Garden Vegetable Pistachio Potato Salad Recipes

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GARDEN VEGETABLE PISTACHIO POTATO SALAD



Garden Vegetable Pistachio Potato Salad image

Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!).

Provided by Busters friend

Categories     Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs red potatoes
1 cup frozen peas, defrosted (see note)
1 large carrot, pared, sliced (1 cup)
1 cup fresh corn kernels (2 ears)
1 cup broccoli floret, cut into small pieces
1/4 cup green onion, sliced
1 cup pistachios (natural California)
3/4 cup yogurt
3/4 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon black pepper

Steps:

  • Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
  • Cool, then slice potatoes 1/4 inch thick.
  • Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
  • Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
  • Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.

Nutrition Facts : Calories 203.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 5.8, Sodium 137.6, Carbohydrate 24.3, Fiber 3.4, Sugar 4.6, Protein 5.5

SPRING GARDEN POTATO SALAD



Spring Garden Potato Salad image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 21

2 cloves garlic, peeled
2 1/2 teaspoons kosher salt
1/2 cup mayonnaise
2 1/2 tablespoons white wine vinegar
Freshly ground black pepper
8 cups water
2/3 cup dry white vermouth
3 cloves garlic, smashed
2 tablespoons kosher salt plus additional for seasoning
1 sprig fresh thyme
1 bay leaf
4 black peppercorns
2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds
5 medium carrots, peeled and sliced into 1/8-inch-thick rounds
1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8)
1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds
1 cup grape or cherry tomatoes, halved
3 scallions (white and green parts), thinly sliced
Freshly ground black pepper
1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
6 lemon wedges

Steps:

  • For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
  • For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
  • About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

VEGETABLE POTATO SALAD



Vegetable Potato Salad image

Make and share this Vegetable Potato Salad recipe from Food.com.

Provided by Alley Barbie

Categories     Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 5

1 (2 ounce) lipton vegetable soup mix
1 cup hellmann's or best foods real mayonnaise
1 tablespoon white vinegar
2 lbs Red Bliss potatoes or 2 lbs potatoes, cooked and cut into 1-inch chunks
1/4 cup finely chopped red onion (optional)

Steps:

  • In large bowl, combine Lipton® Recipe Secrets® Vegetable Soup Mix, Mayonnaise and vinegar.
  • Add potatoes and onion; toss well. Chill 2 hours.

Nutrition Facts : Calories 292.9, Fat 13.8, SaturatedFat 2.2, Cholesterol 10.5, Sodium 923, Carbohydrate 39.1, Fiber 2.9, Sugar 4.4, Protein 4.3

POLISH VEGETABLE POTATO SALAD



Polish Vegetable Potato Salad image

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

4 cups cooked diced potatoes
2 (16 ounce) packages frozen mixed vegetables, cooked and drained
1 (16 ounce) package frozen peas, cooked and drained
3 large dill pickles, diced
1/2 cup chopped green onion
2 tablespoons chopped fresh dill
salt and pepper
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons prepared mustard
2 hard-boiled eggs, chopped
radish, cut into flowers

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.

GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

Make and share this Garden Vegetable Salad recipe from Food.com.

Provided by olivegreen17

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (10 ounce) bag mixed salad greens (or buy greens seperately)
1 small red bell pepper, sliced (or green)
1 small zucchini, sliced
1/2 cup red onion, sliced
1/2 cup pitted ripe olives, drained (optional)
1/2 cup radish, sliced
1 small carrot, diced
1 small celery, diced
cherry tomatoes
1/2 cup cheddar cheese
3/4 cup olive oil and vinegar dressing

Steps:

  • Wash vegetables thoroughly with warm water.
  • Slice and dice vegetables however you wish and drain olives.
  • Toss sald greens with vegetables and olives in large bowl.
  • Add dressing; mix until salad is well coated.
  • Top with chedder cheese.
  • Enjoy!

Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

From Taste of Home My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese.-Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Lizzie Rodriquez

Categories     < 60 Mins

Time 50m

Yield 26 serving(s)

Number Of Ingredients 22

1 lb fusilli or 1 lb pasta, of your choice
2 medium eggplants
2 medium zucchini
2 medium summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
crumbled feta cheese
2 (2 1/4 ounce) cans sliced ripe olives, drained
2 tablespoons minced fresh parsley
3/4 cup olive oil
1/3 cup grated parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
  • Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
  • Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 171.2, Fat 9.7, SaturatedFat 1.5, Cholesterol 1.1, Sodium 193.9, Carbohydrate 18.3, Fiber 2.8, Sugar 3, Protein 3.8

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