Farmers Market Potato Salad Recipes
FARMER'S MARKET POTATO SALAD
This is a wonderful, different potato salad! You can use red poatoes if you can't find the fingerlings, they are much cheaper! If using reds, I nuke them first for about 3 minutes, then I start the potatoes going, then half way thru add the corn, don't want the corn to overcook. The tarragon flavor is terrific, but I can see using fresh basil as well. .Serve room temp or chilled. From Cooking Light 2010.
Provided by Scoutie
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
- Drizzle vegetables with 1 tablespoon oil; toss to coat.
- Bake at 425 degrees for 30 minutes or until potatoes are tender.
- Place mixture in a large bowl.
- Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
- Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
- Drizzle potato mixture with dressing; toss gently to coat.
- Heat a large skillet over medium heat. Coat pan with cooking spray.
- Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
- Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Nutrition Facts : Calories 202.6, Fat 6.5, SaturatedFat 0.9, Sodium 374.8, Carbohydrate 33.5, Fiber 5.4, Sugar 4.5, Protein 4.5
FARMER'S MARKET POTATO SALAD
This recipe is from The Square Table Cookbook, from Oxford, Mississippi. This potato salad is wonderful with the addition of fresh, grilled tuna, or just as it is written for lunch or dinner. Cooking time is only a few minutes the remaining balance is chilling time.
Provided by Penny Stettinius
Categories Potato
Time 4h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing, in a jar combine all dressing ingredients and shake well.
- For the salad,boil the potatoes until just tender, 10-12 minutes.
- Drain and let cool.
- Blanch the green beans and set aside.
- Cut the potatoes into pieces and the beans into halves and transfer to a serving bowl. Add the tomatoes, cucumbers, olives, and capers.
- Toss with dressing and refrigerate 3-4 hours.
Nutrition Facts :
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