POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
RED POTATO SALAD WITH LEMONY VINAIGRETTE
At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. -Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving., Just before serving, stir in cheese.
Nutrition Facts : Calories 168 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 451mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
HERB-VINAIGRETTE POTATO SALAD
This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE
Provided by Food Network
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
- For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.
TRICOLOR POTATO SALAD
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
- Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
- In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.
HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
- For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
- Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.
TRI-COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE
This looks very good--I'm always looking for new good salad recipes and this one comes from Kathleen Daeleman's show Cooking Thin. (Prep time includes sitting time).
Provided by spatchcock
Categories Vegetable
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- For the Mustard Vinaigrette: In a small bowl whisk together all ingredients.
- Taste and adjust seasonings with salt and pepper.
- For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls.
- Pour 1/3 of the dressing over each vegetable.
- Toss to combine.
- Season, to taste, with salt and pepper if needed.
- Let stand for at least 1 hour or up to 4 hours.
- Serve on platter in separate mounds.
Nutrition Facts : Calories 124.2, Fat 7.2, SaturatedFat 1, Sodium 93.1, Carbohydrate 14.1, Fiber 4.1, Sugar 7.4, Protein 2.6
POTATO SALAD WITH MUSTARD VINAIGRETTE
Categories Mustard Potato Side Fourth of July Picnic Super Bowl Quick & Easy Vinegar Summer Party Shallot Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
- While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
- When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
- Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
TRI-COLORED SUMMER POTATO SALAD WITH HERBED SHALLOT VINIAGRETTE
This recipe is EASY and TASTY and great for summer because it's light and dairy-free. The small potatoes only take 10 minutes to boil, unlike larger potatoes which take forever to cook. So you CAN make this salad the day it's going to be served, and it'll be good - but honestly, it is better the next day. Recipe is originally from Lydia Ellison - I'm posting for safekeeping!
Provided by djbarnez
Categories Lactose Free
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and clean potatoes, and cut into pieces about three-quarters of an inch square. Cut them in half or quarters to that all pieces are approximately the same size and approximately 1-1/2 inches. Place in a large pot and cover with cold water; bring to a boil and add 2 teaspoons of salt. Boil until knife tender, 8 to 10 minutes. Drain, place back in the pot and cover, so that the potatoes stay warm until they are dressed.
- While the potatoes are boiling, whisk together the mustard, vinegar and shallots. Add the olive oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper. Pour the vinaigrette over the drained hot potatoes using a spatula to gently turn the potatoes so that the vinaigrette coats them all. Let the dressed potatoes cool to room temperature.
- Generously sprinkle the potato salad with the chopped herbs, gently mixing so that every potato bite will have some herbs. Enjoy chilled.
Nutrition Facts : Calories 245.6, Fat 13.7, SaturatedFat 1.9, Sodium 1762.4, Carbohydrate 27.7, Fiber 4.1, Sugar 2, Protein 3
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