Best 5 Springtime Potato Salad Recipes
As the sun begins to shine and the days get longer, it's time to celebrate the arrival of spring with a delicious and refreshing springtime potato salad. This classic dish is a perfect side for any gathering, whether it's a backyard barbecue, a potluck, or a simple family dinner. With its colorful combination of fresh vegetables, tender potatoes, and a tangy dressing, this salad is sure to be a hit with everyone at the table.
Here are our top 5 tried and tested recipes!
SPRINGTIME POTATO SALAD
Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. -Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 297mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
SPRING GARDEN POTATO SALAD
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
- For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
- About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.
SPRING ROASTED POTATO SALAD
Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It's a dressed-up alternative to classic potato salad-with asparagus, arugula and a lemon vinaigrette-so it can be served at brunch, lunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
- In small bowl, mix dressing ingredients with whisk.
- Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
- In medium bowl, toss asparagus with remaining 1 tablespoon oil.
- Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
- Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g
SPRING POTATO SALAD
This potato salad has a bit of a kick to it from the dry mustard. Easy, light and delicious. I serve this with Roasted Green beans for an all vegan menu. Cut the potatoes to your liking or, if small enough leave whole. I soak the scallions in cold water as they are a bit strong for me.
Provided by Bellablue
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook new potatoes in boiling salted water to cover for 15-20 minutes.
- Peel .
- Toss warm potatoes with scallions.
- Combine olive oil with rest of ingredients.
- Pour over potatoes and toss.
- Serve warm.
Nutrition Facts : Calories 200.5, Fat 9.2, SaturatedFat 1.3, Sodium 301, Carbohydrate 27, Fiber 3.5, Sugar 1.3, Protein 3.2
SPRINGTIME POTATO SALAD
Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. --Ellen Benninger, Stoneboro, Pennsylvania
Provided by Allrecipes Member
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 29 g, Cholesterol 111.4 mg, Fat 13.8 g, Fiber 3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 303.3 mg, Sugar 8.5 g
Tips for Making Perfect Potato Salad
- Use a variety of potatoes. This will give your salad a more interesting texture and flavor. Good options include Yukon Gold, red potatoes, and fingerling potatoes.
- Cook the potatoes until they are tender but still have a little bite to them. You don't want them to be mushy.
- Let the potatoes cool slightly before adding them to the salad. This will help prevent them from breaking up.
- Use a light hand when dressing the salad. You don't want to overpower the flavor of the potatoes.
- Add your favorite mix-ins. Some popular options include hard-boiled eggs, celery, onion, and pickles.
- Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld.
Conclusion
Potato salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. With a little planning and preparation, you can make a potato salad that is sure to be a hit with everyone.Tips for Making Perfect Potato Salad
- Use a variety of potatoes. This will give your salad a more interesting texture and flavor.
- Cook the potatoes until they are tender but still have a little bite to them. You don't want them to be mushy.
- Let the potatoes cool slightly before adding them to the salad. This will help prevent them from breaking up.
- Use a light hand when dressing the salad. You don't want to overpower the flavor of the potatoes.
- Add your favorite mix-ins. Some popular options include hard-boiled eggs, celery, onion, and pickles.
- Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld.
Conclusion
Potato salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. With a little planning and preparation, you can make a potato salad that is sure to be a hit with everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love