WARM FINGERLING POTATO SALAD
A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.
- Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.
- Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.
WARM FINGERLING POTATO SALAD
Make and share this Warm Fingerling Potato Salad recipe from Food.com.
Provided by Ci-Ci
Categories Potato
Time 40m
Yield 1 1/2 lbs., 6 serving(s)
Number Of Ingredients 10
Steps:
- Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.
- While potatoes are steaming, heat the olive oil in a medium (10") skillet over medium heat. Add the red onion, and sautee until onions are softened but not browned, about 10 minutes.
- Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.
- While they are still hot, slice the potatoes into 1/4" rounds.
- Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.
WARM POTATO SALAD
Provided by Chuck Hughes
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
- Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
- While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
- Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
- Peel the eggs and cut in half.
- Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
- This salad is also good served at room temperature.
WARM POTATO SALAD
Provided by Marian Burros
Categories easy, salads and dressings, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
- Wash, trim, seed and dice the red peppers; mince the shallots.
- Wash, dry and mince the tarragon.
- Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
- When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 435 milligrams, Sugar 16 grams, TransFat 0 grams
FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE
Provided by Pascal Saunton
Categories Egg Herb Mustard Onion Pork Potato Side Bake Quick & Easy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For vinaigrette:
- Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
- For potatoes:
- Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
- Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
- Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.
FINGERLING POTATO SALAD
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Provided by Sara Dickerman
Categories Salad Potato Side Fourth of July Picnic Graduation Backyard BBQ Leek Root Vegetable Family Reunion Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
- Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
- Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.
FINGERLING POTATO SALAD WITH HONEY-THYME VINAIGRETTE
If you are on Chicago's Miracle Mile near the Marriott, watch out for bees! Chef Myk Banas keeps hives on the rooftop and uses the honey in dishes served at the restaurant. This is a very nice potato salad, very fresh tasting. The nutritional information is off, because there is twice as much dressing as you will need, but according to the chef it will keep for several weeks, so make the entire quantity. Chilling time not included in cooking time. From Midwest Living, June 2011.
Provided by duonyte
Categories Salad Dressings
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Scrub the potatoes and cook in boiling water with the 1 tsp salt until just tender, 8 to 10 minutes. Drain well and spread on a cookie sheet to cool. Halve lengthwise when cool enough to handle.
- Trim and halve haricots verts or green beans. Drop into 3 cups boiling water, return to boil, reduce heat and cook 1 to 2 minutes, until crisp-tender. Drain and drop into a bowl of ice water. Let stand 5 minutes, then drain well.
- For vinaigrette, mix vinegar, shallot, honey, thyme, mustard, salt and pepper in food processor or blender and process until smooth. With processor or blender running, slowly pour in the oil in a steady stream, until the mixture is thickened.
- In a large salad bowl, combine the potatoes, beans and red onion. Drizzle over enough dressing to coat everything thoroughly. Cover and chill from 2 to 24 hours.Serve.
- Just before serving, toss salad with bacon and top with feta. Serve additional vinaigrette on the side, or reserve for another use.
- Note1: Fingerling potatoes are not around just now, so I used red potatoes that I peeled and cut into quarters or eights, which worked very nicely. I have also added some sweet potatoes to the other potatoes, and that was good, too.
- Note2: I mixed the vinaigrette in a 2 cup measuring cup with my stick blender, which worked perfectly.
- Note3: Extra dressing keeps for several weeks, according to chef, but I used it up faster than that.
- Note4: This makes a whole lot more salad than I can use. I just cook up two or three potatoes, a good handful of the beans and drizzle a bit of the dressing on it. Once you make the dressing, this is a snap.
- Note5: I use just a slice or two of bacon per serving, and often don't use it at all. I think chunks of good ham or turkey would be really nice in this, too.
ROASTED FINGERLING POTATO SALAD
From the June, 2020 Bon Appetite. Haven't made it yet, but has all the ingredients we enjoy, especially the roasted fingerlings !
Provided by NurseJaney
Categories Potato
Time 55m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in bottom 1/3 of oven.
- Heat oven to 400*F.
- Brush heavy rimmed baking sheet with oil.
- Place potatoes and 2 Tbsp oil in large bowl.
- Sprinkle with salt and pepper and toss.
- Arrange potatoes cut side down on baking sheet.
- Roast until cut side is brown, about 23 minutes.
- Using tongs, turn potatoes over.
- Roast until crisp, deep golden, and tender, about 12 minutes.
- Season to taste with salt and pepper.
- Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
- transfer potatoes to dish.
- Spoon chopped eggs and herb salad over.
FINGERLING POTATO SALAD
Fingerling potatoes with a dressing containing chicken stock and rice vinegar. Adapted from a www.wegmans.com newsletter. Prep time and cooking time are estimates. Add minced garlic to the dressing if you like. You may not need all the dressing. Taste and use the quantity of dressing you desire; set aside the rest for another time.
Provided by foodtvfan
Categories Potato
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in pot with enough salted water to cover.
- SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
- Cool potatoes just enough to handle comfortably.
- Slice slightly cooled potatoes in 1/4-inch rounds.
- Place potato rounds in a serving bowl; set aside.
- Heat chicken stock to a simmer on medium in a small saucepan.
- Whisk in vinegar, oil, and mustard.
- Simmer, stirring constantly, until heated through.
- Add stock mixture to potatoes in bowl; gently toss.
- Season to taste with salt and pepper.
- Add chives and stir gently to combine.
- Let rest 15 minutes at room temperature; serve.
Nutrition Facts : Calories 335, Fat 25, SaturatedFat 3.3, Cholesterol 1.2, Sodium 119.2, Carbohydrate 25.4, Fiber 3.7, Sugar 2.4, Protein 3.7
WARM POTATO SALAD
Make and share this Warm Potato Salad recipe from Food.com.
Provided by Chuck Hughes
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook's Note:.
- You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
- Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
- While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
- Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing.
- Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.
Nutrition Facts : Calories 442.9, Fat 32.4, SaturatedFat 3.7, Cholesterol 187.7, Sodium 173.7, Carbohydrate 29.1, Fiber 4.8, Sugar 3, Protein 10.2
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