NEW POTATO SALAD WITH TRUFFLE OIL
Make and share this New Potato Salad With Truffle Oil recipe from Food.com.
Provided by chia2160
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- boil potatoes in water until knife inserted in center comes out easily, about 15 minutes.
- drain, cool, and slice. place in a large bowl.
- meanwhile, boil chicken broth until it is reduced to 1/2 c, about 15 minutes.
- pour over potatoes, toss.
- add onions, celery, and chives, toss.
- mix lemon juice and truffle oil, pour over potatoes, toss.
- season with salt and pepper.
Nutrition Facts : Calories 143.9, Fat 0.7, SaturatedFat 0.2, Sodium 271.2, Carbohydrate 30.2, Fiber 4, Sugar 2.9, Protein 5.1
NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE
Steps:
- Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.
NEW POTATO SALAD
I prefer medium sized new potatoes, sliced thickly. For the best potato salad ever, add the olive oil and vinegar dressing when the potatoes are hot and the mayonnaise when the potatoes are cold.
Provided by MarieRynr
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the potatoes and boil in their skins until just tender.
- Drain, then turn on to a clean tea towel to dry.
- When they're cool enough to handle, peel off their skins and slice thickly.
- To make the dressing: combine the oil and vinegar and season.
- Add the onion and chives.
- Gently stir the dressing into the potatoes and marinate for at least 1 hour.
- Blend the mayonnaise with the yoghurt and mustard.
- Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
- This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.
Nutrition Facts : Calories 199.9, Fat 8.7, SaturatedFat 1.3, Cholesterol 1.9, Sodium 55.8, Carbohydrate 28.1, Fiber 3.4, Sugar 1.8, Protein 3.4
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
Categories Salad Potato Side Picnic Backyard BBQ Summer Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.
- Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)
NEW POTATO SALAD
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
- Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g
POTATO, LEEK AND MOREL SALAD WITH TRUFFLE OIL VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the salad, place the potatoes in a large saucepan and cover with cold water. Simmer over medium heat until tender, about 15 minutes. Drain and set aside. Bring a medium-size pot of lightly salted water to a boil, add the leeks and poach until tender, about 10 minutes. Drain and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the scallions and cook until soft, about 3 minutes. Add the morels and cook, stirring occasionally, for 10 minutes. Toss in the potatoes and season with salt.
- To make the vinaigrette, whisk together the mustard, vinegar, salt and pepper. Whisk in the truffle oil. Toss the vinaigrette with the morel mixture. Cut the leeks in half lengthwise. Mound the salad in the center of 4 plates and prop the leek halves around the salad. Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN
The truffle oil tastes amazing with these simple cheesy potatoes. My mom bought me some truffle oil at a farmers' market and I came up with this recipe to use it. You can substitute vegetable oil, and still enjoy the parsley and Parmesan combination.
Provided by Lil' Punkin
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
- Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
- Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
- Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 35.5 g, Cholesterol 5.9 mg, Fat 12.8 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 116.3 mg, Sugar 2.8 g
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