Mock Ham Salad Sandwiches

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Lemon Vinaigrette Potato Salad

Lemon Vinaigrette Potato Salad Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Holidays July 4th Summer Entertaining Labor Day All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Cookbooks Taste of Home Baking & Desserts Recipes Across America Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Lemon Vinaigrette Potato Salad .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Lemon Vinaigrette Potato Salad Recipe Lemon Vinaigrette Potato Salad Recipe photo by Taste of Home Read reviews (10)

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I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey

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Would you make this recipe again?YesNoWrite a review [X] Lemon Vinaigrette Potato Salad Recipe Prep: 25 min. Cook: 15 min. Yield: 12 Servings 25 15 40 Ingredients 3 pounds red potatoes, cut into 1-inch cubes1/2 cup olive oil3 tablespoons lemon juice2 tablespoons minced fresh basil2 tablespoons minced fresh parsley1 tablespoon red wine vinegar1 teaspoon grated lemon peel3/4 teaspoon salt1/2 teaspoon pepper1 small onion, finely chopped Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 165 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 155 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Originally published as Lemon Vinaigrette Potato Salad in Taste of Home April/May 2012, p30

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Roasted Potato & Green Bean Salad more More Recipe Collections: All Taste of Home Magazine RecipesDiabetic RecipesDiabetic Salad RecipesFather's Day RecipesJuly 4th RecipesJuly 4th Salad RecipesLabor Day RecipesLabor Day Salad RecipesLow Fat RecipesLow Fat Salad RecipesMemorial Day RecipesMemorial Day Salad RecipesNo-Mayo Potato Salad RecipesPotato RecipesPotato SaladPotato Salad RecipesPotluck RecipesPotluck Salad RecipesRed Potato Salad RecipesSaladsTaste of Home Magazine RecipesTaste of Home Magazine Salad Recipes Menus and More Recipe Slideshows

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(1-10) of 10 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 30, 2013 by patrm

Commercial mayo does not go "bad"

It has a lot of preservatives in it.

The onions would go bad before the commercial mayo.......

haven't you ever seen tartar sauce sitting on tables in restaurants???? that is made like mayo... it is the home made mayo that goes "bad" and hard cooked eggs...

Reviewed on Jun. 24, 2013 by Jlane22

I hate potato salad, my parents make the mayo version all the time. I thought ok I'm older maybe my tastes will let me try different kinds and actually like it. This recipe was my first attempt and let me say I am in love with this dish. I am sold it converted me!! I would make this again. Cannot wait to feed it to my husband :)

Reviewed on Mar. 25, 2013 by larson.mar

This is the only potato salad my son will eat! He hates mayonnaise.

Reviewed on Mar. 13, 2013 by LibbiPeach

hubby and son thot the flavor overpowering, but i discovered later that i had missed probably a pound of the potatoes i was supposed to cook (oops) so i think that might have been the problem. I thot the flavor very good and will have to try it again at a later date.

Reviewed on Mar. 12, 2013 by LibbiPeach

hubby and son thot the flavor overpowering, but i discovered later that i had missed probably a pound of the potatoes i was supposed to cook (oops) so i think that might have been the problem. I thot the flavor very good and will have to try it again at a later date.

Reviewed on Jul. 17, 2012 by 1275

Very interesting variation on traditional potato salad. This dish was quick to whip up and went well with marinated chicken for supper. Everyone seemed to like it- especially the lemon flavor. I halved the recipe and used Idaho potatoes- what I had on hand. In my opinion the lemon flavor was a little overpowering, but overall it proved to be a very nice side dish.

Reviewed on Jul. 16, 2012 by lorischlecht

This was really delicious.

Reviewed on Jun. 19, 2012 by pschube

Delicious! Nice different way to serve potato salad!

Reviewed on Apr. 17, 2012 by ngerard

This is one of the few recipes I haven't felt I had to "tinker" with to adjust to my taste. Leftovers are absolutely wonderful fried up for breakfast with eggs and bacon.

Reviewed on Apr. 03, 2012 by Jami4

Very Good! I'll put a bit more lemon in next time.

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Summer Salad with Lemon Vinaigrette

Nutritional Facts 1 cup equals 96 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 161 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Summer Salad with Lemon Vinaigrette in Taste of Home June/July 2010, p24

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Radish Salad with Mint and Pistachios

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Quinoa and Buratta Caprese Salad and 8 Favorite Whole Food Blogs

There are few ingredients that have made as big a splash on the current food trend scene, with as quick of a rise in popularity—and I’m not talking bacon here—than the superfood we call quinoa. It’s pronounced, keen-wa, but I’ve heard tongue-tied foodies say kwiin-wa and even kwin-O-uh.

However it’s name passes your pearly lips, quinoa has definitely made an impression on food bloggers and their recipes. Heck, it’s made an impression on the world, with 2013 being named the “International Year of Quinoa” by The United Nations General Assembly thanks to its potential to assist in eradicating world hunger.

Quinoa is an ancient grain, revered as a staple in the diet of the pre-Columbian Andean and Incan people who harvested it over 7,000 years ago. But until the past few years, quinoa was anything but a favored alternative to potatoes, rice and pasta. It wasn’t the chosen one cuddling up to the grilled chicken on your plate. But I’m here to tell you my theory on what helped change that.

I first became aware of these pearly little nuggets at least 15 years ago when I was the art director of a national health food magazine. We wrote plenty of articles extolling the virtues of this nutrient-dense, gluten-free grain, preaching it’s health benefits as a superfood because it is a complete protein thanks to its nearly perfect ratio of ratio of carbohydrates to proteins to fats. A grain with high protein content. Now we’re talking superfood.

It’s not like I didn’t learn about it’s magic properties, but did I try it? No, I didn’t. Why not? The name simply sounded a little weird, a little too medieval (what IS an ancient grain?) and I was just fine with keeping my evolving culinary horizons within reach of convincing my husband to try brown rice and Mediterranean couscous. Oh yes, I was happening my friends.

So why has quinoa seen such an upsurge in popularity in recent years? Chefs and retailers are always looking for something new to showcase, to develop, to sell so we may be seeing it more, but that doesn’t mean people know what to do with it. I think the secret to quinoa’s success may owe a big thank you to the emerging popularity of food blogs and the authors behind them who make nutritious recipes that are approachable and delivered by a friendly, whole foods face.

Whole food bloggers have driven home the powerful message of taking control of your health and well-being through nutrition. Recipes for time-tested ingredients are made relevant for today’s eaters thanks to inventive ingredient combinations showcased with beautiful imagery in cleanly designed blog spaces, that compel the reader to explore these nutritious options.

These recipes simply don’t look like a typecast health food menu item circa 1970. Quinoa is no longer just a hippity-dippity, health food store commodity, its nutty whole grain-ness is ‘the new black.’

I was recently asked to write about some of my favorite whole food blogs, which is not an entirely easy task to take upon. I took to Facebook and asked you who were some of your favorites too, and was pleased as dye-free, agave-sweetened punch to see we agree and to follow your suggestions and add some new additions to my own RSS feed.

In the end, while there are plenty of great talents out there, I narrowed it down to this list of 8 Favorite Whole Food Blogs.

So what do you think? Do you have a favorite, or maybe author a whole food blog yourself that I haven’t yet uncovered?

Leave a note in the comments section to tell me about it so we can keep our eyes peeled on the trendsetters for the next, great quinoa.

Quinoa and Buratta Caprese Salad

Ingredients

2 medium tomatoes, sliced (I like Campari tomatoes unless I have fresh from my garden) 1 packaged ball of Buratta cheese 5-6 basil leaves, thinly sliced 1 1/2 tablespoons good and fruity extra virgin olive oil kosher salt and freshly ground black pepperInstructions

Layer tomato slices in a salad bowl or plate. Remove the Buratta cheese from it's package and drain the water. Gently tear the cheese ball in half, reserving one half for another salad or other use (you should use the drained cheese within a day after draining.) Add the quinoa and basil leaves and drizzle with the olive oil and balsamic vinegar. Season with the kosher salt and freshly ground pepper and serve. http://www.foodiecrush.com/2013/05/quinoa-and-buratta-caprese-salad-and-8-favorite-whole-food-blogs/

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: basil, caprese, quinoa, recipe, salad, tomato

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Main Dish Salad: Hamburger Salad

Sep 13, 2010 I ended up having to change a lot for this recipe to work for my sweets-averse family: 1) Eliminate the white sugar entirely. 2) Increase the mustard powder to 2.5 tsps, increase the vinegar to 3/4 cup, and add 1/2 cup of Worcestershire and 1/2 of a bottle of beer (I used Dos Equis--it's what was in the house). The beer makes the flavors "meld" together in a way that wasn't possible with the first rendition I made of this.

—Aquaria 

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Main Dish Salad: Almond Chicken Salad

Jan 25, 2004 This is the dressing recipe I've been searching forever for! I also cut the mustard (heh heh) in half, but will add a touch more next time, just to see how that goes. I served mine over ramen noodles, and added thinly sliced nappa/chinese cabbage to it. I doubled the dressing recipe, drizzled it over the noodles, then the salad..layered them in single serving bowls, then kept the rest of the dressing on the side. This is a really terrific salad on a hot day!

—MOOCHIECAT 

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Deep Fried: Twisted Chicken Salad with Tostadas

"This easy chicken salad includes diced jalapenos, which make it spicy and delicious. You can eat it with crackers, but it tastes much better with tostadas." — LISATEACHER 

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Berry Tossed Salad

Berry Tossed Salad Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Father's Day July 4th Summer Entertaining All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Berry Tossed Salad .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Berry Tossed Salad Recipe Berry Tossed Salad Recipe photo by Taste of Home Read reviews (22)

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Kiwi and feta add interest to this delightful salad that's sweet, tangy, creamy and tart. —Krista Smith Kliebenstein, Broomfield, Colorado

This recipe is:

Quick

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Would you make this recipe again?YesNoWrite a review [X] Berry Tossed Salad Recipe Prep/Total Time: 30 min. Yield: 8 Servings 30 30 Ingredients 1 package (10 ounces) ready-to-serve salad greens1 cup sliced fresh strawberries1 kiwifruit, peeled and sliced1/4 cup chopped red onion1/4 cup crumbled feta cheese2 tablespoons slivered almondsCREAMY RASPBERRY DRESSING:1/2 cup Hellmann's® Real Mayonnaise[x]Summertime StapleRich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons plus 2 teaspoons sugar1 tablespoon raspberry vinegar1 tablespoon 2% milk2-1/2 teaspoons poppy seeds2-1/2 teaspoons seedless raspberry jam Directions In a large salad bowl, combine the greens, strawberries, kiwi, onion, feta cheese and almonds. In a small bowl, whisk the dressing ingredients. Drizzle desired amount over salad and toss to coat. Refrigerate any leftover dressing. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 167 calories, 13 g fat (2 g saturated fat), 7 mg cholesterol, 120 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Berry Tossed Salad in Taste of Home August/September 2007, p35

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Strawberry Tossed Salad more More Recipe Collections: All Taste of Home Magazine RecipesAlmond RecipesCheese RecipesEaster RecipesEaster Salad RecipesFruit Salad RecipesGreen Salad RecipesNut RecipesSalad Dressing RecipesSaladsTaste of Home Magazine RecipesTaste of Home Magazine Salad RecipesTaste of Home Magazine Vegetarian RecipesVegetarian RecipesVegetarian Salad Recipes Serve with: Grilled Sirloin RoastSour Cream PotatoesCoconut Pineapple Cake Menus and More Recipe Slideshows

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(1-10) of 22 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 04, 2013 by Sifi

It was excellent and something different for Easter dinner.

Reviewed on Jun. 04, 2013 by gramgramk

I've been making a very similar salad for years-try greek yogurt or 1/2 greek yogurt and 1/2 mayo. Cuts down the fat content and ups the protein as well! This can also be made using pomegranate and blueberries or mandarin oranges and almonds (switch to cider vinegar/use citrus juice and add 1 Tbs. honey instead of sugar w/ 1 tsp dry mustard).

Reviewed on Jun. 22, 2012 by kafaughn

Used what I had on hand to make the salad - red onions, cucumbers, pecans, raspberries, strawberries. The dressing is delicious!

Reviewed on Dec. 04, 2011 by sd20

Wonderfully good!! I did substiute some green grapes for the kiwi and omitted the onions since I am not a fan of them. I had some raspberry vingarette dressing in the house so used that instead of buying raspberry vinegar. This salad and dressing is a keeper.. :)

Reviewed on May. 25, 2011 by parksville

This is a terrific tasting salad. Couldn't find raspberry vinegar in the stores here so used Maille's (red) wine vinegar w/ raspberry juice. Awesome flavor. This recipe is on our "favorites" list. We did not find the dressing too sweet.

Reviewed on May. 08, 2011 by I Luv Taste Of Home

100% Excellently delicious! Did it for the first time for guest of 20. Went over well and the dressing was nice and sweet with a slight tangy taste. Will definately add to my favourites list. Will try the Berry mandarin next time.

Reviewed on Apr. 25, 2011 by blondes00

I served this for Easter Dinner and everyone loved it---several asked for the receipe

Reviewed on Apr. 04, 2011 by odensesol

This got gobbled up at a potluck we had with family and I had several requests for the recipe. Yummy and refreshing.

Reviewed on Apr. 04, 2011 by CookingRUs

I made it twice this last week-end and everyone who tried it couldn't get enough. Delicious and different!

Reviewed on Apr. 01, 2011 by lauriebigwood

Delicious! I was out of raspberry vinegar so I used white wine vinegar and homemade strawberry freezer jam for the dressing. Yummy.

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