LEMONY POTATO SALAD WITH FRESH HERBS
Bright and fresh, this lemony potato salad with fresh herbs is a tangy twist on the classic. Apple cider vinegar, lemon juice, and Dijon mustard give the dressing just the right amount of kick. To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Side Dish
Time 52m
Number Of Ingredients 9
Steps:
- Combine potatoes and 1 Tablespoon of salt in a large pot. Fill with water to completely cover.
- Bring the water to a boil and then lower heat and simmer until potatoes are tender (test them for doneness by piercing them with a knife - they should be easily pierced by not fall apart), 8 to 12 minutes.
- Drain the potatoes into a colander. Place the potatoes over the empty pot (off the heat) and cover with a clean kitchen towel. Let them steam and cool for 15 minutes while preparing the dressing. (Letting the potatoes steam prevents them from being water-logged.)
- Whisk together apple cider vinegar, lemon juice, mustard, sugar, salt, and shallots. Slowly add in olive oil while whisking.
- When potatoes have cooled, pour dressing slowly over top, gently folding it into the potatoes until they are well coated. (You may not need all of the dressing right away to complete coat the potatoes, but they may absorb more as they sit. If you have some dressing leftover, save it and you can stir some more into the potatoes right before serving.)
- Let potato salad rest in the fridge for at least 2 and up to 24 hours for the flavors to blend.
- Just before serving, fold in fresh herbs. Taste and season with some more salt, if needed.
- Serve cool or at room temperature.
Nutrition Facts : Calories 245 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 440 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
LEMON POTATO SALAD
Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!
Provided by Nagi
Time 20m
Number Of Ingredients 12
Steps:
- Dressing: Shake in a jar.
Nutrition Facts : Calories 256 kcal, Carbohydrate 29 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 385 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
HERBED POTATO SALAD
This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 25m
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
- Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg
EASY HERB POTATO SALAD
Our mayonnaise free potato salad is packed with flavor thanks to a simple olive oil vinaigrette, lots of fresh herbs, and lemon. We prefer to use small baby potatoes (sometimes labeled New Potatoes), fingerling potatoes, or Red Bliss potatoes for this salad.
Provided by Adam and Joanne
Categories Salad, Side Dish
Time 35m
Yield Makes 6 servings (side portions)
Number Of Ingredients 11
Steps:
- Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water, and then bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cool enough to handle, cut them into bite sized chunks or slice into thin rounds. Add to a large salad bowl.
- Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil together until creamy and emulsified. Season to taste with salt and pepper. Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).
- Add the scallions and fresh herbs. Toss gently, but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing. Serve warm or cover and refrigerate, and then serve the salad cold.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 235, Fat 14.5g, SaturatedFat 2.1g, Cholesterol 0mg, Sodium 224.6mg, Carbohydrate 25.4g, Fiber 4.3g, Sugar 2.2g, Protein 3.1g
HERB POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
POTATO SALAD WITH FRESH HERBS AND LEMON
Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
LEMON POTATO SALAD
Of all the dishes served at my wedding, this fresh-tasting salad was the favorite among guests. It's a nice alternative to mayonnaise-based potato salads.-Nicole Evans Groth, Bloomington, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender., Drain potatoes and place in a large bowl; add green onions. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 173 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BEST POTATO SALAD
The BEST potato salad recipe! A perfect summer side dish, this recipe can be made ahead of time and stored in the fridge for up to 3 days.
Provided by Jeanine Donofrio
Categories Side Dish
Time 25m
Number Of Ingredients 17
Steps:
- Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
- Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it'll balance once it's mixed with the potatoes.
- Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.
POTATO SALAD WITH FRESH HERBS AND LEMON
This is a great salad for picnics, get-togethers or potlucks(contains no mayonnaise). It's just a great potato salad. I love fresh herbs and I enjoy using them in my recipes every chance I get. I found this in a Bon Appetit "Deliciously Light" cookbook, and it justly describes this salad.I have taken liberties with this recipe, therefore it's not the same as in the cookbook. Times do not include time to bring water to a boil.
Provided by FLUFFSTER
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend.
- Season dressing with salt and pepper.
- Place 1/2 cup dressing in large bowl.
- Mix in bell pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling, salted water until tender, about 25 minutes.
- Drain; cool 15 minutes.
- Cut potatoes into 1/2-inch cubes.
- Add potatoes to large bowl with dressing and toss to blend.
- Let stand 10 minutes.
- Season to taste with salt and pepper, adding more dressing, if desired.
- Serve at room temperature.
Nutrition Facts : Calories 386.5, Fat 27.2, SaturatedFat 3.8, Sodium 13.6, Carbohydrate 33.9, Fiber 4.8, Sugar 2.9, Protein 4
CREAMY POTATO SALAD WITH HERBS
Make and share this Creamy Potato Salad With Herbs recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
- Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
- Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
- Notes.
- You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.
POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
- While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
- Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
- Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.
PRESERVED LEMON POTATO SALAD
This no-mayo potato salad is an excellent dish to serve year-round. It's bursting with Mediterranean flavor thanks to kalamata olives, preserved lemon, lots of fresh herbs and a splash of olive oil. It's a great side for grilled meat or fish, and since it doesn't contain mayonnaise it's a good option for a picnic or barbecue where you won't have easy access to a fridge.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over medium-high heat. Lower the heat, cover the pot and simmer until the potatoes are fork tender, about 30 minutes.
- Meanwhile, place the parsley, dill, mint and scallions in a large bowl. Add the red onion and olives and stir to combine.
- Once the potatoes are cooked, drain and let them cool completely. Chop the boiled potatoes into bite-size (about 3/4-inch) pieces. Add the potatoes to the bowl with the herbs and toss. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use.) Finely chop the lemon rind (peel); you should have about 2 tablespoons. Add the rind to the bowl along with the garlic, olive oil, honey, 2 tablespoons of preserved lemon juice and 1/4 teaspoon black pepper. Give it a good stir and taste; if it needs more salt, add another 1 tablespoon or so of the preserved lemon juice (see Cook's Note). Cover and refrigerate at least 30 minutes before serving.
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- Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.
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- Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
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- Chop scrubbed potatoes into bite-size pieces and place them in a pot full of water. Bring to a boil and then reduce to a simmer.
- Simmer for about 8 - 10 minutes or until a knife pierces the potato easily. Do NOT overcook the potatoes as they will soften when absorbing the dressing.
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Ratings 2Calories 278 per servingCategory Vegetables & Sides
- Wash potatoes and place in a large pot. Cover with water and bring to a boil over medium high heat. Cook for 30 to 40 minutes or until tender; drain and cool 15 minutes before peeling and cutting into i-inch cubes.
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- Cut the potatoes into bite-sized pieces, about one inch wide. Put the potatoes into a large pot with enough water to cover them, and bring the water to a boil over high heat. Once the water is boiling, cook the potatoes for about 15 minutes, until the potatoes are tender. Drain the cooked potatoes.
- Mince garlic cloves and chop dill, parsley, and scallions. Add them to a bowl. Then add lemon juice, lemon zest, dijon mustard, apple cider vinegar, and extra virgin olive oil to the bowl. Season with salt, pepper, and sugar. Mix all the ingredients to make the salad dressing.
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- Put the potatoes and the aromatics in a large pot, fill with water and bring up to a boil. Reduce heat to medium and let cook for about 45 minutes or until fork tender.
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- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
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