Best Garden Fresh Potato Salad Recipes
GARDEN FRESH POTATO SALAD
A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. -Dee Dee Calow, Warren, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 20 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl., In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Stir before serving; top with eggs and tomatoes. ,
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 202mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GARDEN-FRESH NEW POTATO & BEAN SALAD
What really makes this tasty, picnic-perfect salad stand out? The mix of dill and coarse ground mustard, which adds a tangy kick to the beans and potatoes.
Provided by My Food and Family
Categories Home
Time 37m
Yield 12 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Mix dressing and mustard in large bowl until blended.
- Add remaining ingredients; toss lightly.
Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
GARDEN FRESH POTATO SALAD
Steps:
- 1. In a large kettle over medium-high heat, bring potatoes and enough water to cover to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. 2. Add carrots and cook 10 minutes more or until tender. 3. Drain into a colander and let stand until cooled. Transfer to a large serving bowl. Add celery and onion, store to combine well and set aside. 4. In blender, mix mayonnaise, milk, 3 tablespoons of parsley, mustard, salt, marjoram and pepper on low speed until blended. Pour mixture over vegetables and gently mix. 5. Arrange tomato slices, basil leaves and remaining parsley on top of salad. Serve.
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