Summer Vinaigrette Potato Salad Food

POTATO SALAD WITH DIJON VINAIGRETTE

Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

Tomato-Potato Salad with Olive Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield SERVES: 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small Yukon Gold or red-skinned potatoes
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
Freshly ground pepper
1/3 cup pitted nicoise olives
2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
2 pounds beefsteak tomatoes, chopped
1/4 cup fresh basil, torn
1/4 cup chopped fresh chives

Steps:

Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

SUMMER VINAIGRETTE POTATO SALAD

Summer Vinaigrette Potato Salad image

Mayo and warm weather don't mix. Instead, toss potato salad with an easy herb vinaigrette.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h20m

Yield 16

Number Of Ingredients 13

Ingredients

5 cups water
2 teaspoons salt
2 1/2 lb unpeeled Yukon Gold potatoes, cut into 3/4-inch pieces (about 8 cups)
1 1/2 cups chopped cucumber (1 medium)
1 cup chopped yellow bell pepper (1 medium)
1/2 cup thinly sliced celery (1 medium stalk)
1/4 cup chopped green onions (4 medium)
1/2 cup canola or vegetable oil
1/4 cup lemon juice
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons salt

Steps:

In 4-quart saucepan, heat water and 2 teaspoons salt to boiling. Add potatoes; return to boiling. Cook uncovered 5 to 8 minutes or just until tender.
Meanwhile, in large bowl, mix dressing ingredients; set aside.
Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

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