Warm Potato Salad By Biltmore Recipes

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WARM POTATO SALAD



Warm Potato Salad image

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

1 pound russet potatoes (about 2), cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 hard-cooked large egg
1/2 small red onion, thinly sliced
Coarse salt and ground pepper

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

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

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

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

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 NEW POTATO SALAD WITH GRAINY MUSTARD



Warm New Potato Salad with Grainy Mustard image

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Categories     Herb     Mustard     Potato     Side     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
  • Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

NEW POTATO SALAD



New potato salad image

Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet

Provided by Merrilees Parker

Categories     Buffet, Dinner, Lunch, Side dish, Vegetable

Time 10m

Number Of Ingredients 6

500g pack baby new potato
1 tbsp Dijon mustard
finely grated zest and juice unwaxed ½ lemon
5 tbsp extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
2 spring onions , thinly sliced diagonally

Steps:

  • Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
  • Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

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.

WARM POTATO SALAD



Warm Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 7

1 pound new potatoes, scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions, thinly sliced
3 tablespoons chopped fresh parsley

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



Warm Potato Salad image

Provided by Marian Burros

Categories     easy, salads and dressings, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

1 pound tiny new potatoes or other, larger boiling potatoes
12 ounces whole red pepper or 11 ounces ready-cut peppers (2 1/2 to 3 cups)
3 ounces shallots (6 tablespoons minced)
1 small bunch tarragon, enough for 2 tablespoons minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/3 cup nonfat plain yogurt
1/4 teaspoon salt
Freshly ground black pepper to taste

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 DIJON POTATO SALAD



Warm Dijon Potato Salad image

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Provided by MommyKirsten

Categories     Red Potato Salad

Time 35m

Yield 8

Number Of Ingredients 11

5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped

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



Warm Potato Salad image

Make and share this Warm Potato Salad recipe from Food.com.

Provided by MarieRynr

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/4 lbs new potatoes
3 tablespoons white wine vinegar
2 tablespoons coarse grain mustard
1 tablespoon clear honey
3 1/2 fluid ounces olive oil
salt & freshly ground black pepper
1 bunch green onion
3 tablespoons chopped flat leaf parsley

Steps:

  • Rinse the new potatoes.
  • Add to a pan of boiling salted water and cook until tender, about 15 minutes.
  • Drain and turn the potatoes on to a clean tea cloth to dry.
  • Slice the potatoes thickly and turn into a serving bowl.
  • Combine the vinegar, mustard, honey, olive oil and seasoning.
  • Mix well, pour over the hot potatoes and turn them gently to coat all over.
  • Trim the green onions.
  • Chop all the white and some of the green stems.
  • Add them to the potato salad along with the chopped parsley.
  • Mix again.
  • Serve while still warm or at room temperature.

WARM POTATO SALAD



Warm Potato Salad image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 pounds Red Bliss potatoes unpeeled and quartered
5 cups cold water
1 3/4 teaspoons salt
1/4 pound thick-sliced bacon, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons dry mustard
2 tablespoons sugar
1 teaspoon celery seed
1/3 cup cider vinegar
1/8 teaspoon freshly ground pepper
1/2 cup finely chopped scallions

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

WARM POTATO SALAD BY BILTMORE



Warm Potato Salad by Biltmore image

Savory, tart and a little bit sweet, this potato salad is a perennial favorite at the Stable Cafe at Biltmore Estate, Asheville, NC. Perfect with any sandwich. This warm potato salad is similar to German potato salad but not exactly the same. The major difference being that the potatoes are simmered in a special sweet and tangy broth until tender. I didn't have red potatoes on hand so I used Yukon golds. It worked well but I will definitely use reds next time. I think It will have more eye appeal. The only adjustment I made in the preparation was to sautee the onions and celery until slightly wilted. From: Biltmore, Our Table To Yours, Chef's Selection Cookbook

Provided by Chicagoland Chef du

Categories     Low Protein

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups cider vinegar
2 cups light brown sugar, packed
8 cups water
1/3 cup salt
2 1/2 lbs red potatoes, unpeeled, cut into 1-inch cubes
8 ounces bacon, finely chopped
1 1/2 cups celery, sliced thin
1 cup red onion, sliced thin
2 tablespoons olive oil

Steps:

  • Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
  • Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
  • In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
  • Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
  • When potatoes are tender, drain off the liquid.
  • Add the bacon mixture to the hot potatoes, toss and serve.
  • The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.

Nutrition Facts : Calories 393.2, Fat 13.1, SaturatedFat 3.8, Cholesterol 15.4, Sodium 4011.2, Carbohydrate 63.7, Fiber 2.4, Sugar 45.3, Protein 5.1

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