NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of 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 and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. 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. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
ROASTED NEW POTATOES WITH GARLIC AND TAMARIND
In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack in the top third of the oven.
- Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
- Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
- As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
- In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.
WARM NEW POTATO SALAD WITH GRAINY MUSTARD
New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.
Categories Herb Mustard Potato Side Quick & Easy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
- Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
NEW POTATO & TAMARIND SALAD
Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy
Provided by Roopa Gulati
Categories Side dish
Time 40m
Number Of Ingredients 7
Steps:
- To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang - add extra sugar if needed.
- While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.
Nutrition Facts : Calories 196 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
NEW-POTATO SALAD WITH SHAVED PARMESAN
This high-summer salad is made of tiny new potatoes, asparagus, sugar snap peas, and shavings of Parmesan.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 9
Steps:
- Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.
- Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1 1/2-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas, and chives in a bowl.
- Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad. Use a vegetable peeler to shave Parmesan over the salad; toss gently by hand. Serve at room temperature.
NEW POTATO SALAD
I like this because it is different from the usual homestyle and mustard types of potato salads. It's great for a change.
Provided by PalatablePastime
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20-25 minutes, just until tender.
- Cool and slice thickly.
- Place potaotes, onions, and parsley in the bottom of a salad bowl.
- Top with with diced beets and chopped chives.
- Mix together vinegar, oil, salt and pepper.
- Pour over salad.
- Cover and chill 2-3 hours before serving.
Nutrition Facts : Calories 415.1, Fat 20.7, SaturatedFat 2.9, Sodium 923.4, Carbohydrate 55.3, Fiber 7, Sugar 18.6, Protein 5.4
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
INDIAN CHAAT-INSPIRED POTATO CHIP SALAD
We're making chip chaat! This Indian street food often features crispy fried things topped with all kinds of amazing garnishes. It's by far one of the most delicious foods in the world. So, I decided to try that same approach with potato chips, and I love how this came out.
Provided by Chef John
Categories Appetizers and Snacks
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
- Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 57.5 g, Cholesterol 8.4 mg, Fat 37.8 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 11.8 g, Sodium 534.7 mg
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