POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
POTATOES WITH ROASTED GARLIC VINAIGRETTE
With a garlic and mustard vinaigrette, this Roasted Garlic New Potatoes recipe is an easy side dish that packs a flavorful punch. The potatoes are creamy on the inside, crispy on the outside, and tossed in roasted garlic goodness!
Provided by Brenda | A Farmgirl's Dabbles
Categories Side Dishes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- Combine 1-1/2 tablespoons of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and potatoes on a large rimmed pan. (Cover pan with foil first, for easy clean-up!) Toss well to coat. Bake for 1 hour or until tender, stirring after 35 minutes. Keep an eye on the garlic - if it's soft before the potatoes are done, remove it to a plate and let the potatoes continue cooking. Once potatoes are completely tender, remove from oven and let cool for 5 to 10 minutes.
- Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1-1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat. Garnish with additional chopped fresh chives and some fresh cracked black pepper.
Nutrition Facts : Calories 202 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 418 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
NEW POTATOES WITH DIJON VINAIGRETTE
From Fast and Healthy, Sept/Oct 1994, this easy side dish can be made either in the microwave or on the stovetop.
Provided by lazyme
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- MICROWAVE DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
- Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
- Drain well.
- DIJON VINAIGRETTE:.
- In a small bowl, combine all vinaigrette ingredients; blend well.
- Pour over potatoes; toss to coat.
- Let stand 10 to 15 minutes or until serving time.
- Just before serving, toss potatoes again.
- Serve warm or at room temperature, spooning vinaigrette over potatoes.
- CONVENTIONAL DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- Place potatoes in medium saucepan; add enough water to cover.
- Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender.
- Drain well.
- Continue as directed above.
Nutrition Facts : Calories 386.6, Fat 4.3, SaturatedFat 0.6, Sodium 113.1, Carbohydrate 75.6, Fiber 8.2, Sugar 4.9, Protein 9.2
NEW POTATOES
There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
NEW POTATOES WITH DIJON VINAIGRETTE
This simple dish is delish and can be made either in the microwave or on the stovetop.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 35m
Number Of Ingredients 9
Steps:
- 1. MICROWAVE DIRECTIONS: With potato peeler, remove strip of peel from around center of each potato. In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly. Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking. Drain well.
- 2. CONVENTIONAL DIRECTIONS: With potato peeler, remove strip of peel from around center of each potato. Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender. Drain well.
- 3. Once the potatoes are cooked using one of the methods above make the vinaigrette. In a small bowl, combine all vinaigrette ingredients; blend well. Pour over potatoes; toss to coat. Let stand 10 to 15 minutes or until serving time. Just before serving, toss potatoes again. Serve warm or at room temperature, spooning vinaigrette over potatoes.
STEAMED NEW POTATOES WITH DILL VINAIGRETTE
I love steamed new potatoes..period! This is from FoodFit and is a nice, flavor full, better for you potato recipe. Good warm or cold, this can be made ahead with no problems.
Provided by LAURIE
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
- Steam the new potatoes in the basket for about 20 minutes.
- Let cool and then slice in quarters, lengthwise.
- Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
- Add the shallots and slowly whisk in the olive oil and dill.
- Season with salt and pepper to taste.
- (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
- Gently toss the quartered potatoes in the vinaigrette and serve.
Nutrition Facts : Calories 160, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 27.3, Fiber 3.4, Sugar 1.4, Protein 3.2
People also searched
More about "new potatoes with dijon vinaigrette food"
DIJON POTATO SALAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (3)Total Time 40 minsCategory SaladCalories 164 per serving
- Cut mini potatoes in half and place in a large pot. Cover potatoes with cold water, covering by 3-4 inches, at least. Generously salt the water. Bring to a boil. Boil potatoes until just tender. Test by piercing potatoes with the tip of a sharp knife. The potatoes are done when the knife passes through the potato without resistance.
- Make the Vinaigrette: In a medium bowl, stir together the vinegar and Dijon mustard. Using a whisk, slowly add the olive oil in a slow stream, whisking well while adding, until it is all added. Pour over the still warm potatoes and toss well to combine. Add the sliced red onion and toss to combine. *Note: if you'd like the red onion fresh and crisp, save until the potatoes are cool and add it with the fresh herbs. Cover and refrigerate until cool, about 2 hours.
- Once the potatoes are cold and before serving, toss the salad with the sliced red onion and chopped herbs and generously season with salt and freshly ground pepper.
ROASTED RED POTATOES WITH DIJON VINAIGRETTE
From ericajulson.com
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
From bonappetit.com
DIJON-ROASTED NEW POTATOES | HEALTHY RECIPES | WW …
From weightwatchers.com
ROASTED POTATO SALAD WITH DIJON VINAIGRETTE - DINNER, …
From dinnerthendessert.com
VEGAN POTATO SALAD [DILL DIJON VINAIGRETTE] - THE …
From thekitchengirl.com
RECIPE: DIJON VINAIGRETTE POTATO SALAD | WHOLE FOODS …
From wholefoodsmarket.com
ROASTED POTATO SALAD WITH CREAMY DIJON VINAIGRETTE RECIPE
From myrecipes.com
5/5 (13)Total Time 40 minsServings 8Calories 145 per serving
- Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
- Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
- Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
POTATO SALAD WITH DIJON VINAIGRETTE AND CRUNCHY BITS - MARGOT'S …
From margotsmorsels.com
ARUGULA POTATO SALAD WITH DIJON VINAIGRETTE - MY CASUAL PANTRY
From mycasualpantry.com
15 BEST RECIPES FOR NEW POTATOES - FOOD.COM
From food.com
FINGERLING POTATOES WITH HERB VINAIGRETTE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GREEK POTATO SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
NEW POTATOES RECIPES - BBC FOOD
From bbc.co.uk
NEW POTATOES WITH ROASTED GARLIC VINAIGRETTE RECIPE
From myrecipes.com
NEW POTATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED WHITE ASPARAGUS, NEW POTATOES AND BRUSSELS SPROUTS …
From bigflavorstinykitchen.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
From jamieoliver.com
CHANTELLE NICHOLSON’S VEGAN RECIPE FOR GRILLED SPRING ONIONS WITH …
From theguardian.com
ROASTED SHEET PAN POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.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