Best 2 Potato Tossed Salad Recipes

Potato tossed salad, a delectable and refreshing dish, can be a perfect side dish for any occasion. Featuring tender potatoes, crisp vegetables, and flavorful dressings, this salad offers a delightful combination of textures and tastes. Whether you prefer a classic mayonnaise-based dressing or a tangy vinaigrette, there's a recipe out there to suit your preferences. So let's embark on a culinary journey and explore some of the best recipes for potato tossed salad, sure to become your go-to dishes for potlucks, picnics, and everyday meals alike.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO TOSSED SALAD

Potato Tossed Salad image

Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/2 pound small red potatoes, cooked, peeled and sliced
6 cups torn mixed salad greens
2 small tomatoes, cut into wedges
1 small cucumber, thinly sliced
1 small red onion, thinly sliced into rings
1/2 cup crumbled feta cheese

Steps:

In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD

All Tossed Up Red Potato and Artichoke Salad image

I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the...

Provided by Merry Graham

Categories Other Salads

Time 25m

Number Of Ingredients 17

Ingredients

1 Tbsp salt for boiling water
3 lb unpeeled whole baby red potatoes, 2-inches or under
2 c petite green beans, cut in half, snip ends, blanched 3 minutes
1 c chopped celery
2 c cherry tomatoes
2 c marinated artichoke hearts (in jar), if hearts don't come quartered, cut in quarters
1 c marinate juice from jar of marinated artichokes
1/4 c extra virgin olive oil
1 Tbsp lemon zest from one lemon
1 Tbsp fresh lemon juice from one lemon
1/2 c thinly sliced green onions
1 tsp sugar
1/2 tsp salt, additional salt to taste
1/4 c packed fresh basil, chopped
1/4 c chopped fresh parsley
1/2 c real bacon bits
1/2 tsp ground black pepper

Steps:

1. Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
2. In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.

Tips:

Choose the right potatoes: Waxy potatoes like Red Potatoes or New Potatoes hold their shape well in salads and are less likely to fall apart.
Boil potatoes until just tender: Overcooked potatoes will become mushy and absorb too much dressing.
Cool potatoes completely before assembling salad: Warm potatoes will wilt the salad greens.
Use a light hand with the dressing: Potato salad is best when the potatoes are coated in dressing, not swimming in it.
Add complementary flavors: Celery, onion, hard-boiled eggs, pickles, and bacon are all classic potato salad additions. You can also add herbs like dill, chives, or parsley.
Let the salad rest before serving: This allows the flavors to meld and the potatoes to absorb the dressing.

Conclusion:

Potato salad is a versatile dish that can be served as a side or main course. It's perfect for potlucks, picnics, and summer gatherings. With so many different variations, there's a potato salad recipe out there for everyone. Whether you like it classic or loaded with your favorite toppings, potato salad is a delicious and satisfying dish that's sure to please everyone at the table.