POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
- Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
YUKON GOLD POTATO SALAD
A middle ground between waxy red potatoes and starchy russets, Yukon golds are great in potato salad. They hold their shape wonderfully, and lend a touch of buttery flavor to the mix. This salad blends a little yogurt into the mayonnaise dressing, adding tang. While raw bell peppers are a common potato salad ingredient, we roast them to amp up their sweetness and add some interesting charred flavor.
Provided by Adam Hickman
Time 53m
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 10
Steps:
- Preheat broiler with oven rack in top position. Cut peppers in half; discard seeds and stems. Place bell peppers, cut side down, on an aluminum foil-lined baking sheet. Broil 10 minutes or until well charred. Cover pan tightly with foil; let stand 10 minutes. Uncover peppers; remove and discard skins. Chop peppers; place in a medium bowl.
- Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium; cook 5 minutes or until al dente. Add whole eggs; cook 10 minutes or until potatoes are tender. Drain potatoes; plunge eggs into ice water. Let eggs stand 10 minutes.
- Add green onions and remaining ingredients to bell peppers; stir to combine. Peel cooked eggs; chop. Add potatoes to bell pepper mixture; toss to coat. Add eggs to potato mixture; stir gently to combine.
Nutrition Facts : Calories 244, Carbohydrate 30 g, Cholesterol 187 mg, Fat 9 g, Fiber 6 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 324 mg, Sugar 6 g
YUKON GOLD POTATO SALAD RECIPE
This is our best Yukon Gold potato salad recipe. It is made with pickles, onion, eggs, celery, mustard and mayo.
Provided by Renee' Groskreutz
Categories Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Fill a large pot with water and bring it to a boil.
- While the water is starting to boil, peel potatoes and if they are large, cut in half.
- Drop potato pieces into the boiling water and cook for 15 minutes. It's always good to check them and move them around so they boil evenly.
- Note: When a pointed knife goes in with a little resistance, they are done. Don't overcook.
- Take the potatoes out of the pot with a slotted spoon and lay the pieces out on the counter to cool.
- Once the potatoes are cool, cut the potatoes into one inch pieces or smaller.
- Chop the onion into small pieces. Consider that these will be in the potato salad so you want them to be bite size but not tiny dices.
- Chop the celery stalks into small bite size pieces.
- Chop the pickles into bite size pieces.
- Chop the boiled eggs into small bite size pieces.
- In a large bowl add all dressing ingredients depending on if you like it more wet or dry. (Start with 1 cup of mayo but feel free to add more if you like it to be a wetter potato salad)
- Add in the mustard.
- Sprinkle in a seasoning such as salt and pepper, according to taste
- Mix well.
- Gently fold in potatoes tossing to coat.
Nutrition Facts : Calories 339 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
GRILLED POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 26m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
- While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
- Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
- When ready to serve, add the arugula to the potatoes and toss to distribute.
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.
Nutrition Facts : Calories 446 kcal, Carbohydrate 33 g, Cholesterol 140 mg, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, Sodium 894 mg, Sugar 3 g, Fat 31 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
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.
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
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
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
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- Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool. Peel and cut potatoes into 1-inch cubes. Place potatoes in a large bowl.
- Combine mayonnaise and the next 5 ingredients (through tarragon). Add mayonnaise mixture to potatoes; toss gently to coat. Stir in onion and parsley. Cover and chill 1 hour.
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