Warm Leek Asparagus And Potato Salad Recipes
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by chia2160
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
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GERMAN-INSPIRED WARM POTATO SALAD WITH ASPARAGUS
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- Bring a large pot of water to a boil. Lower temperature to med-high and season water with 2 tsp kosher salt. Add potatoes and cook until fork tender (approx. 18-20min).
- Once potatoes are cooked, transfer to a cutting board and reserve cooking water. Cut potatoes into quarters and add to mixing bowl with dressing along with thinly-sliced onion. Gently toss everything to coat. Taste for seasoning and adjust as required.
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- On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the potatoes cut side down. Roast for 25 minutes until they are golden brown. Flip to the other side and continue roasting for 10 minutes.
- In a small bowl, toss the asparagus with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Scatter the asparagus on the sheet pan with the potatoes. Continue roasting for 6-8 minutes until the asparagus are bright green but still crisp.
- While the potatoes and asparagus are roasting, make the vinaigrette. Whisk together the mustard, garlic, lemon juice, olive oil, salt and pepper in a large bowl.
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