POTATO SALAD WITH LEMON AND CILANTRO
This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb.
Provided by MarieRynr
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
- While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
- Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
- Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.
Nutrition Facts : Calories 419.2, Fat 27.2, SaturatedFat 3.8, Sodium 16.4, Carbohydrate 41.3, Fiber 5.3, Sugar 2.2, Protein 4.8
LEMON AND GARLIC POTATO SALAD
Make and share this Lemon and Garlic Potato Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Potato
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender, and cool.
- Add remaining ingredients and mix well.
- Chill and serve.
Nutrition Facts : Calories 190.2, Fat 3.1, SaturatedFat 0.5, Sodium 44.5, Carbohydrate 38, Fiber 4.1, Sugar 3.5, Protein 4.6
WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE
This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs.
Provided by Chef Suz in Bekond
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in pan with mint and salt.
- About 20 minutes.
- While potatoes are cooking crush garlic and add salt.
- Gradually whisk in all the other dressing ingredients.
- When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
- Pour on the vinaigrette dressing while the are still hot.
- Toss in dressing till all potatoes are coated.
- Finally scatter in the chopped chives and spring onions.
- Serve warm.
POTATO SALAD WITH LEMON, GARLIC AND PASTRAMI
Every time I take out my recipe to make this, my mouth waters in anticipation. By tossing the diced warm potatoes with the lemon, garlic and olive oil mixture, the flavors really get into the potatoes and moistens them. This allows you to use less mayonnaise and eliminates the need for bacon fat. The pastrami more than makes up for the traditional bacon flavor. Cooking time does not include chilling time. This is best made the day before serving so the flavors can meld.
Provided by Karens Krazy Kitchen
Categories Potato
Time 1h25m
Yield 9 cups, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot of cold water. Bring the water to a boil, add 1 tbs of kosher salt then lower the heat and simmer for 20 minutes or 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 minutes, until tender but firm.
- Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
- Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
- Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
- Add the celery, onion, pastrami and eggs to the potato mixture.
- Toss the vinegar blend over the potato salad and fold in gently until combined.
- Chill overnight.
- Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
- Enjoy!
Nutrition Facts : Calories 440.1, Fat 22.9, SaturatedFat 4.1, Cholesterol 126.3, Sodium 458.3, Carbohydrate 49, Fiber 4.2, Sugar 5.3, Protein 11.6
LEMONY POTATO SALAD
Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
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