LAMB WITH WARM POTATO & OLIVE SALAD
This restaurant-standard dish is simple to make but worthy of any dinner party. Cooking the lamb this way stops it drying out and gives it a subtle flavour
Provided by Flynn McGarry
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.
- Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture - make sure to cover all sides. Chill in the fridge for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.
- To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.
Nutrition Facts : Calories 849 calories, Fat 63 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
WARM LAMB AND NEW POTATO SALAD
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Scrub potatoes but do not peel, and boil 10 to 15 minutes, depending on size.
- Trim excess fat from chops and brown on both sides in heavy skillet until medium rare. Cut meat into thin strips and set aside.
- Whisk oil and vinegar in bowl large enough to hold all of the ingredients.
- Beat in the marjoram, parsley, capers and mustard. Season with pepper.
- When potatoes are cooked, drain and cut in halves or quarters, depending on size, and add to dressing along with lamb, mushrooms and onion.
- Tuck lettuce under lamb-and-potato mixture. Decorate with cherry tomatoes. Serve with dense country bread. Raisin nut bread and Italian whole grain bread are good choices.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 45 grams, Fat 92 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 36 grams, Sodium 236 milligrams, Sugar 9 grams, TransFat 0 grams
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
WARM LENTIL, POTATO AND VEGETABLE SALAD
Provided by Marian Burros
Categories dinner, salads and dressings
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
- Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
- Whisk oil, mustard and vinegar in serving bowl.
- Wash, dry and mince basil and stir in.
- Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
- Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
- Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
- When lentils are cooked, drain well and stir in.
- When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 10 grams, Fiber 20 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 17 grams, TransFat 0 grams
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
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. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
WARM POTATO SALAD
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
WARM DIJON POTATO SALAD
A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!
Provided by MommyKirsten
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
- Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g
WARM POTATO SALAD RECIPE BY TASTY
Here's what you need: mini potato, olive oil, salt, pepper, eggs, walnuts, garlic, French's spicy brown mustard, lemon juice, red wine vinegar, honey, salt, olive oil, scallions, fresh basil leaf
Provided by Tayo Ola
Categories Sides
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425ºF (218 C).
- Spread potatoes out on a sheet tray. Drizzle with olive oil, sprinkle with salt and pepper, and roll potatoes around so that they are all coated. Roast in the oven for 35-40 minutes or until lightly browned and tender. Remove from oven and let cool for a few minutes.
- Use a fork to lightly crush half of the potatoes, then transfer all of them to a bowl. Set aside.
- Cut the eggs into quarters. Set aside.
- Roughly chop the walnuts. Add nuts to the bowl with the potatoes.
- Whisk together garlic, French's Spicy Brown Mustard, lemon juice, red wine vinegar, honey, salt, and olive oil. Pour dressing over potatoes and toss well.
- Fold in scallions and basil, reserving a little of each. Carefully fold in half of the eggs, then scatter the rest of the eggs on top along with the reserved scallions and basil.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 30 grams, Fiber 5 grams, Protein 12 grams, Sugar 3 grams
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