Sea Rocket Potato Salad Recipes
WARM POTATO SALAD WITH CAPERS & ROCKET
This goes well with any grilled meat, but we love it best with sardines.
Provided by Andy Harris
Categories One-pan recipes Jamie Magazine Vegetables Alfresco Mains Sides
Time 30m
Yield 4 to 6
Number Of Ingredients 5
Steps:
- Scrub and leave some of the potatoes whole, then peel and cut the rest into equal sizes.
- Place the potatoes in a saucepan of salted water. Bring to the boil, then simmer for 20 minutes, or until tender. Drain in a colander and transfer to a large serving bowl.
- While the potatoes are still warm, add the remaining ingredients and season generously with sea salt and freshly ground black pepper. Transfer to plates and serve immediately.
Nutrition Facts : Calories 482 calories, Fat 25 g fat, SaturatedFat 3.8 g saturated fat, Protein 5.8 g protein, Carbohydrate 57.5 g carbohydrate, Sugar 4.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SEA ROCKET POTATO SALAD
This potato salad calls for just a small amount of mayonnaise, letting the unconventional ingredients -- horseradish-like sea rocket and tart sour grass -- shine through.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot, and cover with water by 2 inches. Add 1 tablespoon salt. Bring to a boil. Reduce heat, and simmer until potatoes are tender when pierced with the tip of a paring knife, 10 to 12 minutes. Drain, and transfer to a large bowl. Let cool for 15 minutes.
- Toss potatoes with oil, mayonnaise, and vinegar. Season with salt and pepper. Sprinkle with sea rocket and sour grass; toss to coat. Serve immediately.
HOT TEA-SMOKED TROUT WITH NEW POTATO & ROCKET SALAD
Impress everyone with James Martin's home-smoked barbecue recipe
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
- To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
- To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
- Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked - it should flake away from the bone when it is done.
- Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.
Nutrition Facts : Calories 393 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Protein 46 grams protein
HOT SEAFOOD POTATO SALAD
Make and share this Hot Seafood Potato Salad recipe from Food.com.
Provided by buckeyes2008
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- In a large bowl, combine mayo, egg, soup, pepper, onions, and water chestnuts.
- Gently mix in crab, shrimp, and potatoes.
- Put into a 8 x 8 baking pan.
- Combine bread crumbs and butter and sprinkle over seafood mixture.
- Bake for 30 minutes.
- Serve HOT.
Nutrition Facts : Calories 336.4, Fat 18.7, SaturatedFat 4.1, Cholesterol 129.8, Sodium 799.4, Carbohydrate 31.2, Fiber 2.5, Sugar 4.8, Protein 12
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