Veggie Potato Salad Food

VEGETABLE POTATO SALAD

Steps:

• Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
• Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
• Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
• Taste for seasoning and sweetness and adjust accordingly.
• Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.

VEGETABLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

VEGETABLE POTATO SALAD

Steps:

• In large bowl, combine Lipton® Recipe Secrets® Vegetable Soup Mix, Mayonnaise and vinegar.
• Add potatoes and onion; toss well. Chill 2 hours.

CREAMY VEGAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
• Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
• Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
• Sprinkle with paprika before serving.

POTATO SALAD

Steps:

• Start with about 1pound of potatoes (it's important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don't want the potatoes raw but you certainly don't want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use:
• Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde.
• Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops -- they'll all work).
• Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper.
• Mix together all the ingredients, adding the shallots last.
• Yield: 4 servings
• Mix together all the ingredients.
• Yield: 4 servings
• MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram
• Mix together all the ingredients.
• Yield: 4 servings

GRILLED VEGETABLE POTATO SALAD

Steps:

• Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.

POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)

Steps:

• Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
• Add the green peas to the bowl.
• Add nutmeg and salt and pepper to taste.
• In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
• Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
• Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.

GERMAN POTATO SALAD (VEGETARIAN)

Steps:

• In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
• Drain the potatoes in a colander and peel while they are as hot as you can handle.
• Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
• Drizzle one-third of the oil over them, then one-third of the vinegar.
• Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
• Sprinkle the salad with the paprika.
• Cool to room temperature, then cover and refrigerate at least overnight.
• Turn the container over for several hours so the juices permeate the potatoes.
• When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.

VEGGIE POTATO SALAD

Steps:

• Mix together potatoes, eggs, carrot, radish, onion, green pepper, celery, chives and tuna in a large bowl.
• In a measuring cup add mayonnaise, vegetable oil, pepper, salt, paprika and dry mustard, mix well and pour over potatoes, stir well and chill.
• Add a little more mayo if needed (depends on actual size of veggies).

POTATO AND VEGGIE SALAD

Steps:

• After cooking the potatoes, combine all ingredients and add dressing of choice and enjoy!