Best 6 Vegetable Potato Salad Recipes
**Vegetable Potato Salad: A Delightful Medley of Freshness and Flavor**
Discover the vibrant Vegetable Potato Salad, a refreshing and delectable dish that captures the essence of summer. This culinary creation combines tender potatoes, crisp vegetables, and a zesty dressing, resulting in a symphony of flavors and textures. With its vibrant colors and irresistible taste, this salad is a feast for the eyes and the palate. Whether you're hosting a backyard barbecue, a potluck gathering, or simply seeking a healthy and satisfying meal, this Vegetable Potato Salad is sure to be a crowd-pleaser.
This article presents a collection of Vegetable Potato Salad recipes, each offering a unique twist on this classic dish. From the classic mayonnaise-based dressing to lighter vinaigrette options, these recipes cater to diverse preferences and dietary needs. You'll find variations that incorporate a variety of vegetables, such as crunchy celery, sweet carrots, juicy tomatoes, and crisp cucumbers. Additionally, some recipes introduce exciting ingredients like tangy pickles, smoky bacon, and flavorful herbs, adding depth and complexity to the salad.
Whether you're a seasoned cook or a novice in the kitchen, these recipes provide clear and concise instructions, ensuring a successful culinary experience. Each recipe includes a detailed ingredient list and step-by-step guide, making it easy for home cooks of all skill levels to recreate these delicious dishes. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the bounty of fresh vegetables and the comforting goodness of potatoes.
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.
POLISH VEGETABLE POTATO SALAD
Salatka kartoflana jarzynowa. I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad. Prep time does not include chilling.
Provided by Lorac
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
- Mix mayonnaise, sour cream and mustard and add to the salad.
- Garnish and chill for 2 hours.
GRILLED VEGETABLE POTATO SALAD
Steps:
- Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.
STEAMED VEGETABLE POTATO AND EGG SALAD
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
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.
GARDEN VEGETABLE POTATO SALAD
Adding crispy veggies was all it took to transform an old standby into a sensational new potato salad for Lucy Meyring. "This dish tastes like it's fresh from the garden," she jots from Walden, Colorado, "and, at our house, it often is! The dressing I developed gives the salad a nice zip, too."-Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large kettle, parboil beans and carrots for 5 minutes. Add zucchini and cook for 2 minutes; drain and rinse in cold water. Cool; transfer to a large bowl. Cut potatoes into 1/2-in. cubes; add to vegetables. In a small bowl, combine remaining ingredients. pour over salad and toss to coat. Cover and chill for at least 1 hour before serving.
Nutrition Facts :
POTATO-VEGETABLE SALAD WITH CILANTRO DRESSING
What's better than potato salad? Potato salad tossed with cucumbers, bell pepper, green onions, tomatoes and a zesty herb dressing!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
- While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
- In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg
Tips:
- Choose the right potatoes: Waxy potatoes, such as red potatoes or Yukon Gold potatoes, hold their shape well and are less likely to fall apart when cooked. This makes them ideal for potato salad.
- Cook the potatoes properly: Potatoes should be cooked until they are tender but still firm. Overcooked potatoes will become mushy and fall apart.
- Let the potatoes cool completely: Before adding the potatoes to the salad, let them cool completely. This will help prevent the salad from becoming watery.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your potato salad. Some good options include celery, carrots, onions, radishes, and peas.
- Add some protein: If you want a more filling potato salad, you can add some protein, such as cooked chicken, bacon, or hard-boiled eggs.
- Use a flavorful dressing: The dressing is what really makes the potato salad. There are many different dressings you can use, so experiment until you find one you like. Some popular options include mayonnaise-based dressings, vinegar-based dressings, and creamy dressings.
- Garnish the potato salad: Before serving, garnish the potato salad with some fresh herbs, such as parsley, chives, or dill. This will add a pop of color and flavor.
Conclusion:
Vegetable potato salad is a delicious and versatile side dish that can be enjoyed by people of all ages. It is a great way to use up leftover potatoes, and it can be made with a variety of different vegetables and dressings. Whether you are looking for a simple side dish or a more filling meal, vegetable potato salad is a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
