Peasant Potato Salad With Harissa Vinaigrette Food

ROASTED POTATO SALAD WITH VINAIGRETTE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
• While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour.
• While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.

POTATO SALAD WITH DIJON VINAIGRETTE

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.

VINAIGRETTE POTATO SALAD

Steps:

• Place the cut potatoes in a large pot of cold water; add a pinch of salt, cover, and bring to a boil. Cook the potatoes for about 12-14 minutes or until they are just tender and pierce easily with a knife. Drain and let them cool - you want them to be warm, not hot when you mix your salad. In a large bowl whisk together the lemon zest and juice, vinegar, dijon mustard, salt, and the pepper. Add in the remaining ingredients and the warm potatoes; toss gently to coat with the dressing. Serve at room temperature or chilled.

POTATO SALAD WITH PEAS

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
• While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
• When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
• Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

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.

HERB-VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE

Steps:

• For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
• Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
• For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

LEMON VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, combine the potatoes, green beans, onion and basil.
• Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
• Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
• Season with salt and pepper to taste.
• Serve chilled or room temperature.

HOT POTATO SALAD WITH SCALLION VINAIGRETTE

Steps:

• Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
• In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.

ROASTED POTATO SALAD WITH BALSAMIC-BACON VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
• Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.

SWEET-POTATO SALAD WITH MUSTARD VINIAGRETTE

Steps:

• Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
• While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.