BACON AND LEEK WARM POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
- Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
- Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
- Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.
TRADITIONAL GERMAN WARM POTATO SALAD
Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.
Provided by Marianne
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
- Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g
TANGY POTATO AND LEEK SALAD
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
- Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g
WARM POTATO SALAD
Provided by Chuck Hughes
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
- Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
- While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
- Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
- Peel the eggs and cut in half.
- Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
- This salad is also good served at room temperature.
WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Mix all the ingredients together in a small bowl and set aside.
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
- Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
- Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by chia2160
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
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. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
More about "warm potato leek salad recipes"
ROASTED LEEK AND POTATO SALAD RECIPE - MARCIA KIESEL
From foodandwine.com
Author Marcia KieselTotal Time 50 mins
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the leeks and potatoes with 2 tablespoons of olive oil; season with salt and pepper. Arrange the leeks and potatoes on the baking sheet, cut side down, and roast them on the bottom rack of the oven for 20 minutes, or until the leeks are lightly browned and tender. Transfer the leeks to a work surface and cut them crosswise into 2-inch lengths. Continue to roast the potatoes for about 10 minutes longer, or until they are browned and tender.
- In a small bowl, whisk the remaining 1/4 cup of olive oil with the red wine vinegar, mustard and capers and season the vinaigrette with salt and pepper. In a medium bowl, toss the greens with 1 tablespoon of the vinaigrette and arrange on 4 plates. Put the leeks and potatoes in the bowl and toss with all but 2 tablespoons of the vinaigrette. Arrange the leeks and potatoes on the greens. Garnish the salads with the eggs, drizzle the remaining vinaigrette on top and serve.
POTATO SALAD WITH LEEKS | CRAVINGS JOURNAL
From cravingsjournal.com
3.1/5 (8)Category Main Course, Side DishCuisine LowTotal Time 1 hr
ROASTED POTATO AND LEEK SALAD - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
Author Aimee HayEstimated Reading Time 40 secs
WARM POTATO SALAD WITH LEEK AND BACON — THE APRON …
From theapronedge.com
POTATO AND LEEK SALAD | BRITISH RECIPE | OUR MODERN …
From ourmodernkitchen.com
WARM POTATO, LEEK, AND LENTIL SALAD WITH CITRUS AND …
From patriciabannan.com
WARM NEW POTATO AND WATERCRESS SALAD WITH ROASTED …
From latimes.com
12 WARM POTATO SALAD RECIPES FOR YOUR NEXT POTLUCK
From allrecipes.com
WARM POTATO SALAD - DAMN DELICIOUS
From damndelicious.net
PITMASTER POTATO SALAD - ALLRECIPES
From allrecipes.com
THE LADY'S WARM POTATO SALAD RECIPE | PAULA DEEN
From pauladeen.com
BEST GRILLED LEEK POTATO SALAD RECIPE - HOW TO MAKE GRILLED LEEK …
From goodhousekeeping.com
WARM FINGERLING POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
BEST FRENCH POTATO SALAD RECIPE - HOW TO MAKE FRENCH POTATO …
From delish.com
LEEK AND POTATO SALAD | LOVE MY SALAD
From lovemysalad.com
BACON AND LEEK WARM POTATO SALAD RECIPE | RACHAEL RAY
From rachaelray.com
KOREAN POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
POTATO SALAD RECIPES FROM INA GARTEN, MARTHA STEWART & MORE
From sheknows.com
TURMERIC POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
USE YOUR SLOW COOKER FOR SUPER EASY ONE-POT POTATO SALAD
From tastingtable.com
BEST WARM POTATO LEEK SALAD RECIPES
From alicerecipes.com
DEVILED EGG POTATO SALAD RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #salads #potatoes #vegetables #kosher #vegetarian #dietary #asparagus
You'll also love