MASHED POTATO SALAD WITH SCALLIONS AND HERBS
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
- Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
MASHED POTATO SALAD
Make and share this Mashed Potato Salad recipe from Food.com.
Provided by jan007
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel cut and cook potatoes as for mashed potatoes.
- When done drain well, mash.
- Add relish, chopped onion, celery, salt and pepper.
- In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
- Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
- Fold in eggs.
- Refrigerate overnight.
Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7
HERBED POTATO SALAD
A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.
- Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.
Nutrition Facts : Calories 140 g, Fat 3 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
MASHED POTATO SALAD
My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.
Provided by Linda
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
- Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g
HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS
Steps:
- Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely.
- Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes.
- Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it's chilled.
MASHED POTATOES WITH HORSERADISH AND SCALLIONS
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 7
Steps:
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Fold in the horseradish. Spoon the mashed potatoes into a serving dish and sprinkle with the scallions.
HERBED POTATO SALAD WITH BACON AND SCALLIONS
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
- Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
- Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
- In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).
Nutrition Facts : Calories 246 g, Fat 14 g, Fiber 3 g, Protein 7 g, SaturatedFat 3 g
MASHED POTATOES WITH SCALLIONS
Provided by Moira Hodgson
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
- Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
BULGUR SALAD WITH TOMATOES, SCALLIONS AND HERBS
Food & Wine. "Similar to a tabbouleh, this refreshing grain dish from southeastern Turkey is flavored with lots of scallions and chopped fresh mint, and it has a pink hue from the tomato paste. It is most often served as a starter, either on its own or packed into balls and rolled up in a lettuce leaf."
Provided by dicentra
Categories Grains
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl of hot water, soak the bulgur until softened, about 1 hour.
- Drain the bulgur well and press out as much water as possible.
- Transfer the bulgur to a large bowl. Add the tomatoes, scallions, garlic, jalapeño, tomato paste, olive oil, mint, parsley and crushed red pepper; mix well.
- Season with salt, pepper and balsamic vinegar. Serve at room temperature.
Nutrition Facts : Calories 158.2, Fat 7.4, SaturatedFat 1.1, Sodium 79.2, Carbohydrate 21.7, Fiber 5.9, Sugar 4, Protein 4.2
MASHED POTATOES WITH SCALLION
Categories Milk/Cream Potato Vegetable Side Vegetarian Boil Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a large kettle cover the potatoes with 2 inches salted cold water, bring the water to a boil, and simmer the potatoes for 40 to 50 minutes, or until they are tender. Drain the potatoes and force them through a ricer or peel them and mash them with a potato masher. Stir in the butter and enough of the milk, heated, to reach the desired consistency. Stir in the scallion and salt and pepper to taste.
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