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
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.
ROASTED VEGETABLES FOR A CROWD
Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
Provided by SZYQ1
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
- Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
- Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
- Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
- Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
- Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
- Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
- Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.4 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 69.5 mg, Sugar 5.7 g
GERMAN POTATO SALAD FOR A CROWD
A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.-Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.
Nutrition Facts : Calories 244 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
POTATO SALAD FOR A CROWD
I make this for family reunions, weddings, graduations, and so on. Everyone asks for the recipe! It's a colorful salad that everyone likes.
Provided by Rumdrinker25
Categories Potato
Time 1h
Yield 15 pounds of salad, 30-50 serving(s)
Number Of Ingredients 12
Steps:
- Peel and dice the potatoes.
- Boil in salted water until just tender, about 30 minutes.
- Meanwhile, cook eggs until done and cool immediately.
- Drain olives and pickles and chop finely.
- Chop onion.
- When potatoes are done, drain and cool quickly.
- Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper.
- Peel the cooled eggs.
- Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes.
- Add chopped olives, pickles, and onion to potatoes.
- Stir well.
- Add dressing and stir to coat evenly.
- Carefully slice eggs for garnish and arrange on top of salad.
- Sprinkle with paprika.
- Cover and chill through prior to serving.
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HOMEMADE POTATO SALAD FOR A CROWD - JOYFULLY THRIVING
From joyfullythriving.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 94 per serving
- Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. Drain potatoes when done cooking.
POTATO SALAD FOR A CROWD - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
5/5 (5)Servings 25Cuisine AmericanCategory Salad
- Prep the celery and onion first. This can be done ahead of time for a very large batch and stored in the fridge until needed.
- Fill your largest pot about halfway with water and bring to a boil. Plan to cook the potatoes in batches. If you scoop the potatoes out using a slotted spoon, you can re-use the water for a second batch.
- Add a couple tablespoons of salt to the water, then add the potatoes. They are finished when a fork easily penetrates the potato. It's better to slightly undercook than overcook. Start checking around 12 minutes of cook time.
- Remove the cooked potatoes to your largest mixing bowl and toss gently with a generous splash of apple cider vinegar.
VEGAN POTATO SALAD RECIPES
From allrecipes.com
- Grammy's German Potato Salad. View Recipe. Cider vinegar, dressed up with a dash of dry mustard and sprinkling of sugar, makes up the dressing for this vegan German potato salad.
- Vegan Potato Salad. View Recipe. Want creamy potato salad without the mayo? This recipe utilizes fresh avocado and olive oil to create a rich texture while remaining vegan-friendly.
- Veggie Potato Salad for a Crowd. View Recipe. Bright in both flavor and color, this vibrant potato salad features a wide range of vegetables like onions, green beans, cabbage, and tomatoes, all coated in a zippy mustard dressing.
- Plant-Based Potato Salad. View Recipe. This recipe blends great northern beans with avocado to create a rich and creamy dressing without mayonnaise. Recipe creator Geeksr says, "I'm not a fan of some of the mayonnaise replacements out there, so I had to come up with a new base for my potato salad.
- Savory Spanish Potato Salad. View Recipe. In this Spanish version of potato salad, each bite is bold with flavors from green olives, capers, fresh garlic, and red wine vinegar.
- Russian Beet and Potato Salad. View Recipe. This vegan potato salad is pretty in pink thanks to the addition of beets and carrots for a Russian spin. Chopped dill pickles and a drizzle of Champagne vinegar ensure a tangy and tasty dish.
- Patate Prezzemolate (Vegan Italian Potato Salad) View Recipe. After one bite of this herbaceous potato salad, you'll wonder why the mayo-laden variety is so popular.
- Potato Salad with Radishes. View Recipe. Radishes add a distinctive crunch and refreshing flavor to this vegan potato salad recipe. Coated in a chive vinaigrette, it makes the ultimate springtime side dish.
- Light and Easy Greek Potato Salad. View Recipe. If you're avoiding mayonnaise, but also not a fan of mustard-based dressings, this is the recipe for you. Tender pieces of red potato are tossed in a light vinaigrette flavored with oregano, rosemary, and a pinch of red pepper flakes.
- Grilled Mustard Potato Salad. View Recipe. Giving the potatoes a quick cook over the grill imbues them with a hint of smokiness. An excellent side choice to go with other grilled vegan recipes.
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