New Potatoes With Vinaigrette Recipes

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Steps:

• Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
• Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
• When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

Steps:

• Preheat oven to 425 degrees F.
• Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
• Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

Steps:

• Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.

Steps:

• 1. MICROWAVE DIRECTIONS: With potato peeler, remove strip of peel from around center of each potato. In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly. Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking. Drain well.
• 2. CONVENTIONAL DIRECTIONS: With potato peeler, remove strip of peel from around center of each potato. Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender. Drain well.
• 3. Once the potatoes are cooked using one of the methods above make the vinaigrette. In a small bowl, combine all vinaigrette ingredients; blend well. Pour over potatoes; toss to coat. Let stand 10 to 15 minutes or until serving time. Just before serving, toss potatoes again. Serve warm or at room temperature, spooning vinaigrette over potatoes.

Steps:

• MICROWAVE DIRECTIONS:.
• With potato peeler, remove strip of peel from around center of each potato.
• In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
• Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
• Drain well.
• DIJON VINAIGRETTE:.
• In a small bowl, combine all vinaigrette ingredients; blend well.
• Pour over potatoes; toss to coat.
• Let stand 10 to 15 minutes or until serving time.
• Just before serving, toss potatoes again.
• Serve warm or at room temperature, spooning vinaigrette over potatoes.
• CONVENTIONAL DIRECTIONS:.
• With potato peeler, remove strip of peel from around center of each potato.
• Place potatoes in medium saucepan; add enough water to cover.
• Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender.
• Drain well.
• Continue as directed above.

Steps:

• Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
• Steam the new potatoes in the basket for about 20 minutes.
• Let cool and then slice in quarters, lengthwise.
• Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
• Add the shallots and slowly whisk in the olive oil and dill.
• Season with salt and pepper to taste.
• (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
• Gently toss the quartered potatoes in the vinaigrette and serve.

Steps:

• Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
• Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and sauté until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
• Mound salad on platter. Surround with cucumber slices and serve.

Steps:

• Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend. Whisk in mayonnaise, then cream. Mix in 2 tablespoons chives. Season vinaigrette to taste with salt and pepper.
• Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes; pat dry with paper towels. Cool completely. Cut each potato crosswise into 4 slices.
• Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add potatoes and sauté until golden, about 2 minutes per side. Using slotted spoon, transfer potatoes to plate. Add scallops to same skillet and sauté until just cooked through, about 1 minute per side.
• Toss mixed greens in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Spoon salad onto center of plates. Arrange scallops and potatoes atop salad. Drizzle remaining vinaigrette around scallops and potatoes. Sprinkle with additional chopped chives and serve.