GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING
Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.
Provided by Samantha Seneviratne
Categories Side dishes
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside. Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill. In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper. Serve warm.
Nutrition Facts : ServingSize 6, Calories 340 kcal, Fat 140 kcal, SaturatedFat 4.5 g, TransFat 16 g, Carbohydrate 44 g, Fiber 4 g, Protein 6 g, Cholesterol 20 mg, Sodium 300 mg, UnsaturatedFat 10 g
GRILLED POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
- Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
- Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
- Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.
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.
CREAMY HERB GRILLED POTATO SALAD
This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise based potato salads.
Categories Appetizers
Yield 4 as an entree, 8 as a starter
Number Of Ingredients 10
Steps:
- Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
- Bring a large pot of salted water to a boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
- Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
- Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.
CREAMY POTATO SALAD WITH HERBS
Make and share this Creamy Potato Salad With Herbs recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
- Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
- Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
- Notes.
- You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.
CREAMY HERB GRILLED POTATO SALAD
This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise-based potato salads.
Provided by Gay Lea Foods Co-operative(R)
Categories Gay Lea Foods Co-operative®
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
- Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
- Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
- Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 28.5 g, Cholesterol 20.8 mg, Fat 7.6 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 309.7 mg, Sugar 5.4 g
CREAMY GRILLED POTATO SALAD
To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CREAMY GARLIC RED POTATO SALAD
This is a great tasty potato salad for a summer day. Great with grilled steak, chicken, or fish. It is best if made early in the day if you are serving it for dinner! Prep time includes minimum refrigeration time.
Provided by TishT
Categories Potato
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes and garlic in a saucepan with water to cover.
- Bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
- Drain the potatoes, saving the garlic cloves When the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
- Season them with the salt and pepper, add the onion and celery, and toss to combine.
- In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
- Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
- Cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.
Nutrition Facts : Calories 334.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 11.5, Sodium 844, Carbohydrate 46.9, Fiber 4.3, Sugar 6.3, Protein 5
GRILLED HERB AND GARLIC TRIPLE POTATO SALAD
Three kinds of potatoes, grilled in foil packets until tender, are tossed together with a creamy herb and garlic sauce and sliced green onions.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Heat barbecue to medium heat.
- Spoon each variety of potato onto separate large sheet of heavy-duty foil. Drizzle with oil; toss potatoes until evenly coated with oil. Fold foil to make 3 packets.
- Grill Yukon gold and red potato packets 10 min. Add sweet potato packet to barbecue and grill all for another 10 min. Turn all packets over; grill 10 min. more or until potatoes are tender.
- Empty packets into large bowl. Add Cooking Creme; toss to evenly coat. Stir in onions.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 33.6 g, Cholesterol 15.8 mg, Fat 4.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 280 mg, Sugar 4.5 g
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