Lemon Garlic And Chili Potato Salad Recipes

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE

Steps:

• Boil potatoes in pan with mint and salt.
• About 20 minutes.
• While potatoes are cooking crush garlic and add salt.
• Gradually whisk in all the other dressing ingredients.
• When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
• Pour on the vinaigrette dressing while the are still hot.
• Toss in dressing till all potatoes are coated.
• Finally scatter in the chopped chives and spring onions.
• Serve warm.

LEMON AND GARLIC POTATO SALAD

Steps:

• Boil potatoes until tender, and cool.
• Add remaining ingredients and mix well.
• Chill and serve.

POTATO SALAD WITH LEMON, GARLIC AND PASTRAMI

Steps:

• Place the potatoes in a large pot of cold water. Bring the water to a boil, add 1 tbs of kosher salt then lower the heat and simmer for 20 minutes or 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 minutes, until tender but firm.
• Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
• Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
• Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
• Add the celery, onion, pastrami and eggs to the potato mixture.
• Toss the vinegar blend over the potato salad and fold in gently until combined.
• Chill overnight.
• Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
• Enjoy!