Warmasianpotatosalad Recipes

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

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 ASIAN POTATO SALAD

Steps:

• Bring potatoes to a boil over high heat with 1 tsp salt added to water.
• Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain.
• In a serving bowl, whisk vinegar, olive oil, sesame oil and remaining ¼ teaspoons salt.
• Stir in red pepper, green onion, jalapeño, and cilantro.
• When potatoes are cool enough to handle, cut each lengthwise in half.
• Add potatoes to bowl with dressing and toss to coat.
• Serve warm or at room temperature.

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

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 ITALIAN POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
• Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
• Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.

ASIAN POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough water to cover.
• Add salt and bring to a boil over medium-high heat.
• Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
• Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well.
• Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well.
• Cover and chill for at least 2 hours before serving.

WARM POTATO SALAD

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.

WARM POTATO SALAD RECIPE BY TASTY

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!

WARM POTATO SALAD

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.

WARM POTATO SALAD

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.