Potato Pine Nut And Herb Salad Recipes
HERB POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. 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 and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
POTATO, PINE NUT AND HERB SALAD
Make and share this Potato, Pine Nut and Herb Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling salted water until just tender (approximately 10 minutes). Drain well.
- Whisk together green onions, oil and vinegar, season.
- Pour over potatoes and toss. Set aside for 15 minutes.
- Add pine nuts and parsley just before serving and toss.
Nutrition Facts : Calories 201.7, Fat 14, SaturatedFat 1.8, Sodium 11.6, Carbohydrate 17.6, Fiber 3.1, Sugar 1.6, Protein 2.7
TOSSED SALAD WITH PINE NUTS
This wonderful 5-ingredient recipe from Alice Tremont in Rochester Hills, Michigan is easy and elegant...with lots of blue cheese flavor and crunch from the pine nuts. Topped with raspberry vinaigrette dressing, it couldn't be much easier to toss together on a busy weeknight or much nicer to serve company. Alice often serves it on special occasions and says it always gets compliments, and that adding grilled chicken breast turns it into a fuss-free and fabulous main dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 5
Steps:
- In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 173 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 351mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
HERBED POTATO SALAD
A superhealthy accompaniment to any summer meal
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
- Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
- Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
WARM POTATO SALAD WITH CAPERS AND TOASTED PINE NUTS
Make and share this Warm Potato Salad With Capers and Toasted Pine Nuts recipe from Food.com.
Provided by AmandaInOz
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.
- Cook potatoes in simmering salted water for 10-15 minutes or until tender.
- Drain well then toss with the prepared dressing.
Nutrition Facts : Calories 227.3, Fat 14.4, SaturatedFat 1.9, Sodium 122.7, Carbohydrate 22.8, Fiber 3.7, Sugar 2.2, Protein 2.8
GRILLED HERB AND GARLIC TRIPLE POTATO SALAD
Three kinds of potatoes, grilled in foil packets until tender, are tossed together with a creamy herb and garlic sauce and sliced green onions.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Heat barbecue to medium heat.
- Spoon each variety of potato onto separate large sheet of heavy-duty foil. Drizzle with oil; toss potatoes until evenly coated with oil. Fold foil to make 3 packets.
- Grill Yukon gold and red potato packets 10 min. Add sweet potato packet to barbecue and grill all for another 10 min. Turn all packets over; grill 10 min. more or until potatoes are tender.
- Empty packets into large bowl. Add Cooking Creme; toss to evenly coat. Stir in onions.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 33.6 g, Cholesterol 15.8 mg, Fat 4.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 280 mg, Sugar 4.5 g
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