Tri Colored Summer Potato Salad With Herbed Shallot Viniagrette Recipes

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HERB-VINEGAR POTATO SALAD



Herb-Vinegar Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

SUMMER VINAIGRETTE POTATO SALAD



Summer Vinaigrette Potato Salad image

Mayo and warm weather don't mix. Instead, toss potato salad with an easy herb vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 16

Number Of Ingredients 13

5 cups water
2 teaspoons salt
2 1/2 lb unpeeled Yukon Gold potatoes, cut into 3/4-inch pieces (about 8 cups)
1 1/2 cups chopped cucumber (1 medium)
1 cup chopped yellow bell pepper (1 medium)
1/2 cup thinly sliced celery (1 medium stalk)
1/4 cup chopped green onions (4 medium)
1/2 cup canola or vegetable oil
1/4 cup lemon juice
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons salt

Steps:

  • In 4-quart saucepan, heat water and 2 teaspoons salt to boiling. Add potatoes; return to boiling. Cook uncovered 5 to 8 minutes or just until tender.
  • Meanwhile, in large bowl, mix dressing ingredients; set aside.
  • Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

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