POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. -Laurie Bock, Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.
POTATO, ENDIVE AND HAZELNUT CHOPPED SALAD
Provided by Amanda Hesser
Categories quick, project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium pan, cover potatoes with water and cook over medium-high heat until tender, about 20 minutes. Drain and let cool, then cut into 1/2-inch cubes (keep skin on).
- In a small bowl, whisk together the sherry vinegar, mustard, large pinch salt and pepper. Slowly whisk in olive oil and walnut oil until emulsified, then whisk in cream. Taste and adjust seasoning; it should be intensely flavored.
- In a serving bowl, combine lettuces, endive, celery, hazelnuts and potatoes. Pour half the dressing on top, and toss until well coated, adding more if necessary. Let sit for 15 minutes before serving. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram, TransFat 0 grams
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
ENDIVE AND APPLE SALAD
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
- In a small sauté pan, toast the pecans over medium heat. Allow to cool.
- Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
MASHED POTATO AND ENDIVE SALAD
Provided by Anthony L. Howell
Categories Salad Potato Side Lunch Bacon Endive Bon Appétit Colorado Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling water until tender, about 12 minutes.
- Meanwhile, cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel using slotted spoon. Drain bacon well. Reserve pan drippings in skillet.
- Transfer potatoes to colander and drain well. Return potatoes to pot. Mash coarsely. Reheat bacon fat in skillet until just warm. Remove from heat and mix in minced onion, cider vinegar and sugar. Add dressing to potatoes. Add endive and toss gently. Season salad to taste with salt and pepper. Sprinkle with bacon. Serve salad warm.
PEAR, PERSIMMON AND HAZELNUT SALAD
Provided by Christine Muhlke
Categories easy, weekday, salads and dressings
Time 1h
Yield Serves 6
Number Of Ingredients 12
Steps:
- Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
- Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams
CURLY ENDIVE SALAD
"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.
Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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