Best 7 Bonnies Lemon Pepperoncini Potato Salad Recipes

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Discover the tantalizing flavors of Bonnie's Lemon Pepperoncini Potato Salad, a delightful dish that will add a tangy twist to your next gathering. This vibrant salad combines the classic flavors of creamy potatoes, zesty lemon, and spicy pepperoncinis, creating a perfect balance of flavors and textures. Whether you are hosting a backyard barbecue, a potluck dinner, or simply looking for a refreshing side dish, this recipe will surely impress your taste buds and become a favorite among family and friends.

Here are our top 7 tried and tested recipes!

PEPPERONI POTATO SALAD



Pepperoni Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 12

4 pounds baby Yukon gold potatoes
Kosher salt
1 cup mayonnaise
3/4 cup marinara sauce
1/4 cup grated Parmesan cheese
8 scallions, green and white parts, chopped
24 ounces mozzarella pearls, drained
7 ounces pepperoni, quartered
2 cups pitted green olives, halved
1/2 cup fresh basil, cut into chiffonade
1/2 teaspoon freshly ground black pepper
1/2 cup fresh parsley, chopped

Steps:

  • Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
  • Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

ITALIAN SALAD WITH LEMON VINAIGRETTE



Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

LEMONY POTATO SALAD



Lemony Potato Salad image

Provided by Ian Knauer

Categories     Salad     Potato     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Lunch     Mayonnaise     Summer     Potluck     Simmer     Boil     Lemon Juice     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon sugar

Steps:

  • Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
  • While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
  • Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

THE BEST POTATO SALAD



The Best Potato Salad image

Really good potato salad that is best served cold.

Provided by cheftini

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1 onion, chopped
¼ cup pepperoncini
¼ cup sliced black olives

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  • Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g

LEMONY POTATO SALAD



Lemony potato salad image

Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Side dish

Time 40m

Number Of Ingredients 8

900g halved new potatoes
3 tsp olive oil
juice 1 lemon
1 tsp each toasted black mustard seeds and toasted cumin seeds
1 finely chopped green chilli (optional)
½ finger-length piece grated ginger
pinch turmeric
4 sliced spring onions

Steps:

  • Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.

Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium

BONNIE'S MEXICAN POTATO SALAD



BONNIE'S MEXICAN POTATO SALAD image

This Mexican Potato Salad is a different twist on an old favorite with a little bit of kick to the taste buds! It goes really well with just about any kind of beef, pork, or barbecued chicken. Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Potato Salads

Number Of Ingredients 13

2 - pounds medium red potatoes unpeeled.
6 - hard cooked eggs
1/4 - cup vegetable oil
1 - stalk celery, chopped
1/2 - red bell pepper, chopped
1/4 - cup of green onions tops, chopped
1 - sweet pickle, finely chopped
2 - tablespoons fresh cilantro minced
2 - teaspoons fresh lime juice
1 - teaspoon white vinegar
3/4 - cup mayonaise
1 - teaspoon hot pepper sauce
- salt and pepper to taste

Steps:

  • Please read through the instructions before you make the recipe, because some of the ingredients go in separately to make the dressing.
  • Boil the eggs and cool. Separate the eggs from the whites. Set aside. Quarter the red potatoes and boil them in water with a teaspoon of salt. Make sure they are done, but not over cooked. Drain thoroughly, and cool the potatoes and then dice them.
  • In a large bowl, mash the egg yolks, stir in the oil, vinegar and lime juice. Add mayonaise, pepper sauce, and season with salt and pepper. Mix well with a whisk.
  • Add diced potatoes to the mayonaise mixture along with the pickle, green onions, red pepper and celery. Chop egg whites fine and add to the salad. Stir gently, but mix well.
  • Refrigerate until serving time. Enjoy!

PEPPERONCINI PASTA SALAD



Pepperoncini Pasta Salad image

"My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit," notes Rosemary Morgan, Pacifica, California. "To top off this light meal, I suggest taking a walk after dinner with your loved ones." Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

3 cups cooked small shell pasta
1 cup halved cherry tomatoes
1 cup whole pitted ripe olives
1 cup pepperoncini, thinly sliced
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.

Nutrition Facts : Calories 184 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 936mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose the right potatoes: For the best results, use a firm potato that will hold its shape when cooked, such as Yukon Gold or red potatoes.
  • Cook the potatoes properly: Boiling the potatoes until they are just tender is essential to prevent them from becoming mushy.
  • Cool the potatoes completely: Before adding the dressing, make sure the potatoes are cooled completely to prevent the salad from becoming watery.
  • Use a flavorful dressing: The dressing is what makes this salad special, so be sure to use a flavorful combination of mayonnaise, sour cream, lemon juice, and pepperoncini peppers.
  • Add your favorite mix-ins: This salad is versatile and can be customized to your liking. Feel free to add other vegetables, such as chopped celery, bell peppers, or onions, or protein, such as cooked chicken or bacon.

Conclusion:

Bonnie's Lemon Pepperoncini Potato Salad is a delicious and refreshing side dish that is perfect for any occasion. With its tangy, creamy dressing and tender potatoes, this salad is sure to be a hit. It's easy to make and can be tailored to your taste preferences, making it a great option for potlucks and backyard barbecues. So next time you're looking for a flavorful and satisfying potato salad recipe, give this one a try!

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