Best 4 Potato Vegetable Salad With Cilantro Dressing Recipes
**Potato and Vegetable Salad with Cilantro Dressing: A Refreshing and Colorful Summer Dish**
When the sun is shining and the days are long, there's nothing quite like a refreshing and colorful salad to brighten up your table. Our potato and vegetable salad is the perfect dish for any summer gathering, whether it's a backyard barbecue, a potluck, or a simple picnic. With its vibrant mix of vegetables, tender potatoes, and a zesty cilantro dressing, this salad is sure to be a hit. But don't just take our word for it, check out our collection of rave reviews from satisfied home cooks who have tried this recipe. From its delightful flavor and ease of preparation to its versatility as a side dish or main course, this salad has earned its place as a beloved summer staple. So gather your ingredients, put on your apron, and let's make this delicious dish together! Potato and Vegetable Salad with Cilantro Dressing is a delightful medley of flavors and textures. Tender potatoes, crisp vegetables, a zesty cilantro dressing, and a sprinkle of fresh herbs combine to create a refreshing and flavorful salad that's perfect for summer gatherings. The cilantro dressing is a key component of this dish, adding a bright, herbaceous flavor that complements the vegetables and potatoes perfectly. The dressing is also incredibly easy to make, requiring just a few simple ingredients and a quick whisk.
VEGETABLE POTATO SALAD
Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
MEDITERRANEAN POTATO SALAD
Steps:
- Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.
Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 1475 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
AMANDA'S DELICIOUS CILANTRO POTATO SALAD
My neighbor served this at a baby shower and everyone wanted a copy of the recipe. This was addictive and had a unique, fresh taste. Don't leave out the bacon at the end..it is an essential ingredient, as is the chopped cilantro and lime juice.
Provided by HeatherFeather
Categories Potato
Time 4h50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes).
- Drain and cool.
- Cut potatoes into bite sized chunks.
- Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
- Add potatoes and toss to coat.
- Cover and chill at least 4 hours.
- Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.
Nutrition Facts : Calories 195.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 658.7, Carbohydrate 29.3, Fiber 2.7, Sugar 4.1, Protein 3.2
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, like Russet or Idaho, making them ideal for salads.
- Cook the potatoes perfectly: Boil the potatoes in salted water until they are tender but still hold their shape. Overcooked potatoes will become mushy and fall apart in the salad.
- Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include carrots, celery, cucumbers, bell peppers, and snap peas.
- Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This makes it easy to assemble the salad when you're ready to serve it.
- Garnish with fresh herbs: Fresh herbs, such as cilantro, parsley, or basil, add a pop of color and flavor to the salad.
Conclusion:
This potato and vegetable salad is a refreshing and flavorful side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover vegetables. With its creamy dressing and crunchy vegetables, this salad is sure to be a hit with everyone who tries it.
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