Warm Potato Salad With Herb Vinaigrette Food

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HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

HERBY POTATO SALAD WITH WARM BACON VINAIGRETTE



Herby Potato Salad with Warm Bacon Vinaigrette image

Provided by Kelsey Nixon

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 pounds small red potatoes, halved
Kosher salt
6 strips bacon, diced into 1/2-inch pieces
1 tablespoon olive oil
2 tablespoons chopped fresh thyme
1/2 red onion, diced
3/4 cup champagne vinegar
1 tablespoon unsalted butter
1 tablespoon whole grain mustard
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon

Steps:

  • Place the potatoes in a saucepan and cover with 2 inches water. Generously season the water with salt. Bring to a boil, reduce the heat and simmer until tender, about 10 minutes.
  • While the potatoes cook, place the bacon in a cold skillet and turn to medium-low heat. Add the olive oil and thyme to the pan. Saute the bacon and thyme until just starting to crisp, about 7 minutes; we want to render the bacon slowly. Once the bacon has rendered some of its fat, add the onions to the bacon and cook until softened, 3 to 4 minutes. Add the vinegar, butter and mustard.
  • Once the potatoes are cooked, drain them and add immediately to the pan with the sauteed bacon. Stir to coat, adjusting the seasoning, if necessary. Add the remaining fresh herbs, toss and serve.
  • This salad can be served warm or at room temperature.
  • Cook's Note: Adding the potatoes while they are still warm will help them to soak up the flavors of the vinaigrette.

WARM POTATO SALAD WITH HERBS



Warm Potato Salad With Herbs image

Make and share this Warm Potato Salad With Herbs recipe from Food.com.

Provided by - Carla -

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb tiny new potatoes, no need to peel
6 shallots, sliced thin
1/4 cup red onion, minced
1/3 cup dill or 1/3 cup chives, chopped (your choice)
1 tablespoon horseradish
3 tablespoons white wine vinegar
1/4 cup flavoured oil, of choice
salt and pepper

Steps:

  • Steam Potatoes until just tender, drain& set aside in a bowl.
  • Add red onions and shallots to potatoes.
  • In a seperate bowl whisk together the herbs, horseradish, white wine vinegar, oil of choice and salt and pepper.
  • Pour over warm potatoes.
  • Serve at room temperature.
  • Enjoy.

Nutrition Facts : Calories 231.6, Fat 13.9, SaturatedFat 1.8, Sodium 25.3, Carbohydrate 24.8, Fiber 2.4, Sugar 1.9, Protein 3.2

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