FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
BAREFOOT CONTESSA'S HERB POTATO SALAD
I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers". You can also use the small red potatoes or even Yukon Gold potatoes in place of the small white potatoes.
Provided by Juenessa
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel.
- Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper.
- Slowly whisk in the olive oil to make an emulsion.
- 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 and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
- Add the onion, tarragon and parsley, and salt and pepper to taste.
- Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
- Serve cold or at room temperature.
- **Cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.
POTATO SALAD (BAREFOOT CONTESSA) INA GARTEN
Really tasty mustardy flavor. Ina Garten, 2006. Didn't allow for chill time.Update: 12/03/2008 - after much deliberation as to how to do this, I decided to warn those of you who are going to make this recipe - to ignore the 2 teaspoons of salt that the recipe says to add just before you toss the salad; also, I think you should only use 1-1/2 T of salt when boiling the potatoes for the salad. Better to add salt than to have too much! OK Lauralie? :)
Provided by Manami
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
- Drain the potatoes (skins on) 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 15-20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
- Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, 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.
- Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).
- Serve either cold or at room temperature.
Nutrition Facts : Calories 259, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.9, Sodium 316.8, Carbohydrate 39, Fiber 4.2, Sugar 4.3, Protein 4.4
HERB POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. 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 and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
More about "barefoot contessas herb potato salad recipes"
BAREFOOT CONTESSA | OLD-FASHIONED POTATO SALAD | RECIPES
From barefootcontessa.com
- Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 teaspoon salt, and 1 teaspoon 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 and 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 salt and 1 teaspoon pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
BAREFOOT CONTESSAS HERB POTATO SALAD | FRANK | COPY …
From copymethat.com
23 BRILLIANT BAREFOOT CONTESSA RECIPES TO TRY AT HOME
From homemaderecipes.com
10 BEST BAREFOOT CONTESSA CHICKEN RECIPES | YUMMLY
From yummly.com
BEST POTATO SALAD RECIPE | BAREFOOT CONTESSA POTATO …
From buttermilkpress.com
BAREFOOT CONTESSA | LOBSTER & POTATO SALAD | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA'S HERB POTATO SALAD RECIPE
From pinterest.com
BAREFOOT CONTESSA'S HERB POTATO SALAD RECIPE - HEALTHY.FOOD.COM
From pinterest.co.uk
BAREFOOT CONTESSA FRENCH POTATO SALAD- WIKIFOODHUB
From wikifoodhub.com
BAREFOOT CONTESSA POTATO SALAD - BIGOVEN.COM
From bigoven.com
HERB POTATO SALAD - FOOD NETWORK
From foodnetwork.co.uk
FRENCH POTATO SALAD BY BAREFOOT CONTESSA — FANCY CASUAL
From fancycasual.com
WE TRIED 4 TOP BLT RECIPES FROM CELEBRITY CHEFS - ALLRECIPES.COM
From allrecipes.com
WRAP OF THE DAY RECIPE BAREFOOT CONTESSA S HERB POTATO SALAD
From webetutorial.com
INA GARTEN PROVENCAL POTATO SALAD - ALEX BECKER MARKETING
From alexbecker.org
INA GARTEN'S POTATO SALAD RECIPE IS OUT OF THIS WORLD
From southernliving.com
POTATO SALAD RECIPES BAREFOOT CONTESSA : TOP PICKED FROM OUR …
From recipeschoice.com
BAREFOOT CONTESSA MAKEOVER: LEMON CHICKEN WITH PESTO POTATO …
From foodlets.com
BAREFOOT CONTESSA'S FRESH CORN SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
INA GARTEN POTATO SALAD RECIPE - ALEX BECKER MARKETING
From alexbecker.org
BAREFOOT CONTESSA POTATO SALAD RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
INA GARTEN POTATO SALAD RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
BAREFOOT CONTESSA SALAD - EXCELSALESCONSULTING.COM
From excelsalesconsulting.com
BAREFOOT CONTESSA'S HERB POTATO SALAD RECIPE - HEALTHY.FOOD.COM
From pinterest.co.uk
BAREFOOT CONTESSA EGG SALAD - COOKEATSHARE
From cookeatshare.com
10 BEST BAREFOOT CONTESSA VEGETABLE SALAD RECIPES | YUMMLY
From yummly.com
THE BAREFOOT CONTESSAS ENDIVE AND AVOCADO SALAD FOOD
From wikifoodhub.com
INA GARTEN'S TARRAGON POTATO SALAD RECIPE | BAREFOOT CONTESSA: …
From vivarecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love