LEMONY POTATO SALAD
Provided by Ian Knauer
Categories Salad Potato Side Fourth of July Picnic Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Mayonnaise Summer Potluck Simmer Boil Lemon Juice Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
- While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
- Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
- What to drink:
- Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
POTATO SALAD WITH LEMON, GARLIC AND PASTRAMI
Every time I take out my recipe to make this, my mouth waters in anticipation. By tossing the diced warm potatoes with the lemon, garlic and olive oil mixture, the flavors really get into the potatoes and moistens them. This allows you to use less mayonnaise and eliminates the need for bacon fat. The pastrami more than makes up for the traditional bacon flavor. Cooking time does not include chilling time. This is best made the day before serving so the flavors can meld.
Provided by Karens Krazy Kitchen
Categories Potato
Time 1h25m
Yield 9 cups, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot of cold water. Bring the water to a boil, add 1 tbs of kosher salt then lower the heat and simmer for 20 minutes or until the potatoes are barely tender when pierced with a knife.
- Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 minutes, until tender but firm.
- Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
- Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
- Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
- Add the celery, onion, pastrami and eggs to the potato mixture.
- Toss the vinegar blend over the potato salad and fold in gently until combined.
- Chill overnight.
- Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
- Enjoy!
Nutrition Facts : Calories 440.1, Fat 22.9, SaturatedFat 4.1, Cholesterol 126.3, Sodium 458.3, Carbohydrate 49, Fiber 4.2, Sugar 5.3, Protein 11.6
LEMON POTATO SALAD WITH MINT
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- In a bowl, whisk together lemon juice, salt and olive oil.
- Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram
GARLIC AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
- Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON AND GARLIC POTATO SALAD
Make and share this Lemon and Garlic Potato Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Potato
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender, and cool.
- Add remaining ingredients and mix well.
- Chill and serve.
Nutrition Facts : Calories 190.2, Fat 3.1, SaturatedFat 0.5, Sodium 44.5, Carbohydrate 38, Fiber 4.1, Sugar 3.5, Protein 4.6
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GARLIC LOVER'S WARM POTATO SALAD - BAREFEET IN THE KITCHEN
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4.9/5 (7)Total Time 55 minsCategory Side DishCalories 201 per serving
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp.
- Transfer the potatoes to a medium size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.
- QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature. Enjoy!
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