Best New Potato Summer Salad Recipes

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SUMMER POTATO SALAD



Summer Potato Salad image

This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.

Provided by Candice

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h45m

Yield 7

Number Of Ingredients 13

5 cups peeled and cubed potatoes
3 eggs
⅓ cup lemon juice
¼ cup vegetable oil
2 teaspoons white sugar
1 ½ teaspoons seasoning salt
1 ½ teaspoons Worcestershire sauce
1 teaspoon ground mustard
¼ teaspoon ground black pepper
½ cup mayonnaise
¼ cup chopped green onions
⅓ cup chopped celery
3 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  • Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
  • In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  • Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g

SUMMER POTATO SALAD RECIPE BY TASTY



Summer Potato Salad Recipe by Tasty image

Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 6 servings

Number Of Ingredients 16

2 lb small red potato, scrubbed and halved
1 tablespoon salt
2 ears corn
1 tablespoon dijon mustard
3 tablespoons pickle juice, divided
1 red bell pepper
1 cup vegan mayonnaise, or regular
½ teaspoon paprika
1 ½ teaspoons salt
1 teaspoon pepper
½ cup celery, diced
⅓ cup dill pickle, coarsely chopped
¼ cup red onion, chopped
⅓ cup green onion, chopped
2 tablespoons fresh dill, minced
2 tablespoons fresh chives, chopped, for garnish

Steps:

  • Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
  • Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
  • Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
  • Dice the red bell pepper, removing the ribs and seeds.
  • Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
  • In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
  • Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
  • Sprinkle the potato salad with chopped chives, for garnish.
  • Enjoy!

Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams

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