New Potatoes With Vinaigrette Food

NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE

Steps:

• Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
• Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
• Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

GREEK POTATOES WITH LEMON VINAIGRETTE

Steps:

• Preheat oven to 425 degrees F.
• Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
• Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

POTATOES VINAIGRETTE

Steps:

• Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
• Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
• When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.

NEW POTATOES WITH DIJON VINAIGRETTE

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.

STEAMED NEW POTATOES WITH DILL VINAIGRETTE

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.

GRILLED NEW POTATOES WITH SMOKED PAPRIKA VINAIGRETTE AND PARMESAN

Steps:

• Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
• Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
• While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
• Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat a grill to medium heat.
• Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
• Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.

NEW POTATOES WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat oven to 400.
• Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly roll pan; toss well to coat. Bake at 400 for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 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 teaspoons pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
• Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
• While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
• Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

SALT AND VINEGAR ROASTED POTATOES

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

NEW POTATOES WITH DIJON VINAIGRETTE

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.

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE

Steps:

• In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
• Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

NEW POTATO SALAD IN MUSTARD VINAIGRETTE

Steps:

• 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
• 2. Drain potatoes and set aside until cool enough to handle.
• 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
• 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.

NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE

Steps:

• Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
• Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and sauté until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
• Mound salad on platter. Surround with cucumber slices and serve.