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.
SPRING GARDEN POTATO SALAD
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
- For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
- About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.
SPRING GARDEN POTATO SALAD
This fresh salad is perfect for lunches, sides or picnics.
Provided by Food Network Canada
Categories herbs,lunch,potatoes,salad,side,Spring,tomatoes,vegetables
Time 40m
Yield 6 - 8 servings
Number Of Ingredients 21
Steps:
- Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
- Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
- About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.
EASY SPRING POTATO SALAD
My family's favorite version of sour cream potato salad. Fat-free sour cream is just fine in this recipe; sometimes I add a touch more garlic for a richer taste if I go with the low-fat version. My Mom likes it with some crisp bacon crumbles to garnish, but bacon makes everything taste like a party to her, so we try to make her happy. At least that's something you can add to individual servings, as well as grated sharp cheddar which my kids love. Me, I'm a purist -- just mix it and give me a fork!
Provided by Cinnamom in Illinois
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place the garlic and a small amount of salt (if desired) in a large pot of cold water.
- Add cleaned, whole potatoes and bring just to the boil.
- Reduce heat and simmer until fork-tender, about 20 minutes.
- Remove from heat, drain into a colander, and cool (over ice, if you're in a hurry).
- When cool, quarter the potatoes (or cut into bite-sized pieces).
- Combine the onion, sour cream and dill thoroughly; mix with potatoes.
- Add salt and pepper to taste.
- The flavors meld well if chilled at least two hours, but tastes great slightly warm too!
Nutrition Facts : Calories 262.4, Fat 8.3, SaturatedFat 5.1, Cholesterol 16.9, Sodium 36.2, Carbohydrate 42.5, Fiber 5.3, Sugar 2.1, Protein 6.1
SPRING POTATO SALAD
This potato salad has a bit of a kick to it from the dry mustard. Easy, light and delicious. I serve this with Roasted Green beans for an all vegan menu. Cut the potatoes to your liking or, if small enough leave whole. I soak the scallions in cold water as they are a bit strong for me.
Provided by Bellablue
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook new potatoes in boiling salted water to cover for 15-20 minutes.
- Peel .
- Toss warm potatoes with scallions.
- Combine olive oil with rest of ingredients.
- Pour over potatoes and toss.
- Serve warm.
Nutrition Facts : Calories 200.5, Fat 9.2, SaturatedFat 1.3, Sodium 301, Carbohydrate 27, Fiber 3.5, Sugar 1.3, Protein 3.2
POTATO SALAD
This is my all-time favorite potato salad. It is an old-family favorite. The dressing really makes it different. I have tasted many potato salads, and none of them taste like this. Yummy.
Provided by out of here
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes with the skins on.
- Peel the potatoes; when cool and cut in cubes.
- Add the chopped celery, onions and radishes.
- Add the chopped eggs, some salt and pepper.
- Now mix together all the dressing ingredients and pour over the potatoes and mix well. Serve well chilled.
Nutrition Facts : Calories 438.4, Fat 19, SaturatedFat 7.4, Cholesterol 176.1, Sodium 425, Carbohydrate 57, Fiber 5.7, Sugar 12.3, Protein 11.4
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SPRING POTATO SALAD - CRAVING HOME COOKED
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5/5 (2)Total Time 30 minsCategory Lunch, SaladCalories 438 per serving
- Cook the potatoes: Wash the potatoes. Cover the potatoes with cold water, salt the water, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 15-20 minutes. Drain well and let cool slightly. Once cooled enough to handle, peel the potatoes and chop into bite size chunks. Give them to a bowl.
- Chop the green onions and add to the bowl. Slice the hard boiled eggs and the radishes and add them to the salad as well. Give the olives to the salad. Combine everything.
- Make the dressing: Whisk together the vinegar and mustard. Slowly add the olive oil while whisking all the time until the dressing emulsifies slightly. Add salt and pepper.
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- Potato Roses. These decorative roses are an easy-yet-impressive side that's sure to impress your dinner guests. Go to Recipe.
- Fondant Potatoes. Spring potatoes are already tender and buttery, but this easy melting potato technique takes them over the top. Cooked here in garlic butter, the potatoes are golden and crisp on the outside while the center practically melts in your mouth.
- Ukrainian Dill Potatoes. The dish is just four humble ingredients — potatoes, dill, garlic, and sunflower oil — but their combination is magical. With each bite of creamy boiled potato, you get a grassy hit of fresh dill and a kick from raw garlic, all brought together by the nutty aroma of virgin sunflower oil (the hallmark ingredient of Ukrainian cooking).
- Crispy Sheet Pan Potato Salad. These crispy smashed potatoes are tossed with arugula, bacon, red onions, and a whole grain mustard vinaigrette, and they definitely pack a punch.
- Potato Breakfast Gratin with Red Peppers & Parmesan. If the tender bites of potato are your favorite part of a Spanish omelet, turn those individual servings into big-batch brunch recipe.
- Classic German Potato Salad. Spring is the official beginning of potato salad season. I like to forego heavy mayo-slicked versions in favor of this tangy vinaigrette variation.
- Fresh Herb, Potato, and Goat Cheese Frittata. I fully believe there's a frittata for every season. For spring that means herbs, tender potatoes, and tangy goat cheese.
- Lemon Potato Chowder. Freshly squeezed lemon juice and zest add vibrancy to an otherwise simple potato soup. Cook the potatoes until tender, then purée until smooth or leave some smaller pieces for added texture.
- Potato and Leek Galette. If you've been looking for a pretty spring side, your search is over. These thinly sliced potatoes layered with chopped leeks bake until everything is crisp and brown on the outside and tender inside.
- Roasted Sweet Potato Slices with Cilantro Pesto. Sweet potatoes may get pegged as a fall vegetable, but they are every bit as delicious in the spring. Top them with a bright fresh-herb pesto of cilantro, coconut and pistachios.
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