Potato Salads Recipes

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Red, White and Green Salad Recipe

Unlike some potato salads, this version is prepared with oil and vinegar of mayonnaise.

So it doesn’t need to be refrigerated in hot weather, making it great for picnics.

Ingredients;

1 pound small red potatoes, cooked and cubed

2 large tomatoes, diced

1 pound fresh green beans, cut into 2-inch pieces and cooked

7 tablespoons olive or vegetable oil

5 tablespoon white wine vinegar

¾ teaspoon salt

½ teaspoon pepper

Directions;

In a large bowl, combine potatoes, tomatoes and beans.

In a small bowl, combine oil, vinegar, salt and pepper.

Pour over vegetables; toss to coat.

Refrigerate for several hours before serving.

Serving Size about 8-10


Sweet Potato Salad Recipe
Sweet Potato Salad Recipe You can serve this hearty potato salad all year-round.

It’s a wonderful accompaniment to ham or pork and makes an easy-to-serve addition to a buffet table.

Ingredients;

3 pounds sweet potatoes, cooked, peeled and cubed

1 cup chopped sweet red pepper

½ cup chopped onion

1-1/4 cups mayonnaise

1-1/2 teaspoons salt

½ teaspoon pepper

¼ teaspoon hot pepper sauce

Directions;

In a large bowl, toss sweet potatoes, red pepper and onion.

In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat.

Chill

Serving Size about 10-12




German Potato Salad Recipe
German Potato Salad Recipe Red potatoes remain firm-even when cooked-so they won’t break apart when tossed.

This potato salad tastes best served warm.

Ingredients;

12 to 14 medium red potatoes (about 4 pounds), cooked and peeled

2 hard-cooked eggs, sliced

4 bacon strips, diced

1 medium onion, chopped

2 cups water

½ cup vinegar

½ cup sugar

2 tablespoons cornstarch

4 teaspoon salt

1-1/2 teaspoons prepared mustard

1 teaspoon celery seed

¼ teaspoon pepper

Directions;

Slice potatoes into a large bowl.

Add eggs; set aside. In a skillet, cook bacon and onion.

Drain, reserving 3 tablespoons drippings.

Add bacon and onion to potato to mixture.

Add remaining ingredients to the drippings; cook and stir until slightly thickened.

Pour over potato mixture and toss to coat.

Serve warm.

Serving Size about 8-10


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