Hot Potato Salad With Scallion Vinaigrette Food

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CUBAN POTATO SALAD WITH SCALLION VINAIGRETTE



Cuban Potato Salad with Scallion Vinaigrette image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pounds small red potatoes, cut into 1/2 inch pieces
3 cups cooked black beans
2 bunches of scallions, white and part of green, sliced
1 cup sour cream
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup mayonnaise
1/2 bunch chives, thinly sliced, for garnish

Steps:

  • Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.
  • In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Garnish with chopped chives.
  • Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated.

GRILLED SCALLION POTATO SALAD



Grilled Scallion Potato Salad image

Potato salad often has a bit of raw onion in it to add a crisp sharp bite to the dish, but in this recipe onions and scallions are grilled. Grilling them replaces some of their intensity with a sweet-smoky char that pairs nicely with the red skinned potatoes.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill over medium-high heat, covered, until tender, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1 1/2 pounds halved small red-skinned potatoes until tender, 10 to 15 minutes; drain and let cool. Mix 1/3 cup sour cream and 3 tablespoons each buttermilk and horseradish in a bowl. Stir in the potatoes, onion and scallions. Season with salt and pepper.

HOT POTATO SALAD WITH SCALLION VINAIGRETTE



Hot Potato Salad With Scallion Vinaigrette image

Make and share this Hot Potato Salad With Scallion Vinaigrette recipe from Food.com.

Provided by jeniwan

Categories     Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

2 lbs potatoes, sliced 1/3 inch thick
salt
1/4 cup fresh parsley, chopped
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
3/4 cup extra virgin olive oil
3 scallions, chopped

Steps:

  • For the vinaigrette:.
  • In a small bowl, whisk together 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of sugar.
  • Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add scallions.
  • For the salad:.
  • Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
  • In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.

Nutrition Facts : Calories 216.2, Fat 16.4, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 16.4, Fiber 2.2, Sugar 0.9, Protein 2

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE



Grilled Potato Salad With Bacon-Scallion Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

7 medium red-skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 slice bacon, cut into 1/4-inch pieces
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
  • In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
  • Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
  • Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

POTATO SALAD WITH CELERY AND SCALLIONS



Potato Salad With Celery and Scallions image

from Everyday Food. Tossing the potatoes with the dressing while they're still hot helps flavor absorption.

Provided by iris5555

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs yukon gold potatoes, cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
4 celery ribs, thinly sliced
2 scallions, thinly sliced
kosher salt
ground pepper

Steps:

  • Set a steamer basket in a large saucepan.
  • Add enough water to come just below the basket.
  • Bring water to a boil.
  • Place potatoes in steamer basket and reduce heat to a simmer.
  • Cover and steam until tender, about 15 minutes.
  • Meanwhile, whisk oil, mustard and vinegar in a large bowl.
  • Add celery, scallions and hot potatoes and season with salt and pepper.
  • Toss to combine.
  • Cool to room temperature, tossing occasionally.

Nutrition Facts : Calories 218.3, Fat 7.1, SaturatedFat 1, Sodium 82.1, Carbohydrate 36.3, Fiber 4, Sugar 2.5, Protein 3.8

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