Garlic And Herb New Potato Salad Food

HERBED POTATO SALAD

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

HERB POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
• Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. 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 and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

GARLIC AIOLI POTATO SALAD

Steps:

• Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
• Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.

GARLIC BUTTER NEW POTATOES

Steps:

• Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!).
• Meanwhile, melt the butter in a small skillet over medium-high heat.
• Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender.
• Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat.
• Enjoy!

HERBED POTATO SALAD

Steps:

• Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
• Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
• Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

GARLIC & PARSLEY NEW POTATOES

Steps:

• Scrub the potatoes well.
• Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
• Place potatoes in a saucepan, cover with water and bring to a boil.
• Simmer covered for about 20 minutes or until tender.
• Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
• In a non stick frypan add the remaining oil over medium heat.
• Add garlic,cook approximately 1 minute.
• Add parsley, salt& pepper, mix well.
• Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
• Serve.

GARLIC AND HERB NEW POTATO SALAD

Steps:

• Place potatoes in med saucepan and cover with water; bring to a boil. Cover; reduce heat and simmer 15 min or till tender. Drain.
• Meanwhile, in small bowl combine yogurt, mayo, mustard and.
• spices; blend well.
• In med bowl, combine potatoes, yogurt and radishes. Toss lightly. Serve warm.