SIMPLE PARISIAN-STYLE POTATO SALAD
A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
- Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g
ARGENTINEAN POTATO SALAD
Definitely not the tater salad your gramma used to make (unless of course she was from SA). The recipe calls for 1 can of mixed veggies. We usually substitute that with fresh or frozen peas & corn. Try it either way ya like.
Provided by Sassy in da South
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil.
- Cook peeled potatoes until tender but still firm, about 15 minutes.
- Drain, cool, and cube.
- Place eggs in a saucepan, and cover with cold water.
- Bring to a boil, and immediately remove from heat.
- Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water and allow to cool.
- Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
- In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
- Stir to blend.
- Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
- Cover, and refrigerate for 1 hour, or overnight.
Nutrition Facts : Calories 170.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 93, Sodium 114.7, Carbohydrate 29.7, Fiber 4.6, Sugar 2.4, Protein 7.3
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
POTATOES WITH BASIL (ARGENTINA)
This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. This simple roast potato recipe is made with butter, and the basil adds a unique twist.
Provided by GiddyUpGo
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a dutch oven and sauté the potatoes, adding salt and pepper, until they begin to brown.
- Add the garlic and cook for a few seconds, until fragrant. Then move the dutch oven into your oven, preheated to about 350 degrees.
- Roast the potatoes until they are crispy on the outside and soft in the center, then add the basil and toss.
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- Asado: BBQ Everything. Fire up the grill! An asado is an Argentinian barbecue. But in Argentina, the barbecue is a bit more extreme. Plus, it helps that Argentina has more cattle than people living in it with an abundance of world-class beef.
- Empanadas: An Argentine Staple. Empanadas literally translate to “wrapped in bread.” How could that not be delicious? An empanada is one of Argentina’s most popular street foods.
- Choripán: Quick and Casual. Hot dogs in Argentina? We call that choripán! It gets its name from its two main ingredients; chorizo and pan (bread in spanish).
- Chimichurri: The Go-To Condiment. Green salsa? No, it’s chimichurri! Chimichurri is Argentina’s pesto. It’s served on grilled meats and used as a dipping sauce.
- Provoleta: Grilled Cheese 2.0. Argentinians are the masters of grilled cheese. Provoleta is an Italian-inspired dish. It really has only one primary ingredient.
- Milanesa: Delicious Many Ways. Take some meat, soak it in egg batter, then fry it up. What do you get? A delicious Argentine dish called Milanesa. Inspired by the Milanese, this dish covers filets of meat in egg batter.
- Dulce De Leche: For Your Sweet Tooth. This Argentina food is for dessert lovers. Dulce de leche translates to “candy of milk” and is a must-try dessert.
- Alfajores: The Most Consumed Cookie in Argentina. Alfajores are Argentina’s version of French macarons. They are small sandwich cookies stuffed with different flavorings.
- Medialuna: Your Go-To Light Bite. If you head to an Argentinian coffee shop, be sure to pick up a light and delicious medialuna. Based on its shape, medialuna means “half moon.”
- Matambre Arrollado: The Hunger Killer. Translated to a rolled up hunger killer, this hearty Argentine food packs a punch. Matambre beef cuts come from the bottom of a cow’s ribs.
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