NEW POTATO, RED PEPPER AND CHIVE SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Steam the potatoes until tender (about 20 minutes).
- While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
- Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
- When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 34 grams, Carbohydrate 44 grams, Fat 41 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO SALAD WITH CHIVES
A blend of mayo, dressing and mashed garlic will make this potato salad a hit with your family. Add snipped fresh chives and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in saucepan 18 to 20 min. or until tender; drain. Cool.
- Meanwhile, mix mayo, dressing and garlic until blended.
- Place potatoes in large bowl. Add mayo mixture and chives; mix lightly.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
NEW POTATO AND CHIVE SALAD
Make and share this New Potato and Chive Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling salted water until tender.
- Meanwhile chop the spring onions.
- Whisk together the oil, vinegar and mustard.
- Drain the potatoes well, then immediately toss lightly with the vinegar mixture and spring onions. Leave to cool.
- Stir the mayonnaise and chives into the potatoes and chill until ready to serve.
Nutrition Facts : Calories 398.5, Fat 25.1, SaturatedFat 3.6, Cholesterol 11.5, Sodium 336.7, Carbohydrate 41.5, Fiber 4.2, Sugar 4.6, Protein 4.2
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