Confetti Potato Salad Recipes

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CONFETTI POTATO SALAD



Confetti Potato Salad image

Such a pretty and yet so easy and great tasting potato salad my whole family loves. Even a little seeded and diced chilli can be added and pine nuts can be used in place of sesame seeds if you prefer. I use different colour capsicums for colour but you can use just one colour, and it still tastes great!!!

Provided by Tisme

Categories     Potato

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

750 g potatoes, peeled & cut into large cubes
2 carrots, finely diced
2 stalks celery, thinly sliced
3 spring onions, sliced
1/4 red capsicum, diced
1/4 green capsicum, diced
1/2 cup corn kernel, drained
1/2 cup mayonnaise
1/2 cup cheddar cheese, grated
1/2 cup light sour cream
1 tablespoon sweet corn relish
1 tablespoon parsley, finely chopped
2 tablespoons toasted sesame seeds

Steps:

  • Cook potatoes in boiling water until tender (do not overcook), drain and cool.
  • When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
  • Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
  • Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.

Nutrition Facts : Calories 364.3, Fat 17.3, SaturatedFat 5.5, Cholesterol 26, Sodium 296.1, Carbohydrate 46.1, Fiber 6.3, Sugar 4.8, Protein 9.4

CONFETTI POTATO SALAD



Confetti Potato Salad image

Diana Hugo prepared this for our March 2014 meeting.

Provided by Club Recipes

Categories     Potatoes

Number Of Ingredients 3

2 large potatoes, cooked, coded & sliced
1 cup(s) total of diced red and yellow peppers, celery, carrots and red onion
1/2 cup(s) marzetti's peppercorn ranch dressing

Steps:

  • Toss and chill

CONFETTI POTATO SALAD



Confetti Potato Salad image

This festive, colorful, salad - made with white and sweet potatoes - tastes as good as it looks. The mild, simple, dressing enhances the salad, especially if you can refrigerate it overnight, but a couple of hours will still be good.

Provided by Renée G.

Categories     Potato Salads

Number Of Ingredients 12

3 ½ pounds white potatoes
3 ½ pounds sweet potatoes
1 bunch green onion, sliced (both white and green parts)
7 hard-boiled eggs, chopped
½ cup purple onion, chopped
½ cup celery, chopped
½ cup pickles, chopped
4 ounce jar pimentos, diced
1 cup mayonnaise
¼ cup mustard
2 teaspoons salt
¼ teaspoon pepper

Steps:

  • 1. Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
  • 2. Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
  • 3. Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
  • 4. Add sliced green onions chopped purple onions, celery, pickles and pimentos. Toss gently.
  • 5. In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
  • 6. Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
  • 7. Ready to serve - give it another gentle stir and watch the bowl empty as if by magic.
  • 8. If you are lucky enough to have leftovers - Cover and keep refrigerated until time for Act II.

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