POTATO, ASPARAGUS AND MUSSEL SALAD
Provided by Joanna Pruess
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 20m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
- Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
- Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 5 grams, TransFat 0 grams
MUSSEL SALAD
Steps:
- In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
- In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
- Wine suggestion: Alsace Gewurztraminer Heissenberg
NEW POTATO & ASPARAGUS SALAD
Melting cheese and warm potatoes mixed with chorizo and walnuts make this spring dish a delight
Provided by rileyrose
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre-heat oven to 200C/Gas 6
- Parboil the potatoes for 15 minutes. Drain and cool for 5 minutes before putting in roasting pan.
- The dressing: mix together all the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well.
- Roast for about 20 minutes, until soft on the inside and crisp on the outside. Sprinkle the walnuts on and bake for a further 5 minutes.
- boil the asparagus for 5 to 7 minutes until tender.
- place spinach leaves on bottom of salad bowl. place potatoes and onion and chorizo next. then cheese. then asparagus and walnuts. pour over remaining dressing. serve with fresh bread or a baguette.
MUSSELS WITH POTATOES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
- Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams
POTATO SALAD WITH PESTO AND ASPARAGUS
This is a wonderful, different twist on potato salad! I love the flavors of the red potatoes, asparagus, and pesto mayonnaise! What a great combination! This goes great with grilled chicken, sandwiches, or tortilla wraps. I could eat this stuff every day!
Provided by ChipotleChick
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes, in a small amount of boiling, salted water for 8 minutes (covered).
- Add the asparagus and carrot; cook for 4 to 8 minutes more until potatoes are just tender and the other veggies are crisp-tender.
- Drain.
- In a large mixing bowl, stir together the pesto and mayo.
- Add the potatoes, asparagus, carrot, green onion, olives, and pepper.
- Stir until well mixed.
- Cover and chill for at least 4 hours, or up to 24.
- Just before serving, stir in a couple tablespoons of milk to moisten, if neeeded.
- Sprinkle with cheese.
ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS, RED PEPPER, & POTATO SALAD
Steps:
- Scrub the potatoes and cook in boiling salted water to cover til tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water til tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
- Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple of dashes of Tabasco to boost the flavor to your liking.
- Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus.
ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD
Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
- Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
- Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
ROASTED ASPARAGUS & POTATO SALAD
This is a modification of a recipe from a nifty cookbook my boss gave me for my birthday. (I guess everyone I know has figured out, when in doubt a good cookbook makes the perfect gift.) The original recipe was conceived by Jeffrey Murphy of GB Ratto & Co. My modifications make this dish a little lighter while preserving the terrific flavors of the original. Because this salad is vegan, it travels very well and would make a nice addition at a picnic or potluck.
Provided by justcallmetoni
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Trim the top off the garlic heads leaving the rest of the bulb intact.
- After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
- Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
- Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
- Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
- Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
- Serve at room temperature.
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