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what do u put in potatoe salad and how do u make it?
Summer Potato Salad
2cups green beans, cut into 2-inch pieces (about 6 ounces)
1pound red potatoes, cut into 1-inch chunks
1cup water
2tablespoons each: olive oil, lemon juice and Dijon mustard
2teaspoons grated fresh lemon zest (thinnest colored part of peel only)
1teaspoon hot red pepper sauce
¼teaspoon each: salt and pepper (or to taste)
½cup crumbled feta cheese (about 3 ounces)
2green onions, chopped
Place beans in a 2-quart glass measure or casserole. Add potatoes and water. Cover with vented plastic wrap or lid. Stirring midway through cooking, microwave on high 12 minutes, or until vegetables are tender.
Drain any liquid from vegetables. In a bowl, whisk together oil, lemon juice, mustard, zest, pepper sauce, salt and pepper. Toss dressing with vegetables. Gently stir in cheese and onions. Serve salad warm within 2 hours, or refrigerate and serve chilled.
Makes 4 servings, each: 254 calories, 5 grams protein, 12 grams fat, 30 grams carbohydrates, 4 grams fiber, 19 milligrams cholesterol, 656 milligrams sodium.
Spicy Mashed Potato Salad
1½pounds Idaho potatoes, peeled
½cup water
¼cup each, reduced-fat: mayonnaise and sour cream
¼cup reduced-fat milk
2to 3 teaspoons Tabasco jalapeño (green) sauce
½teaspoon salt
1carrot, coarsely grated
2green onions, thinly sliced
4leaves bibb lettuce
½tomato, cut into 4 wedges
Place potatoes and water in a 2-quart glass measure or casserole. Cover with vented plastic wrap or lid. Stirring midway through cooking, microwave on high 10 minutes or until potatoes are tender.
Drain any liquid from potatoes. In a bowl, blend mayonnaise, sour cream, milk, jalapeño sauce and salt. Toss with potatoes, carrot and onion. Serve warm within two hours, or refrigerate and serve chilled. Serve on lettuce garnished with a tomato wedge.
Makes 4 servings, each: 233 calories, 3 grams protein, 6 grams fat, 41 grams carbohydrates, 4 grams fiber, 7 milligrams cholesterol, 456 milligrams sodium.
Ecuadorian Corn and Purple Potato Salad
1¼pounds purple potatoes or small red potatoes
1cup fresh corn kernels, cut off cob
1cup snow peas, cut into thirds
1cup grated peeled carrots (about 3 medium)
½cup diced celery
1cup canned pineapple tidbits or cubed fresh pineapple
Ecuadorian Dressing (recipe follows)
2heads Boston or bibb lettuce
2hard-cooked eggs, chopped
2tablespoons chopped fresh cilantro or parsley
Scrub potatoes and pierce each with a fork. Arrange in a circle in microwave oven. Turning each potato over midway through cooking, microwave on high 7 to 8 minutes, or until potatoes yield slightly when squeezed. Wrap in a towel and let stand.
Place corn and peas in a 4-cup glass measure. Cover with vented plastic wrap and microwave on high 2 to 3 minutes, or until peas turn bright green. Stir in carrots, celery and pineapple; let cool to lukewarm. Mix with half of Ecuadorian Dressing; refrigerate.
To serve, arrange lettuce on four plates. Peel and slice potatoes; arrange in a circle at outer edges of lettuce. Place corn mixture in center of lettuce. Sprinkle with eggs and cilantro; drizzle potatoes with remaining dressing
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(Rating: 5)
Wow this question is so old... im surprised it wasn't erased... i didn't know it could still be answered
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