Best 8 Steamed Vegetable Potato And Egg Salad Recipes

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Indulge in a delightful culinary journey with our steamed vegetable, potato, and egg salad recipes. Embark on a healthy and flavorful adventure as we present a medley of tantalizing dishes that cater to various dietary preferences and taste buds. From the classic simplicity of the steamed vegetable salad to the hearty satisfaction of the potato salad, each recipe promises a burst of freshness and wholesome goodness. And for those seeking a protein-packed treat, the egg salad stands ready to delight with its creamy richness. Whether you're a vegan, vegetarian, or simply seeking a lighter meal, our collection of steamed vegetable, potato, and egg salad recipes offers something for everyone. Get ready to elevate your palate and nourish your body with these culinary creations.

Here are our top 8 tried and tested recipes!

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

STEAMED VEGETABLE POTATO AND EGG SALAD



Steamed Vegetable Potato and Egg Salad image

Easy to make if you have a food processor. Perfect for using up extra vegetables in the fridge. The measurements are all approximate, and it's very customizable -- just throw in whatever you feel like!

Provided by Klortho

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup sliced carrot
1 large chopped onion
1 cup chopped broccoli
1 cup sliced celery
4 eggs
2 medium potatoes, diced
1/2 cup mayonnaise
1/4 cup Dijon mustard
salt and pepper
1/2 cup grated cheddar cheese
1/3 cup olive

Steps:

  • Steam all of the vegetables together for 15 minutes.
  • Boil the diced potatoes, and the eggs (still in their shells) together for 12 minutes (until the eggs are hard-boiled).
  • Drain the water, peel the eggs and slice them.
  • Put everything except olives and cheese together in a big bowl. Mix well.
  • Add the cheese and olives on top.

VEGETABLE POTATO SALAD



Vegetable Potato Salad image

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

6 large potatoes (about 3 pounds)
1 cup Italian salad dressing
8 hard-boiled large eggs, sliced
1 bunch green onions, thinly sliced
3 celery ribs, chopped
1 medium green pepper, chopped
2/3 cup chopped seeded peeled cucumber
1 cup frozen peas, thawed
1 cup mayonnaise
2/3 cup sour cream
2 teaspoons prepared mustard
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

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.

DILLY POTATO & EGG SALAD



Dilly Potato & Egg Salad image

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

EGG AND POTATO SALAD



Egg and Potato Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/2 cup plain yogurt
3 tablespoons tarragon vinegar
Salt and pepper
1/4 cup finely chopped red onion or green onion
1 cup diced celery
1 cup diced red bell pepper (1/4 cup reserved for garnish)
4 hard boiled eggs, chopped
Lettuce leaves
2 pounds all purpose potatoes, peeled and quartered
1/4 cup mayonnaise

Steps:

  • Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

SIMPLE POTATO & EGG SALAD



Simple Potato & Egg Salad image

A quick, simple and nutritious main-course salad. The dressing is made with a mixture of mayonnaise and yoghurt, so isn't as unhealthy as some! Having said that, there is quite a lot of sauce with the proportions given, so you may want to cut back on the quantities of both mayonnaise and yoghurt. By the way, I boil the potatoes in their skins, then remove only the loose bits of skin when I am mixing the salad. You can, of course, add whatever else you like to the salad, but this basic recipe is very satisfying and delicious in an uncomplicated sort of way :-)

Provided by Syrinx

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups new potatoes, boiled and quartered (measured when cut)
4 eggs, hard-boiled and shelled
1/2 cup radish, sliced (measured when sliced)
1/3 cup mayonnaise
2/3 cup yoghurt
1 head lettuce, shredded (I use 4 Little Gem hearts instead of one larger lettuce)
1 tablespoon fresh parsley, chopped
black pepper, to taste

Steps:

  • In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
  • Add the quartered new potatoes, and toss well.
  • Roughly chop the eggs and add them to the potatoes with the sliced radishes.
  • Turn gently to mix, then chill until ready to serve.
  • When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
  • Garnish with chopped fresh parsley and a little extra black pepper.

Nutrition Facts : Calories 277.5, Fat 13.1, SaturatedFat 3.4, Cholesterol 221.9, Sodium 266, Carbohydrate 29.7, Fiber 3.9, Sugar 5.4, Protein 11.5

MARTHA'S FAVORITE POTATO SALAD



Martha's Favorite Potato Salad image

Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Potato Recipes

Number Of Ingredients 12

5 pounds medium red-skinned potatoes
1 medium white onion, finely grated
1/2 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 cup mayonnaise, preferably Hellman's
1 cup buttermilk
1/3 cup sliced cornichons
1/4 cup chopped flat-leaf parsley, for garnish (optional)
Hard-boiled eggs sliced, for garnish (optional)
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
  • Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.

OLD FASHIONED POTATO AND EGG SALAD



Old Fashioned Potato And Egg Salad image

Make and share this Old Fashioned Potato And Egg Salad recipe from Food.com.

Provided by Kate in Ontario

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 medium potatoes, quartered
1/4 cup white wine vinegar
1/4 cup olive oil
salt
fresh black pepper
1 1/2 cups diced celery
1/4 cup finely chopped green pepper
2/3 cup chopped red onion
1/2 cup mayonnaise (low fat is fine)
3 tablespoons Dijon mustard
8 hard-boiled eggs, peeled and chopped
1/3 cup chopped fresh parsley
3 -4 radishes, sliced thinly
paprika

Steps:

  • Cook peeled potatoes until tender firm, about 20 minutes.
  • Drain and dice potatoes- season with oil and vinegar while still warm.
  • Season to taste with salt and pepper.
  • Add vegetables.
  • Mix mustard with mayonnaise and blend with potato mixture.
  • Add eggs and parsley and toss again.
  • Taste and adjust seasoning, adding more mayonnaise if needed.
  • Garnish with radish slices and paprika.
  • Cool,cover and refrigerate overnight.

Tips:

  • Choose fresh and colorful vegetables: The fresher the vegetables, the better your salad will taste. Look for vibrant colors and crisp textures.
  • Steam the vegetables to perfection: Steaming is a gentle cooking method that preserves the nutrients and flavors of vegetables. Don't overcook them, or they will become mushy.
  • Use a variety of textures: Include a mix of soft and crunchy vegetables in your salad for a more interesting eating experience.
  • Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of oil, vinegar, herbs, and spices to create a dressing that you love.
  • Don't forget the protein: Adding protein to your salad makes it a more complete meal. Boiled eggs, grilled chicken, or tofu are all great options.
  • Serve the salad immediately: Steamed Vegetable, Potato, and Egg Salad is best enjoyed fresh. If you need to make it ahead of time, store the vegetables and dressing separately and assemble just before serving.

Conclusion:

Steamed Vegetable, Potato, and Egg Salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's packed with nutrients and flavors, and it's easy to make. So next time you're looking for a quick and easy meal, give this recipe a try.

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