Best 2 Potato Tossed Salad Recipes

Indulge in the delectable symphony of flavors and textures that is the Potato Tossed Salad, a culinary masterpiece that elevates the humble potato to new heights. This versatile dish can be enjoyed as a refreshing side dish, a light lunch, or even a satisfying vegetarian main course. With its medley of tender potatoes, crisp vegetables, and a tangy, creamy dressing, the Potato Tossed Salad is a symphony of flavors that will tantalize your taste buds. Choose from three unique dressing variations, each offering its own distinctive touch: a classic mayonnaise-based dressing, a tangy mustard vinaigrette, or a creamy avocado dressing. Whether you prefer the creamy embrace of mayonnaise, the sharp tang of mustard, or the velvety richness of avocado, you're sure to find a dressing that suits your palate. So, embark on this culinary adventure and discover the endless possibilities of the Potato Tossed Salad, a celebration of flavors and textures that will leave you craving for more.

Here are our top 2 tried and tested recipes!

POTATO TOSSED SALAD

Potato Tossed Salad image

Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/2 pound small red potatoes, cooked, peeled and sliced
6 cups torn mixed salad greens
2 small tomatoes, cut into wedges
1 small cucumber, thinly sliced
1 small red onion, thinly sliced into rings
1/2 cup crumbled feta cheese

Steps:

In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD

All Tossed Up Red Potato and Artichoke Salad image

I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the...

Provided by Merry Graham

Categories Other Salads

Time 25m

Number Of Ingredients 17

Ingredients

1 Tbsp salt for boiling water
3 lb unpeeled whole baby red potatoes, 2-inches or under
2 c petite green beans, cut in half, snip ends, blanched 3 minutes
1 c chopped celery
2 c cherry tomatoes
2 c marinated artichoke hearts (in jar), if hearts don't come quartered, cut in quarters
1 c marinate juice from jar of marinated artichokes
1/4 c extra virgin olive oil
1 Tbsp lemon zest from one lemon
1 Tbsp fresh lemon juice from one lemon
1/2 c thinly sliced green onions
1 tsp sugar
1/2 tsp salt, additional salt to taste
1/4 c packed fresh basil, chopped
1/4 c chopped fresh parsley
1/2 c real bacon bits
1/2 tsp ground black pepper

Steps:

1. Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
2. In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.

Tips:

Choose the Right Potatoes: Select firm, waxy potatoes like Red Potatoes or Yukon Gold, as they hold their shape well in the salad.
Boil Potatoes Properly: Boil potatoes in salted water until tender but still slightly firm. Overcooking can make them mushy.
Cool Potatoes Quickly: Drain the boiled potatoes and immediately transfer them to a bowl of ice water to stop the cooking process and prevent them from becoming overcooked.
Use Fresh Vegetables: Opt for fresh, crisp vegetables like celery, radishes, and onions for a vibrant and flavorful salad.
Make Dressing in Advance: Prepare the dressing ahead of time to allow the flavors to meld. This also gives the potatoes time to absorb the dressing better.
Garnish Wisely: Use fresh herbs like chives, dill, or parsley as a garnish to add a pop of color and freshness to the salad.

Conclusion:

Potato tossed salad is a delicious and versatile dish that can be enjoyed as a side or main course. With its simple ingredients and easy preparation, this salad is a perfect addition to any meal. Experiment with different vegetables, herbs, and dressings to create your own unique variations. Whether you prefer a creamy, tangy, or vinaigrette dressing, this salad is sure to be a hit at your next gathering. So, gather your ingredients, put on your apron, and let's toss up a refreshing potato salad together!