Savory Potato Salad Recipes

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SAVORY SPANISH POTATO SALAD



Savory Spanish Potato Salad image

Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound small red potatoes
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 garlic cloves, crushed
1 small red bell pepper, chopped
2 tablespoons pimento-stuffed green olives, sliced
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
  • Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
  • Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g

SAVORY DILLED POTATO SALAD



Savory Dilled Potato Salad image

"When my sister-in-law shared the recipe for this savory potato salad last summer, it became an instant favorite with my family," notes Tiffany Twait, Meridian, Idaho. "The dill pickle relish and fresh dill perk up the flavor.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 12

8 medium potatoes, cubed
4 hard-boiled large eggs, chopped
1 cup mayonnaise
1/2 cup sour cream
1/2 cup dill pickle relish
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons prepared mustard
2 garlic cloves, minced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Place potatoes in a saucepan and 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 eggs., In a small bowl, combine the remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 468 calories, Fat 28g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 597mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.

SAVORY POTATO SALAD



Savory Potato Salad image

The secret ingredient in this summer-ready side, lemon zest, adds a bright zip of flavor to the creamy Dijon-mayonnaise dressing.

Provided by kittycatmom

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs red potatoes, scrubbed
1 (1 ounce) packet vegetable soup mix
1/4 cup red wine vinegar
pepper
2 stalks celery, minced
2 tablespoons minced red onions
2 teaspoons Dijon mustard
1 cup mayonnaise
1 lemon, zest of
1/2 cup packed arugula leaf, coarsely chopped
1/4 cup packed fresh parsley leaves, coarsely chopped

Steps:

  • Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.
  • Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.
  • Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.

SAVORY SWEET POTATO SALAD



Savory Sweet Potato Salad image

Give any meal a special twist with this creamy, distinctive make-ahead salad. It's especially good along-side ham.--Marlen Schott, Devine, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

3 pounds sweet potato, cooked, peeled and cubed
1 cup chopped sweet red pepper
1/2 cup chopped onion
1-1/4 cups mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • In a large bowl, combine potatoes, red pepper and onion. In a small bowl, blend mayonnaise, salt, pepper and hot pepper sauce. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

VEGAN POTATO SALAD



Vegan Potato Salad image

Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors.

Provided by Rene

Categories     Side Dish

Time 25m

Number Of Ingredients 8

1.5 lbs baby yellow potatoes (or potatoes of choice)
1 cup plant-based mayo
2 tbsp white vinegar
1 tbsp yellow mustard
3/4 cup celery (chopped)
2-3 green onions (chopped)
1 kosher dill pickle (chopped)
salt and pepper (to taste)

Steps:

  • Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
  • While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
  • When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
  • Place in the fridge until completely cool - at least 1 hour.
  • Serve and enjoy.

Nutrition Facts : Carbohydrate 23 g, Protein 3 g, Fat 24 g, SaturatedFat 3 g, Sodium 259 mg, Fiber 3 g, Sugar 1 g, Calories 333 kcal, ServingSize 1 serving

SAVORY SWEET POTATO SALAD



Savory Sweet Potato Salad image

Savory Sweet Potato Salad is a mouth-watering sweet potato salad with arugula, pomegranate, dried cherries, quinoa, and pepitas in apple cider vinaigrette. It represents every flavor of the palate and makes the perfect holiday dinner side dish.

Provided by Traci The Kitchen Girl

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 11

1/2 cup dry Quinoa (or 1 cup cooked)
1 medium Sweet Potato
1/4 cup Pepitas
2 cups Baby Arugula
1/2 cup Pomegranate Arils
1/4 cup Dried Cherries (lightly chopped)
2 tablespoons Bragg Raw Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
2 teaspoons Maple Syrup
1/4 teaspoon Sea Salt
Black Pepper (to taste)

Steps:

  • Cook dry QUINOA according to package instructions; allow to cool.

Nutrition Facts : ServingSize 1 cup, Calories 302 kcal, Carbohydrate 33 g, Protein 6 g, Fat 17 g, SaturatedFat 2 g, Sodium 170 mg, Fiber 4 g, Sugar 10 g

SAVORY SWEET POTATO SALAD



Savory Sweet Potato salad image

This a great side dish. I have made variations of this salad depending on what ingredients I had on hand. So feel free to change it up to suit your needs.

Provided by Julie Gray

Categories     Potatoes

Time 1h15m

Number Of Ingredients 13

4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 slice (thick-cut) bacon, cut crosswise into 1/2-inch pieces
1 tsp salt
1 tsp freshly ground pepper
3 1/2 Tbsp canola oil
1/3 c fresh lime juice
1 tsp dijon mustard
1 clove garlic, crushed
1 tsp toasted sesame oil or other nut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 c roasted peanuts, coarsely chopped
1/4 c cilantro, chopped

Steps:

  • 1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
  • 2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.

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