The Everything Salad Book (10 page)

Fat:..........0 g

Protein:..........4 g

Sodium:..........28 mg

Fiber:..........2 g

Carbohydrate:..........19 g

If you don't have seasoned rice vinegar, use regular rice vinegar and a pinch of sugar instead.

1. Place scrubbed potatoes in a large pot, cover with water, and add a pinch of salt. Bring water to a rolling boil and reduce to a simmer. Cook potatoes until tender, about 10 minutes.
   

2. Drain water from potatoes and place back in pot. Cook potatoes over low heat for 1 minute, stirring constantly, to help dry them out. Remove potatoes from heat and let cool for 10 minutes.
   

3. Cut cooled potatoes into quarters and place in a large mixing bowl. Add onions to bowl.
   

4. Whisk vinegar, oil, lemongrass, garlic, salt, and red pepper sauce together in a small bowl. Pour dressing over potatoes and toss gently to coat.
   

5. Add mint to potatoes and toss gently to mix. Garnish salad with toasted sesame seeds. Serve salad immediately or cover bowl with lid and chill up to 24 hours before serving.
   

PER SERVING

Calories:..........173

Fat:..........5 g

Protein:..........3 g

Sodium:..........6 mg

Fiber:..........3 mg

Carbohydrate:..........30 g

When buying fresh lemongrass, look for stalks that are moist and springy. To prepare, peel the stiff outer layer from each stalk and discard. Use the side of a knife to press the soft inner layer of stalk to release the juices. Finely mince the pressed stalk with a sharp knife and measure out as needed.

This hearty recipe works as an entrée or side dish. If you don't care for radishes, add a little white onion instead.

1. Scrub, peel, and chop potatoes into bite-size pieces. Place potatoes in a large pot filled with water. Bring to a boil, reduce heat to simmer, and cook potatoes until tender, about 10 minutes. Drain water from potatoes and place back in pan to cool. Let potatoes cool for 5 minutes.
   

2. Place cooled potatoes in a large mixing bowl. Add corn, ham, tomatoes, bell pepper, and radishes to potatoes.
   

3. Stir mayonnaise, chives, parsley, vinegar, celery seed, mustard seed, salt, and pepper together in a small bowl. Pour into salad and mix well. Cover bowl with plastic wrap and chill in refrigerator for 30 minutes.
   

PER SERVING

Calories:..........281

Fat:..........14 g

Protein:..........9 g

Sodium:..........537 mg

Fiber:..........2.5 g

Carbohydrate:..........31 g

Make sure to use smoked sausage, which doesn't need cooking, for this recipe. If you prefer a different sausage, cook it well and pat away the excess grease before adding it to the salad.

1. Scrub, peel, and dice potatoes into 1-inch cubes. Place potatoes in a large pot and cover with water. Bring water to a rolling boil over high heat. Reduce heat to simmer and cook potatoes until tender, about 15 minutes.
   

2. Drain water from potatoes and place back in pot. Place potatoes over low heat and cook for 2 minutes, stirring frequently, to remove excess water. Let potatoes cool to room temperature, about 10 minutes.
   

3. Meanwhile, dice sausage and place in a large mixing bowl. Add cooled potatoes to bowl.
   

4. Stir mayonnaise, water, mustard, liquid smoke, and black pepper together in a small bowl. Pour dressing over potatoes and mix gently to coat. Stir cheese and parsley into salad. Serve immediately.
   

PER SERVING

Calories:..........330

Fat:..........16 g

Protein:..........11 g

Sodium:..........490 mg

Fiber:..........3.5 g

Carbohydrate:..........35 g

Liquid smoke adds a smoked flavor to anything. Most liquid smoke products are created by filtering hickory smoke through water. The water captures the smoky essence, and then is filtered to remove any sooty bits. Remember that a little goes a long way.

Use this as a side dish to complement a spicy fish or poultry meal.

1. Clean and quarter the potatoes. Boil in 1 quart of water until tender but not mushy, about 8–10 minutes. (They may also be cooked in the microwave.) Drain and set aside.
   

2. Combine olives, onions, cilantro, salsa, oil, lime juice, salt, and pepper in a small saucepan. Cook uncovered on low heat for 5 minutes, stirring occasionally.
   

3. Pour the sauce over the potatoes and toss gently to mix. Store in a covered bowl in the refrigerator for 8–12 hours before serving. Gently toss tomatoes into salad just before serving.
   

PER SERVING

Calories:..........77

Fat:..........2.5 g

Protein:..........1.5 g

Sodium:..........211 mg

Fiber:..........1.5 g

Carbohydrate:..........13 g

This updated potato salad has a lot of colorful vegetables. You could make it a main dish by adding some chopped ham, grilled chicken, or cooked shrimp. Serve it with lettuce in a tostada shell for a nice presentation.

1. Preheat oven to 400°F. Scrub potatoes and cut into cubes. Place in large baking pan along with red onion and garlic. Drizzle with olive oil; toss using hands, coating vegetables with oil. Bake at 400°F for 50–65 minutes, turning once with spatula, until potatoes are tender and crisp.
   

2. Meanwhile, in large bowl combine taco seasoning, yogurt, mayonnaise, and salsa, and mix well. Add corn, bell peppers, and jalapeño and mix well. When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
   

3. Cover salad and refrigerate for at least 3 hours until chilled. Or you can serve the salad immediately.
   

PER SERVING

Calories:..........447

Fat:..........20 g

Protein:..........10 g

Sodium:..........263 mg

Fiber:..........6.5 g

Carbohydrate:..........61 g

Yukon Gold potatoes are a distinct variety of buttery– tasting potato with a yellow tint. You can substitute russet potatoes for the Yukon Gold potatoes in this recipe. Don't substitute red potatoes; they are waxy and won't keep their shape after baking.

This tasty recipe is surprisingly light for a potato and bacon salad, making it an ideal side dish for heavier entrées, such as fried chicken or cheeseburgers.

1. Scrub the potatoes well and boil or steam, whole and unpeeled. When done, drain well, let cool, and slice thinly.
   

2. Meanwhile, sauté the bacon and onion over medium heat until the bacon is done; remove and reserve the drippings, adding enough vegetable oil to make 2 tablespoons.
   

3. Return the bacon and onion to the skillet and add the vinegar, sugar, mustard, salt, and pepper. Mix well and bring to a boil.
   

4. Add the potatoes and toss gently. Serve warm.
   

PER SERVING

Calories:..........134

Fat:..........4 g

Protein:..........4.5 g

Sodium:..........329 mg

Fiber:..........2 g

Carbohydrate:..........20 g

The key to chopping raw bacon without making a mess is to use chilled meat and a wet knife blade. Chilling the bacon well ensures the fat is solidified and easy to cut. When the bacon is too warm, the fat becomes slimy and difficult to slice. The wet knife blade helps prevent fat and meat from sticking as you cut.

Using turkey sausage instead of beef or pork makes the salad healthier and the mellow flavor helps balance out the strong sauerkraut.

1. Scrub potatoes and place in a pot of boiling water. Cook potatoes until just tender, drain, and place back in pot. Cook potatoes over low heat for 2 minutes, stirring constantly, to dry them out. Remove potatoes from heat and let cool for 10 minutes.
   

2. Add sausage to a large frying pan over medium heat. Cook sausage, stirring frequently, for 5 minutes, or until warm and lightly browned. Remove pan from heat.
   

3. Chop cooled potatoes into bite-size cubes and place in a large mixing bowl. Drain sauerkraut and reserve 2 tablespoons of the juice. Chop the sauerkraut into small pieces and add to potatoes.
   

4. Whisk reserved juice, mayonnaise, honey mustard, and dill together in a small bowl. Whisk oil into bowl and mix until emulsified. Drizzle dressing over potatoes. Toss gently to coat and mix fully. Add celery, onions, and sausage to potatoes. Toss gently to coat and mix fully. Serve immediately.
   

PER SERVING

Calories:..........248

Fat:..........14 g

Protein:..........6 g

Sodium:..........403 mg

Fiber:..........2.5 g

Carbohydrate:..........24 g

Off for a summer picnic? This is a great potato salad to tote along because it doesn't contain any mayonnaise. Try chilling it prior to taking it on a picnic and packing it in a cooler.

1. Scrub potatoes. Cook in salted water for 20 minutes until potatoes are tender yet still firm. Drain and cool at room temperature. Cut into bite-sized pieces.
   

2. In a large bowl combine potatoes, peppers, celery, onion, and herbs.
   

3. Combine oil, vinegar, thyme, salt, and pepper in a jar with screw top. Shake until blended. Pour over potato mixture.
   

4. Toss gently until all the vegetables are thoroughly coated. Serve at room temperature.
   

PER SERVING

Calories:..........211

Fat:..........5 g

Protein:..........4 g

Sodium:..........8 mg

Fiber:..........4 g

Carbohydrate:..........37 g

When you peel potatoes, you peel away most of the nutrients! Rather than peeling them, keep the skins on. Scrub them really well with a vegetable brush. The flavor of the potatoes is even better with their jackets left on!

Tangy deli-style German potato salad requires potatoes that are thinly sliced and not overcooked. This vegan version is just as good — if not better — than any other recipe you'll find.