Warm Potato Salad With Celery Tomatoes And Chives Recipes

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POTATO SALAD WITH CHIVES



Potato Salad with Chives image

This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!

Provided by LYNNHOUSE

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 ¾ pounds new potatoes, halved
1 cup sour cream
½ cup mayonnaise
½ cup chopped fresh chives
salt and freshly ground black pepper to taste
½ cup chopped fresh chives for garnish

Steps:

  • Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
  • In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Steps:

  • Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  • Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
  • Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
  • Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

WARM POTATO SALAD WITH CELERY, TOMATOES, AND CHIVES



Warm Potato Salad with Celery, Tomatoes, and Chives image

Categories     Salad     Potato     Tomato     Celery     Summer     Chive     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 8

2 1/2 lb small (1 1/2- to 2-inch) boiling potatoes (preferably Yukon Gold), quartered
1/3 cup mayonnaise
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon minced garlic
1/4 cup finely chopped fresh chives
4 celery ribs, thinly sliced diagonally
1 1/2 cups grape or cherry tomatoes, halved lengthwise

Steps:

  • Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
  • While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
  • Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery and tomatoes. Toss salad gently and season with salt and pepper

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 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 & CHERRY TOMATO SALAD



Warm potato & cherry tomato salad image

The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 7

750g new potatoes
3 tbsp olive oil
1-2 anchovies , roughly chopped
handful Kalamata olives
2 small garlic cloves , finely sliced
250g pack cherry tomatoes , halved
2 tbsp balsamic vinegar

Steps:

  • Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half - if they are very big, cut into thirds.
  • Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.81 milligram of sodium

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE



Warm Potato Salad With Lemon and Chive Vinaigrette image

This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs.

Provided by Chef Suz in Bekond

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs new potatoes (small as possible skins on)
2 sprigs of fresh mint
salt
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons virgin olive oil
1 teaspoon whole grain mustard
1 clove garlic
1 teaspoon salt
fresh ground black pepper
2 tablespoons chopped chives
6 spring onions, chopped

Steps:

  • Boil potatoes in pan with mint and salt.
  • About 20 minutes.
  • While potatoes are cooking crush garlic and add salt.
  • Gradually whisk in all the other dressing ingredients.
  • When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
  • Pour on the vinaigrette dressing while the are still hot.
  • Toss in dressing till all potatoes are coated.
  • Finally scatter in the chopped chives and spring onions.
  • Serve warm.

CELERY AND POTATO SALAD



Celery and Potato Salad image

Provided by Ruth Cousineau

Categories     Salad     Potato     Side     Picnic     Quick & Easy     Backyard BBQ     Dinner     Lunch     Mayonnaise     Celery     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 1/2 pound small Yukon Gold potatoes, scrubbed well
4 large eggs
1/4 cup malt vinegar
1/3 cup finely chopped sweet onion
2/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons milk
1 bunch celery, including leaves, cut into 1/2-inch pieces

Steps:

  • Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
  • Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
  • While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
  • Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
  • Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.

POTATO SALAD WITH CELERY AND SCALLIONS



Potato Salad With Celery and Scallions image

from Everyday Food. Tossing the potatoes with the dressing while they're still hot helps flavor absorption.

Provided by iris5555

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs yukon gold potatoes, cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
4 celery ribs, thinly sliced
2 scallions, thinly sliced
kosher salt
ground pepper

Steps:

  • Set a steamer basket in a large saucepan.
  • Add enough water to come just below the basket.
  • Bring water to a boil.
  • Place potatoes in steamer basket and reduce heat to a simmer.
  • Cover and steam until tender, about 15 minutes.
  • Meanwhile, whisk oil, mustard and vinegar in a large bowl.
  • Add celery, scallions and hot potatoes and season with salt and pepper.
  • Toss to combine.
  • Cool to room temperature, tossing occasionally.

Nutrition Facts : Calories 218.3, Fat 7.1, SaturatedFat 1, Sodium 82.1, Carbohydrate 36.3, Fiber 4, Sugar 2.5, Protein 3.8

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