Colourful Potato Salad Food

COLORFUL AND EASY POTATO SALAD

Colorful and Easy Potato Salad image

The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.

Provided by ROSEP47

Categories Salad Potato Salad Recipes No Mayo

Time 39m

Yield 6

Number Of Ingredients 7

Ingredients

8 potatoes, peeled and cubed
½ cup bottled Caesar salad dressing
2 carrots, coarsely grated
6 green onions, sliced
1 Hatch chile pepper, seeded and diced
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 8.1 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 436 mg, Sugar 4.2 g

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

COLOURFUL POTATO SALAD

Colourful Potato Salad image

This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate.

Provided by Geniale Genie

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs assorted small potatoes, halved (red, yellow & blue)
4 sprigs fresh rosemary
5 green onions, sliced
4 portebello mushrooms, peeled and diced
1/2 red bell pepper, diced
1 (7 ounce) can corn kernels, drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons sunflower seeds
1/2 cup good quality vegetarian ham or 1/2 cup ham, diced
4 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon celery salt
3/4 teaspoon steak spice
salt & pepper, to taste

Steps:

Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool.
Mix ingredients for the dressing; set aside.
Chop all the vegetables, the parsley, basil, and remaining rosemary.
Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
Season to taste.

Nutrition Facts : Calories 336.8, Fat 17.6, SaturatedFat 2.3, Sodium 17.8, Carbohydrate 41.5, Fiber 7.1, Sugar 3.5, Protein 7

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