HERB-VINAIGRETTE POTATO SALAD
This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
- For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
- Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.
HERB-VINEGAR POTATO SALAD
Steps:
- Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.
FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE
Provided by Pascal Saunton
Categories Egg Herb Mustard Onion Pork Potato Side Bake Quick & Easy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For vinaigrette:
- Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
- For potatoes:
- Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
- Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
- Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.
ROASTED RED POTATO SALAD WITH HERB VINAIGRETTE
This is a break from potato salads dressed with mayonnaise, and much tastier!
Yield makes 6 servings
Number Of Ingredients 13
Steps:
- Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection roast at 425°F. Cover a baking sheet or shallow roasting pan with foil and coat with nonstick spray.
- In a large bowl, toss the potatoes with the olive oil and rosemary. Spread in an even layer on the prepared roasting pan. Sprinkle with salt and pepper. Roast on the center rack for 15 to 20 minutes, turning once, until the potatoes are golden brown on the edges and fork-tender. Cool.
- Return the potatoes to the large bowl and toss with the green onions, celery, and bell pepper until mixed.
- Whisk together the mustard, vinegar, garlic, and extra virgin olive oil in a small bowl until well blended. Pour the dressing over the salad and toss to combine. Put in a serving dish and sprinkle with the parsley.
LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
WARM POTATO SALAD WITH HERB VINAIGRETTE
This is a wonderful warm potato salad. There is NO mayonnaise in this recipe which makes it perfect for picnics or get togethers outside. This is the classic potato salad served in bistros throughout France, sometimes with a mound of watercress alongside.
Provided by SkinnyMinnie
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the potatoes in the top part of a vegetable steamer and cook over simmering water until they are just tender when pierced, about 15-20 min, depending on the size.
- Meanwhile, whisk together 1/2 cup of the oil, 2 Tbs of the vinegar, the wine, a generous teaspoon of kosher salt and several turns of black pepper. Set aside.
- Transfer the cooking potatoes to a work surface and let cool slightly.
- Peel the potatoes and cut into 3/8-inch thick slices.
- Put the potatoes in a shallow serving dish and pour the oil and vinegar mixture over them.
- Set aside for 20-30 minute Do not refrigerate you want this to be warm.
- Meanwhile, make the final dressing.
- Put the remaining olive oil, vinegar, shallots, parsley, and the chives into a small bowl.
- Season with salt and pepper.
- Pour the dressing over the marinating potaotes and toss.
- Taste and correct the seasoning if necessary.
- Serve.
Nutrition Facts : Calories 435.6, Fat 34, SaturatedFat 4.7, Sodium 14.1, Carbohydrate 29.2, Fiber 3, Sugar 1.8, Protein 3.6
HERBED POTATO SALAD
A superhealthy accompaniment to any summer meal
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
- Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
- Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
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