FRENCH RED POTATO SALAD RECIPE
Provincial-Style Red Potato Salad Recipe - This easy to make potato salad recipe is unique and comforting.
Provided by Sommer Collier
Categories Side Dish
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.
- Shake the pan to spread the oil around. Then roast the potatoes for 30-40 minutes, until golden brown and tender. Make sure to flip once halfway through. Add the chopped garlic and shallots to the potatoes 5 minutes before they are ready to come out of the oven.
- Once the potatoes and garlic are roasted, allow them to cool for a few minutes. Then toss them with the capers, fresh herbs, Dijon mustard and mayo. Mix well, and add a 1-2 teaspoons caper juice to season and thin out the dressing if needed. *Be careful with the caper brine-it's really salty! Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 0.75 cup, Calories 272 kcal, Carbohydrate 28 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 240 mg, Fiber 3 g, Sugar 1 g
PROVINCIAL POTATO SALAD
Make and share this Provincial Potato Salad recipe from Food.com.
Provided by velorutionista
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice potatoes into 1/4" thick rounds. Place potatoes, salt, and cold water in saucepan; bring to simmer and reduce heat so spuds don't boil.
- Thread garlic clove on a skewer and stick in simmering potato water for 45 seconds, then immediately run garlic under cold water (blanching the garlic mellows the flavor in the salad quite nicely).
- Continue to simmer spuds till tender, about 5 minutes. Don't over cook or they will totally fall apart in the salad.
- Drain spuds, reserving 1/4 cup cooking liquid. Spread potatoes out on a rimmed baking sheet to cool.
- Mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste.
- Drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes.
- GENTLY transfer potatoes to serving bowl. Top with herbs and shallots, stir gently till well combined. Serve immediately or chill and serve cold.
Nutrition Facts : Calories 115.3, Fat 0.3, SaturatedFat 0.1, Sodium 2359.2, Carbohydrate 25.2, Fiber 2.7, Sugar 1.6, Protein 3.2
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
PROVENCAL POTATO SALAD
New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.
Provided by Elise Bauer
Categories Salad Make-ahead Potato Potato Salad Provencal
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Boil the potatoes: Place the potatoes in a large pot, cover with cold water. Add 2 teaspoons of salt to the water. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until they are just tender when speared with a fork or sharp knife, 7 to 10 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm.
- Make the vinaigrette: While the potatoes are cooking, prep the other ingredients and make the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, herbes de provence, anchovy paste, shallot, and Dijon mustard. Slowly drizzle in the olive oil whisking the whole time to create an emulsion.
- Toss warm cooked potatoes with vinaigrette: When the potatoes are ready, strain them from the pot. In a large bowl toss the still warm potatoes with the vinaigrette, garlic, parsley, capers and green olives.
WEST COAST POTATO SALAD
This potato salad incorporated tender asparagus and the tongue-tingling tang of herbs and lemon juice. Here in the San Francisco Bay area, which is close to the state's primary asparagus-growing region, we look forward to spring and fresh asparagus. -Phyllis Lee Ciardo, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine 3 tablespoons lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and onions; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Add to potato mixture. , In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving.
Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
PROVENCE STYLE ROASTED POTATO SALAD
Potatoes roasted with herbes de Provence combined with a garlicky dressing and Kalamata olives. Recipe from "USA Weekend".
Provided by Lorac
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss potatoes in oil with herbs and salt and pepper to taste.
- Arrange potatoes, cut side down, in a single layer on a cookie sheet.
- Place pan on lowest rack of cold oven then heat oven to 450°F.
- Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
- Place potatoes in a large bowl and add olives, onion and parsley.
- Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
- Gradually whisk in oil, first in droplets, then in a slow, steady stream.
- Pour dressing over warm potato mixture and toss to coat.
- Serve at room temperature for best flavor.
Nutrition Facts : Calories 242.8, Fat 13.4, SaturatedFat 1.9, Cholesterol 0.6, Sodium 125.5, Carbohydrate 28.6, Fiber 3.8, Sugar 1.6, Protein 3.3
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
NEXT LEVEL POTATO SALAD
Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more
Provided by Barney Desmazery
Categories Side dish
Time 22m
Number Of Ingredients 11
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
- While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
- Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.
Nutrition Facts : Calories 310 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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