Garden Vegetable Pistachio Potato Salad Recipes

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GARDEN VEGETABLE PISTACHIO POTATO SALAD

Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!).

Provided by Busters friend

Categories     Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11



Garden Vegetable Pistachio Potato Salad image

Steps:

  • Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
  • Cool, then slice potatoes 1/4 inch thick.
  • Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
  • Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
  • Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.

Nutrition Facts : Calories 203.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 5.8, Sodium 137.6, Carbohydrate 24.3, Fiber 3.4, Sugar 4.6, Protein 5.5

2 lbs red potatoes
1 cup frozen peas, defrosted (see note)
1 large carrot, pared, sliced (1 cup)
1 cup fresh corn kernels (2 ears)
1 cup broccoli floret, cut into small pieces
1/4 cup green onion, sliced
1 cup pistachios (natural California)
3/4 cup yogurt
3/4 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon black pepper

VEGETABLE POTATO SALAD

Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 14 servings.

Number Of Ingredients 13



Vegetable Potato Salad image

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

6 large potatoes (about 3 pounds)
1 cup Italian salad dressing
8 hard-boiled large eggs, sliced
1 bunch green onions, thinly sliced
3 celery ribs, chopped
1 medium green pepper, chopped
2/3 cup chopped seeded peeled cucumber
1 cup frozen peas, thawed
1 cup mayonnaise
2/3 cup sour cream
2 teaspoons prepared mustard
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

GARDEN VEGETABLE SALAD

Make and share this Garden Vegetable Salad recipe from Food.com.

Provided by olivegreen17

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Garden Vegetable Salad image

Steps:

  • Wash vegetables thoroughly with warm water.
  • Slice and dice vegetables however you wish and drain olives.
  • Toss sald greens with vegetables and olives in large bowl.
  • Add dressing; mix until salad is well coated.
  • Top with chedder cheese.
  • Enjoy!

Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5

1 (10 ounce) bag mixed salad greens (or buy greens seperately)
1 small red bell pepper, sliced (or green)
1 small zucchini, sliced
1/2 cup red onion, sliced
1/2 cup pitted ripe olives, drained (optional)
1/2 cup radish, sliced
1 small carrot, diced
1 small celery, diced
cherry tomatoes
1/2 cup cheddar cheese
3/4 cup olive oil and vinegar dressing

GARDEN VEGETABLE SALAD

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14



Garden Vegetable Salad image

Steps:

  • Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

PISTACHIO SALAD

This recipe is delicious and easy to prepare. Enjoy! Pecans are a terrific substitute if walnuts are not on hand.

Provided by Maureen

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Yield 6

Number Of Ingredients 6



Pistachio Salad image

Steps:

  • In a large bowl, fold together the pudding mix and whipped topping.
  • Add the marshmallows, pineapple with syrup, nuts and bananas. Mix well and refrigerate overnight.

Nutrition Facts : Calories 506 calories, Carbohydrate 65.5 g, Fat 27.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 13.5 g, Sodium 257.8 mg, Sugar 50.7 g

1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
3 bananas, sliced

VEGETABLE POTATO SALAD

Make and share this Vegetable Potato Salad recipe from Food.com.

Provided by Alley Barbie

Categories     Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 5



Vegetable Potato Salad image

Steps:

  • In large bowl, combine Lipton® Recipe Secrets® Vegetable Soup Mix, Mayonnaise and vinegar.
  • Add potatoes and onion; toss well. Chill 2 hours.

Nutrition Facts : Calories 292.9, Fat 13.8, SaturatedFat 2.2, Cholesterol 10.5, Sodium 923, Carbohydrate 39.1, Fiber 2.9, Sugar 4.4, Protein 4.3

1 (2 ounce) lipton vegetable soup mix
1 cup hellmann's or best foods real mayonnaise
1 tablespoon white vinegar
2 lbs Red Bliss potatoes or 2 lbs potatoes, cooked and cut into 1-inch chunks
1/4 cup finely chopped red onion (optional)

GARDEN POTATO SALAD

The tasty dressing on this potato salad makes it homemade special! A great combination of flavors is a real treat and gives a traditional recipe a new twist. It's perfect for almost any occasion, and I consider it a key part of my "Mom's Best Meal."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14



Garden Potato Salad image

Steps:

  • In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside. For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat until thickened. Cool. Stir in Miracle Whip; mix well. Pour over potato mixture; toss to coat. Refrigerate for several hours.

Nutrition Facts : Calories 517 calories, Fat 27g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 675mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.

6 large potatoes (about 3 pounds), cooked, peeled and cubed
4 large hard-boiled large eggs, sliced
2 celery ribs, sliced
6 green onions with tops, sliced
6 radishes, sliced
1 teaspoon salt
1/2 teaspoon pepper
DRESSING
3 large eggs, beaten
1/4 cup vinegar
1/4 cup sugar
1/2 teaspoon ground mustard
1/2 teaspoon salt
1 cup Miracle Whip

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