Dilled Potatoes Vinaigrette Food

GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat a grill to medium heat.
• Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
• Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.

DILLED POTATOES

Steps:

• For an attractive touch, use a paring knife to remove a thin band of skin around each potato. Leave the rest of the skin intact.
• Wash the potatoes and place them in a saucepan with water to cover. Add salt, bring to a boil and simmer about 20 minutes or until tender.
• Drain the potatoes and add pepper, butter and parsley or dill. Toss well and serve hot.

DILL VINAIGRETTE

Steps:

• In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.

DILLED NEW POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

GREEK POTATOES WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.
• Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.
• Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.

DILLED POTATOES VINAIGRETTE

Steps:

• Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

DILLED POTATOES VINAIGRETTE

Steps:

• Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender.
• In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well.
• Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature.
• The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

DILL VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Serve with salad. Refrigerate leftovers; shake well before serving.

NEW POTATOES WITH DIJON VINAIGRETTE

Steps:

• MICROWAVE DIRECTIONS:.
• With potato peeler, remove strip of peel from around center of each potato.
• In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
• Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
• Drain well.
• DIJON VINAIGRETTE:.
• In a small bowl, combine all vinaigrette ingredients; blend well.
• Pour over potatoes; toss to coat.
• Let stand 10 to 15 minutes or until serving time.
• Just before serving, toss potatoes again.
• Serve warm or at room temperature, spooning vinaigrette over potatoes.
• CONVENTIONAL DIRECTIONS:.
• With potato peeler, remove strip of peel from around center of each potato.
• Place potatoes in medium saucepan; add enough water to cover.
• Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender.
• Drain well.
• Continue as directed above.

POTATOES VINAIGRETTE

Steps:

• Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
• Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
• When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.