Parsleyed Yellow Potato Salad Recipes

YELLOW MUSTARD POTATO SALAD

Steps:

• Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
• In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
• When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

SIMPLE PARISIAN-STYLE POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

PARSLEYED YELLOW-POTATO SALAD

Steps:

• In a kettle combine the potatoes with enough salted cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes, removing the small ones as they are done, for 30 to 40 minutes, or until they are tender. Drain the potatoes and let them cool until they can be handled. Peel the potatoes and cut them into bite-sized pieces.
• In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes and the parsley and combine the salad well.

PARSLEY POTATO SALAD

Steps:

• In a a large bowl, combine all ingredients excpet mayonnaise. Toss lightly, cover, and refrigerate for several hours.
• A few hours before serving, add mayonnaise and stir well. Cover and return salad to refrigerator until ready to serve.

24 CARAT YELLOW GOLD POTATO SALAD

Steps:

• In a large saucepot add potatoes and enough water to slightly cover potatoes.
• Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
• Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
• Fry bacon and set aside and when bacon is cooled, crumble.
• After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
• Mix gently together potatoes and mayonnaise/bacon mixture.
• Chill potato salad for at least 2 more hours.

PARSLIED POTATO SALAD

Steps:

• Cook the potatoes in salted boiling water until tender, about 10 minutes. Drain. Put onions, fennel, parsley and zest in a large serving bowl. Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds. Add the Italian parsley incrementally and process until liquefied and bright green. When the potatoes are cool, add them to the other vegetables. Pour on the dressing and blend well. (Salad and dressing can be made a day ahead.)