Grilled Three Potato Salad 4 Ww Ptsserving Recipes
THREE POTATO SALAD
This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
THREE POTATO SALAD
Make and share this Three Potato Salad recipe from Food.com.
Provided by Shellbelle
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place all the potatoes in a large pot and cover with water.
- Cover and bring to a boil.
- Reduce heat to low and cook for 20-30 minutes.
- Drain and cool.
- Place potatoes in a large bowl and add onion.
- In a small bowl combine all the remaining ingredients and stir well.
- Pour over potato mixture and toss to coat.
- Cover and refrigerate for 24 hours before serving.
THREE POTATO SALAD
Sweet potatoes add an interesting twist to this classic potato salad. If you can find purple potatoes, give them a try for some extra color. This comes from Relish Mag. Prep time includes chilling before serving.
Provided by Ceezie
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place each variety of potato into its own small pot. Cover with cold water, bring to a boil. Reduce heat and simmer 10 minutes or until tender. Drain and chill.
- In a large bowl, combine mayonnaise, mustard, celery, green onions, garlic salt and lemon pepper. Add potatoes; toss gently. Add salt and pepper if needed and desired.
- Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.
Nutrition Facts : Calories 239.9, Fat 13.6, SaturatedFat 2, Cholesterol 14, Sodium 483.8, Carbohydrate 27.1, Fiber 3.8, Sugar 5.2, Protein 3
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GRILLED THREE-POTATO SALAD RECIPE - PILLSBURY.COM
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- GRILLING DIRECTIONS: Bring 1 1/2 quarts (6 cups) salted water to a boil in large saucepan or Dutch oven over high heat. Meanwhile, cut potatoes into 1-inch pieces. Add potatoes to boiling water; return to a boil. Reduce heat to medium; simmer 12 to 14 minutes or until almost tender. Drain. Place potatoes in large bowl.
- Meanwhile, in small nonmetal bowl, combine vinegar and mustard. With wire whisk, slowly stir in oil until combined. Stir in salt, celery seed and pepper. Add onions; mix well.
- Heat grill. Spread potatoes in grill basket or on sheet of heavy-duty foil with a few holes poked through it. Place basket on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals; cover grill. Cook 7 to 9 minutes or until potatoes are browned, stirring occasionally. Remove potatoes from grill; cool 15 minutes or until lukewarm.
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