YUKON GOLD POTATO SALAD W/ CRISPY PROSCIUTTO & TRUFFLE OIL
I hadn't thought of cooking potatoes in chicken broth before, but when I tried cooking rice that way, I was blown away! Here's a mayo-free potato salad that will "picnic" well. (Didn't know picnic was a verb, didja?)
Provided by Sandi From CA
Categories Ham
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in large saucepan. Add chicken broth. Bring to boil.
- Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
- Drain potatoes, reserving broth.
- Place potatoes in large bowl.
- Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
- Pour over potatoes and toss gently until broth is absorbed.
- Melt butter in medium nonstick skillet over medium heat.
- Add prosciutto and sauté until crisp, about 6 minutes.
- Transfer prosciutto and butter from skillet to bowl with potatoes.
- Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
- Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
- Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).
Nutrition Facts : Calories 191.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 10.2, Sodium 77.3, Carbohydrate 33.9, Fiber 3.3, Sugar 2.5, Protein 5.2
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
Provided by tigger07
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan. Add chicken broth. Bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in a large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 15 minutes. Pour over potatoes and toss gently until broth is absorbed. Melt butter in a medium nonstick skillet over medium heat. Add prosciutto and saute until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in a small bowl to blend. Drizzle over potato mixture and toss to coat. Season salad to taste with salt, pepper and additional truffle oil, if desired. Serve warm or at room temperature (This can be made 2 hours ahead. Let stand at room temperature). Recipe Source: Bon Appetit July 2005
POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
FIG AND CRISPY PROSCIUTTO SALAD
I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.
Provided by Maito
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4
CABBAGE AND YUKON GOLD POTATO CASSEROLE
Fresh sage is the herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill.
Provided by Dancer
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place potato in a large dutch oven, and cover with water.
- Bring potato to a boil, and cook for 6 minutes or until tender.
- Remove potato with a slotted spoon, reserving cooking liquid in pan.
- Place potato in a large bowl, and set aside.
- Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
- Drain well.
- Add the cabbage to potato.
- Melt the butter in a small skillet over medium heat; add sage and garlic.
- Cook for 1 minute, stirring constantly.
- Stir the chopped sage mixture, salt, and pepper into potato mixture.
- Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, milk, and remaining ingredients, and stir with a whisk.
- Pour milk mixture over potato mixture (do not stir).
- Bake at 350 degrees for 50 minutes or until casserole is lightly browned.
Nutrition Facts : Calories 230.4, Fat 7.2, SaturatedFat 3.9, Cholesterol 88, Sodium 603.5, Carbohydrate 30.8, Fiber 4.5, Sugar 7.9, Protein 12.3
More about "yukon gold potato salad with crispy prosciutto and truffle oil food"
MARTHA STEWART'S YUKON GOLD POTATO SALAD - DELISH
From delish.com
YUKON GOLD POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATO SALAD WITH TRUFFLE OIL RECIPE | SUSAN ALEXANDER
From susanalexander-truffles.com
Occupation CEO/PresidentEstimated Reading Time 1 min
COOPER'S HAWK WINERY & RESTAURANT - WATERFORD LAKES
From opentable.co.uk
RH ROOFTOP RESTAURANT MARIN - CORTE MADERA, CA | OPENTABLE
From opentable.co.uk
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
From pinterest.com
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
From pinterest.com
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL …
From wikifoodhub.com
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
From pinterest.com
YUKON GOLD POTATO SALAD RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
LOADED BAKED POTATO SALAD | THE COZY APRON
From thecozyapron.com
SEARCHABLE RECIPE DATABASE - YUKON GOLD POTATOE SALAD WITH …
From directaccessrecipes.com
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND …
From alicerecipes.com
-6 YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL ...
From alicerecipes.com
WARM POTATO SALAD WITH CRISPY PROSCIUTTO AND WHITE TRUFFLE OIL
From sjhcookingadventures.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