YUKON GOLD POTATO SALAD WITH CHERRY PEPPERS AND SWEET RELISH VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
YUKON GOLD POTATO AND ARTICHOKE SALAD
Categories Salad Potato Vegetarian Lunch Lemon Artichoke Spring Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 19
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.
RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
- In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.
YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS
Made with petite new potatoes, crisp red apple, and fresh garden herbs! A lovely alternative to regular potato salad, with the addition of tarragon and lovage! Lovage is a wonderful old-fashioned herb, very similar to celery, but a little stronger in taste and with a hint of anise -- a new addition to my herb garden and it is quickly becoming one of my favorites! You may substitute celery for the lovage, if you wish.
Provided by BecR2400
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 58.1, Sodium 118, Carbohydrate 37.9, Fiber 3.4, Sugar 5, Protein 5.1
YAM AND YUKON GOLD POTATO SALAD
Make and share this Yam and Yukon Gold Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 3.5, Sodium 267, Carbohydrate 50.7, Fiber 6.3, Sugar 2, Protein 3.9
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