SUMMER POTATO SALAD
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Provided by Good Food team
Categories Lunch, Side dish
Time 27m
Number Of Ingredients 9
Steps:
- Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
- Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.
Nutrition Facts : Calories 119 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SUMMER POTATO SALAD
This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Provided by Candice
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h45m
Yield 7
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
- Place eggs in a saucepan, and cover completely 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, and cool. Peel, chop, and add to potatoes.
- In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
- Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g
SUMMER FRESH POTATO SALAD
Inspired by fresh ingredients from a recent trip to my local farmers market. I thought that the zuchinni added a great texture to the salad, and the corn brings a subtle sweetness. I hope you enjoy this as much as I did!
Provided by Leesee
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water for approximately 15 minutes or until tender. (you can add egg to the pot for cooking, if you do not have a hard-boiled egg on hand).
- Rinse in cold water to prevent further cooking. Drain.
- Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.
- Mix all ingredients together in a bowl.
- Salt and pepper to taste.
Nutrition Facts : Calories 168.5, Fat 1.9, SaturatedFat 0.6, Cholesterol 46.5, Sodium 56.2, Carbohydrate 33.7, Fiber 4, Sugar 5.2, Protein 6.2
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- Classic Potato Salad. by The Food Blog. You can never go wrong with a classic. This classic potato salad recipe from The Food Blog is creamy, tart, and welcome at every summer gathering.
- New Potato Salad. by Food Bloggers of Canada. This easy New Potato Salad is family favourite - pair it up with BBQ Chicken and fresh beans for a meal that's ready in 20 minutes!
- Perogy Potato Salad (Gluten Free) by Food Meanderings. If you love perogies you will love this gluten-free, award-winning Perogy Potato Salad from Food Meanderings!
- Loaded Baked Potato Salad. by Key to My Lime. Fully loaded baked potato salad from Key to My Lime makes such an easy and delicious side! It's a bit healthier because it's made with mostly sour cream and only a little bit of mayonnaise.
- Vegetarian Olivier Salad (Salada Russa) by At The Immigrant's Table. The potato salad of your dreams, Russian Olivier salad by At The Immigrant's Table is creamy, tangy, and full of veggies and herbs.
- Mexican Street Corn Potato Salad. by My Kitchen Love. Add some fiesta to your potato salad with this Mexican Street Corn version from My Kitchen Love. Perfect for potlucks, family dinners or just because.
- Allergen-Friendly Herbed Potato Salad. by Food Bloggers of Canada. If you're looking for an allergen friendly potato salad that skips the eggs and mayo try our Allergen-Friendly Herbed Potato Salad.
- Roasted Pesto Potato Salad (Mayo-free) by and Jo & Sue. This Roasted Pesto Potato Salad by Jo and Sue is a delicious no-mayo potato salad. Easy to make and even easier to fall in love with!
- Creamy Sweet Potato Salad (Gluten-Free & Paleo) by Cathy's Gluten Free. Creamy Sweet Potato Salad from Cathy's Gluten Free is a beautiful twist on the classic and sure to add interest to a summer picnic menu!
- Pickled Beet Potato Salad. by Lord Byron's Kitchen. Pickled Beet Salad from Lord Byron's Kitchen is a very traditional Newfoundland recipe spanning generations.
POTATO SALAD WITH FRESH CORN AND BASIL - FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 2 hrsAuthor Lucy Morrow
- Bring 2 quarts water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt until dissolved. Add ear of corn; cook until tender, about 4 minutes. Remove corn, and set aside until cool enough to handle, about 10 minutes.
- Return water to a boil over medium-high. Add potatoes; cook until tender, about 15 minutes. Drain; let cool 15 minutes.
- Combine onion and vinegar in a large bowl; let stand 10 minutes. Stir in celery, mayonnaise, chopped basil, chopped dill, pepper, and remaining 21/2 teaspoons salt. Cut corn kernels from cob; discard cob. Add corn kernels and potatoes to onion mixture; stir mixture, lightly mashing together, until creamy. Cover and chill at least 1 hour or up to 3 days. Season to taste with salt and pepper; garnish with dill sprigs.
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