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 POTATO SALAD WITH OLIVES
Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.
Provided by lutzflcat
Categories Salad Potato Salad Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
- Add red onion, and Kalamata olives to the warm potatoes; toss gently.
- Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.4 g, Fat 10.8 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 644.2 mg, Sugar 0.6 g
WARM POTATO & ROLLMOP SALAD
A chunky, filling salad full of omega-3's. Rollmops or pilchards can be used, or for the less daring cook, tinned sardines are also good
Provided by Good Food team
Categories Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.
- Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl. Add the potatoes, mix well, divide between two plates, then top with the fish. Great with a green salad on the side.
Nutrition Facts : Calories 387 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3.16 milligram of sodium
WARM POTATO SALAD
Provided by Chuck Hughes
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
- Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
- While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
- Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
- Peel the eggs and cut in half.
- Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
- This salad is also good served at room temperature.
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 POTATO SALAD
Provided by Marian Burros
Categories easy, salads and dressings, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
- Wash, trim, seed and dice the red peppers; mince the shallots.
- Wash, dry and mince the tarragon.
- Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
- When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 435 milligrams, Sugar 16 grams, TransFat 0 grams
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
WARM POTATO SALAD
This simple potato salad recipe comes from chef Emeril Lagasse. It pairs nicely with E.J.'s Simple Oven-Barbecue Ribs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water; season with salt. Place saucepan over medium-high heat and bring to a boil; cook until potatoes are easily pierced with a fork.
- Meanwhile, place heavy cream in a small saucepan. Cook over medium heat until reduced to 1/2 cup. Remove from heat and let cool.
- Drain potatoes and transfer to a large bowl. Add mustard and vinegar; season with salt and black pepper. Add onion, celery, eggs, reduced heavy cream, and parsley; mix until well combined. Season with salt and white pepper before serving.
WARM BAKED POTATO SALAD
My husband and I had been eating nothing but baked and mashed potatoes (we live in Idaho), so I decided to try potatoes a different way. This warm salad is a HUGE hit with my sour cream-and-bacon-loving husband! It goes great with grilled chicken, steak, or burgers. (This recipe can certainly be modified to make a larger portion for larger groups!)
Provided by Sophies Momma
Categories Potato
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.).
- Once potatoes have cooled for 5 minutes, transfer to large bowl.
- Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.).
- Serve immediately and enjoy!
WARM POTATO SALAD
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
- While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
- In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
- Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 938 milligrams, Sugar 7 grams, TransFat 0 grams
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