BALSAMIC POTATO SALAD
Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption. Serve alongside our Tuscan Ribs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper.
- Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve.
BALSAMIC FINGERLING POTATO SALAD
Steps:
- -Steam potatoes, until tender while doing the following steps. -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic. -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside. -Chop bacon into 1/4 inch strips. Fry in small pan until crisp. Pour out extra renderings, but do not drain on towel. -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes. -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil. -Serve hot, room temperature or cold. (best at room temperature)
FINGERLING POTATO SALAD
Fingerling potatoes with a dressing containing chicken stock and rice vinegar. Adapted from a www.wegmans.com newsletter. Prep time and cooking time are estimates. Add minced garlic to the dressing if you like. You may not need all the dressing. Taste and use the quantity of dressing you desire; set aside the rest for another time.
Provided by foodtvfan
Categories Potato
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in pot with enough salted water to cover.
- SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
- Cool potatoes just enough to handle comfortably.
- Slice slightly cooled potatoes in 1/4-inch rounds.
- Place potato rounds in a serving bowl; set aside.
- Heat chicken stock to a simmer on medium in a small saucepan.
- Whisk in vinegar, oil, and mustard.
- Simmer, stirring constantly, until heated through.
- Add stock mixture to potatoes in bowl; gently toss.
- Season to taste with salt and pepper.
- Add chives and stir gently to combine.
- Let rest 15 minutes at room temperature; serve.
Nutrition Facts : Calories 335, Fat 25, SaturatedFat 3.3, Cholesterol 1.2, Sodium 119.2, Carbohydrate 25.4, Fiber 3.7, Sugar 2.4, Protein 3.7
ROASTED BALSAMIC RED POTATOES
When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BALSAMIC VINEGAR POTATO SALAD
Make and share this Balsamic Vinegar Potato Salad recipe from Food.com.
Provided by Mika G.
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in water until tender. Drain, and transfer to a large bowl.
- Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
- Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
Nutrition Facts : Calories 247.7, Fat 3.8, SaturatedFat 0.5, Sodium 295.5, Carbohydrate 48.6, Fiber 7.4, Sugar 3.3, Protein 6.8
FINGERLING POTATO SALAD
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Provided by Sara Dickerman
Categories Salad Potato Side Fourth of July Picnic Graduation Backyard BBQ Leek Root Vegetable Family Reunion Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
- Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
- Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.
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