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Spring Medley Potato salad

A creamy, fresh gluten free, Spring Medley Potato salad with a few spring additions to liven up an old favorite! This salad tastes great with any tangy salad dressing, freshly made. If you prefer to have a more potato salad like experience add the optional greek yogurt dressing and let it sit in your fridge for several hours to blend the flavors.

Spring Medley Potato Salad Is Gluten Free And Full Of Good Nutrients. Fewer Carbs And Calories Than The Traditional Potato Salad Http://Homemadefoodjunkie.com

Spring medley Potato Salad

It’s time for a little play in the kitchen. Spring is the beginning of potato salad season. We love our old traditional potato salad recipe. But I had all this delicious food sitting in my daughter, Amanda’s,  kitchen.  Why not throw some new things in and see how it goes?

I’m changing out the mayo dressing too. After the winter pudge months its good to energize the body with a healthy food that tastes good and doesn’t add the pounds. The flavors in this salad are astonishingly good! The cauliflower, kale and grapes are fantastic in it and I highly suggest you try them. See what you have and use it up. That’s what salads are all about.

My Smoky Potato Salad is an all time favorite around the family but it is a bit heavy on the mayo and sour cream. Spring medley salad is Lighter in calories and offers a wonderfully unique flavor profile. It’s still potato salad but a much brighter lighter take on it.

What’s in Spring Medley Potato Salad?

Spring Medley Potato Salad Is Gluten Free And Full Of Good Nutrients. Fewer Carbs And Calories Than The Traditional Potato Salad Http://Homemadefoodjunkie.com

Boiled red potatoes

POTATOES: The variety of spuds you choose makes a marked impact on the color, texture and holdability of your salad. Red Boilers are meant to withstand boiling and come out slightly firm, with good skins and wonderful flavor. Perfect!

Spring Medley Potato Salad Is Gluten Free And Full Of Good Nutrients. Fewer Carbs And Calories Than The Traditional Potato Salad Http://Homemadefoodjunkie.com

Not the usual players for a potato salad. These add-ins change up the flavor and play down the calories!

CAULIFLOWER: I’m using white today. Get a head that is fresh, without a lot of blemishes.

SWEET BELL PEPPER: Any color you prefer. I’m using red for a bit of color pop.

ONE LARGE LEAF KALE: I’m using Blue scotch curled kale. Any variety will do. I like the fluffiness of the curled leaf for added volume and texture. Remove the leaf from it’s tough stem before chopping it up!

Spring Medley Potato Salad Is Gluten Free And Full Of Good Nutrients. Fewer Carbs And Calories Than The Traditional Potato Salad Http://Homemadefoodjunkie.com

A potato salad still needs hard boiled eggs and onions!

HARD BOILED EGGS: To fully cooked egg yolk. Tip: Add one tablespoon baking soda into the egg water before boiling to help get the shells off easily

Spring Medley Potato Salad Is Gluten Free And Full Of Good Nutrients. Fewer Carbs And Calories Than The Traditional Potato Salad Http://Homemadefoodjunkie.com

Red grapes are surprisingly good in this salad! Little pops of sweet, juicy flavor hit the spot!

RED GRAPES: These add a wonderful bit of sweetness and color in this savory salad

GREEN ONION: Chopped all the way up the stem

Spring Medley Potato Salad Is Gluten Free And Full Of Good Nutrients. Fewer Carbs And Calories Than The Traditional Potato Salad Http://Homemadefoodjunkie.com

Lots of color and texture in this salad! The flavors are so good together!

TIPS:

Be sure to allow enough time (overnight is good or several hours) for your salad to cool and get the flavors merged. It should sit an hour or so with the dressing on to really be at it’s best.

If you have an instant pot this recipe is WHOLE lot easier. You can Cook the potato and eggs AT THE SAME TIME in it.  Cook them the night before and let the eggs and potatoes cool thoroughly. The the next day or so just chop and complete your salad. Here is how to use your instant pot to make this salad easy!

  • Add a cup of water to your instant pot
  • Add your chopped(In large chunks-not tiny pieces) and peeled potatoes
  • Lay your eggs over the potatoes
  • Seal the instant pot and close the vent.
  • Set the pot to manual high pressure for five minutes
  • After the pot dings let it natural release for five minutes- Now open the vent and relieve the pressure.
  • Open the instant pot and put the eggs in icy cold water for five minutes and then peel. Cool to room temp(or fridge temp)and cut
  • Remove the potatoes to a bowl and cool to room temperature (or fridge temp) before continuing the salad.

OPTIONAL AD-INS AS DESIRED: walnuts,pine nuts, or sunflower seeds for crunch. Broccoli, cherry or sun dried tomatoes or whatever you have and want to try. I had some ham that needs using so it’s chopped up into mine today. I’d love to know how you make this yummy concoction so tell me in the comments section please!

If you would rather have a tangier dressing that really plays up the veggies in this salad. Give my Creamy Balsamic dressing a try.

Spring Medley Potato Salad
Yield: 10 1 cup servings

Spring Medley Potato Salad

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

A creamy, fresh gluten free, Spring Medley Potato salad with a few spring additions to liven up an old favorite! This salad tastes great with a tangy salad dressing, freshly made. If you prefer to have a more potato salad like experience add the optional greek yogurt dressing and let it sit in your fridge for several hours to blend the flavors.

Ingredients

  • 6 medium red potatoes boiled, cooled, peeled and diced
  • 1/2 small head cauliflower diced
  • 1 Large bell pepper-red- diced
  • 6 hard boiled eggs cooled, peeled and diced
  • 1 large leaf fresh kale without the bone, Take the leaf off the stem all the way up
  • 2 Cups red grapes-sliced in half
  • 1 Tbsp dried dill, to taste
  • 1/2 Tbsp salt and pepper to taste

(for the dressing)

  • 2 Cups Greek Yogurt
  • 4 Tablespoons red wine vinegar
  • 2 Tablespoons jalapeno juice, as desired
  • 1 Tablespoon Sweet Mesquite seasonings or regular Mesquite)
  • 1 Tsp. Turmeric or smoked paprika
  • salt and pepper to taste

Instructions

  1. Prepare the vegetable and eggs and toss in a large salad bowl. 
  2. Add the seasonings. Mix with a large spoon.
  3. Whisk the dressing ingredients in a medium bowl. Pour over the salad and stir until all parts of the salad are evenly coated. Refrigerate for several hours or overnight to let the flavors all blend. Serve cold.

Notes

TIPS: 

Be sure to allow enough time (overnight is good or several hours) for your salad to cool and get the flavors merged. It should sit an hour or so with the dressing on to really be at it's best.

If you have an instant pot Cook the potato and eggs AT THE SAME TIME in it. This makes the whole salad a whole LOT easier to make. Do it the night before and let the eggs and potatoes cool thoroughly. The the next day or so just chop and complete your salad. Here is how to use your instant pot to make this salad easy!

  • Add a cup of water to your instant pot
  • Add your chopped(In large chunks-not tiny pieces) and peeled potatoes
  • Lay your eggs over the potatoes
  • Seal the instant pot and close the vent.
  • Set the pot to manual high pressure for five minutes
  • After the pot dings let it natural release for five minutes- Now open the vent and relieve the pressure.
  • Open the instant pot and put the eggs in icy cold water for five minutes and then peel. Cool to room temp(or fridge temp)and cut
  • Remove the potatoes to a bowl and cool to room temperature (or fridge temp) before continuing the salad.

OPTIONAL AD-INS AS DESIRED: walnuts,pine nuts, or sunflower seeds for crunch. Broccoli, cherry or sun dried tomatoes or whatever you have and want to try. I had some ham that needs using so it's chopped up into mine today. I'd love to know how you make this yummy concoction so tell me in the comments section please!

Nutrition Information

Yield

10

Serving Size

1 cup

Amount Per Serving Calories 213Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 114mgSodium 294mgCarbohydrates 34gFiber 3gSugar 12gProtein 12g

Did you make this recipe?

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KC the Kitchen Chopper

Friday 17th of April 2015

I'm sorry but I can't helped seeing a Chopped here. I'd add a bit of brown rice or quinoa and it'd be a full meal. I love the idea of chopped grapes for just the reason you suggested. Cauliflower is such a healthful veggie and yes to Turmeric. I hope you can see how excited I am over this big bowl of yumminess. Just awesome, Diane!

Abigail

Thursday 16th of April 2015

Oh what a yummy salad and I love the sudden burst of fruity sweetness from the grapes! :)

tampacakegirl

Wednesday 15th of April 2015

Diane, I am loving this potato salad. I can't wait to make it.

homemadefoodjunkie

Thursday 16th of April 2015

Thanks Cydnee! I hope you do make it and let me know how you like it! We loved the crunchy freshness of all the veggies and the sweet bursts of those juicy grapes!

Joanne T Ferguson

Monday 13th of April 2015

This looks delicious Diane! Thx for sharing at the Say G'day Party! Pinned all :)

homemadefoodjunkie

Tuesday 14th of April 2015

Thanks Joanne! I appreciate the pins! see you next week!

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