Potato Salad With Cashew Bits Food
POTATO SALAD WITH CASHEW BITS
I make this potato salad every July 4th. It's a little bit spicy, but you can leave out the chilies if you don't like food with a bit of a kick to it.
Provided by Andtototoo
Categories Potato
Time 32m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Boil or steam the potatoes until tender.
- Set aside.
- In a large nonstick frying pan put the oil, cumin seeds and dried red chilies.
- Heat over high heat until the cumin seeds darken several shades.
- Add the cooked potatoes and stir-fry for 1-2 minutes.
- Remove the frying pan from the hot burner and let the potatoes cool for about 15 minutes.
- Pour the potato mixture into a serving bowl.
- Add the cashew bits and the green onions.
- Stir in the mayonnaise, the black pepper, and salt as needed.
- Garnish with the cilantro, cover, and put into the fridge until well chilled.
Nutrition Facts : Calories 316.6, Fat 14.7, SaturatedFat 2.4, Sodium 19.4, Carbohydrate 41.8, Fiber 4.8, Sugar 4.1, Protein 6.3
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
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