Salad Recipes

MAIN DISH POTATO SALAD

Main Dish Potato Salad image

Provided by Marian Burros

Time 45m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 pound tiny new potatoes
8 ounces green beans
2 ears corn
8 ounces whole red, yellow or orange peppers, or 5 ounces chopped ready-cut peppers (1 1/4 peppers)
3 ounces whole red onion or 2 ounces chopped ready-cut onion ( 1/3 cup)
2/3 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
Shuck corn, and scrape off kernels.
Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
Drain the green beans, reserving the cooking water, and run the beans under cold water.
Cook the corn 1 or 2 minutes in the water the beans were steamed over.
Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 9 grams, Carbohydrate 85 grams, Fat 12 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 516 milligrams, Sugar 24 grams, TransFat 0 grams

MAIN DISH POTATO SALAD

Main Dish Potato Salad image

A hearty potato salad, enough to satisfy even those whose preference isn't a vegetarian main dish.

Provided by wozza12

Time 30m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

1. Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
2. Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
3. Shuck corn, and scrape off kernels.
4. Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
5. In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
6. Drain the green beans, reserving the cooking water, and run the beans under cold water.
7. Cook the corn 1 or 2 minutes in the water the beans were steamed over.
8. Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
9. When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.
Approximate nutritional analysis per serving: 530 calories, 12 grams fat, 1 milligram cholesterol, 570 milligrams sodium, 15 grams protein, 100 grams carbohydrate.
By MARIAN BURROS [NYTimes.com Published: August 27, 1997]

MAIN DISH POTATO SALAD

Main Dish Potato Salad image

Provided by Kitchen Crew

Categories Salads

Number Of Ingredients 14

Ingredients

1 c cottage cheese, small curd
1 c sour cream
1 Tbsp mustard
1 Tbsp sugar
1 tsp salt
1/8 tsp pepper
2 Tbsp parsley, fresh and chopped
2 lb new potatoes, peeled, diced and cooked
2 c ham, cooked and cubed
1/2 c green onions, sliced
1/2 c celery, finely chopped
2 large eggs, hard boiled and chopped
lettuce leaves
pinch paprika

Steps:

1. Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl.
2. Add the potatoes, ham, green onions, celery and eggs; toss to mix well.
3. Cover and refrigerate for several hours or until well chilled.
4. TO SERVE: Arrange the salad on a bed of lettuce and sprinkle with paprika.