SOHO CHARCUTERIE POTATO SALAD WITH WHITE WINE
Make and share this Soho Charcuterie Potato Salad With White Wine recipe from Food.com.
Provided by carrie sheridan
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
- Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
- Drain and rinse briefly under cool water for 1 minute.
- While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
- IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
- Add the scallions and herbs after the salad has cooled or they will discolor.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 249.5, Fat 12.6, SaturatedFat 1.6, Sodium 1901.1, Carbohydrate 30.6, Fiber 3.9, Sugar 1.5, Protein 3.6
POTATO SALAD WITH WHITE WINE
Provided by Pierre Franey
Categories easy, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees.
- Rinse potatoes and place them in a large saucepan with cold water to cover. Bring to a boil and simmer for 20 minutes or longer, depending on the size. Do not overcook.
- Drain potatoes, and when they are cool enough to handle, peel them and cut them into 1/4-inch slices. Place them in a heat-proof mixing bowl. Sprinkle with salt and pepper, wine and oil. Toss while warm. Cover bowl with foil. Place it in oven briefly to warm through. Turn into a serving dish and serve while warm.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 1 gram
WINE COUNTRY POTATO SALAD, PATATOSALATA
Steps:
- Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.
- While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
- In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.
BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
HOT POTATO SALAD WITH WHITE WINE
Steps:
- Bring enough water to a boil to cover the potatoes when they are added. Add potatoes and salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 20 minutes. Drain. While they are still hot, cut them into slices 1/4 inch thick. There should be about 5 1/2 cups.
- Put the hot potato slices in a deep skillet or kettle and add the oil, shallots and parsley. Place the skillet on the stove and cook, stirring gently, about 1 minute. Add the wine, pepper and vinegar, then stir. Serve.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 17 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 523 milligrams, Sugar 2 grams, TransFat 0 grams
SOHO CHARCUTERIE GRATED CARROT AND ZUCCHINI SALAD
Make and share this Soho Charcuterie Grated Carrot and Zucchini Salad recipe from Food.com.
Provided by carrie sheridan
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables.
- Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that.
- NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.
Nutrition Facts : Calories 155.8, Fat 13.8, SaturatedFat 1.9, Sodium 375.4, Carbohydrate 8.2, Fiber 2.3, Sugar 3.4, Protein 1.2
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- Add an inch or two of water to the pan/skillet and insert the steamer basket. Arrange the potatoes around the basket and cover the pot. Bring to a boil and cook until the potatoes are just fork tender, about 10 to 15 minutes. Drain and allow the potatoes to cool until you can handle them. Peel the potatoes and cut them into bite-size chunks. Chill or keep at room temperature.
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