Pugetsoundsalad Recipes

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SWEET POTATO SALAD



Sweet Potato Salad image

This colorful side dish features roasted sweet potatoes, corn, juicy red peppers and smoky bacon all tossed in a creamy dressing.

Provided by Holly Nilsson

Categories     Side Dish

Time 55m

Number Of Ingredients 14

2 pounds sweet potatoes (peeled and cubed)
2 tablespoons olive oil
½ teaspoon garlic powder
2 green onions (sliced)
2 stalks celery (chopped)
1 cup frozen corn (defrosted)
½ cup red bell pepper (chopped)
6 slices bacon (cooked and crumbled)
½ cup mayonnaise
¼ cup sour cream
2 tablespoons dijon mustard
2 tablespoons sweet relish
2 tablespoons cider vinegar
salt & pepper to taste

Steps:

  • Preheat oven to 400°F.
  • Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
  • Combine dressing ingredients in a large bowl and mix well.
  • Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 340 kcal, Carbohydrate 30 g, Protein 5 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 349 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

SOUTHERN POTATO SALAD



Southern Potato Salad image

Delicious potato salad made with eggs and mayonnaise!

Provided by Holly Nilsson

Categories     Side Dish

Time 35m

Number Of Ingredients 12

3 pounds Russet, Yukon gold or red potatoes (peeled and cut into 1-inch cubes)
1 cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet pickles (chopped, or sweet relish)
2 teaspoons granulated sugar
2 teaspoon apple cider vinegar
½ teaspoon garlic powder
5 hard-boiled eggs (shelled and diced)
4 green onions (finely diced)
2 celery stalks (finely diced)
Kosher salt (to taste)
Black pepper (to taste)

Steps:

  • Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
  • When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
  • In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
  • Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
  • Taste and season with the desired amount of kosher salt and black pepper.

Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 8 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 128 mg, Sodium 300 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PUGET SOUND SALAD



Puget Sound Salad image

This is so delicious and elegant served in lettuce cups with a croissants and fresh fruit. Makes a very nice luncheon dish, but we like it on hot summer evenings, too! (Cooking time is chilling time.)

Provided by Chef PotPie

Categories     Crab

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb baby shrimp, cooked
1 lb king crabmeat
3 cups cooked rice
1 green bell pepper, chopped
1/8-1/4 cup milk
1 teaspoon salt
1/8-3/4 cup mayonnaise
1 cup chopped celery
1/2-1 purple onion, chopped
3/4 cup sliced almonds, toasted

Steps:

  • Combine all ingredients.
  • Chill all day or overnight.
  • Serve on lettuce cups with croissants and fresh fruit.
  • Enjoy!

Nutrition Facts : Calories 268.6, Fat 6.9, SaturatedFat 0.9, Cholesterol 135.8, Sodium 930.2, Carbohydrate 24.5, Fiber 1.8, Sugar 1.5, Protein 26.1

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