POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
POTATO SALAD WITH BUTTERMILK DRESSING
Categories Salad Milk/Cream Dairy Leafy Green Potato Vegetable Side Picnic Backyard BBQ Mayonnaise Celery Arugula Carrot Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.
BUTTERMILK POTATO SALAD
Provided by Marian Burros
Categories easy, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
- Combine the remaining ingredients in a bowl.
- Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 34 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams
TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING
Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
- Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
- Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BUTTERMILK POTATO SALAD
Using high-protein, low-fat buttermilk makes this potato salad taste richer than it is. Leaving the skins on the potatoes means more fiber and flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
- Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.
Nutrition Facts : Calories 146 g, Cholesterol 8 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 326 g
POTATO SALAD WITH BASIL-BUTTERMILK DRESSING
This is a different potato salad I make when I have an abundance of fresh Basil from my garden in the summer. Its a refreshingly different kind of potato salad that is relatively low in fat compared to the others!
Provided by Little Bee
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in container of blender.
- Process until basil is finely chopped.
- Pour mixture into a small bowl.
- Add salt, garlic powder and freshly cracked black pepper.
- Place potatoes in a large Dutch oven.
- Cover with water and bring to a boil.
- Parially cover, reduce heat, and simmer 25 minutes until tender.
- Drain and let cool.
- Cut each potato in half crosswise, cut each half into 4 wedges.
- Place potato wedges in large bowl.
- Pour basil mixture over and add green onions.
- Toss gently to coat.
- Cover and chill for at least 2 hours.
Nutrition Facts : Calories 168.8, Fat 3.5, SaturatedFat 0.6, Cholesterol 3.5, Sodium 285.3, Carbohydrate 31.5, Fiber 4.2, Sugar 2, Protein 3.8
SUMMER POTATO SALAD
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Provided by Good Food team
Categories Lunch, Side dish
Time 27m
Number Of Ingredients 9
Steps:
- Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
- Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.
Nutrition Facts : Calories 119 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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