SUMMER POTATO SALAD RECIPE RECIPES

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SUMMER POTATO SALAD RECIPE BY TASTY



Summer Potato Salad Recipe by Tasty image

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

2 lb small red potato, scrubbed and halved
1 tablespoon salt
2 ears corn
1 tablespoon dijon mustard
3 tablespoons pickle juice, divided
1 red bell pepper
1 cup vegan mayonnaise, or regular
½ teaspoon paprika
1 ½ teaspoons salt
1 teaspoon pepper
½ cup celery, diced
? cup dill pickle, coarsely chopped
¼ cup red onion, chopped
? cup green onion, chopped
2 tablespoons fresh dill, minced
2 tablespoons fresh chives, chopped, for garnish

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



Summer potato salad recipe | BBC Good Food image

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

750g new potato
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp Dijon mustard
1 tbsp white wine vinegar
½ tsp caster sugar
100g sliced radish
1 tbsp poppy seed
20g pack mustard cress , to serve

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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