GARLIC ROASTED POTATO SALAD
Easy and different potato salad. Great with BBQ. It's a modification of a recipe from my aunt. She adds pickle relish and red onions to hers. I add parsley and scallions instead. It's up to you.
Provided by rouxdog
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a bowl, toss potatoes, garlic, and olive oil together to coat.
- Place potatoes in a single layer on a baking sheet.
- Sprinkle with salt and pepper to taste.
- Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes.
- Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions.
- Add to potatoes.
- Add salt or pepper to taste.
- Serve cold or room temperature.
SPANISH POTATOES
These smoky, spiced potatoes are a great accompaniment for white fish or chicken
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
- Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.
Nutrition Facts : Calories 217 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
BBQ CHORIZO POTATO SALAD
Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue - great for serving a crowd
Provided by Lulu Grimes
Categories Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Drain the potatoes and return to the pan, then stand for 5-10 mins to steam-dry. Cut them into bite-sized pieces, season with salt, cover and chill until cold.
- Heat the barbecue (or heat a griddle pan if cooking indoors). Halve each large chorizo lengthways and put them, cut-side down, on the barbecue (small chorizo can go on whole). Cook, turning once or twice, until they are crisp around the edges and cooked through. Slice the chorizo into pieces.
- Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery and dill. Gently fold the potatoes into the dressing, taking care not to break up them too much. Scatter the chorizo on top to serve.
Nutrition Facts : Calories 597 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
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