Festive Potato Salad Recipes
CONTEST-WINNING FESTIVE TOSSED SALAD
With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. -Jauneen Hosking, Waterford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.
Nutrition Facts : Calories 288 calories, Fat 21g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
FESTIVE POTATO SALAD
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.
Nutrition Facts : Calories 268 calories, Fat 21g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 284mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
FESTIVE POTATO SALAD
I whipped up this salad with what I had on hand. The flavor is very fresh. If you have a pressure cooker, the potatoes cook in 5 minutes! Try to use some red or yellow sweet peppers in this, their sweetness is an important flavor component.
Provided by Deb Wolf
Categories Toddler Friendly
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
- Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
- Cut eggs in half. Chop whites and set aside.
- Put yolks in a large bowl and mash with a fork.
- Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
- Stir in red, yellow and green peppers and chopped scallions.
- Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
- Chill for at least 2 hours. Keep cold.
- * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.
Nutrition Facts : Calories 236, Fat 3.3, SaturatedFat 1.1, Cholesterol 95.4, Sodium 467.3, Carbohydrate 44.4, Fiber 5.7, Sugar 2.5, Protein 8.2
FESTIVE POTATO SALAD
This is a Taste of Home recipe from around 2002. It's a great variation on the traditional potato salad and great served for the holidays.
Provided by AmyZoe
Categories Potato
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper.
- In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings.
- Pour over potato mixture.
- Toss to coat.
- Gently stir in tomatoes, peas, and cheese.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 351.9, Fat 17.5, SaturatedFat 5.4, Cholesterol 107.6, Sodium 460.8, Carbohydrate 39.5, Fiber 4.2, Sugar 6.6, Protein 10.4
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