SUMMER POTATO SALAD RECIPE BY TASTY
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
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
SUMMER POTATO SALAD
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
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
GRILLED POTATO AND SUMMER SQUASH SALAD WITH MARJORAM-LEMON VINAIGRETTE
Categories Salad Herb Potato Vegetable Side Picnic Backyard BBQ Squash Zucchini Summer Grill/Barbecue Yellow Squash Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.
- Prepare barbecue (medium heat). Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat.
- Combine squash and bell pepper in large bowl; add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
- Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces; add to vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.
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.
SUMMER HERB POTATO SALAD
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
- Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
- Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.
Nutrition Facts : Calories 125 g, Fiber 2 g, Protein 2 g, Sodium 140 g
AUTHENTIC GERMAN SUMMER POTATO SALAD (LEICHTER KARTOFFELSALAT)
A delicious and light potato salad, that relies on a few fresh simple ingredients rather than lots of mayo or other veggies to make a wonderful salad. time does not include cooling.
Provided by MarraMamba
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
- Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
- In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
- Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.
Nutrition Facts : Calories 370.8, Fat 18.8, SaturatedFat 2.7, Cholesterol 1.2, Sodium 1258.6, Carbohydrate 47, Fiber 4.6, Sugar 4.2, Protein 5.5
MAGIC SUMMER SAUCE! MAKES: DEVIL EGGS, CHICKEN/POTATO/MAC SALAD
That's right. Make this 1 sauce (it makes a lot of sauce, so this is perfect if you're having a BBQ) - and you can use it to make 5 summer favorites all at the same time: Chicken Salad, Macaroni Salad (pasta salad) Potato Salad, Egg Salad, Chicken Salad AND if there's any left over - make some Deviled eggs!
Provided by BBCFan
Categories Sauces
Time 2m
Yield 1 bowl of sauce
Number Of Ingredients 9
Steps:
- Easy, Easy, Easy:.
- Mix everything into a bowl and put in fridge overnight.
- For Chicken Salad:.
- Add 1 package of Purdue's Chicken "Short Cuts" chicken chunks into a bowl with 2 heaping tablespoons of this magic sauce and BINGO! Chicken Salad is done!
- For Macaroni Salad:.
- Drain elbow pasta, run it under cold water and make sure ALL the water has drained. Put in a bowl and add 2 heaping tablespoons of this magic sauce and BINGO! You've got pasta salad!
- For Potato Salad:.
- Make your potatos as usual, but only use this sauce and BINGO - potato salad is done!
- For Devil Eggs:.
- Slice 12 eggs in half. Put the yolks into a plastic bag. Add 2 heaping tablespoons of this Magic sauce and moosh everything in the bag together until the yolk and sauce are well blended. Cut off a corner of the bag, and use it as a pastry squeezer. gently squeeze contents of bag into the hallow eggs white. Sprinkle with paprika and BINGO! You've got Devil Egg.
- Egg Salad:.
- I forgot - you can make egg salad with this too: Just chop up 12 hard boiled eggs and mix with 2 heaping tablespoons of this and BINGO! You've got Egg Salad!
Nutrition Facts : Calories 64.9, Fat 2.7, SaturatedFat 0.4, Sodium 805.5, Carbohydrate 11.1, Fiber 6.1, Sugar 2, Protein 3.2
SUMMER HARVEST CHICKEN-POTATO SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that's ready in just 30 minutes - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
- Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
- Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 0 g
SUMMER VEGETABLE POTATO SALAD
When fresh corn is in season, try this lovely summer potato salad. But during the winter months, frozen corn works just as well. source unknown
Provided by Lynnda Cloutier
Categories Potato Salads
Number Of Ingredients 13
Steps:
- 1. in a medium pan cook potatoes, covered, in enough boiling salted water to cover about five minutes or just until tender. Drain and cool. A large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.
- 2. For dressing, in a screw top jar mix oil, vinegar, shallots, mustard, sugar, salt, and pepper. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with cheese and basil leaves. Makes 8 to 10 servings.
SUMMER POTATO AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
- With food processor on, put garlic and shallot through feed tube.
- If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
- Add basil to bowl with yogurt and mustard. Mix well.
- Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
- When potatoes are cooked, drain and cut into small chunks and stir into dressing.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 26 grams, TransFat 0 grams
SUMMER VEGETABLE POTATO SALAD
Categories Salad Potato Side Poach Vegetarian Quick & Easy Summer
Yield 8 servings
Number Of Ingredients 10
Steps:
- Boil potato slices in salted water until just tender, bout five minutes. Drain and cool. Combine oil, vinegar, shallot, mustard, sugar, and salt/pepper to taste. Mix well. Arrange potato slices and tomato wedges on serving platter. Sprinkle with corn and basil. Pour dressing over salad, sprinkle with feta cheese. May be prepared ahead, refrigerated and brought to room temperature before serving.
CHEF JOEY'S SUMMER POTATO SALAD
I love potatoes, doesn't everyone? I wanted to use up some large yellow taters I had so decided to create a tasty salad. This turned out very nice and the flavours were just right. I think this would be perfect for any picnic or gathering. You can garnish this salad with parsley, or black olives. I sprinkled a little paprika on mine to give it some colour.
Provided by Chef Joey Z.
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the potatoes so that all the pieces are the same size. Put them a 6 quart pot and cover with filtered water. Boil until they are tender. Cool completely. Don't add the mayo mixture while this is hot, it will not work out well.
- In the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
- I used the grapeseed vegenaise because I like grapseed oil, its very good for you.
- Put the potatoes into a big bowl and gently toss with the mayo mixture.
- Taste it, you should always taste your food before serving. Sprinkle with salt and pepper to taste. Taste again to adjust seasonings.
- Refrigerate for a few hours to let the flavours combine.
- Bon Appetit!
Nutrition Facts : Calories 322.9, Fat 13.5, SaturatedFat 2, Cholesterol 10.2, Sodium 722.7, Carbohydrate 47.4, Fiber 6, Sugar 6.6, Protein 4.7
OMA'S SUMMER GERMAN POTATO SALAD
My Bavarian mother has made this potato salad for as long as I can remember. Unlike lots of other German food, which tends to be on the "heavy" side, this recipe is light, cool, and refreshing -- perfect for a summer picnic or to take along to a potluck!
Provided by Michelle London
Categories Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Add salt to cucumbers in a medium bowl and set aside to wilt.
- 2. Remove skin from potatoes when cool enough to handle. Slice.
- 3. In a large bowl, lightly toss potatoes and remaining ingredients until well mixed.
- 4. Squeeze the cucumbers in a kitchen towel to remove excess water. Add cucumbers and green onions to potato mixture and toss lightly.
- 5. If desired, garnish with minced chives.
SUMMER POTATO SALAD
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Provided by Good Food team
Categories Lunch, Side dish
Time 27m
Number Of Ingredients 9
Steps:
- Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
- Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.
Nutrition Facts : Calories 119 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SUMMER POTATO SALAD WITH APPLES
Steps:
- Boil potatoes in salted water until soft, approx 10 - 14 minutes, or until soft if pierced with a fork. Drain and let cool. While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
SUMMER POTATO SALAD WITH MINTY DIJON MAYO
Everyone loves potato salad - and this recipe, packed with veg, has more to offer than usual, in both flavour and glamour
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if large and boil for 7-8 minutes in a pan of salted water with a steamer full of beans over the top until they are both tender. Cool them separately under the cold tap.
- Pile the potatoes into a bowl followed by the beans and peas. Just before serving, peel, stone and chop the avocados and toss with lemon juice to stop them discolouring. Pile on top of the salad and drizzle over the dressing.
- Cover the bowl with cling film to transport. Toss just before bringing to the table to mix and coat everything in the mayo dressing. If you have a long journey or want to make this a day ahead, prepare and add the avocados and lemon juice.
Nutrition Facts : Calories 457 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.83 milligram of sodium
SUMMER POTATO SALAD
Steps:
- Boil the red potatoes about 45 min.--then cool. Boil the eggs to hardboiled. Cut the onions and radishes up and set aside. Chill a large glass bowl and add the potatoes and onions, radishes, pickles and mayo with mustard. Mix all ingredients and chill and serve. Its delicious.
POTATO SALAD WITH HERBS & GRILLED SUMMER SQUASH RECIPE - (4.6/5)
Provided by á-175897
Number Of Ingredients 16
Steps:
- Preheat grill to medium-high heat. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.
NEW POTATO SUMMER SALAD
Toss a Healthy Living New Potato Salad together with bacon bits, new potatoes and more! This New Potato Salad is perfect for a potluck or summer cookout.
Provided by My Food and Family
Categories Onions
Time 3h30m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water in saucepan 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon and basil; mix lightly.
- Combine remaining ingredients. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PHILADELPHIA SUMMER POTATO SALAD
Steps:
- put potatoes in microwaveable dish. add water and cover. microwave on high 12-15 min, or till tender and drain. put in large bowl, and toss with dressing. Refrigerate 1 hour, add remaining ingredients, mix.
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