ROASTED POTATO SALAD WITH CRISPY ROSEMARY
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
- In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
- Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
- Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.
CRISP POTATO SALAD
Make and share this Crisp Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, cook beans and carrots in enough water to cover for 5 minutes.
- Add zucchini and cook for 2 minutes; drain and rinse in cold water; cool; transfer to a bowl.
- Cut potatoes into 1/2 inch cubes; add to vegetables.
- In a small bowl, combine remaining ingredients.
- Pour over salad and toss to coat.
- Cover and chill for at least 1 hour before serving.
Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.9, Sodium 165, Carbohydrate 22.5, Fiber 3.5, Sugar 3, Protein 3.1
NEXT LEVEL POTATO SALAD
Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more
Provided by Barney Desmazery
Categories Side dish
Time 22m
Number Of Ingredients 11
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
- While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
- Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.
Nutrition Facts : Calories 310 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
GREAT CANADIAN POTATO SALAD
I got this wonderful summer recipe from the Kraft Canada website. This salad is exactly how my Grandma used to make it! YUM! :)
Provided by Nibblets
Categories Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine salad dressing, mustard, celery seed, salt and pepper.
- Add remaining ingredients; mix lightly.
- Refrigerate until ready to serve.
- Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.
Nutrition Facts : Calories 83, Fat 2.5, SaturatedFat 0.8, Cholesterol 44.4, Sodium 314, Carbohydrate 12.7, Fiber 1.4, Sugar 2.7, Protein 2.9
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