Farmers Market Potato Salad Recipes

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FARMER'S MARKET POTATO SALAD



Farmer's Market Potato Salad image

This is a wonderful, different potato salad! You can use red poatoes if you can't find the fingerlings, they are much cheaper! If using reds, I nuke them first for about 3 minutes, then I start the potatoes going, then half way thru add the corn, don't want the corn to overcook. The tarragon flavor is terrific, but I can see using fresh basil as well. .Serve room temp or chilled. From Cooking Light 2010.

Provided by Scoutie

Categories     Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup fresh corn kernels (about 2 ears)
2 lbs fingerling potatoes, cut into 1-inch pieces
2 1/2 tablespoons olive oil, divided
2 tablespoons fresh tarragon, chopped
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
cooking spray
3/4 cup red onion, vertically sliced
3/4 cup zucchini, diced
1 cup cherry tomatoes, halved

Steps:

  • Preheat oven to 425 degrees.
  • Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
  • Drizzle vegetables with 1 tablespoon oil; toss to coat.
  • Bake at 425 degrees for 30 minutes or until potatoes are tender.
  • Place mixture in a large bowl.
  • Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
  • Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
  • Drizzle potato mixture with dressing; toss gently to coat.
  • Heat a large skillet over medium heat. Coat pan with cooking spray.
  • Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
  • Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Nutrition Facts : Calories 202.6, Fat 6.5, SaturatedFat 0.9, Sodium 374.8, Carbohydrate 33.5, Fiber 5.4, Sugar 4.5, Protein 4.5

FARMERS' MARKET SALAD



Farmers' Market Salad image

Provided by Daphne Brogdon

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

1 cup shelled walnuts
1/4 cup olive oil
2 tablespoons miso paste
2 tablespoons white wine vinegar
2 teaspoons honey
Juice of 1 lemon
Freshly ground black pepper
Salt
Two 5-ounce packages mixed baby greens
2 pears, thinly sliced
4 ounces crumbled feta

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
  • In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
  • In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.

FARMER'S MARKET POTATO SALAD



Farmer's Market Potato Salad image

This recipe is from The Square Table Cookbook, from Oxford, Mississippi. This potato salad is wonderful with the addition of fresh, grilled tuna, or just as it is written for lunch or dinner. Cooking time is only a few minutes the remaining balance is chilling time.

Provided by Penny Stettinius

Categories     Potato

Time 4h50m

Yield 4 serving(s)

Number Of Ingredients 12

4 green onions, chopped
2 tablespoons lemon juice
1 tablespoon fresh dill, minced
1 garlic clove, minced
1/2 cup olive oil
1/4 cup goat cheese, room temperature, cut into pieces
1 lb new potato
1/2 lb green beans, fresh and young
1 medium tomatoes
1 cucumber, peeled and chopped
1/2 cup kalamata olive, pitted
1 tablespoon capers, drained

Steps:

  • For the dressing, in a jar combine all dressing ingredients and shake well.
  • For the salad,boil the potatoes until just tender, 10-12 minutes.
  • Drain and let cool.
  • Blanch the green beans and set aside.
  • Cut the potatoes into pieces and the beans into halves and transfer to a serving bowl. Add the tomatoes, cucumbers, olives, and capers.
  • Toss with dressing and refrigerate 3-4 hours.

Nutrition Facts :

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