POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE
Categories Salad Egg Onion Potato Side Fourth of July Picnic Quick & Easy Lemon Summer Family Reunion Jalapeño Potluck Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)
NEW RED POTATO SALAD
This is a wonderful no fail potato salad.
Provided by DWAGNER
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h35m
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
- Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
- In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 22.3 g, Cholesterol 72.7 mg, Fat 23.7 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 3.8 g, Sodium 290.5 mg, Sugar 1.8 g
NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE
Categories Salad Onion Potato Side Low Fat Vegetarian Radish White Wine Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
- Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and sauté until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
- Mound salad on platter. Surround with cucumber slices and serve.
SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 9 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
- For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
- While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
- Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.
Nutrition Facts : Calories 271 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 7 milligrams, Sodium 341 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams
NEW POTATO SALAD WITH RED-WINE VINAIGRETTE
No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
- Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).
NEW POTATO SALAD IN MUSTARD VINAIGRETTE
A lighter potato salad packed with flavor. Buy the tiniest potatoes you can find. From Robin Leach's Healthy Lifestyles Cookbook.
Provided by DonnaColorado Johns
Categories Potato
Time 40m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
- 2. Drain potatoes and set aside until cool enough to handle.
- 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
- 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.
CARAMELIZED ONION POTATO SALAD
This is the recipe I make on a day where a little extra time isn't an issue and I'm craving comfort food. The tarragon vinegar and caramelized onions in this salad will leave you smacking your lips. You can serve this potato salad immediately, but it will taste much better after being refrigerated for several hours. Double or triple the recipe if you are making it for a large event. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.
Nutrition Facts : Calories 268 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
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
POTATO SALAD WITH GREEN ONION AND MUSTARD RASPBERRY VINAIGRETT
This is a tasty potato salad, best served warm with fruit salad or coleslaw and barbequed chicken or ribs.I learned this recipe in a cooking class taught by chef Dee Biller.
Provided by GREG IN SAN DIEGO
Categories Salad Dressings
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
- Add the mustard, vinegar, salt and pepper and process.
- Drizzle in the oil in a slow, steady stream to emulsify.
- Adjust salt and pepper to taste.
- Cook potatoes until al dente in boiling water; drain and rinse.
- Slice into bite-size pieces.
- Toss with onions and vinaigrette while still hot.
Nutrition Facts : Calories 259.8, Fat 16.6, SaturatedFat 1.2, Sodium 27.4, Carbohydrate 26.1, Fiber 3.5, Sugar 1.7, Protein 3.2
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