GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING
Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.
Provided by Samantha Seneviratne
Categories Side dishes
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside. Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill. In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper. Serve warm.
Nutrition Facts : ServingSize 6, Calories 340 kcal, Fat 140 kcal, SaturatedFat 4.5 g, TransFat 16 g, Carbohydrate 44 g, Fiber 4 g, Protein 6 g, Cholesterol 20 mg, Sodium 300 mg, UnsaturatedFat 10 g
POTATO-BEAN SALAD WITH HERB DRESSING
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. -Chris Cummer, Bayonne, New Jersey
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely., In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.
Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY HERB POTATO SALAD
Our mayonnaise free potato salad is packed with flavor thanks to a simple olive oil vinaigrette, lots of fresh herbs, and lemon. We prefer to use small baby potatoes (sometimes labeled New Potatoes), fingerling potatoes, or Red Bliss potatoes for this salad.
Provided by Adam and Joanne
Categories Salad, Side Dish
Time 35m
Yield Makes 6 servings (side portions)
Number Of Ingredients 11
Steps:
- Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water, and then bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cool enough to handle, cut them into bite sized chunks or slice into thin rounds. Add to a large salad bowl.
- Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil together until creamy and emulsified. Season to taste with salt and pepper. Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).
- Add the scallions and fresh herbs. Toss gently, but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing. Serve warm or cover and refrigerate, and then serve the salad cold.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 235, Fat 14.5g, SaturatedFat 2.1g, Cholesterol 0mg, Sodium 224.6mg, Carbohydrate 25.4g, Fiber 4.3g, Sugar 2.2g, Protein 3.1g
DRESSING FOR POTATO SALAD
I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.
Provided by Login
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g
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
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.
NEW-POTATO SALAD WITH HERB & LEMON DRESSING
A new healthy take on this classic summer salad, using a lighter mustard dressing instead of mayonnaise. A heavy mayo-based dressing is replaced with a light but punchy lemon, mustard and herb one. The potato skins are left on for a slower release of energy. Olive magazine 2011.
Provided by English_Rose
Categories Potato
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a pan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain in a colander under running water until cooled, then leave until cold.
- For the dressing, whisk the mustards, honey and juice in a large bowl. Gradually whisk in 2 tbsp olive oil, until emulsified and glossy.
- Cut the potatoes in half and put in the bowl with the dressing. Add the herbs and lemon zest. Season with lots of freshly ground black pepper and a good pinch of salt, then toss well.
Nutrition Facts : Calories 361.9, Fat 14.1, SaturatedFat 2, Sodium 49.4, Carbohydrate 55.2, Fiber 7.1, Sugar 5.6, Protein 6.6
HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING
Steps:
- Steam potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, lemon juice, oregano, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
More about "potato salad with herb dressing recipes"
HEALTHY POTATO SALAD WITH HERB DRESSING - HOME GROWN …
From homegrownhappiness.co.nz
5/5 (5)Total Time 55 minsCategory SavouryCalories 343 per serving
- Preheat the oven to 230°C/446°F. Cut the potatoes into 2.5cm pieces. Put the potatoes in a large pot and fill with water until the potatoes are covered. Add a generous sprinkle of salt. Bring the water to a boil and once boiling, let the potatoes cook for 7-8 minutes until just starting to soften. Drain the potatoes well.
- Tip the potatoes on an oven tray, drizzle with olive oil and generously sprinkle with salt and pepper. Bake for around 20-25 minutes until the potatoes begin to crisp up on the edges and their bottoms are golden brown. In the last 3-4 minutes of the baking time, sprinkle the tray with pinenuts and let them toast alongside the potatoes.
- While the potatoes are baking, begin the herb dressing. Combine the dressing ingredients in a small blender or use an immersion blender to blend it into a smooth green sauce. Taste and season with salt and pepper and more sweetness or lemon juice if needed.
- Tip the baked potatoes and pine nuts into a bowl, drizzle with the herb dressing and toss to combine. Serve the potato salad warm or cold.
FRESH HERB POTATO SALAD (EASY + MAYO-FREE RECIPE) - THE ...
From simple-veganista.com
5/5 (1)Total Time 21 minsCategory SideCalories 193 per serving
- Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1 inch cubes). In a medium sized pot add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 minutes, or until fork tender. Drain potatoes and run under cool running water, let cool about 10 minutes.
- Add the cooled potatoes to a medium sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste.
FRENCH POTATO SALAD WITH FRESH HERB …
From thecountrycook.net
Ratings 1Category SaladCuisine FrenchTotal Time 40 mins
POTATO AND PEA SALAD WITH HERB DRESSING RECIPE | …
From sainsburysmagazine.co.uk
5/5 (79)Category SidesServings 6Total Time 25 mins
- Boil the potatoes in lightly salted water for about 15 minutes or until a knife pierces them easily. Add the frozen peas for the final 2 minutes of cooking then drain well and allow to cool slightly.
- Once cool enough to handle, cut the potatoes in half. Whisk together the mustard, lemon zest and juice, olive oil, herbs and some seasoning. Stir into the potatoes and peas with the spring onions, and leave to cool so the potatoes absorb the flavours. Pack in a sealed plastic container for easy transportation.
HEALTHY LEMON HERB POTATO SALAD RECIPE - FABULESSLY …
From fabulesslyfrugal.com
Cuisine AmericanCategory Salads, Side DishServings 8Total Time 50 mins
RED POTATO SALAD WITH CREAMY HERB DRESSING RECIPE | …
From lifesambrosia.com
5/5 (1)Total Time 1 hr 10 minsCategory Side DishesCalories 186 per serving
POTATO SALAD WITH HERB DRESSING | TESCO REAL FOOD
From realfood.tesco.com
3/5 (8)Category Side DishCuisine BritishTotal Time 40 mins
OVEN ROASTED POTATO SALAD WITH HERB DRESSING | RECIPE ...
From kitchenstories.com
4.5/5 (3)Servings 3Cuisine GermanCategory Main
- Wash and halve the potatoes. Cut larger potatoes into thirds. They should be bite-size pieces. Place on a baking sheet and mix with oil, vinegar, salt, and pepper. Bake for about 30 min.
- For the dressing, grate lemon zest and squeeze out the juice. Finely dice or use a garlic press on garlic. Mix together into a dressing with the remaining ingredients and season to taste with salt and pepper.
GARLIC-HERB POTATO SALAD - COOKING CLASSY
From cookingclassy.com
5/5 (8)Total Time 45 minsCategory Side DishCalories 245 per serving
- Place potatoes in a large pot and cover with water by an inch or two. Season water with salt (about 1 Tbsp).
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy).
- While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
GARLICKY HERB RED POTATO SALAD - CAFE DELITES
From cafedelites.com
5/5 (1)Total Time 22 minsCategory Side Dish, SidesCalories 214 per serving
- Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer until fork tender (about 10-12 minutes).
- Drain in a colander and rinse under cold running water. Spread out onto a baking sheet to completely cool potatoes (about 10 minutes).
- While potatoes are cooling, mix together olive oil, vinegar, garlic, salt, pepper, parsley, thyme and rosemary.
- When potatoes have cooled to the touch, transfer to a serving bowl. Pour dressing over top and gently toss through to evenly coat. Taste test and adjust salt, pepper or herbs if desired, to suit your taste.Serve!
FINGERLING POTATO AND GREEN BEAN SALAD WITH FRESH HERB ...
From weightwatchers.com
Cuisine American,CanadianCategory Dinner,Lunch,AppetizersServings 6Total Time 28 mins
- Put potatoes into a large pot. Fill pot half way up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.
- To make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended. Stir in tarragon, dill and chives.
- Add potatoes and green beans to bowl. Toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.
PATRIOTIC POTATO SALAD RECIPE | THE PERFECT POTLUCK POTATO ...
From joyfulhealthyeats.com
Reviews 2Category Side DishCuisine AmericanTotal Time 50 mins
- In a medium bowl, add garlic cloves, rosemary, thyme, parsley, chives, mustard, honey, and red wine vinegar. Using a whisk stir until combined.
EASY LEMON HERB RED POTATO SALAD | YELLOWBLISSROAD.COM
From yellowblissroad.com
Cuisine AmericanTotal Time 25 minsCategory Picnic, Side DishCalories 249 per serving
- Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 10-12 minutes. Lay paper towels on a large baking sheet. Drain the potatoes, then lay them in a single layer on the paper towels to dry (about 10-15 minutes). Sprinkle with salt to season.
- While the potatoes are drying, make the dressing. Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper into a small bowl. Whisk in the chives, parsley and dill and set aside. (Alternatively you could pulse the dressing ingredients together in a blender or food processor).
- Once the potatoes are cooled to room temperature, place the potatoes, onion and celery into a large bowl, and toss with the dressing until well combined.
- Store in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.
ROASTED POTATO SALAD WITH DIJON-HERB DRESSING RECIPE ...
From myrecipes.com
Servings 6Calories 179 per serving
- Combine first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.
- Combine the chopped parsley and remaining ingredients, stirring with a whisk. Drizzle the parsley mixture over potatoes, tossing gently to combine.
NO-MAYO POTATO SALAD WITH HERBS - FOODIECRUSH .COM
From foodiecrush.com
4.1/5 (172)Total Time 40 minsCategory Side DishCalories 244 per serving
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well.
- As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
- In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
- Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.
LEMON-HERB POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 75 per servingServings 6
- Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
- Whisk together olive oil, lemon rind, lemon juice, Dijon, and pepper in a bowl. Stir in arugula, kalamata olives, parsley, basil, and chives. Add drained potatoes; toss gently to coat.
POTATO SALAD WITH GREEN HERB DRESSING [VEGAN] - ONE GREEN ...
From onegreenplanet.org
Estimated Reading Time 1 min
POTATO SALAD WITH CREAMY HERB DRESSING - RICARDO
From ricardocuisine.com
5/5 (7)Total Time 40 minsCategory AppetizersCalories 235 per serving
FINGERLING POTATO SALAD WITH LEMON HERB DRESSING [VEGAN ...
From onegreenplanet.org
Servings 4Estimated Reading Time 2 mins
NEW POTATO SALAD WITH GREEN HERB AND MISO DRESSING ...
From daylesford.com
Estimated Reading Time 1 minTotal Time 1 hr
ROASTED NEW POTATO SALAD WITH LENTILS AND HERB DRESSING ...
From pinterest.ca
WARM POTATO SALAD WITH HERB DRESSING RECIPE - BBC FOOD
From bbc.co.uk
POTATO-BEAN SALAD WITH HERB DRESSING RECIPE: HOW TO MAKE ...
From stage.tasteofhome.com
POTATO SALAD WITH HERB DRESSING RECIPE
From crecipe.com
ROASTED POTATO SALAD WITH DIJON HERB DRESSING RECIPE
From crecipe.com
35 OF THE BEST POTATO SALAD RECIPES FOR A SUMMER BARBECUE
REDSKIN POTATO SALAD WITH RANCH AND BACON - THERESCIPES.INFO
From therecipes.info
POTATO SALAD RECIPE - LOVEFOOD.COM
From lovefood.com
POTATO SALAD WITH BUTTERMILK DRESSING RECIPE - FOOD HOUSE
From foodhouse.cc
POTATO SALAD WITH HERB DRESSING - MYDYNAMICS
From mydynamics.co.za
POTATO-SALAD-WITH-GARLCKY-H | HERB DRESSING RECIPE, POTATO ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love