PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
TANGY PESTO POTATO SALAD
A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.
Provided by ELKEHINZE
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
- Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 36.1 g, Cholesterol 223.1 mg, Fat 15.8 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 516.1 mg, Sugar 8.3 g
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
MAPLE-GLAZED TUNA WITH PEAR-POTATO SALAD
Provided by Marcus Samuelsson
Categories Fish Mustard Potato Quick & Easy Dinner Pear Seafood Tuna Healthy Maple Syrup Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
- 2. Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.
- 3. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.
PEAR-POTATO SALAD
Provided by Marcus Samuelsson
Categories Salad Potato Side Sauté Vegetarian Quick & Easy Pear Almond Curry Spinach Fall Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.
ROASTED PEAR SALAD
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.
FLUFFY PINEAPPLE-PEAR SALAD
Sweet pear and pineapple are treated to a light, creamy whipped topping with a hint of tang. "This unique salad is simple and delicious. It's perfect for family meals or company," says Marshfield, Missouri's Bernice Morris.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside. Combine pineapple and pears in an 8-in. square dish; cover and refrigerate. , In a small saucepan, combine the sugar, flour and salt. Stir in the pineapple juice mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes., Remove from the heat. Gently stir in vinegar. Cool to room temperature without stirring. Fold in whipped topping. Spread over fruit. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PEAR, PISTOU AND POTATO SALAD
My accomplice, Dear Niece gave me insider information regarding this salad recipe. I have her doing my culinary crime grunt work for me now. She and I will negotiate salary later...after she's proven her worth. For easier preparation, I roast the potatoes the evening before and allow to cool. Salad recipe does require some preparation, but is worth the effort. Stolen from a local vegetarian restaurant. What else is new?
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- *NOTE: use either pesto sauce or French pistou sauce (see #100384). The Zaar computer wouldn't let me type in pistou sauce as an ingredient. Naughty computer!
- Divide and arrange the mixed greens on 4 salad plates.
- Gently toss the pesto/pistou with the pear and roasted potatoes. Divide and serve the mixture over the mixed greens. Garnish with sliced almonds if desired.
- Since this is in essence a pilfered recipe, all amounts are estimated.
- A few recommendations to round out the menu: Serve with French bread and a glass of wine, listen to the soundtrack to Amelie and discuss Toulouse-Lautrec and the Belle Epoque.
Nutrition Facts : Calories 256.4, Fat 4.2, SaturatedFat 0.4, Sodium 13.7, Carbohydrate 51.5, Fiber 8.2, Sugar 10.2, Protein 6.2
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