Holiday Potato Salad Food

FESTIVE POTATO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.

WARM POTATO SALAD

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

GREAT AMERICAN POTATO SALAD

Steps:

• Mix first 4 ingredients in large bowl until blended.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.

FESTIVE POTATO SALAD

Steps:

• In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper.
• In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings.
• Pour over potato mixture.
• Toss to coat.
• Gently stir in tomatoes, peas, and cheese.
• Cover and refrigerate until serving.

HOLIDAY BLISS POTATO SALAD

Steps:

• Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
• Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
• In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.

ROASTED SWEET POTATO SALAD WITH CHUTNEY VINAIGRETTE RECIPE

Steps:

• Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
• Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.
• Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.