Potato Salad With Parsley And Chives Recipes

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

RED POTATO SALAD WITH SOUR CREAM AND CHIVES

Steps:

• Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
• In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

POTATO SALAD WITH PARSLEY AND CHIVES

Steps:

• To prepare the dressing, combine the first 6 ingredients in a small bowl.
• To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender.
• Drain and cool.
• Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.

POTATO SALAD WITH GARLIC MAYONNAISE AND CHIVES

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
• While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
• Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
• Serve salad at room temperature.

PARSLIED POTATO SALAD

Steps:

• Cook the potatoes in salted boiling water until tender, about 10 minutes. Drain. Put onions, fennel, parsley and zest in a large serving bowl. Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds. Add the Italian parsley incrementally and process until liquefied and bright green. When the potatoes are cool, add them to the other vegetables. Pour on the dressing and blend well. (Salad and dressing can be made a day ahead.)

BACON-CHIVE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.