GRILLED POTATO SALAD WITH CORNICHONS AND DILL
This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.
Provided by Kristin Donnelly
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.
- Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.
- In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 1/4 cup of oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
POTATO SALAD WITH CORNICHONS
Make and share this Potato Salad With Cornichons recipe from Food.com.
Provided by Vamy7913
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water.
- Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes.
- Drain the potatoes, let cool and cut into quarters.
- Discard the garlic.
- In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform.
- Add the olive oil and stir again.
- Add the cooked potatoes, cornichons and tarragon and toss to coat.
- Enjoy!
Nutrition Facts : Calories 210.1, Fat 11.3, SaturatedFat 1.6, Sodium 2325.9, Carbohydrate 25.1, Fiber 3.9, Sugar 2.8, Protein 3.1
POTATO SALAD WITH CORNICHONS AND CAPERS
Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
- Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.
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