Almond New Potato Salad Recipes

TARRAGON POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

NEW POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

NEW POTATO SALAD RECIPE

Steps:

• Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
• Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.
• Drain and let cool.
• Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.

NEW POTATO SALAD

Steps:

• Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
• Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
• Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

ALMOND CAPER POTATO SALAD

Steps:

• Toast the almonds by placing them on a small sheet pan and baking them in a 350 oven for about 17 minutes or until browned but not too dark.
• Coarsely chop and set aside.
• Boil potatoes in a large pot until tender, about 20-23 minutes.
• Drain.
• Put into a large bowl.
• Add the green onions, capers, almonds, mint and basil.
• In a small bowl, mix the oil,vinegar and lemon juice with the crushed red pepper.
• Season with black pepper and salt to taste.
• Pour over potato mixture and toss to coat well.
• Cool before serving.

NEW POTATO SALAD

Steps:

• Rinse the potatoes and boil in their skins until just tender.
• Drain, then turn on to a clean tea towel to dry.
• When they're cool enough to handle, peel off their skins and slice thickly.
• To make the dressing: combine the oil and vinegar and season.
• Add the onion and chives.
• Gently stir the dressing into the potatoes and marinate for at least 1 hour.
• Blend the mayonnaise with the yoghurt and mustard.
• Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
• This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.

NEW-POTATO SALAD WITH SHAVED PARMESAN

Steps:

• Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.
• Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1 1/2-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas, and chives in a bowl.
• Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad. Use a vegetable peeler to shave Parmesan over the salad; toss gently by hand. Serve at room temperature.

ALMOND NEW POTATO SALAD

Steps:

• Sauté almonds in 1 tablespoon oil until crisp; reserve. Combine mayonnaise and next 5 ingredients. Gradually beat in remaining 1/4 cup oil. Gently toss with potatoes. Fold in green onion, bell pepper, celery and cilantro. Chill. Just before serving, fold in almonds.