Green Goddess Vegan Potato Salad Food
GREEN GODDESS VEGAN POTATO SALAD
Don't be fooled by the green color-this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. -Laura Wilhelm, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.
Nutrition Facts : Calories 235 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
GREEN GODDESS POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.
- Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender. Add the anchovies, garlic, capers, lemon juice, ½ teaspoon salt and a few grinds of pepper; puree until smooth.
- Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add about 1 cup of the dressing and toss to coat; season with salt and pepper.
GREEN GODDESS POTATO SALAD
From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes.
Provided by susie cooks
Categories < 4 Hours
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.
- Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
- Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
- Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
- Stir into potato mixture.
Nutrition Facts : Calories 377.6, Fat 13.7, SaturatedFat 2.1, Cholesterol 11.9, Sodium 755, Carbohydrate 60.2, Fiber 6.4, Sugar 5.5, Protein 6.6
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