Best Veggie Potato Salad Recipes

POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)

Polish Potato and Veggie Salad (Salatka Ziemniaczano-Jarzynowa) image

In Poland almost every household has their own recipe for salatka. This is my family's version (with the 'lower fat' tweaks by me.) This is a great make-ahead dish, as it tastes best the day after it's made, when all the flavors 'marry'. I hope you enjoy it. Smacznego!

Provided by Ewok610

Categories Potato

Time 1h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 potatoes, medium-size, peeled and boiled
2 carrots, peeled and boiled
3 eggs, hard boiled
1/2 apple, peeled
2 dill pickles (from a brine, not from vinegar)
1 1/2 cups frozen green peas, defrosted
1/4 cup low-fat mayonnaise (I use Hellmann's 1/2 the fat mayo, made with Olive Oil)
1 tablespoon prepared mustard
2 tablespoons low-fat sour cream
1/2 teaspoon ground nutmeg
salt and pepper
1/4 cup green onion (to garnish)

Steps:

Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
Add the green peas to the bowl.
Add nutmeg and salt and pepper to taste.
In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.

Nutrition Facts : Calories 257.3, Fat 5.4, SaturatedFat 1.9, Cholesterol 142.4, Sodium 520.5, Carbohydrate 40.6, Fiber 9, Sugar 10.5, Protein 13.2

VEGGIE POTATO SALAD FOR A CROWD

Veggie Potato Salad for a Crowd image

Here's a healthy potato salad high in antioxidants from colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes.

Provided by USA WEEKEND Jean Carper

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 55m

Yield 24

Number Of Ingredients 13

Ingredients

3 pounds small red potatoes, unpeeled
2 cups chopped red onions
12 ounces fresh green beans, trimmed, cooked al dente
3 ½ cups roughly chopped red cabbage
1 pint grape tomatoes, halved
3 tablespoons capers, drained
2 ounces basil leaves, trimmed and torn in large pieces
salt and freshly ground black pepper to taste
⅔ cup extra virgin olive oil
3 tablespoons white balsamic or rice vinegar
1 teaspoon salt
1 ½ teaspoons Dijon mustard
3 cloves garlic, crushed

Steps:

In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 14.4 g, Fat 6.4 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 146.7 mg, Sugar 2 g

VEGGIE POTATO SALAD

Veggie Potato Salad image

"You must try this recipe!" insists Michaela Greenberg of Johnston, Rhode Island. "It's a savory salad that's great for any kind of party. I've even made it with fat-free Caesar dressing and my friends and family like it just as much."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 pound small red potatoes, cooked and cubed
1-1/2 cups chopped fresh broccoli
1/2 cup sliced celery
1/4 cup chopped red onion
1/4 cup sliced radishes
2 tablespoons chopped green pepper
1/3 cup fat-free Italian salad dressing
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon dill weed

Steps:

In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WARM POTATO-VEGGIE SALAD

Warm Potato-Veggie Salad image

Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
Coarse salt and ground pepper
6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
1/3 cup light mayonnaise
2 to 3 teaspoons white-wine vinegar
1 scallion, thinly sliced
1 carrot, coarsely grated

Steps:

Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.

Nutrition Facts : Calories 223 g, Fat 7 g, Fiber 4 g, Protein 5 g

VEGGIE POTATO SALAD

VEGGIE POTATO SALAD image

Categories Potato

Yield 10 servings (3/4 cup)

Number Of Ingredients 15

Ingredients

2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 tablespoon Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste

Steps:

1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour). 2. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.

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