New Potato And Chive Salad Food

NEW POTATO SALAD WITH SOURED CREAM, CHIVES AND PANCETTA

Steps:

• Boil the potatoes gently in salted water until tender, then drain well. Leave them to cool slightly.
• Fry the pancetta or bacon until crisp, break up, then set aside. Fry the breadcrumbs in the pancetta or bacon fat until crisp.
• Slice the potatoes in half and dress with the soured cream, yoghurt, sea salt and freshly ground black pepper. Fold in the pancetta and most of the breadcrumbs and scatter the top with the chives and remaining breadcrumbs before serving.

NEW POTATOES WITH LEMON & CHIVE BUTTER

Steps:

• Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

NEW POTATO, RED PEPPER AND CHIVE SALAD

Steps:

• Steam the potatoes until tender (about 20 minutes).
• While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
• Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
• When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.

BACON-CHIVE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.

HEALTHIER POTATO SALAD

Steps:

• Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
• While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
• Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.

POTATO AND PEA SALAD WITH CHIVE AïOLI

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
• Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.

RED POTATO SALAD WITH SOUR CREAM AND CHIVES

Steps:

• Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
• In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

NEW POTATO AND CHIVE SALAD

Steps:

• Cook the potatoes in boiling salted water until tender.
• Meanwhile chop the spring onions.
• Whisk together the oil, vinegar and mustard.
• Drain the potatoes well, then immediately toss lightly with the vinegar mixture and spring onions. Leave to cool.
• Stir the mayonnaise and chives into the potatoes and chill until ready to serve.

POTATO SALAD WITH CHIVES

Steps:

• Cook potatoes in boiling water in saucepan 18 to 20 min. or until tender; drain. Cool.
• Meanwhile, mix mayo, dressing and garlic until blended.
• Place potatoes in large bowl. Add mayo mixture and chives; mix lightly.

TUNA, ASPARAGUS, NEW POTATO SALAD/CHIVE VINAIGRETTE/FRIED CAPERS

Steps:

• VINAIGRETTE:.
• Puree first 5 ingredients in blender until smooth.
• With machine running, gradually add vegetable oil, then olive oil.
• Season to taste with salt and pepper.* Can be made 1 day ahead;.c over and chill.
• SALAD:.
• Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes.
• Transfer asparagus to 13x9x2-inch pan of ice water to cool.
• Drain asparagus and pat dry.** Can be made 8 hours ahead;. wrap in paper towels, then plastic, and chill.
• Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch, and sprinkle with salt.
• Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. drain, let cool 5 minutes.
• Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat.
• Season to taste with salt and pepper.
• Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
• Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain.
• **** Potatoes and capers can be made 2 hours ahead; let stand at room temperature.
• Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry.
• Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat.
• Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens.
• Drizzle some vinaigrette over tuna.
• Sprinkle with fried capers and chive blossoms, if desired.