Warm Potato Salad With Rocket Recipes

WARM POTATO SALAD WITH CAPERS & ROCKET

Steps:

• Scrub and leave some of the potatoes whole, then peel and cut the rest into equal sizes.
• Place the potatoes in a saucepan of salted water. Bring to the boil, then simmer for 20 minutes, or until tender. Drain in a colander and transfer to a large serving bowl.
• While the potatoes are still warm, add the remaining ingredients and season generously with sea salt and freshly ground black pepper. Transfer to plates and serve immediately.

MOMMA'S WARM POTATO SALAD

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.

WARM ROCKET SALAD

Steps:

• Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
• Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.

WARM POTATO SALAD

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 OLIVES

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.

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON

Steps:

• Preheat oven to 425.
• Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
• Spread corn evenly over potatoes.
• Spread chopped onions over potatoes.
• Lightly smash garlic distribute cloves evenly through potatoes.
• Drizzle liberally with olive oil and salt and pepper.
• Toss to combine.
• Roast until potatoes are cooked and crisp.
• Cook and chop or crumble bacon, put aside.
• Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
• After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
• Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!