Garden Vegetable Potato Salad Food

GARDEN POTATO SALAD

Steps:

• Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.
• Photograph by Andrew Mccaul

VEGETABLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

GARDEN VEGETABLE SALAD

Steps:

• Wash vegetables thoroughly with warm water.
• Slice and dice vegetables however you wish and drain olives.
• Toss sald greens with vegetables and olives in large bowl.
• Add dressing; mix until salad is well coated.
• Top with chedder cheese.
• Enjoy!

FRESH GARDEN VEGETABLE SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

VEGETABLE POTATO SALAD

Steps:

• Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
• Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
• Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
• Taste for seasoning and sweetness and adjust accordingly.
• Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.

GARDEN VEGETABLE PISTACHIO POTATO SALAD

Steps:

• Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
• Cool, then slice potatoes 1/4 inch thick.
• Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
• Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
• Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.

GRILLED VEGETABLE POTATO SALAD

Steps:

• Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.