YUKON GOLD AND SWEET POTATOES ANNA
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
- Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
- Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.
BONNIE'S YUKON GOLD DILL POTATO SALAD
This is an amazing recipe, not like any potato salad that we have tasted before. This stuff is delicious! Packed with a huge flavor punch, we all found ourselves coming back for seconds! This has definitely been added to our meal rotation plan. Try it for your next get together! Enjoy! Photo is my own, recipe adapted from...
Provided by BonniE !
Categories Salads
Time 20m
Number Of Ingredients 9
Steps:
- 1. MAKE THE HERB VINEGAR first: Add the 1/4 cup white wine vinegar and the 1 tablespoons of dill weed to a one-cup glass measuring cup and microwave one minute, remove and let cool and steep while you peel the potatoes and get them ready to boil. MAKE AN HERB SACHET: Take a coffee filter and place 3 tablespoons dill weed in it and tie it with a kitchen string. Peel and cut potatoes into 3/4 inch pieces and cover with water, and add one tablespoon of salt and the herb sachet. Bring the potatoes to a boil, cook until tender but not overcooked. Drain thoroughly. Discard the sachet. Place the potatoes in a large mixing bowl.
- 2. MEASURE AND ADD HERB VINEGAR: Add 2 tablespoons of the herb vinegar and reserve the rest for later. Drizzle it evenly over the hot potatoes and stir gently until covered. Refrigerate until cool, about 30 minutes, stir once more during that time.
- 3. MAKE THE DRESSING: In a small bowl, mix the mayonnaise, sour cream, the rest of the dill and vinegar mixture, mustard, salt, and pepper, and whisk until smooth. Refrigerate. Chop the scallions thin, set aside.
- 4. ADD DRESSING TO POTATOES: When the potatoes have cooled, add the dressing, stir in the scallions and the reserved herb vinegar. Cover and refrigerate to let flavors blend, about 30 minutes. Season with the salt and pepper. This is how it looks when finished. Enjoy!
POTATO AND YAM SALAD
This salad is my all time favorite salad! It's perfect as a side dish for steaks or even greens. It also can be served as a main since it encompasses so many different layers of flavor all in the same dish. I absolutely adore the smell, the color, and the taste of this salad! Hope you like it too! :)
Provided by SharonChen
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the Yukon potatoes into a saucepan and cover with cold water (leave enough room for the yam). Add 1 teaspoon sea salt and bring to a boil.
- Add Garnet yam (all the potatoes and yam should still be covered by the water) into the saucepan. Reduce heat and simmer for 15 - 20 minutes or until done.
- While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
- Drain the potatoes and yam. Mash them all together in a large bowl.
- Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
- Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.
Nutrition Facts : Calories 214.6, Fat 6.8, SaturatedFat 1.1, Cholesterol 9.3, Sodium 290.6, Carbohydrate 34.5, Fiber 3.3, Sugar 4, Protein 5
RED AND SWEET POTATO SALAD
Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 339mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
YAM AND YUKON GOLD POTATO SALAD
Make and share this Yam and Yukon Gold Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
- Spread potatoes out on a rimmed baking sheet.
- Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
- Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
- Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
- Drain and rinse under cold water until they are cool enough to handle.
- Peel and cut potatoes into 1 1/2 inch chunks.
- In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
- In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
- Toss with about 3/4 of the vinaigrette.
- Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
- Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
- Serve cold.
Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 3.5, Sodium 267, Carbohydrate 50.7, Fiber 6.3, Sugar 2, Protein 3.9
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TRADITIONAL POTATO SALAD | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (100)Calories 165 per servingCategory Side Dish
- Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
- Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
35 YUKON GOLD POTATO RECIPES
From allrecipes.com
Author Danielle SusiPublished Sep 20, 2020Estimated Reading Time 7 mins
- Potato Leek Soup. View Recipe. Perfect for the colder months, this creamy soup gets its mild onion flavor from leeks, while potatoes offer substance and bite.
- Roasted Lemon-Garlic Potato Wedges. View Recipe. Yukon Gold potatoes are roasted simply with lemon and garlic for an easy, weeknight side dish. 22 Top-Rated Side Dish Recipes Ready in 15 Minutes.
- Yukon Gold Mashed Potatoes with Roasted Shallots. View Recipe. The only thing better than mashed potatoes is mashed potatoes with roasted shallots mixed into them.
- Roasted Melting Potatoes. View Recipe. Yukon Gold potatoes are sliced into thick rounds, tossed with melted butter, and roasted on high heat until crispy on the outside and melt-in-your-mouth tender on the inside.
- Best Baked French Fries. View Recipe. Everyone loves French fries and these baked ones are no exception. A healthier alternative to deep frying your fries, these are flavored with garlic powder, salt, and black ground pepper, but could be elevated with any other spices you like.
- Instant Pot Broccolini and Potato Salad. View Recipe. "This salad is so quick to throw together, using your Instant Pot to cook the broccolini and potatoes at the same time," says recipe creator and Allrecipes Allstar Kim's Cooking Now.
- Sliced Potatoes with Bacon and Parsley. View Recipe. These sliced potatoes are an excellent side dish to a roast chicken, pot roast, or other protein. Dressed in a mixture of vinegar and beef broth, these spud slices get an upgrade from pieces of browned, crisped bacon and sautéed onions.
- Clay Pot Meatloaf and Potatoes. View Recipe. Meatloaf is a classic family dinner, and the potatoes that surround this meatloaf get sprinkled with onion soup mix, rosemary sprigs, and onions to create a side that will complement the flavors in your meatloaf.
- Easy Cheese and Ham Scalloped Potatoes. View Recipe. These scalloped potatoes are creamy, cheesy, and easy to make. Ham and cheese are a fairly typical (and delicious) combination for sandwiches and really shine in these potatoes.
- Patate Prezzemolate (Vegan Italian Potato Salad) View Recipe. If you're looking to branch out from the usual mayonnaise and potato combination, this simple salad is a great alternative.
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