PORK 'N' BEAN SALAD
THIS RECIPE from my aunt was an immediate hit. I had pork and beans and mayonnaise in the pantry and all the vegetables in my garden. It's wonderful for a picnic or barbecue because it travels well in a cooler and is so colorful. -LaVerne Stetler, Escalon, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers.
Nutrition Facts : Calories 139 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 564mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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
WARM POTATO & GREEN BEAN SALAD WITH A SOFT EGG
A satisfyingly seasonal salad
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Slice the potatoes, there's no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
- Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
- Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.
Nutrition Facts : Calories 589 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
POTATO SALAD WITH PORK AND BEANS & EGGS
The pork and beans and honey mustard gives this comfort salad a nice sweetness. The potatoes and beans give this salad a creaminess with crunch from the red peppers, celery and onions. This you will enjoy! Bring for a pot luck or to a picnic.
Provided by Rita1652
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pour the vinegar over the potatoes and set aside. The vinegar will soak in to the potatoes.
- Mix first 7 ingredients together.
- Toss in remaining ingredients along with the potatoes.
- Mix well.
- Taste to see if you need to add salt and pepper.
- I myself like lots of pepper.
- Top with paprika.
- Chill Serve.
GREEN BEANS AND POTATO SALAD
A favorite for any holiday.
Provided by Cathie Roadway Kuypers
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels; chop and set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes; drain. Cool potatoes and green beans slightly before transferring to a serving bowl.
- Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl; pour over the potatoes and green beans.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 35.3 g, Cholesterol 16.4 mg, Fat 21 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 3.7 g, Sodium 1128.1 mg, Sugar 4.7 g
POLISH POTATO SALAD WITH EGGS AND PICKLES
Potato Salad with Eggs and Pickles is super easy to make and it tastes incredible. The combination of eggs, pickles and an assortment of herbs make for a decadent, yet simple and unique dish.
Provided by Edyta
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Brush down potatoes and put them into a pot of water. Boil until tender when pierced with fork; about 20-30 minutes
- In a medium pot, boil the water for the eggs;
- Once the water is boiling, punch the egg shells, add a pinch of salt and place eggs into the boiling water;
- Cook for 10 minutes;
- After potatoes and eggs are cooked, set them aside and let cool down;
- In the meantime chop pickles, onions and herbs and to big bowl;
- In a separate bowl, mix together mayo, yogurt, sour cream, mustard salt, and pepper;
- Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions, and herbs;
- Add sauce and mix. Enjoy
Nutrition Facts : Calories 246 kcal, Carbohydrate 23 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 379 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
PORK AND BEAN SALAD
Make and share this Pork and Bean Salad recipe from Food.com.
Provided by True Texas
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain beans.
- Mix ingredients together and chill.
- This dish is best when cold.
Nutrition Facts : Calories 160.2, Fat 6, SaturatedFat 1.9, Cholesterol 83, Sodium 698.9, Carbohydrate 19.5, Fiber 5, Sugar 1.3, Protein 8.8
POTATO SALAD
This Potato Salad is a classic, easy-to-make Summer side dish. Yukon gold potatoes tossed in a creamy, tangy mayonnaise dressing with red onion, celery, and hard-boiled eggs.
Provided by Jennifer Debth
Categories Side Dish
Time 50m
Number Of Ingredients 15
Steps:
- Place cubed potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch of water. This was about 10 cups for me.
- Bring the water and potatoes to a boil over high heat, stirring occasionally.
- Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 5-15 minutes** or until the potatoes can be easily pierced with a fork. Again, stir occasionally.
- Carefully drain, then cool for 10 minutes.
- Meanwhile, place your sauce ingredients into a large bowl: mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper.
- Whisk to combine.
- Use a rubber spatula to gently stir in cooled potatoes, hard boiled eggs, celery, and red onion.
- Taste and re-season, if desired.
- Cover and chill in the fridge until you're ready to serve.
- Taste and re-season, again, if necessary, before serving and enjoying!
Nutrition Facts : ServingSize 1 person, Calories 298 kcal, Carbohydrate 41 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 147 mg, Sodium 803 mg, Fiber 4 g, Sugar 8 g
SIMPLE POTATO AND EGG SALAD
Steps:
- Place the whole unpeeled potatoes in a pot with plenty of water and a little salt. Cook until soft, about 30-40 minutes depending on size. I usually try to poke a knife through the middle to check for doneness.
- Put the potatoes in a bowl of cold water to cool them and then proceed to peel them and cut them into small or medium chunks.
- To cook prepare the hard-boiled eggs, bring water to a boil in a medium sized saucepan. Then gently add the eggs - one by one using a spoon so they don't break. You can add a teaspoon of baking soda - this helps make it easier to peel them. Let the eggs cook in the boiling water for 10 minutes, then transfer them to a bowl with cold water until you are ready to peel them.
- I recommend saving one of the eggs to use as a garnish for the salad. Peel and then dice the rest of the hard-boiled eggs.
- In a medium bowl or platter, add the chopped potatoes, the chopped hard-boiled eggs, the diced white onion, and the chopped celery.
- To prepare the dressing, mix the mayonnaise (or yogurt) with the mustard, vinegar, salt and pepper. Pour this dressing on top of the chopped potatoes/eggs and mix well.
- Taste the salad and adjust the amount of salt/pepper to taste. Add the chopped dill and paprika. If you saved one of the hard-boiled eggs, cut it into quarters or slices and use them to decorate the salad. The salad can be served on top of lettuce leaves.
- The salad can be served immediately, or it can be kept in the refrigerator until serving time. Personally, I find that the flavor improves if it is left to rest for a few hours before serving.
PORK WITH POTATO-BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Transfer to a colander with a skimmer or slotted spoon. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry.
- Meanwhile, mix 3 tablespoons mustard, the olive oil and celery salt in a bowl and rub over the pork. Broil on a foil-lined broiler pan until golden brown, 7 to 8 minutes; flip and broil until cooked through, 2 to 3 more minutes. Let rest 5 minutes before slicing.
- Mix the mayonnaise, sour cream, the remaining 1 tablespoon mustard, the tarragon, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl. Add the potatoes, green beans and onion; season with salt and pepper, and toss. Slice the pork and serve with the potato salad.
Nutrition Facts : Calories 588, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 141 milligrams, Sodium 939 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 49 grams
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- Place the potatoes in a large saucepan and add enough cold water to more than cover them. Generously salt the water and bring it to a boil. Reduce the heat and simmer until the potatoes are easily pierced with the tip of a sharp paring knife, 15 to 20 minutes, depending on their size.
- Using a slotted spoon, transfer the potatoes to a colander placed in the sink and let cool. (You can cover and refrigerate the cooled potatoes for up to several hours.)
- Return the water in the saucepan to a boil. Fill a large bowl halfway with ice water. Add the green beans to the boiling water and cook for about 2 minutes, until the beans are bright green and almost tender yet still retain a little crispness.
- Using a slotted spoon, scoop the green beans from the boiling water to the ice water and let them chill for a minute or so. Drain the beans and pat them dry.
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- Prep your little potatoes (boil them for about 15 min or until they're cooked), steam the beans or boil them until they're tender-crisp (I steamed them for 2 minutes in the microwave-friendly bag they came in), and hard boil your eggs (I did an 8 minute boil). You can do this all at once if you're coordinated. ;)
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- Give the new potatoes a wash and scrub. Cut small ones in half and larger ones into quarter's. Fill the large pan with cold salted water. Add the potatoes, eggs and bay leaf. Bring to the boil. After exactly 6 minutes from the moment of boiling, remove the eggs.
- Pop them in a bowl and cool quickly in cold running water. When the potatoes are tender to a knife tip, drain them and leave to one side. Clean the pan, refill with salted water and put on to boil again. Peel the eggs when cooled. Cut the olives in halves.
- Wash the dill, basil (half the pack of each) and 8 chives and shake them dry. Put the capers in a cup of cold water to soak. Remove the tops from the beans. Slice them into 1cm angled pieces. Fill a bowl with cold water. Blanch the beans in the waiting boiling water for 3 minutes until tender.
- Drain and plunge into the cold water to stop the cooking. To make the dressing, pound the garlic clove with a pinch of salt in a pestle and mortar. Add the mustard and vinegar and work into a fine paste. Slowly stir in 3 tablespoons of oil to make a thick dressing.
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Estimated Reading Time 5 mins
- Hamburgers. Hamburgers are one of the first things that come to mind when you think about backyard parties. After all, who can say no to a juicy and meaty beef patty sandwiched in between toasted buns?
- Chicken. It doesn’t matter if it’s fried, grilled, or barbecued, chicken pairs wonderfully with potato salad. There’s just something about chicken and potatoes that makes them taste great together.
- Steak. Steak is not the most affordable of meats, so you’ll need to pair it with something hearty and delicious. Potato salad fits the bill perfectly.
- Bratwurst. Bratwurst are always a hit at backyard parties, and for good reason. They’re just plain delicious, especially when dipped in a variety of condiments.
- Barbecue Ribs. Out of all the cookout entrees, ribs are my favorite. Just the thought of sweet and savory succulent ribs is making me drool. But you know what makes my mouth water even more?
- Baked Ham. Ham has a distinct sweet and smoky goodness that’s reminiscent of fancy cold cuts. There’s nothing wrong with munching ham on its own, but it’s not really filling, is it?
- Grilled Fish. While pork, beef, and chicken usually rule backyard parties, let’s not forget about seafood. Grilled fish also deserves the spotlight! Whether it’s tilapia, salmon, halibut, or trout, fish makes a great party entrée.
- Grilled Shrimp. Another seafood that tastes wonderful with potato salad is grilled shrimp. The plump and juicy shrimp has such a clean flavor, so it works really well with the creamy side.
- Baked Beans. Aside from entrees, there are plenty of side dishes that also pair well with potato salad. You want flavors that will complement, not clash.
- Corn on the Cob. Corn on the cob is a must in every cookout! It’s refreshing, delicious, and so fun to eat! Its crunchiness also pairs well with tender potato salad.
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