HERBED POTATO SALAD
This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 25m
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
- Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg
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.
HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING
Steps:
- Steam potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, lemon juice, oregano, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
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.
HERBED POTATO SALAD
A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.
- Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.
Nutrition Facts : Calories 140 g, Fat 3 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
NEW-POTATO SALAD WITH HERB & LEMON DRESSING
A new healthy take on this classic summer salad, using a lighter mustard dressing instead of mayonnaise. A heavy mayo-based dressing is replaced with a light but punchy lemon, mustard and herb one. The potato skins are left on for a slower release of energy. Olive magazine 2011.
Provided by English_Rose
Categories Potato
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a pan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain in a colander under running water until cooled, then leave until cold.
- For the dressing, whisk the mustards, honey and juice in a large bowl. Gradually whisk in 2 tbsp olive oil, until emulsified and glossy.
- Cut the potatoes in half and put in the bowl with the dressing. Add the herbs and lemon zest. Season with lots of freshly ground black pepper and a good pinch of salt, then toss well.
Nutrition Facts : Calories 361.9, Fat 14.1, SaturatedFat 2, Sodium 49.4, Carbohydrate 55.2, Fiber 7.1, Sugar 5.6, Protein 6.6
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad 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.
HERBED POTATO SALAD
A superhealthy accompaniment to any summer meal
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
- Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
- Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
More about "herbed potato salad with lemon olive oil dressing recipes"
HERBED POTATO SALAD WITH LEMON AND OLIVE OIL DRESSING
From lastcallforcorn.blogspot.com
HERBED POTATO SALAD WITH LEMON OLIVE OIL DRESSING RECIPE
From friendseat.com
Cuisine American
SMASHED POTATO HERBED SALAD - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
HERBED EGG & POTATO SALAD - LANGBEIN – RECIPES
From langbein.com
HERBED POTATO SALAD IS A LIGHT, HERB OIL AND VINEGAR SALAD
From anothertablespoon.com
LEMON HERB POTATO SALAD | THE LITTLE POTATO COMPANY
From littlepotatoes.com
HERBED POTATO SALAD - SUTTER BUTTES OLIVE OIL COMPANY
From sutterbuttesoliveoil.com
NO-MAYO POTATO SALAD WITH HERBS - FOODIECRUSH .COM
From foodiecrush.com
HERBED POTATO SALAD - MAKE AHEAD NO MAYO POTATO SALAD RECIPE
From savoryexperiments.com
EASY CLASSIC POTATO SALAD RECIPE WITH OLIVE OIL
From junedarville.com
LEMON-HERB POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
EASY HERB POTATO SALAD - INSPIRED TASTE
From inspiredtaste.net
LEMON POTATO SALAD - RECIPETIN EATS
From recipetineats.com
FINGERLING POTATOES WITH LEMON HERB DRESSING - JESSICA GAVIN
From jessicagavin.com
HEALTHY POTATO SALAD WITH HERB DRESSING - HOME GROWN HAPPINESS
From homegrownhappiness.co.nz
HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING – UNCOMMON …
From uncommongourmet.com
EASY LEMON HERB RED POTATO SALAD | YELLOWBLISSROAD.COM
From yellowblissroad.com
BEST HERBED POTATO SALAD (NO MAYO, NO EGGS) - TWO KOOKS IN THE …
From twokooksinthekitchen.com
LEMON AND HERB POTATO SALAD RECIPE - RECIPETIPS.COM
From recipetips.com
LEMON HERBED POTATO SALAD - RACHEL SCHULTZ
From rachelschultz.com
HERBED ROASTED POTATO SALAD (WITHOUT MAYO) - THROUGHTHEFIBROFOG
From throughthefibrofog.com
HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING RECIPE
From pinterest.ca
HERBED POTATO SALAD RECIPE - RECIPES.NET
From recipes.net
HEALTHY LEMON HERB POTATO SALAD RECIPE - FABULESSLY FRUGAL
From fabulesslyfrugal.com
FRESH HERB POTATO SALAD (EASY + MAYO-FREE RECIPE) - THE SIMPLE …
From simple-veganista.com
HERBED POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
HERBED LEMON POTATO SALAD - COSMOPOLITAN CORNBREAD
From cosmopolitancornbread.com
NO MAYO POTATO SALAD - EASY SIDE DISH RECIPES
From saltysidedish.com
POTATO SALAD WITH OIL DRESSING - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WARM POTATO SALAD WITH LEMON AND FRESH HERBS - RECIPE
From finecooking.com
LEMON HERB POTATO SALAD - KRISTEN BOEHMER
From kristenboehmer.com
GARLIC-HERB POTATO SALAD - COOKING CLASSY
From cookingclassy.com
HERBED POTATO SALAD WITH CAPERS - FOOD AND MOOD
From foodandmood.blog
NO-MAYO LEMON HERB POTATO SALAD | 12 TOMATOES
From 12tomatoes.com
CREAMY HERB POTATO SALAD - STEVEN AND CHRIS | RECIPE | DELICIOUS …
From pinterest.ca
LEMON HERB POTATO SALAD - SPRINKLE OF SESAME
From sprinkleofsesame.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