Warm Potato Salad With Lemon And Chive Vinaigrette Recipes

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

Lemon Vinaigrette Potato Salad image

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

Ingredients

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

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

Momma's Warm Potato Salad image

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.

Ingredients

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

RED POTATO SALAD WITH LEMONY VINAIGRETTE

At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. -Elizabeth Dehart, West Jordan, Utah

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings

Number Of Ingredients 12

Red Potato Salad with Lemony Vinaigrette image

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving., Just before serving, stir in cheese.

Nutrition Facts : Calories 168 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 451mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

3 pounds red potatoes, cubed (about 10 cups)
1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 cup pitted Greek olives, chopped
1/3 cup chopped red onion
1/2 cup shredded Parmesan cheese

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

Potato Salad With Dijon Vinaigrette image

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

Ingredients

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper