RED POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h27m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.
- While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.
- Copyright 2003 Television Food Network, G.P. All rights reserved.
RED SKIN POTATO SALAD WITH CAPERS
This Red Skin Potato Salad with Capers is a great way to mix things up. With capers, parsley, and a tangy yogurt-mayo dressing, this Red Skin Potato Salad is anything but traditional.
Provided by Wendy Polisi
Categories Side Dish
Time 27m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together yogurt, mayonnaise, onion, lemon juice, lemon zest, apple cider vinegar, mustard and red pepper flakes. Salt and pepper to taste.
- Bring a large pot of salted water to a boil. Add potatoes and cook for 12 to 15 minutes, until tender. Drain.
- Transfer potatoes to a large bowl. Add scallions, capers, and parsley.
- Toss with yogurt mixture. Serve chilled or at room temperature.
Nutrition Facts : Calories 152 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 316 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS
Categories Salad Olive Potato Tomato Quick & Easy Summer Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.
RED POTATO AND EGG SALAD
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
RED SKIN POTATO SALAD
This is from "Donna" at the All Recipes web site. This is my FAVORITE potato salad. If you do not care for the tangy mustard flavor of regular potato salad, give this one a try. It is creamy, with the taste of bacon, celery, and some onion. It does have eggs, so it's not a "leave it out all day at a picnic" salad.
Provided by French Lavender
Categories < 15 Mins
Time 2m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
- Drain & set in fridge to cool.
- Once cool, chop with the skin on.
- Combine potatoes, eggs, bacon, onion & celery.
- Mix together mayo, sour cream and salt & pepper.
- Add to other combined ingredients.
- Chill 1 hour before serving.
Nutrition Facts : Calories 399.1, Fat 31.2, SaturatedFat 9, Cholesterol 131.3, Sodium 583.5, Carbohydrate 20.7, Fiber 1.5, Sugar 3.7, Protein 9.5
RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
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 and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
PERFECT POTATO SALAD WITH CAPERS
Make and share this Perfect Potato Salad With Capers recipe from Food.com.
Provided by Kata Zlata
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
- Put it into deep dish, add wine.
- Add capers, cucumbers, parsley, chives, eggs.
- Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
- Mix it carefully.
- Serve, season with lemon and parsley leaves.
Nutrition Facts : Calories 441.9, Fat 27.5, SaturatedFat 3.8, Sodium 230.2, Carbohydrate 42.7, Fiber 5.4, Sugar 3.8, Protein 5.1
POTATO SALAD WITH CAPERS AND ANCHOVIES
Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
- When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
- Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.
ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS
Steps:
- Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
- Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
- Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
More about "red skin potato salad with capers recipes"
10 BEST RED SKIN POTATO SALAD RECIPES | YUMMLY
From yummly.com
RED POTATO SALAD WITH RADISHES, CAPERS AND CHIVES …
From sidechef.com
CLASSIC RED-SKINNED POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (24)Total Time 30 minsCategory Side Dish, SaladCalories 445 per serving
POTATO SALAD WITH ROASTED RED PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
RED POTATO SALAD RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
PERFECT POTATO SALAD WITH CAPERS RECIPES - EASY RECIPES
From recipegoulash.cc
CRISPY LEMON CHICKEN WITH POTATOES, OREGANO, AND CAPERS
From thekitchn.com
RED SKIN POTATO SALAD WITH CAPERS | RECIPE | RED SKIN …
From pinterest.com
10 BEST RED SKIN POTATO SALAD RECIPES | YUMMLY
From yummly.com
RED SKIN POTATO SALAD WITH CAPERS | RECIPE | RED SKIN POTATO SALAD ...
From pinterest.co.uk
RED POTATO SALAD RECIPES | ALLRECIPES
From allrecipes.com
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