Warmcaramelizedonionandsweetpotatosalad Recipes

WARM SWEET POTATO SALAD

Steps:

• Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
• Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

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.

CARAMELIZED ONION SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

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 DIJON POTATO SALAD

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.

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

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 SWEET POTATO SALAD

Steps:

• After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes. While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
• As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
• Toss the roasted vegetables (except the potatoes), with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
• This is a great potato salad and great for BBQs.

ROASTED SWEET POTATO AND ONION SALAD

Steps:

• In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.

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 CARAMELIZED ONION AND SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat.
• Cook onions slowly until golden brown, about 20 minutes, stirring as needed.
• Add mustard and vinegar and cook another 2 minutes.
• Remove from heat and add honey, orange zest and thyme, stir to combine.
• Remove from heat.
• Preheat grill pan, grill or skillet.
• Brush the potato slices on both sides with the vegetable oil and season with salt and pepper.
• Grill the potatoes on each side for 4 to 10 minutes or until cooked through and no longer crunchy (time depends on cooking method).
• Place potatoes in a bowl and fold in the caramelized onion mixture.
• Serve immediately.