HERB-VINEGAR POTATO SALAD
Steps:
- Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.
CREAMY POTATO SALAD WITH HERBS
Make and share this Creamy Potato Salad With Herbs recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
- Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
- Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
- Notes.
- You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.
HERBED POTATO SALAD
Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely., Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
HERBED POTATO SALAD
A superhealthy accompaniment to any summer meal
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
BAREFOOT CONTESSA'S HERB POTATO SALAD
I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers". You can also use the small red potatoes or even Yukon Gold potatoes in place of the small white potatoes.
Provided by Juenessa
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
- **Cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.
POTATO SALAD WITH FRESH HERBS AND LEMON
Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
HERB-VINAIGRETTE POTATO SALAD
This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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- Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes; drain.
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- Put the potatoes in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1-inch cubes.
- In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives and tarragon and season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving.
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