ROASTED POTATO AND FENNEL SALAD
Baking the potato adds an interesting depth of flavor to the salad and lends a mouth-pleasing texture.
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour. When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns. Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.
ROASTED POTATO SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield about 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste. Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.
- While potatoes are roasting, "shave" the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve.
- Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.
- Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to the vinaigrette bowl. Top with shaved celery and fennel and toss.
SALSA VERDE POTATO SALAD
Make and share this Salsa Verde Potato Salad recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
- Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
- Add half the mayo mixture to the warm potatoes and set aside to cool.
- When you are ready to serve, add remaining mixture and toss to coat.
SALSA VERDE POTATO SALAD
Make and share this Salsa Verde Potato Salad recipe from Food.com.
Provided by katew
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in pot of boiling water for 15 minutes or till cooked.
- Drain, transfer to a big bowl.
- In another bowl, mix together remaining ingredients.
- Season to taste if necessary.
- Add 1/2 mayo mixture to warm potatoes.
- Set aside to cool.
- Add remaining mayo mixture, toss to combine.
- Garnish with extra basil leaves before serving.
Nutrition Facts : Calories 290.2, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 414.6, Carbohydrate 40.7, Fiber 4.1, Sugar 4.5, Protein 4.1
ROASTED SALSA VERDE
A fresh, green, roasted salsa that's quick to prepare!
Provided by charlotte henry
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
- Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
- Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g
ROASTED POTATO SALAD WITH SHAVED FENNEL & SALSA VERDE
Steps:
- In a medium bowl, stir the parsley, olive oil, chives, capers, orange juice, vinegar, orange zest, thyme, shallot, and garlic to make the salsa verde. Season with kosher salt and pepper to taste. Add the salsa verde and shaved fennel to the bowl of roasted potatoes. Toss well, season with kosher salt and pepper to taste, and serve.
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