Poppy Seed Potato Salad Recipes

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JACK'S POTATO SALAD



Jack's Potato Salad image

Provided by A Family Feast

Categories     salad

Time 1h

Number Of Ingredients 14

5 pounds new red potatoes, skin left on
1 tablespoon salt
6 room-temperature uncooked eggs
3 tablespoons white vinegar, divided
1 ½ tablespoons cider vinegar
1 cup finely minced sweet onion
2 teaspoons celery salt
1 teaspoon white pepper
1 teaspoon poppy seeds
¼ cup white sugar
1 teaspoon Dijon mustard
3 cups mayonnaise (we recommend Hellmann's or homemade)
1/3 cup extra virgin olive oil
1/3 cup canola oil

Steps:

  • Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
  • While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
  • Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
  • In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
  • Mix both oils together in a measuring cup or other small container.
  • Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
  • Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
  • Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
  • Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.
  • If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.

POPPY SEED SALAD



Poppy Seed Salad image

Mandarin oranges add the color and the dressing adds the zing to this mixture of greens. You can use spinach or iceberg lettuce in place of romaine, or use a combination of any of them.

Provided by Rhonda

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

2 heads romaine lettuce, torn into bite-size pieces
3 (15 ounce) cans mandarin oranges, drained
1 bunch green onions, chopped
5 ounces slivered almonds
¾ cup white sugar
½ cup apple cider vinegar
1 tablespoon salt
1 teaspoon dry mustard
1 cup vegetable oil
1 ½ tablespoons poppy seeds

Steps:

  • Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
  • Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 42.7 g, Fat 37.4 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 894.2 mg, Sugar 35.3 g

POPPY-SEED POTATO SALAD



Poppy-Seed Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.

SALMON AND POTATO SALAD WITH LEMON POPPY SEED DRESSING



Salmon and Potato Salad With Lemon Poppy Seed Dressing image

Another wonderful find in my Dairy Australia cookbook. Simple and yet wonderful for a hot summer's day.

Provided by Tisme

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

750 g chat potatoes
100 g snow peas, trimmed and halved
100 g smoked salmon, cut into thin strips
1/2 yellow pepper, cut into strips
2/3 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2 teaspoons poppy seeds
2 spring onions, finely chopped
salt & freshly ground black pepper, to taste

Steps:

  • Boil the potatoes until just tender. When potatoes are just tender add the snowpeas to saucepan and cook for just 1 minute and immediatley drain under cold running water. Allow to mix to cool.
  • Halve the potatoes and arrange in a serving bowl with snowpeas, salmon and capsicum .
  • Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
  • Garnish with spring onions.

POPPY SEED POTATOES



Poppy Seed Potatoes image

These are wonderful with a curry or cold meats. I always cook plenty as they are good to serve as a tapas, served with a drink, popular here in real Spain. Start to finish in 40 minutes.

Provided by Brian Holley

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs potatoes, peeled and cubed
5 tablespoons oil
1 teaspoon onion seeds
1 teaspoon cumin seed
6 garlic cloves, peeled and finely chopped
1/2 teaspoon turmeric
1 fresh green chile, chopped
1/2 teaspoon ground black pepper
6 tablespoons poppy seeds
1 teaspoon salt

Steps:

  • Heat the oil in a pot and fry the onion and cumin seeds till they start to pop.
  • Add the garlic and turmeric a give a quick stir.
  • Reduce the heat to medium and add the potatoes and chili, and black pepper; fry for 3 minutes.
  • Reduce heat to low, cover the pot and allow to cook for 30 minutes stirring every 5 minutes.
  • Add the poppy seeds, cook for 10 minutes.
  • Season with salt.
  • Serve with any curry as a side dish.

Nutrition Facts : Calories 368, Fat 23.3, SaturatedFat 3.3, Sodium 597.1, Carbohydrate 36.3, Fiber 5.8, Sugar 3.9, Protein 6.5

SWEET POTATO SALAD WITH POPPY SEED DRESSING



Sweet Potato Salad with Poppy Seed Dressing image

Pairing a seasonal fruit and vegetable makes for a very pretty and unusual salad to accompany a turkey dinner. The poppy seed dressing has a citrus tang and really brings out the flavor. If you're looking for a different side dish, give it a try!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8-10 servings.

Number Of Ingredients 12

6 medium sweet potatoes (about 2-1/2 pounds)
1/2 cup olive oil
1/4 cup orange juice
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped onion
1-1/2 teaspoons poppy seeds
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
2 medium tart apples (about 3/4 pound), chopped
2 green onions, thinly sliced

Steps:

  • In a large saucepan, cook sweet potatoes in boiling salted water until just tender, about 20 minutes. Cool completely. , Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut each in half lengthwise, then into 1/2-in. slices. , In a 4-qt. bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1-2 hours. Toss before serving.

Nutrition Facts : Calories 196 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein.

FALL QUINOA SALAD WITH POPPY SEED DRESSING



Fall Quinoa Salad with Poppy Seed Dressing image

Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.

Provided by classyncasual

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

nonstick cooking spray
1 medium sweet potato, peeled and chopped
½ cup sliced Brussels sprouts
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup cold cooked quinoa
1 (8 ounce) can sliced beets
⅓ cup sweetened dried cranberries
½ cup white vinegar
⅓ cup white sugar
1 tablespoon minced onion
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon dry mustard
½ cup crumbled feta cheese

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
  • Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
  • Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
  • While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
  • Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
  • Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 53.4 g, Cholesterol 28 mg, Fat 15.7 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 1081 mg, Sugar 31.9 g

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