Best Neelys Sweet Heat Tri Color Salad Recipes

Classic Picnic Potato Salad(Neely's) image

Provided by Sharon123

Time 30m

Yield 6-8

Number Of Ingredients 12

3 lbs red potatoes, scrubbed and cubed
kosher salt
fresh ground black pepper
1/2 cup mayonnaise
1/4 cup creole mustard
1 tablespoon sugar
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons apple cider vinegar
3 tablespoons roughly chopped fresh dill
1 teaspoon celery seed
2 hard-boiled eggs, chopped

Steps:

Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!

Nutrition Facts : Calories 283.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 67.3, Sodium 330.4, Carbohydrate 44.8, Fiber 4.6, Sugar 7.1, Protein 7.2

Color Crunch Salad image

Provided by Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

1 heaping tablespoon smooth peanut butter
3 tablespoons extra-virgin olive oil, plus more if needed
1 tablespoon whole-milk plain yogurt
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 heads baby gem lettuce
1/2 sweet eating apple, such as Gala
2 large mixed color carrots, such as purple, yellow or orange
1/2 English cucumber
4 mixed color radishes, such as English breakfast, watermelon, Easter or globe
1/4 cup shelled pistachio, roughly chopped
1/4 cup pomegranate seeds

Steps:

For the dressing: Add the peanut butter, oil, yogurt and all but a splash of the lemon juice and mix until well combined. Season with salt and pepper and loosen with a little extra olive oil if needed.
For the salad: Discard any damaged outer leaves of the lettuce and then cut into wedges lengthways, either quarters or sixths if slightly larger than usual.
Using a sharp knife cut the apple into quarters and discard the core. Carefully cut the apple into thin matchsticks and place in a bowl. Add the reserved splash of lemon juice from the dressing to stop the apple from browning.
Using a Y-peeler, peel the carrots and cucumber into ribbons and place in the bowl with the apple. Thinly slice the radishes into rounds or half-moons, depending on size, and add to the bowl.
To serve, generously spread some of the dressing on the bottom of a long serving plate. Arrange the lettuce wedges over the top. Layer around and on top of the lettuce the apples, radishes and carrot and cucumber ribbons. Garnish with the pistachios and pomegranate seeds. Serve with additional dressing on the side.

Two-Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 strips thick-sliced smoked bacon
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt, plus more for seasoning
4 scallions, finely chopped
2 celery stalks, finely chopped
2 serrano chiles, stemmed, seeded and minced
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Creole mustard
1 tablespoon finely chopped fresh tarragon leaves
Freshly ground black pepper
6 ounces arugula

Steps:

Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.