Yukon Gold Garden Potato Salad With Apples And Herbs Recipes

YUKON GOLD POTATO SALAD WITH CHERRY PEPPERS AND SWEET RELISH VINAIGRETTE

Steps:

• For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
• For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
• Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

GOLDEN POTATO SALAD

Steps:

• Gather the ingredients.
• Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
• Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
• In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
• Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
• Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
• Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.

YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS

Steps:

• Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
• Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
• Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
• Serve immediately, or cover and chill until serving time.

YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN

Steps:

• Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
• Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
• * Sold at some supermarkets and at specialty foods stores and Latin markets.

YUKON GOLD POTATO AND ARTICHOKE SALAD

Steps:

• FOR SALAD:
• Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
• Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
• Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
• Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
• FOR DRESSING:
• Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.

YAM AND YUKON GOLD POTATO SALAD

Steps:

• In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
• Spread potatoes out on a rimmed baking sheet.
• Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
• Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
• Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
• Drain and rinse under cold water until they are cool enough to handle.
• Peel and cut potatoes into 1 1/2 inch chunks.
• In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
• In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
• Toss with about 3/4 of the vinaigrette.
• Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
• Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
• Serve cold.