Potato Leek And Morel Salad With Truffle Oil Vinaigrette Food
NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE
Get creative with the classic potato salad - this one has a lovely fresh tang
Provided by Jamie Oliver
Categories Sides Vegetables Potato
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170 calories, Fat 9.4 g fat, SaturatedFat 1.4 g saturated fat, Protein 2.3 g protein, Carbohydrate 20.4 g carbohydrate, Sugar 1.9 g sugar, Sodium 0.45 g salt, Fiber 1.4 g fibre
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
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
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