Warm Potato Veggie Salad Food

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MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WARM POTATO-VEGGIE SALAD



Warm Potato-Veggie Salad image

Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
Coarse salt and ground pepper
6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
1/3 cup light mayonnaise
2 to 3 teaspoons white-wine vinegar
1 scallion, thinly sliced
1 carrot, coarsely grated

Steps:

  • Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
  • To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.

Nutrition Facts : Calories 223 g, Fat 7 g, Fiber 4 g, Protein 5 g

WARM DIJON POTATO SALAD



Warm Dijon Potato Salad image

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Provided by MommyKirsten

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
  • Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g

WARM POTATO SALAD



Warm Potato Salad image

This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound russet potatoes (about 2), cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 hard-cooked large egg
1/2 small red onion, thinly sliced
Coarse salt and ground pepper

Steps:

  • Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g

VEGGIE POTATO SALAD



Veggie Potato Salad image

"You must try this recipe!" insists Michaela Greenberg of Johnston, Rhode Island. "It's a savory salad that's great for any kind of party. I've even made it with fat-free Caesar dressing and my friends and family like it just as much."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 9

1 pound small red potatoes, cooked and cubed
1-1/2 cups chopped fresh broccoli
1/2 cup sliced celery
1/4 cup chopped red onion
1/4 cup sliced radishes
2 tablespoons chopped green pepper
1/3 cup fat-free Italian salad dressing
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon dill weed

Steps:

  • In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WARM LENTIL, POTATO AND VEGETABLE SALAD



Warm Lentil, Potato and Vegetable Salad image

Provided by Marian Burros

Categories     dinner, salads and dressings

Time 45m

Yield 2 servings

Number Of Ingredients 12

8 ounces tiny new potatoes
1 cup red lentils
1 tablespoon olive oil
2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
Fresh basil, enough for 3 tablespoons chopped
2 ounces red onion, enough for 1/2 cup chopped
10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped
3 ounces fennel, enough for 1/2 cup chopped
1/8 teaspoon salt (optional)
Freshly ground black pepper
2 slices crusty whole grain bread

Steps:

  • Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
  • Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
  • Whisk oil, mustard and vinegar in serving bowl.
  • Wash, dry and mince basil and stir in.
  • Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
  • Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
  • Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
  • When lentils are cooked, drain well and stir in.
  • When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 10 grams, Fiber 20 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 17 grams, TransFat 0 grams

WARM VEGETABLE SALAD



Warm Vegetable Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the broiler. Place the red peppers on a foil lined baking sheet.
  • Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
  • and toss to combine.
  • In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

GERMAN POTATO SALAD (VEGETARIAN)



German Potato Salad (Vegetarian) image

Make and share this German Potato Salad (Vegetarian) recipe from Food.com.

Provided by MysticEve

Categories     Potato

Time 55m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 8

3 1/2 lbs Red Bliss potatoes or 3 1/2 lbs yukon gold potatoes
3/4 cup canola oil
1/2 cup seasoned rice vinegar (if using unseasoned, add 1/2 tsp sugar)
1 medium red onion, thinly sliced
1 teaspoon salt (to taste)
1 teaspoon fresh ground black pepper
1/2 cup parsley, chopped
1 teaspoon paprika (smoked Spanish preferred)

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.

Nutrition Facts : Calories 656.2, Fat 41.6, SaturatedFat 3.2, Sodium 658.7, Carbohydrate 66.9, Fiber 7.8, Sugar 6.4, Protein 8.2

WARM GERMAN - AND VEGAN! - POTATO SALAD



Warm German - and Vegan! - Potato Salad image

This is an adaptation of an older German recipe - specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!

Provided by White Rose Child

Categories     Potato

Time 40m

Yield 5-6 cups, 4 serving(s)

Number Of Ingredients 11

5 medium potatoes
2 tablespoons olive oil
3 -4 tablespoons apple cider vinegar
1/2 cup water
2 tablespoons sugar or 2 tablespoons other granulated artificial sweetener
1 tablespoon flour
1/2 cup onion, chopped
1/2 cup celery, chopped
salt, to taste
pepper, to taste
vegan bacon bits (optional)

Steps:

  • Bake the potatoes (microwaving is fine).
  • While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
  • Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
  • Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.

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