Yukon Gold Garden Potato Salad With Apples And Herbs Food

24 CARAT YELLOW GOLD POTATO SALAD

Steps:

• In a large saucepot add potatoes and enough water to slightly cover potatoes.
• Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
• Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
• Fry bacon and set aside and when bacon is cooled, crumble.
• After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
• Mix gently together potatoes and mayonnaise/bacon mixture.
• Chill potato salad for at least 2 more hours.

FRENCH-INSPIRED POTATO SALAD

Steps:

• Place 2 pounds small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
• Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
• Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
• Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.

GOLDEN POTATO SALAD

Steps:

• Gather the ingredients.
• Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
• Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
• In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
• Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
• Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
• Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.

POTATO SALAD

Steps:

• Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
• Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS

Steps:

• Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
• Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
• Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
• Serve immediately, or cover and chill until serving time.

GRILLED POTATO SALAD

Steps:

• Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
• While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
• Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
• When ready to serve, add the arugula to the potatoes and toss to distribute.

GREEN BEAN & BABY YUKON GOLD WARM POTATO SALAD

Steps:

• Halve or quarter potatoes depending on size.
• Steam Potatoes for about 15 minutes until tender.
• Steam green beans until crisp-tender (4-5 minutes).
• Shock green beans in ice water to stop cooking process.
• Whisk Mustard, dressing, herbs and shallot in small bowl.
• In large bowl toss potatoes, green beans and dressing.
• Top with bacon crumbles (if using).
• Serve & enjoy.

YUKON GOLD POTATO AND FUJI APPLE GRATINS

Steps:

• Preheat oven to 375°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Place on baking sheet. Melt 1 tablespoon butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to soften, about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium. Simmer 3 minutes. Add potatoes; simmer until partially cooked and mixture is thick and creamy, about 4 minutes. Discard thyme sprigs and bay leaf. Season with salt and pepper.
• Sprinkle diced apple over bottom of prepared soufflé dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil. Bake until potato mixture and apples are tender, about 30 minutes (tops will not be brown). Remove from oven; let stand 10 minutes. Uncover; sprinkle with chives and serve.

YAM AND YUKON GOLD POTATO SALAD

Steps:

• In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
• Spread potatoes out on a rimmed baking sheet.
• Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
• Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
• Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
• Drain and rinse under cold water until they are cool enough to handle.
• Peel and cut potatoes into 1 1/2 inch chunks.
• In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
• In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
• Toss with about 3/4 of the vinaigrette.
• Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
• Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
• Serve cold.

GARDEN POTATO SALAD

Steps:

• In large bowl, place potatoes, celery, green onion, and parsley.
• Meanwhile, in blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
• Pour chilled cottage cheese mixture over vegetables and mix well. Chill at least 30 minutes before serving.