Best 4 Spring Garden Potato Salad Recipes
Spring Garden Potato Salad: A Refreshing Delight for Your Taste Buds
As the sun begins to shine brighter and flowers start to bloom, it's time to welcome the flavors of spring into your culinary repertoire. The Spring Garden Potato Salad is a vibrant and refreshing dish that captures the essence of the season. This delightful salad combines tender roasted potatoes, crisp vegetables, and a tangy dressing, creating a symphony of flavors and textures that will tantalize your taste buds.
Accompanying this main recipe are three additional variations that offer unique twists on the classic potato salad. The Bacon and Corn Potato Salad adds a smoky and sweet element with crispy bacon and sweet corn, while the Dill and Chive Potato Salad brings a fresh and herbaceous touch with the addition of dill and chives. For those who prefer a creamy and tangy dressing, the Sour Cream and Chive Potato Salad is a must-try, featuring a creamy sour cream dressing and a sprinkling of chives.
No matter your preference, these Spring Garden Potato Salad recipes are sure to become a staple in your warm-weather cooking. They are perfect for picnics, potlucks, or as a refreshing side dish at your next barbecue. So, gather your ingredients, put on your apron, and let's embark on a culinary journey into the flavors of spring!
GARDEN POTATO SALAD
The tasty dressing on this potato salad makes it homemade special! A great combination of flavors is a real treat and gives a traditional recipe a new twist. It's perfect for almost any occasion, and I consider it a key part of my "Mom's Best Meal."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside. For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat until thickened. Cool. Stir in Miracle Whip; mix well. Pour over potato mixture; toss to coat. Refrigerate for several hours.
Nutrition Facts : Calories 517 calories, Fat 27g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 675mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.
SPRING ROASTED POTATO SALAD
Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It's a dressed-up alternative to classic potato salad-with asparagus, arugula and a lemon vinaigrette-so it can be served at brunch, lunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
- In small bowl, mix dressing ingredients with whisk.
- Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
- In medium bowl, toss asparagus with remaining 1 tablespoon oil.
- Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
- Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g
GARDEN POTATO SALAD
This potato salad combines earthy, waxy fingerling potatoes with crunchy spring vegetables and mayonnaise flavored with fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar, and set aside.
- Fill a large bowl with ice and water. Fill a large straight-sided saute pan with water, and place over high heat. Bring to a boil; add 1 teaspoon salt and the asparagus. Cook until just barely tender, about 3 minutes. Transfer to ice bath until cool. Dry, and cut diagonally into 2-inch pieces. Place peas in boiling water, and cook until bright green, about 1 minute. Drain into a colander; transfer to ice bath to stop cooking. Dry on towels.
- Place mint, basil, mayonnaise, lemon juice, remaining teaspoon salt, and pepper in the bowl of a food processor, and pulse until smooth. Transfer to a large bowl, add reserved potato mixture, asparagus, peas, sugar snap peas, and fennel, and toss to combine. Garnish with basil and mint leaves, and serve.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
Tips:
- Utilize Fresh Ingredients: Select fresh, vibrant produce for the best flavor. Aim for crisp potatoes, tender green beans, and aromatic herbs.
- Properly Boil Potatoes: Ensure the potatoes are fully cooked but not overcooked to maintain their shape and texture.
- Cool Ingredients Before Mixing: Allow the potatoes, green beans, and eggs to cool completely before combining them. This prevents the salad from becoming soggy.
- Use a Light Hand When Mixing: Gently combine the ingredients to prevent breaking the potatoes and beans, keeping the salad delicate and intact.
- Chill Before Serving: Refrigerate the salad for at least 30 minutes before serving to enhance its flavors and textures.
- Garnish Wisely: Add a sprinkling of fresh herbs, a drizzle of olive oil, and a sprinkle of salt and pepper just before serving for an appealing presentation.
Conclusion:
This spring garden potato salad is a symphony of flavors and textures, showcasing the bounty of fresh produce available during springtime. With a harmonious blend of creamy potatoes, tender green beans, crisp celery, and tangy dressing, this salad is a delightful side dish that complements various main courses. Its vibrant colors, delightful taste, and refreshing nature make it a perfect addition to any picnic, barbecue, or potluck gathering. Whether enjoyed as part of a larger meal or as a standalone lunch, this salad is sure to impress with its simplicity and freshness. Don't miss the opportunity to relish this delectable dish and embrace the flavors of spring.
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