LEMON-DILL POTATO SALAD
Steps:
- Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
- Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
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 LEMON-DILL VINAIGRETTE
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery 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 lemon juice to taste.
- Serve warm or at room temperature.
NEW POTATO SALAD WITH LEMON DILL VINAIGRETTE
Courtesy of the Vargas family.
Provided by Food Network Canada
Categories herbs,potatoes,salad,side
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in a large pot of boiling salted water. Drain and set aside.
- In a small bowl, whisk together oil, lemon zest and about a ¼ cup lemon juice, dill, mustard, caraway seeds, and salt and pepper to taste. Toss potatoes with enough vinaigrette to coat. Adjust seasoning if necessary.
LEMON-DIJON POTATO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes.
- Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil.
- When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature.
WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE
This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs.
Provided by Chef Suz in Bekond
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in pan with mint and salt.
- About 20 minutes.
- While potatoes are cooking crush garlic and add salt.
- Gradually whisk in all the other dressing ingredients.
- When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
- Pour on the vinaigrette dressing while the are still hot.
- Toss in dressing till all potatoes are coated.
- Finally scatter in the chopped chives and spring onions.
- Serve warm.
DILL POTATO SALAD
New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
Provided by sal
Categories Salad Potato Salad Recipes No Mayo
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
- Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
- Pour dressing over potatoes and toss gently. Chill before serving.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON POTATO SALAD
Of all the dishes served at my wedding, this fresh-tasting salad was the favorite among guests. It's a nice alternative to mayonnaise-based potato salads.-Nicole Evans Groth, Bloomington, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender., Drain potatoes and place in a large bowl; add green onions. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 173 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BAKED POTATO SALAD WITH DILL
This is a classic chilled potato salad. It's perfect for a picnic or luncheon.
Provided by MARBALET
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
- Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
- Whisk together the mayonnaise, lemon juice, mustard and curry powder.
- Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.3 g, Cholesterol 4.6 mg, Fat 13.2 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 207.6 mg, Sugar 3.7 g
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