New Potato And Cucumber Salad With Fresh Herbs Recipes
CUCUMBER POTATO SALAD
Make and share this Cucumber Potato Salad recipe from Food.com.
Provided by BakinBaby
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, cucumber, onion & chives in a large bowl.
- Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
- Pour over potato mixture and blend thoroughly.
- Refrigerate several hours.
- Sprinkle with paprika before serving.
Nutrition Facts : Calories 235, Fat 9.4, SaturatedFat 1.6, Cholesterol 8.6, Sodium 811, Carbohydrate 35.1, Fiber 3.7, Sugar 4.3, Protein 4.1
NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS
Categories Salad Potato Vegetable Vegetarian Quick & Easy Yogurt Mint Cucumber Summer Dill Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)
CUCUMBER-HERB SALAD
Simple salads like this one are a great way to use summer's bounty. Here, kirby cucumbers are turned into a crunchy make-ahead side salad chock full of mixed tender herbs like parsley, mint, and chives.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- In a bowl, stir together cucumbers, oil, vinegar, and chopped herbs. Refrigerate, covered, at least 1 hour and up to 1 day. Taste and season with salt, pepper, and vinegar. Serve, sprinkled with whole herb leaves.
CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS
I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit.
Provided by KathyP53
Categories Potato
Time 8h17m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 3/4" pieces.
- Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
- Add all remaining ingredients; toss.
- Season with salt and pepper.
- Cover and chill.
Nutrition Facts : Calories 220.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 173, Carbohydrate 35.8, Fiber 4.1, Sugar 3, Protein 3.9
POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
- While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
- Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
- Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.
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