SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, CarbohydrateContent 47 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 5 grams, SugarContent 8 grams
SUMMER POTATO SALAD RECIPE | BBC GOOD FOOD
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
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 6
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, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium
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SUMMER POTATO SALAD RECIPE | EATINGWELL
From eatingwell.com
Total Time 1 hours 0 minutes
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Calories 174.6 calories per serving
- Add the dressing to the potatoes and toss to coat. Finely chop 3 hard-boiled eggs and add to the potatoes along with celery, pimientos, olives, parsley, chives (or scallion greens), the remaining 1/4 teaspoon salt and pepper. Stir gently to mix. Transfer to a serving dish and sprinkle with paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with chives (or parsley sprigs).
SUMMER POTATO SALAD | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 274 calories per serving
Place the potatoes in a large saucepan of salted water. Bring to the boil, then simmer for 15 minutes or until tender. Drain and allow to cool in a colander. Meanwhile, boil the eggs for 6-8 minutes. Plunge into a bowl of cold water to cool. Peel.
Put the potatoes in a bowl. Chop the eggs and add them to the bowl. Add the spring onions, celery, crème fraîche, mayonnaise and lemon zest. Season with black pepper.
Serve garnished with some more snipped chives.
CAESAR POTATO SALAD RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 45 minutes
Category Salad, Potato Salad Recipes, Red Potato Salad Recipes
Calories 238.9 calories per serving
- Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.
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