AUSTRIAN POTATO SALAD
Austrian potato salad is lighter than American potato salad since it's made without mayo. It has a vinegar base and is flavored with onions, broth, and mustard. This potato salad is a traditional side dish for Schnitzel.
Yield 6 servings (side dish)
Number Of Ingredients 9
Steps:
- Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
- When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
- Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
- Deglaze onion with vinegar, add soup and salt.
- Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
- Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
- Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
- Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
- Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.
CHICKEN WITH WARM POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
- Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams
HASSELBACK POTATOES
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.
Provided by POMPIER850
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
- When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
- Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 41.1 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 171.2 mg, Sugar 1.9 g
POTATO, CUCUMBER AND DILL SALAD
Categories Salad Potato Side Low Fat Vegetarian Cucumber Summer Healthy Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.
POTATO STRUDEL (ERDAEPFELSTRUDEL)
Provided by Craig Claiborne
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.
- When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.
- Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
- Add the onion and cook, stirring, until lightly browned.
- Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.
- Preheat the oven to 425 degrees. Melt the butter.
- Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.
- Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.
- Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.
- Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
LOADED BAKED POTATO SALAD
Make and share this Loaded Baked Potato Salad recipe from Food.com.
Provided by Jolene Green
Categories Potato
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a greased 15x10x1 inch baking pan, sprinkle with salt and pepper.
- Bake, uncovered at 425° for 40-45 minutes or until tender.
- Cool in pan on a wire rack.
- In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
- In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
- Serve immediately.
Nutrition Facts : Calories 349.5, Fat 23.8, SaturatedFat 9.3, Cholesterol 122.8, Sodium 630.6, Carbohydrate 23.1, Fiber 2.1, Sugar 2.8, Protein 10.9
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