RED, WHITE, AND BLEU POTATO SALAD
Show a little patriotism at your next picnic.
Provided by Debra Keil
Categories Potato Salads
Time 45m
Number Of Ingredients 10
Steps:
- 1. Wrap garlic head in foil, drizzle with olive oil, and roast in a preheated 350 degree oven for 30-40 minutes. Remove and let cool. When cool, squeeze cloves from the head and mash into a paste. Place in a small mixing bowl and set aside.
- 2. Boil potatoes until soft. Let cool and dice.
- 3. Whisk together roasted garlic, sour cream, vinegar, chives, salt and pepper. Carefully stir in blue cheese, bleu cheese, and bacon.
- 4. Combine remaining ingredients. Refrigerate and serve. Serves 4-6.
RED, WHITE & BLEU POTATO SALAD
This is a perfect potato salad for patriotic holidays or any day, really. This is my modification of a recipe I found here on the Zaar. The original was posted by evelyn/athens and can be found here: http://www.recipezaar.com/recipe/Blue-Cheese-Potato-Salad-68007. ***I add no salt to this recipe other than while cooking potatoes, so use as you see fit.***
Provided by janthemansnakerober
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes until tender; drain and cool for comfortable handling.
- Cut into 1 inch pieces, leave skin on.
- Transfer to large bowl, add ice to chill.
- In separate bowl, combine remaining ingredients except green onions and mix well.
- Drain chilled potatoes, add dressing and mix thoroughly.
- Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
- Before serving, mix one final time and sprinkle green onion on top for garnish.
Nutrition Facts : Calories 301.3, Fat 13.9, SaturatedFat 4.7, Cholesterol 27.9, Sodium 698.3, Carbohydrate 36.5, Fiber 3.8, Sugar 5.8, Protein 9.4
RED, WHITE & BLUE POTATO SALAD
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h35m
Yield 12 servings (1 cup each).
Number Of Ingredients 18
Steps:
- Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.
Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
RED, WHITE AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.
RED, WHITE, AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 18
Steps:
- To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
- Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
- Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
- When ready to serve, carefully fold in the parsley and scallions. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
RED, WHITE, AND BLEU POTATO SALAD
Red potatoes, White onions, and Bleu vegetable dip dressing! My husband loves bleu cheese, and this seemed like a natural fit to go with a grilled roast beef sandwich.
Provided by Susan Carna Mattingly
Categories Potato Salads
Time 25m
Number Of Ingredients 13
Steps:
- 1. Mix all ingredients in medium mixing bowl. Refrigerate for at least an hour before serving. Chopped celery, chopped hard-boiled eggs, chopped green peppers, and/or chopped jalapeño peppers are optional additions.
RED, WHITE, AND BLUE POTATO SALAD
Provided by Rick Browne
Categories Cheese Mustard Pepper Potato Vegetable Appetizer Side Fourth of July Vegetarian High Fiber Summer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 cups
Number Of Ingredients 14
Steps:
- Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
- Do ahead: Can be made 1 day ahead. Keep chilled.
- Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
- Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
- Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
- In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
RED, WHITE, & BLUE BBQ POTATO SALAD
This is courtesy of the Rachael Ray Talk show. I saw her making this, realized I had most everything on hand, and thought why not. I made this today for our July 4th dinner. As there are just 2 of us, I used only 3 small potatoes. I could not find the blue potatoes, so I just used the red and yukon golds. I copied this recipe as it is written on Rachael Ray's website, however I added a couple touches of my own. First I made the barbeque sauce first then added the potatoes to that bowl. I also added 1 tablespoon ketchup to the sauce to cut the tang just a bit. ( I tasted it as it was written, and was too vinegary. The ketchup cut that just enough) I also cooked these potatoes on the George Foreman Grill. It worked but my Foreman is way too small. I will definitely try this again, but on the gas grill next time.
Provided by foxysnana
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the large potatoes into thirds (rounds about 1/2-inch thick), then cut the medium potatoes in half. Small potatoes you can leave whole.
- Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
- Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
- Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
- Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
- Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
- Add the brown sugar, Worcestershire, mustard, hot sauce and vinegar to the bowl and season with a bit more salt and freshly ground black pepper. Stir until the sugar is somewhat dissolved.
- As the potatoes finish cooking, transfer them into bowl with the dressing. Once they are all off the grill, toss them in the dressing to coat.
Nutrition Facts : Calories 285.1, Fat 7.2, SaturatedFat 1, Sodium 99.8, Carbohydrate 52.4, Fiber 5, Sugar 6.5, Protein 4.9
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