WARM POTATO SALAD WITH GOAT CHEESE
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
- Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
PAN-FRIED HAKE WITH DILL POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain.
- Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.
- Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad.
Nutrition Facts : Calories 420 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 195 milligrams, Sodium 720 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 35 grams
LEMON-DILL POTATO SALAD
Steps:
- Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
- Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
TANGY POTATO SALAD WITH KALAMATA OLIVES AND GOAT CHEESE
Ready, Set, Cook! Special Edition Contest Entry: An easy-to-make recipe. Delicious combination of traditional greek flavors combined with a refreshing tangy dressing. Pairs well with grilled lamb chops.
Provided by Jellybean
Categories Potato
Time 20m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine Simply Potatoes and water in 4-quart microwave safe casserole dish. Cover; microwave on HIGH 10 to 12 minutes until potatoes are tender. Place Simply Potatoes in large bowl. Sprinkle potatoes with white wine vinegar. Add cucumber, onions, olives, capers, goat cheese and cilantro. Toss gently to mix.
- Meanwhile, whisk together yogurt, lemon juice, olive oil, sugar and garlic.
- Pour dressing mixture over potatoes and stir to coat evenly.
- Season with salt and pepper to taste.
- Chill for 1 hour or until ready to serve.
Nutrition Facts : Calories 174.5, Fat 15.9, SaturatedFat 5.3, Cholesterol 15, Sodium 224.7, Carbohydrate 4.4, Fiber 0.7, Sugar 2.1, Protein 4.7
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GOAT CHEESE DILL POTATO SALAD - THE SUBURBAN SOAPBOX
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5/5 (1)Total Time 40 minsCategory Side DishCalories 424 per serving
- Cover the potatoes with water in a medium stock pot and season with 2 tablespoons kosher salt.
- Bring the potatoes to a boil then turn the heat to low and simmer until tender, approximately 12-14 minutes.
- Drain the potatoes and immediately transfer to a bowl. Toss with 1/4 cup apple cider vinegar and allow to cool for 10 minutes.
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