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 WITH PANCETTA AND BROWN BUTTER DRESSING
From Food & Wine Inspiring idea: Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.
Provided by Cheri 911
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
- Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.
Nutrition Facts : Calories 178.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 38.5, Carbohydrate 24.6, Fiber 3.7, Sugar 1.8, Protein 2.8
POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
Provided by Rick Rodgers
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
- Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
- Sprinkle pancetta and chopped parsley over potato salad.
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 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 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 WITH ITALIAN DRESSING
A warm Italian-style potato salad that goes fabulous with meat or poultry. It is easy enough to make during the week. A must try! (Recipe courtesy of chefs.com)
Provided by Petite Mommy
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into bite-size pieces.
- Boil in salted water 20 minutes or until just tender.
- Drain and rinse potatoes under cold water and place in a salad bowl. [I place the shallots and bell peppers into the boiling pot and saute for a few minutes until they are slightly tender].
- Add remaining ingredients to potatoes. Toss lightly.
Nutrition Facts : Calories 171.4, Fat 4.8, SaturatedFat 0.5, Cholesterol 0.3, Sodium 238.6, Carbohydrate 29.6, Fiber 3.9, Sugar 3.7, Protein 3.8
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WARM POTATO SALAD WITH PANCETTA AND BROWN BUTTER …
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 6Total Time 40 mins
- Drain, shaking off any excess water. Meanwhile, in a large skillet, melt 1 tablespoon of the butter.
- Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes.
WARM POTATO SALAD WITH PANCETTA AND BROWN BUTTER …
From foodandwine.com
5/5 (500)Total Time 40 minsServings 6
- Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
- Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.
WARM POTATO SALAD & PANCETTA & BROWN BUTTER DRESSING RECIPE
From myrecipes.com
5/5 (3)Servings 6
- Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
- Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.
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