Best Pom Pom Potato Salad Recipes

POM GRILLED STEAK SALAD WITH CRISPY BAKED POTATO CHIPS

POM GRILLED STEAK SALAD WITH CRISPY BAKED POTATO CHIPS image

Categories Beef

Yield 4 Servings

Number Of Ingredients 20

Ingredients

Salad
1 lb. ribeye steak, grilled and sliced thin
1 clove garlic, minced
salt and pepper to taste
Baked Potato Chips
1 baked potato (8 oz.) peeled and sliced in 1/8-inch thick slices
2 teaspoons vegetable oil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Salad
1/4 cup arils from 1 large POM Wonderful Pomegranate
1 cup 1/4-inch cucumber slices
1/2 cup yellow bell pepper, sliced
1/4 cup red onion, chopped
6 cups leaf lettuce
Dressing
juice from 1 large POM Wonderful Pomegranate* or 1/2 cup POM Wonderful 100% Pomegranate Juice
1/2 cup balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

Steak 1. Rub steak with garlic, salt and pepper. 2. Grill in a skillet or under the broiler for 5 minutes on each side or until cooked as desired. Set aside until serving. Baked Potato Chips 1. Preheat over to 350°F. 2. In a bowl, toss potato slices with oil. 3. Place potato slices in a single layer on a rack on a baking sheet. 4. Sprinkle with Parmesan cheese, salt and pepper. 5. Bake for 15 minutes; turn over and bake 10 more minutes or until browned and crisp. Set aside until serving. Dressing 1. Prepare fresh pomegranate juice.* 2. Place balsamic vinegar and pomegranate juice in a saucepan over medium heat. 3. Cook until mixture reduces and thickens slightly. 4. Add olive oil, salt and pepper; blend well. Set aside. Salad 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)2. To serve salad, divide lettuce, cucumber, yellow bell pepper, onion and pomegranate arils on four plates. 3. Arrange steak slices on each plate. 4. Drizzle with 1 tablespoon dressing and garnish with baked potato chips. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

POM-POM POTATO SALAD

Pom-Pom Potato Salad image

Home-team fans are sure to relish this tasty potato salad that scored high on compliments at our football supper. It's a great accompaniment for a sandwich and would be popular at a pregame tailgate party or other casual sports gathering, too. -Sister Judith LaBrozzi Canton, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 18 servings.

Number Of Ingredients 13

Ingredients

3 pounds red potatoes, cooked and cubed
1 cup sweet pickle or zucchini relish
1/4 cup chopped celery
3/4 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
4 hard-boiled large eggs
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon prepared mustard
Additional hard-boiled large eggs, cut into wedges

Steps:

In a large bowl, combine the first seven ingredients. Cut eggs in half and remove yolks. Chop the whites; add to potato mixture. , In a small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture and gently toss to coat. Refrigerate until serving. Garnish with egg wedges.

Nutrition Facts : Calories 160 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 299mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.