POTATO SALAD WITH CILANTRO
This salad is easy to make, and very fresh looking. The warm potatoes seem to temper the herb's flavor, so it's a good way to introduce newcomers to cilantro.
Provided by Ruth Lively
Categories Side dishes
Yield four to six.
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot of salted water (about 1 Tbs. kosher salt). Bring to a boil and lower to a simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork, about 25 min. Drain and let cool slightly. While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own). Put half of the potatoes in a large serving bowl. Whisk together the oil, lemon zest and juice, 1 tsp. salt, and several grinds of pepper. Drizzle half of the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing, and toss gently with a large rubber spatula to combine well. Add the cilantro and scallions and toss gently again. Taste and add more salt as needed. Serve warm or at room temperature
Nutrition Facts : ServingSize four to six., Calories 300 kcal, Fat 160 kcal, SaturatedFat 2 g, TransFat 18 g, Carbohydrate 32 g, Fiber 3 g, Protein 3 g, Sodium 690 mg, UnsaturatedFat 15 g
POTATO SALAD WITH LEMON AND CILANTRO
This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb.
Provided by MarieRynr
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
- While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
- Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
- Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.
Nutrition Facts : Calories 419.2, Fat 27.2, SaturatedFat 3.8, Sodium 16.4, Carbohydrate 41.3, Fiber 5.3, Sugar 2.2, Protein 4.8
LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO SALAD WITH FRESH HERBS AND LEMON
Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
CILANTRO AND GARLIC POTATOES
A yummy Lebanese way of serving potatoes. These go great with chicken or meat.
Provided by LEBANESE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 33.4 g, Fat 11.8 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 1.6 g
SOUTHWEST POTATO SALAD WITH LIME-CILANTRO VINAIGRETTE
This is a yummy variation of Recipe #218465, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the peppers and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lime juice to taste.
- Serve warm or at room temperature. You can also refrigerate to serve later.
Nutrition Facts : Calories 210.4, Fat 9.2, SaturatedFat 1.3, Sodium 398.2, Carbohydrate 30, Fiber 3.9, Sugar 2.4, Protein 3.5
POTATO-VEGETABLE SALAD WITH CILANTRO DRESSING
What's better than potato salad? Potato salad tossed with cucumbers, bell pepper, green onions, tomatoes and a zesty herb dressing!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
- While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
- In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg
CREAMY, LEMONY POTATO SALAD
Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day.
Provided by Bren
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
- Peel cooled potatoes and chop; add to eggs in glass dish.
- Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
- Cover dish with plastic wrap and refrigerate overnight.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 33.7 g, Cholesterol 103 mg, Fat 11.2 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 284.7 mg, Sugar 6.5 g
LEMONY POTATO SALAD
Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
LEMON POTATO SALAD WITH MINT
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- In a bowl, whisk together lemon juice, salt and olive oil.
- Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram
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