Easiest Way to Make Perfect Potato Salad with Rhubarb

Potato Salad with Rhubarb.

Potato Salad with Rhubarb You can cook Potato Salad with Rhubarb using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Potato Salad with Rhubarb

  1. You need 1 of Potatoes.
  2. Prepare 1 of Rhubarb.
  3. You need 1 of Mayonnaise.
  4. You need 1 of optional Cucumber, carrot, apple.

Potato Salad with Rhubarb step by step

  1. Wash the rhubarb and cut it up. The rhubarb will go soft when boiled so if you want to retain a bit of crunch, then please cut it into larger pieces. I cut mine quite finely..
  2. Prepare the potatoes in the same way that you usually do for potato salad. Cut up the cucumber and apple however you like, if you're using them..
  3. Wrap up the rhubarb in cling film and boil it at the same time as the potatoes. Boil the rhubarb for however long you like..
  4. Mash up the boiled potatoes and combine it with the rhubarb. The rhubarb is what looks like mashed umeboshi plum in this photo..
  5. Mix the potatoes and rhubarb with the cucumbers and apples, etc. if you are using them and then combine everything with mayonnaise. For the amount of potato in this photo, I mixed in 1 stalk of rhubarb..
  6. I made this potato salad with just potatoes and served it with some julienned cabbage and some finely chopped parsley that I had in my freezer..

How to Cook Appetizing Grilled Buffalo Chicken & Veggie Salad with Potato Salad

Grilled Buffalo Chicken & Veggie Salad with Potato Salad.

You can cook Grilled Buffalo Chicken & Veggie Salad with Potato Salad using 25 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grilled Buffalo Chicken & Veggie Salad with Potato Salad

  1. You need of Chicken.
  2. Prepare 3 tbsp of Frank's hot sauce.
  3. You need 3 tbsp of reduced sodium chicken broth.
  4. You need 1 tbsp of lemon juice.
  5. Prepare 4 of boneless, skinless chicken breasts.
  6. Prepare of Vegetables.
  7. It’s 2 medium of zucchini, cut in half lengthwise.
  8. It’s 2 of ears of corn.
  9. Prepare 1/2 lb of cherry tomatoes, halved.
  10. You need 1/4 tsp of salt.
  11. You need 1/4 tsp of black pepper.
  12. You need of Salad & Dressing.
  13. You need 2 tbsp of white balsamic vinegar.
  14. You need 1 tsp of dijon mustard.
  15. It’s 1/4 tsp of garlic salt.
  16. Prepare 1/4 tsp of black pepper.
  17. You need 5 tbsp of basil infused olive oil.
  18. Prepare 6 cup of salad greens.
  19. Prepare of Potato Salad.
  20. You need 1 lb of red potatoes.
  21. You need 1 cup of diced celery.
  22. Prepare 3 tbsp of reduced fat mayo.
  23. You need 3 tbsp of reduced fat sour cream.
  24. You need 1/4 cup of crumbled blue cheese.
  25. It’s 1/4 tsp of each, salt and pepper.

Grilled Buffalo Chicken & Veggie Salad with Potato Salad instructions

  1. Chicken. Mix together hot sauce, broth and lemon juice. Place with chicken in large plastic bag. Refrigerate 8 – 24 hours..
  2. Heat grill to medium-high and kightly coat rack with oil or cooking spray..
  3. Vegetables. Place zucchini and corn on grill and cook for 10 – 12 minutes, turning a few times. Meanwhile, add chicken and grill for 3 minutes per side. Cut kernals from corn and place in medium sized bowl with cut zucchini, tomatoes. Season with salt and pepper..
  4. Salas and Dressing. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Whisk in oil. Dress greens with 3 tablespoons dressing. Drizzle rest over veggies..
  5. Potato Salad. Cut potatoes into 1/2 inch pieces and cook in salted water 15 minutes, until tender; drain and place in serving bowl. Stir in remaining ingredients. Refrigerate until ready to serve..