RADISH POTATO SALAD
This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.-Lydia Garcia, Hanover, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
TANGY GOAT CHEESE AND DILL POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
- When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
- In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.
POTATO SALAD WITH RADISHES
This potato salad is made without mayo and gets a fresh and light flavor through the addition of radishes. It also adds a bright color. I make it with a chive-vinaigrette.
Provided by stephanie
Categories Salad Potato Salad Recipes No Mayo
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
- Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
- Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 38.5 g, Fat 28.3 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 98.4 mg, Sugar 0.8 g
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover 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, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
MOM'S TANGY POTATO SALAD
This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
TANGY POTATO SALAD WITH HORSERADISH
Horseradish adds a special "kick" to this mouthwatering salad that Lesley Pew fixes at home in Lynn, Massachusetts for her family and friends. "It's creamy, crunchy and always popular," she promises. No one guesses that she lightens it up with low-fat sour cream and fat-free mayo!-Lesley Pew, Lynn, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery., In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TANGY POTATO AND LEEK SALAD
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
- Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g
TANGY POTATO SALAD
A food experiment gone right! A potato salad for those of us who prefer a bold taste.
Provided by Greenleafwolf
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
- Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
- Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g
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