FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
HERB-VINAIGRETTE POTATO SALAD
This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
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. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
POTATO SALAD WITH DIJON VINAIGRETTE
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
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
HOT POTATO SALAD WITH SCALLION VINAIGRETTE
You won't miss the mayonnaise in this herb- and Dijon-infused warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
- In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.
HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
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.
HERBY POTATO SALAD WITH WARM BACON VINAIGRETTE
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-TOMATO SALAD WITH DIJON VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the vinaigrette:
- In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
- Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
- Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.
Nutrition Facts : Calories 296 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 344 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 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.
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
WARM POTATO-VEGGIE SALAD
Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
- To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.
Nutrition Facts : Calories 223 g, Fat 7 g, Fiber 4 g, Protein 5 g
WARM POTATO SALAD WITH HERB VINAIGRETTE
This is a wonderful warm potato salad. There is NO mayonnaise in this recipe which makes it perfect for picnics or get togethers outside. This is the classic potato salad served in bistros throughout France, sometimes with a mound of watercress alongside.
Provided by SkinnyMinnie
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the potatoes in the top part of a vegetable steamer and cook over simmering water until they are just tender when pierced, about 15-20 min, depending on the size.
- Meanwhile, whisk together 1/2 cup of the oil, 2 Tbs of the vinegar, the wine, a generous teaspoon of kosher salt and several turns of black pepper. Set aside.
- Transfer the cooking potatoes to a work surface and let cool slightly.
- Peel the potatoes and cut into 3/8-inch thick slices.
- Put the potatoes in a shallow serving dish and pour the oil and vinegar mixture over them.
- Set aside for 20-30 minute Do not refrigerate you want this to be warm.
- Meanwhile, make the final dressing.
- Put the remaining olive oil, vinegar, shallots, parsley, and the chives into a small bowl.
- Season with salt and pepper.
- Pour the dressing over the marinating potaotes and toss.
- Taste and correct the seasoning if necessary.
- Serve.
Nutrition Facts : Calories 435.6, Fat 34, SaturatedFat 4.7, Sodium 14.1, Carbohydrate 29.2, Fiber 3, Sugar 1.8, Protein 3.6
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