NEW POTATO SALAD WITH TRUFFLE OIL
Make and share this New Potato Salad With Truffle Oil recipe from Food.com.
Provided by chia2160
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- boil potatoes in water until knife inserted in center comes out easily, about 15 minutes.
- drain, cool, and slice. place in a large bowl.
- meanwhile, boil chicken broth until it is reduced to 1/2 c, about 15 minutes.
- pour over potatoes, toss.
- add onions, celery, and chives, toss.
- mix lemon juice and truffle oil, pour over potatoes, toss.
- season with salt and pepper.
Nutrition Facts : Calories 143.9, Fat 0.7, SaturatedFat 0.2, Sodium 271.2, Carbohydrate 30.2, Fiber 4, Sugar 2.9, Protein 5.1
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, 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 and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE
Steps:
- Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.
NEW POTATO SALAD
I like this because it is different from the usual homestyle and mustard types of potato salads. It's great for a change.
Provided by PalatablePastime
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20-25 minutes, just until tender.
- Cool and slice thickly.
- Place potaotes, onions, and parsley in the bottom of a salad bowl.
- Top with with diced beets and chopped chives.
- Mix together vinegar, oil, salt and pepper.
- Pour over salad.
- Cover and chill 2-3 hours before serving.
Nutrition Facts : Calories 415.1, Fat 20.7, SaturatedFat 2.9, Sodium 923.4, Carbohydrate 55.3, Fiber 7, Sugar 18.6, Protein 5.4
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
NEW POTATO SALAD
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
- Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g
POTATO, LEEK AND MOREL SALAD WITH TRUFFLE OIL VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the salad, place the potatoes in a large saucepan and cover with cold water. Simmer over medium heat until tender, about 15 minutes. Drain and set aside. Bring a medium-size pot of lightly salted water to a boil, add the leeks and poach until tender, about 10 minutes. Drain and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the scallions and cook until soft, about 3 minutes. Add the morels and cook, stirring occasionally, for 10 minutes. Toss in the potatoes and season with salt.
- To make the vinaigrette, whisk together the mustard, vinegar, salt and pepper. Whisk in the truffle oil. Toss the vinaigrette with the morel mixture. Cut the leeks in half lengthwise. Mound the salad in the center of 4 plates and prop the leek halves around the salad. Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
Categories Salad Potato Side Picnic Backyard BBQ Summer Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.
- Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)
WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE
Treat your guests to a decadent restaurant-style main course for a third of the price
Provided by Gordon Ramsay
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
- Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
- Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
- Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
- Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
- Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
- Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
- Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.
Nutrition Facts : Calories 669 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN
The truffle oil tastes amazing with these simple cheesy potatoes. My mom bought me some truffle oil at a farmers' market and I came up with this recipe to use it. You can substitute vegetable oil, and still enjoy the parsley and Parmesan combination.
Provided by Lil' Punkin
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
- Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
- Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
- Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 35.5 g, Cholesterol 5.9 mg, Fat 12.8 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 116.3 mg, Sugar 2.8 g
More about "new potato salad with truffle oil food"
PROVENçAL POTATO SALAD WITH TRUFFLE OIL - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Side
TRUFFLED POTATO SALAD - MARX FOODS BLOG
From marxfood.com
NEW POTATO SALAD WITH EASY MINT DRESSING - KATY'S FOOD FINDS
From katysfoodfinds.com
GOLDEN POTATO SALAD WITH TRUFFLE OIL AND ARUGULA - BELOVED PLATE
From belovedplate.com
WARM POTATO SALAD WITH CRISPY PROSCIUTTO AND WHITE TRUFFLE OIL
From sjhcookingadventures.com
POTATO SALAD WITH TRUFFLE OIL RECIPE | SUSAN ALEXANDER
From susanalexander-truffles.com
TRUFFLEHUNTER RECIPES - SUMMER TRUFFLE POTATO SALAD
From truffle-hunter.com
SPRING POTATO SALAD WITH TRUFFLE VINAIGRETTE - LOS ANGELES TIMES
From latimes.com
TRUFFLE OIL SALAD DRESSING: RECIPE GUIDES FOR ALL OCCASIONS
From truffleaddict.com
NEW POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEDITERRANEAN POTATO SALAD ON TCL - CHEF AND AUTHOR ROBIN ASBELL
From robinasbell.com
NEW-POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
10 BEST TRUFFLE OIL SALAD RECIPES | YUMMLY
From yummly.com
TRUFFLE POTATO SALAD | DELECTABLE
From delectablecooks.com
20 TRUFFLE OIL RECIPES THAT ARE SURE TO IMPRESS | ALLRECIPES
From allrecipes.com
NEW POTATO SALAD | CANADIAN LIVING
From canadianliving.com
6 MUST-TRY TWISTS ON THE CLASSIC POTATO SALAD. - THE MANUAL
From themanual.com
POTATO AND MUSHROOM SALAD WITH TRUFFLE OIL | RICARDO
From ricardocuisine.com
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
From jamieoliver.com
10 BEST TRUFFLE OIL SALAD RECIPES | YUMMLY
From yummly.com
EASY CLASSIC POTATO SALAD RECIPE WITH OLIVE OIL - SIMPLE. TASTY. GOOD.
From junedarville.com
TEXAS STYLE NEW POTATO SALAD RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
NEW POTATO SALAD RECIPE | CHATELAINE
From chatelaine.com
POTATO SALAD TRUFFLE OIL - COOKEATSHARE
From cookeatshare.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
A FRESH POTATO SALAD WITH SUMMER TRUFFLE - T.TERRA
From truffeterra.com
NEW POTATO & RADISH SALAD IN A CREAMY TRUFFLE OIL DRESSING
From iamahoneybee.com
THE LITTLE BLACK DRESS OF SALADS! NEW POTATO & RADISH SALAD IN A …
From lavenderandlovage.com
BLACK TRUFFLE POTATO SALAD - CHEZ US
From chezus.com
TRUFFLE AND HERB POTATO SALAD - CHEF MEGAN MITCHELL
From chefmeganmitchell.com
NEW POTATO & RADISH SALAD IN A CREAMY TRUFFLE OIL DRESSING
From lavenderandlovage.com
NEW POTATO SALAD WITH TRUFFLE OIL – THE OLIVE MILL STORES
From oliveoilstores.com
TRUFFLED POTATO SALAD RECIPE FROM THE COLLECTION BY ANTONIO
From cooked.com
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
From bonappetit.com
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