Coleslaw Potato Salad Recipes

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DUBLIN POTATO SALAD

You may never go back to "plain" potato salad once you've tried this recipe-I haven't! Dublin Potato Salad goes great with lots of different main dishes, but it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12



Dublin Potato Salad image

Steps:

  • Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill., Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.

Nutrition Facts : Calories 434 calories, Fat 31g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 927mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

3 large white potatoes (about 1-1/2 pounds)
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 ounces cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk

COLESLAW POTATO SALAD

This is a great easy side dish that combines two favorites with something a little extra! You can use any type of mayo.

Provided by BB2011

Categories     Potato

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 9



Coleslaw Potato Salad image

Steps:

  • Steam the potatoes for 15 minutes or until tender. Place in the fridge to cool completely.
  • Mix together the mayo, vinegar, and sugar. Add the coleslaw mix and combine well.
  • Add pepper and cumin seeds and mix. Making sure the potatoes are cold, add them to the coleslaw and do a taste test for salt.
  • Garnish with chopped mint if desired.

1 lb bite-size red potatoes, whole
1/2 cup mayonnaise
2 tablespoons white vinegar
2 teaspoons sugar
2 cups coleslaw mix
pepper
salt
1 tablespoon cumin seed, toasted
mint, chopped for garnish

SWEET POTATO SLAW

"I grew up in Louisiana, and we ate lots of sweet potatoes," says Brenda Sharon of Channing, Michigan. "They look like carrots in this distinctive salad."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 11



Sweet Potato Slaw image

Steps:

  • In a large bowl, whisk the first seven ingredients until smooth. In a large bowl, combine the potatoes, apple, pineapple and pecans. Add dressing; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 269 calories, Fat 19g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 238mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded peeled uncooked sweet potatoes
1 medium apple, peeled and chopped
3/4 cup pineapple tidbits, drained
1/2 cup chopped pecans

POTATO-CABBAGE SLAW

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h45m

Number Of Ingredients 7



Potato-Cabbage Slaw image

Steps:

  • Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
  • Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
  • Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
  • Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Coarse salt and freshly ground pepper
1/2 small head Savoy cabbage, cored and thinly sliced (about 6 cups)
1 cup sour cream
1/3 cup safflower oil
3 tablespoons finely chopped fresh dill
2 tablespoons white-wine vinegar

BEST COLE SLAW DRESSING ( ALSO GREAT FOR POTATO SALAD)

My mother-in-law introduced me to this recipe 40 years ago. She was raised in a mennonite community in Ontario Canada, although not a mennonite herself. Can use either fresh cabbage shredded or, bagged shredded cabbage (at least 2 bags)

Provided by casey brown

Categories     Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6



Best Cole Slaw Dressing ( Also Great for Potato Salad) image

Steps:

  • Mix thoroughly.
  • Allow sugar and salt to dissolve (about 10 minutes)
  • Toss with cabbage.
  • Refrigerate.
  • Serve.

Nutrition Facts : Calories 220.6, Fat 14.1, SaturatedFat 5.4, Cholesterol 25, Sodium 559.5, Carbohydrate 23, Fiber 0.1, Sugar 19.4, Protein 1.1

1 cup sour cream
1/2 cup mayonnaise
1/2 cup white vinegar
1/2 cup white sugar
2 -3 green onions, chopped (using the entire onions)
1 -2 teaspoon salt

GERMAN COLESLAW

This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14-18 servings.

Number Of Ingredients 7



German Coleslaw image

Steps:

  • In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

1 medium head cabbage, finely shredded
3 to 4 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup canola oil

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