POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt 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 barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
HERBED BROCCOLI MASHED POTATOES
Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.
BROCCOLI, BUTTERMILK AND DILL POTATOES
This recipe came from Cooking Light magazine and it's really tasty. It can all be done ahead of time and then baked in the oven whenever you're ready to serve them. The recipe calls for cheddar cheese on top, but I don't really think it's necessary. It makes 4 side dish servings, or 2 entrée servings.
Provided by Sherri35
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Bake potatoes at 375° for 1 hour, or until tender.
- Heat oil in skillet over medium heat.
- Add broccoli and onion; sauté 4 minutes or until tender.
- Set aside.
- Split open each potato, scoop out pulp, leaving a 1/4" thick shell.
- Combine potato pulp, broccoli mixture, sour cream, buttermilk, dill, Parmesan, salt and pepper; mash.
- Stuff potato shells with potato mixture and sprinkle with cheddar cheese (if desired).
- Place on baking sheet and bake at 375° for 10 minutes, or until heated through.
Nutrition Facts : Calories 287.9, Fat 5.7, SaturatedFat 2.3, Cholesterol 10.2, Sodium 368.8, Carbohydrate 53.8, Fiber 4.8, Sugar 5.2, Protein 7.6
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt 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 barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
ROASTED DILL POTATOES
Snipped Dill breathes new life into red potatoes in this easy side dish. Zero cholesterol and only a few grams of fat make it a heart-smart dinner accompaniment for everyday meals.
Provided by Barb G.
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.
- Drizzle with oil, sprinkle with garlic, dill, salt and pepper.
- Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.
Nutrition Facts : Calories 207.3, Fat 3.6, SaturatedFat 0.5, Sodium 740.9, Carbohydrate 40.3, Fiber 5.1, Sugar 1.8, Protein 4.7
CHEESY DILL POTATOES
This is a good recipe for a potluck or a quick throw-together for company. Add some biscuits and fruit, and you have a great meal.
Provided by kfoisy
Categories One Dish Meal
Time 1h10m
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in large bowl.
- Place in greased 9x13. Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 657.2, Fat 46.4, SaturatedFat 20.8, Cholesterol 79.5, Sodium 1143.6, Carbohydrate 47.4, Fiber 3.8, Sugar 2.5, Protein 13.7
BUTTERY DILL POTATOES
I was trying to find another recipe that would go really well with catfish or any fish for that matter. I experimented in the kitchen and came up with this.
Provided by Jeanette G
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and scrub your potatoes.
- Cut into 1/2 inch slices or cubes (whichever you prefer) but leave the skins on.
- Place potatoes into a large pot of salted boiling water and let cook for about 8- 10 minutes until potatoes are soft but not mushy and they hold there shape.
- Drain and rinse with cold water to stop the cooking process.
- Place your butter in a pan and melt butter with a medium-high heat.
- Add your dill and mix well.
- Place your potatoes in your pan and stir until potatoes are evenly coated with butter/dill mixture.
- Saute another 5 to 10 minutes.
- You can add more butter or dill depending on your tastes.
- Season with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 442.9, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 135, Carbohydrate 67.8, Fiber 7.3, Sugar 4.3, Protein 8.2
CREAMY DILL POTATOES
A creamy, tasty potato dish that can be made ahead and baked when ready to serve. Recipe found on the Web.
Provided by Marie
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes until almost done, then peel and dice.
- Spread potatoes out evenly into casserole dish.
- Mix together butter, milk and flour and bring to a boil, whisking constantly.
- Cook for 1 minute more, then remove from heat.
- Add mayonnaise and rest of ingredients and mix.
- Pour mixture over potatoes in casserole.
- Sprinkle paprika and additional dill on top, if desired.
- Bake uncovered for 30 minutes.
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