ROAST NEW POTATO & PEA SALAD WITH TZATZIKI
Fresh and tasty roast new potato salad with an incredible fresh vegan tzatziki, mint and peas. The perfect summery salad dish - You'll love it.
Provided by Niki Webster
Categories Lunch Main Course Salad
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees/gas Mark 4.
- Cut the potatoes into irregular wedges.
- Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder & salt.
- Roast for approx 40 minutes until crispy on the outside. Set aside.
- Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible as transfer to a mason jar.
- Add all the other ingredients and mix well.
- Really nice, with a drizzle of olive oil on top.
- Add the ingredients to a blender and blitz to a rough consistency or crunch in pestle and mortar.
- Layer the roast potatoes, crushed peas, herbs, spring onion and big dollops of tzatziki.
- Amazing served with dips and a delicious glass of vegan wine.
TZATZIKI POTATO SALAD
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.
Nutrition Facts : Calories 128 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 190mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
TZATZIKI POTATO SALAD
Tzatziki, the classic Greek combination of garlic, yogurt and cucumber, is incredibly versatile and often served with grilled meat, gyros, roasted vegetables or simply flatbread. Here, it is the sauce for a fresh potato salad. Opt for a waxy potato, such as red, new or fingerlings, as these varieties contain the least starch and will retain their shape when boiled. (All-purpose Yukon Golds work, too.) The potatoes are left unpeeled for texture, but peel them if you prefer, and make sure they are roughly the same size to ensure even cooking. The tzatziki benefits from resting for at least 10 to 15 minutes before being added to the potatoes, so prepare it before you start the potatoes, or better yet, make it the night before and let it hang out in the fridge so the flavors can get to know one another. A little honey lends a floral, subtle sweetness, but omit it if you want this dish to be purely savory.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
- Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
- Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.
ROAST NEW POTATO SALAD WITH CAPER & TARRAGON DRESSING
A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast
Provided by Cassie Best
Categories Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
- Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
Nutrition Facts : Calories 149 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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