WARM STEAK AND POTATO SALAD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
- Preheat the oven to 400 degrees F and heat the grill to hot.
- In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
- Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
- To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
- In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.
MELISSA'S POTATO SALAD
Make and share this Melissa's Potato Salad recipe from Food.com.
Provided by SueVM
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
- Mix 1 tablespoon pickle juice, chopped pickles, ½ tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.
Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 2.6, Cholesterol 78.7, Sodium 822.4, Carbohydrate 35.7, Fiber 3, Sugar 3, Protein 5.6
GRILLED POTATO SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the grill.
- Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
- Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
- In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
- In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
- In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.
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
LEMON POTATO SALAD WITH MINT
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- 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.
- In a bowl, whisk together lemon juice, salt and olive oil.
- Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram
More about "melissas potato salad food"
SOUTHERN POTATO SALAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
5/5 (8)Total Time 4 hrs 35 minsCategory Side DishCalories 197 per serving
- Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.
- In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, garlic, celery seed and dill until fully blended. Add pickle relish, celery, red onion and green onions.
GEMSTONE® POTATO SALAD — MELISSAS PRODUCE
From melissas.com
THAI-INSPIRED POTATO SALAD — MELISSAS PRODUCE
From melissas.com
PATRIOTIC POTATO SALAD — MELISSAS PRODUCE
From melissas.com
THE BEST POTATO SALAD - MELISSA JO REAL RECIPES
From melissajorealrecipes.com
SIMPLE SIDES: A BERRY GOOD POTATO SALAD! — MELISSAS PRODUCE
THIS POTATO SALAD WILL DAZZLE AT YOUR FOURTH OF JULY GATHERINGS
From seattletimes.com
I MADE THE SALAD JENNIFER GARNER EATS EVERY DAY: REVIEW, PHOTOS
From insider.com
POTATO SALAD — MELISSAS PRODUCE
From melissas.com
YUMMY POTATO SALAD — MELISSAS PRODUCE
From melissas.com
RED, WHITE AND BLUE POTATO SALAD — MELISSAS PRODUCE
From melissas.com
OLD-FASHIONED DUTCH POTATO SALAD — MELISSAS PRODUCE
From melissas.com
NEW TAKE ON POTATO SALAD - MELISSA'S HEALTHY LIVING
From melissashealthyliving.com
HOW TO MAKE POTATO SALAD - FOOD & WINE
From foodandwine.com
JAPANESE POTATO SALAD WITH MENTAIKO RECIPE - NYT COOKING
From cooking.nytimes.com
BEST POTATO SALAD RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
AUSTIN-STYLE POTATO SALAD — MELISSAS PRODUCE
From melissas.com
BEST POTATO SALAD {CLASSIC + EASY} - MEL'S KITCHEN CAFE
From melskitchencafe.com
THE SECRET TO THE WORLD'S BEST POTATO SALAD - ALLRECIPES
From allrecipes.com
14 CLASSIC SALAD RECIPES EVERY BEGINNER COOK SHOULD KNOW - FOOD …
From foodandwine.com
A MID-EAST REDO OF THE POTATO SALAD - TABLECONVERSATION.COM
From tableconversation.com
TACO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
CHINESE-STYLE POTATO SALAD — MELISSAS PRODUCE
From melissas.com
A POTATO SALAD THAT PACKS A SERIOUS UMAMI PUNCH
From nytimes.com
PATRIOTIC POTATO SALAD II — MELISSAS PRODUCE
From melissas.com
WHAT TO BRING TO A COOKOUT: FOOD, SIDE DISHES FOR A FOURTH OF JULY …
From usatoday.com
HOW TO MAKE THE PERFECT POTATO SALAD - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love