GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE
Steps:
- Preheat a grill to medium heat.
- Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
- Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.
GRILLED NEW POTATOES WITH SMOKED PAPRIKA VINAIGRETTE AND PARMESAN
Steps:
- Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
- Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
- While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
- Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.
SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Provided by Florence Fabricant
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
- Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
- Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
- Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams
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
POTATOES VINAIGRETTE
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
- Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
- When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.
Nutrition Facts : Calories 220 g, Fat 10 g, Protein 3 g
NEW POTATOES WITH DIJON VINAIGRETTE
From Fast and Healthy, Sept/Oct 1994, this easy side dish can be made either in the microwave or on the stovetop.
Provided by lazyme
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- MICROWAVE DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
- Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
- Drain well.
- DIJON VINAIGRETTE:.
- In a small bowl, combine all vinaigrette ingredients; blend well.
- Pour over potatoes; toss to coat.
- Let stand 10 to 15 minutes or until serving time.
- Just before serving, toss potatoes again.
- Serve warm or at room temperature, spooning vinaigrette over potatoes.
- CONVENTIONAL DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- Place potatoes in medium saucepan; add enough water to cover.
- Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender.
- Drain well.
- Continue as directed above.
Nutrition Facts : Calories 386.6, Fat 4.3, SaturatedFat 0.6, Sodium 113.1, Carbohydrate 75.6, Fiber 8.2, Sugar 4.9, Protein 9.2
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 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 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.
NEW POTATOES WITH ROASTED GARLIC VINAIGRETTE
I have not tried this recipe. I got this recipe from Cooking Light magazine. Serve this warm twist on potato salad as a side dish with steak or roast chicken. A serving is 3/4 cup.
Provided by internetnut
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly roll pan; toss well to coat. Bake at 400 for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
- Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoons pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.
Nutrition Facts : Calories 181.2, Fat 5.3, SaturatedFat 0.8, Sodium 297.4, Carbohydrate 30.8, Fiber 3.9, Sugar 1.4, Protein 3.7
SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE
Categories Salad Herb Potato Shellfish Appetizer Sauté Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend. Whisk in mayonnaise, then cream. Mix in 2 tablespoons chives. Season vinaigrette to taste with salt and pepper.
- Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes; pat dry with paper towels. Cool completely. Cut each potato crosswise into 4 slices.
- Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add potatoes and sauté until golden, about 2 minutes per side. Using slotted spoon, transfer potatoes to plate. Add scallops to same skillet and sauté until just cooked through, about 1 minute per side.
- Toss mixed greens in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Spoon salad onto center of plates. Arrange scallops and potatoes atop salad. Drizzle remaining vinaigrette around scallops and potatoes. Sprinkle with additional chopped chives and serve.
HERBED BABY POTATOES WITH LEMON VINAIGRETTE
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
- Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.
NEW POTATOES WITH ROASTED GARLIC VINAIGRETTE
While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture.
Provided by NORBERGRHONDA
Categories Vinaigrette Dressing
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl; add potatoes and garlic and toss to coat. Pour potatoes into a roasting pan.
- Roast potatoes in preheated oven for 35 minutes, stir, and continue roasting until tender, about 35 minutes more. Cool potatoes and garlic at room temperature for 10 minutes.
- Squeeze garlic cloves into a bowl to extract pulp and discard skins.
- Mash garlic with chives, vinegar, mustard, 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir. Add roasted potatoes and toss to coat.
Nutrition Facts : Calories 170 calories, Carbohydrate 28.4 g, Fat 5.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 342.1 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.
STEAMED NEW POTATOES WITH DILL VINAIGRETTE
I love steamed new potatoes..period! This is from FoodFit and is a nice, flavor full, better for you potato recipe. Good warm or cold, this can be made ahead with no problems.
Provided by LAURIE
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
- Steam the new potatoes in the basket for about 20 minutes.
- Let cool and then slice in quarters, lengthwise.
- Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
- Add the shallots and slowly whisk in the olive oil and dill.
- Season with salt and pepper to taste.
- (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
- Gently toss the quartered potatoes in the vinaigrette and serve.
Nutrition Facts : Calories 160, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 27.3, Fiber 3.4, Sugar 1.4, Protein 3.2
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
NEW POTATOES WITH VINAIGRETTE
Make and share this New Potatoes with Vinaigrette recipe from Food.com.
Provided by Bergy
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes until tender, drain off the water.
- Combine remaining ingredients,whisk together and pour over the potatoes just before serving.
Nutrition Facts : Calories 268.9, Fat 10.3, SaturatedFat 1.5, Sodium 15, Carbohydrate 40.2, Fiber 5, Sugar 1.8, Protein 4.7
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- Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
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