CORN AND RED POTATO SALAD RECIPE RECIPES

QUICK CORN SALAD RECIPE: HOW TO MAKE IT

Quick Corn Salad Recipe: How to Make It image

This sensational yet easy corn salad is a delight to serve because you can make it ahead, and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. —Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

In a large bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 138 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1.500 fat

THE BEST POTATO SALAD RECIPE | ALLRECIPES

The Best Potato Salad Recipe | Allrecipes image

Really good potato salad that is best served cold.

Provided by cheftini

Categories Red Potato Salad

Total Time 3 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1 onion, chopped
¼ cup pepperoncini
¼ cup sliced black olives

Steps:

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 364.7 calories, CarbohydrateContent 34.7 g, CholesterolContent 102.2 mg, FatContent 22.9 g, FiberContent 3.4 g, ProteinContent 6.5 g, SaturatedFatContent 3.8 g, SodiumContent 784.5 mg, SugarContent 2.9 g

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LOADED BAKED POTATO SALAD RECIPE: HOW TO MAKE IT

I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! —Jackie Deckard, Solsberry, Indiana
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Lunch, Side Dishes
Calories 315 calories per serving

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