SALLY'S VEGETABLE SALAD
I came up with this recipe one summer evening when we had some unexpected company. I raided the vegetable bin and combined everything I had! Now we often enjoy this salad in the summer, made with vegetables from our garden.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine all vegetables and bacon together; chill. , Combine dressing ingredients; pour over vegetables; toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
MARTHA'S FAVORITE POTATO SALAD
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Number Of Ingredients 12
Steps:
- Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
- Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.
RED POTATO SALAD
Make and share this Red Potato Salad recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare potatoes with skin on, dice 1 inch; place in pot of salted water and boil until tender, about 15 minutes; drain, cool and set aside.
- In a large bowl, place onions, chives, celery and jalapeño pepper, salt to taste and mix.
- Place cooled potatoes in a large bowl, add onion mix; add mustard and no fat mayonnaise; combine.
- Place in serving bowl, garnish with egg slices and sprinkle with cayenne pepper.
- Refrigerate until serving.
Nutrition Facts : Calories 363.5, Fat 16.5, SaturatedFat 2.6, Cholesterol 64.3, Sodium 391.9, Carbohydrate 48.6, Fiber 4.4, Sugar 6, Protein 6.7
SALLY'S RED POTATO SALAD
This is a family favorite and is always requested for a gathering. Very easy to prepare; lots of flavor. You can add a small amount of finely diced onion and/ or egg if you like, but this is just how we enjoy it. Serving size is based on 4 oz per person.
Provided by TheDancingCook
Categories Potato
Time 55m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Place unpeeled potatoes in the bottom of a large saucepan; cover with water.
- Bring to a boil, cook until potatoes are soft, about 30-40 minutes.
- Drain; let potatoes cool.
- Cube potatoes and place in a large mixing bowl.
- Add sour cream, mayo and celery; stir to combine all ingredients well.
- Add salt and pepper, to taste.
- Top with papirka.
- Chill.
Nutrition Facts : Calories 181.8, Fat 9.4, SaturatedFat 2.9, Cholesterol 13.6, Sodium 161.1, Carbohydrate 22.8, Fiber 2, Sugar 3.2, Protein 2.7
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