MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
CREAMY LEMON BASIL POTATO SALAD
Steps:
- Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat. Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you'd like.Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste. Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top. Yum!
WARM POTATO SALAD WITH CAPERS AND TOASTED PINE NUTS
Make and share this Warm Potato Salad With Capers and Toasted Pine Nuts recipe from Food.com.
Provided by AmandaInOz
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.
- Cook potatoes in simmering salted water for 10-15 minutes or until tender.
- Drain well then toss with the prepared dressing.
Nutrition Facts : Calories 227.3, Fat 14.4, SaturatedFat 1.9, Sodium 122.7, Carbohydrate 22.8, Fiber 3.7, Sugar 2.2, Protein 2.8
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
WARM POTATO SALAD
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
PERFECT POTATO SALAD WITH CAPERS
Make and share this Perfect Potato Salad With Capers recipe from Food.com.
Provided by Kata Zlata
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
- Put it into deep dish, add wine.
- Add capers, cucumbers, parsley, chives, eggs.
- Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
- Mix it carefully.
- Serve, season with lemon and parsley leaves.
Nutrition Facts : Calories 441.9, Fat 27.5, SaturatedFat 3.8, Sodium 230.2, Carbohydrate 42.7, Fiber 5.4, Sugar 3.8, Protein 5.1
ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR
Make and share this Roasted Potato Salad With Capers and Balsamic Vinegar recipe from Food.com.
Provided by dicentra
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
- Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
- Set aside to cool.
- Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.
Nutrition Facts : Calories 301.5, Fat 13.8, SaturatedFat 1.9, Sodium 223.7, Carbohydrate 41.4, Fiber 5.3, Sugar 2.1, Protein 4.9
WARM (OR COLD) POTATO SALAD
This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.
Provided by Marg CaymanDesigns
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
- Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
- Bring to a boil, reduce heat and boil for 11 minutes.
- Drain.
- Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
- Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
- Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.
POTATO SALAD WITH CAPERS AND ANCHOVIES
Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
- When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
- Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.
WARM POTATO, ONION, AND CAPER SALAD
Try this salad as it was made traditionally, without vinegar. If you feel the capers don't supply the necessary zing, sprinkle a little wine vinegar over the salad and toss it again. Warm salads like this take the chill out of a cold-cut lunch and go very well alongside grilled fish, chicken, or sausages.
Provided by Epicurious
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Pour enough cold water over the potatoes in a medium saucepan to cover by three fingers. Bring to a boil over high heat, then lower the heat slightly to a gentle boil. Cook until the potatoes are tender when poked with a paring knife or skewer, 20 to 35 minutes, depending on the size and type of potato. Drain the potatoes and let them stand until cool enough to handle but still quite warm.
- Cut the potatoes into 1/2-inch slices and set them in a serving bowl. Scatter the onion, parsley, and capers over the potatoes, drizzle 1/3 cup of the oil over them, and season with salt and pepper. Toss gently until all the ingredients are evenly distributed. There should be enough olive oil to make the vegetables glisten. If not, drizzle in a little more and toss gently. Taste, and season with additional salt and pepper and a drizzling of vinegar if you like. Serve immediately.
More about "warm potato salad with capers and toasted pine nuts food"
WARM POTATO SALAD - CTV
From more.ctv.ca
- Place potatoes in a large saucepan covered with 1-inch (2 1/2 cm) of water. Season water liberally with salt and bring to a boil over high heat.
- Add vinegar, sugar and 1/2 teaspoon (3 g) salt to a small saucepan over medium-medium low heat.
PROVENCAL POTATO SALAD RECIPE
From simplyrecipes.com
WARM POTATO SALAD WITH CAPERS AND ROCKET | VEGETABLES …
From jamieoliver.com
FRENCH POTATO SALAD
From gimmesomeoven.com
5/5 (14)Estimated Reading Time 5 minsServings 6-8Total Time 1 hr
POTATO SALAD WITH CAPERS
12 WARM POTATO SALAD RECIPES FOR YOUR NEXT POTLUCK
From allrecipes.com
WARM POTATO SALAD WITH EGG, OLIVES AND CAPERS - RECIPES - ABC …
From abc.net.au
CHIVE PESTO POTATO SALAD RECIPE
From cooking.nytimes.com
ROASTED SHEET PAN POTATO SALAD RECIPE
From cooking.nytimes.com
BEST WARM-ROASTED POTATO SALAD RECIPES
From foodnetwork.ca
WARM POTATO AND EGG SALAD RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
WARM POTATO SALAD WITH CAPERS AND TOASTED PINE NUTS RECIPE
THE BEST EVER - WARM POTATO SALAD — MELANIEWINTERS
From melaniewinters.com
WARM FINGERLING POTATO SALAD
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love