Mashed Potato Salad With Scallions And Herbs Recipes

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MASHED POTATO SALAD WITH SCALLIONS AND HERBS

Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12



Mashed Potato Salad With Scallions and Herbs image

Steps:

  • Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
  • In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
  • Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

2 pounds red potatoes, cut into 1 1/2-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2 teaspoons minced fresh rosemary
1 teaspoon fine sea salt, more as needed
1 teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
1/3 cup extra-virgin olive oil, more for drizzling
2 tablespoons mayonnaise, sour cream or crème fraîche
1 tablespoon Dijon or whole-grain mustard
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup chopped parsley
2 tablespoons chopped basil or dill

HERB POTATO SALAD

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12



Herb Potato Salad image

Steps:

  • Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
  • Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16



Ham and Egg Potato Salad with Charred Scallions image

Steps:

  • Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely.
  • Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes.
  • Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it's chilled.

1 tablespoon neutral oil, plus 2 teaspoons for drizzling
One 8-ounce/226-gram ham steak, diced
1 bunch scallions (80 grams; about 6), cut crosswise into 1-inch pieces
2 1/2 pounds (1132 grams) Yukon gold potatoes, peeled and cut into about 1-inch chunks
1 1/2 teaspoons kosher salt, plus more for seasoning
1/3 cup (50 grams) coarsely chopped cornichons, plus 3 tablespoons brine
1 cup (208 grams) mayonnaise
1/4 cup (60 grams) plain whole-milk Greek yogurt
2 tablespoons (30 grams) whole-grain mustard
2 teaspoons sugar
1/2 teaspoon garlic powder
Freshly ground black pepper
3 hard-boiled eggs, coarsely chopped
2 ribs (80 grams) celery, chopped
1/4 cup (7 grams) chopped fresh Italian parsley, plus more for garnish
2 tablespoons (3 grams) chopped fresh dill, plus more for garnish

POTATO SALAD WITH CELERY AND SCALLIONS

from Everyday Food. Tossing the potatoes with the dressing while they're still hot helps flavor absorption.

Provided by iris5555

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Potato Salad With Celery and Scallions image

Steps:

  • Set a steamer basket in a large saucepan.
  • Add enough water to come just below the basket.
  • Bring water to a boil.
  • Place potatoes in steamer basket and reduce heat to a simmer.
  • Cover and steam until tender, about 15 minutes.
  • Meanwhile, whisk oil, mustard and vinegar in a large bowl.
  • Add celery, scallions and hot potatoes and season with salt and pepper.
  • Toss to combine.
  • Cool to room temperature, tossing occasionally.

Nutrition Facts : Calories 218.3, Fat 7.1, SaturatedFat 1, Sodium 82.1, Carbohydrate 36.3, Fiber 4, Sugar 2.5, Protein 3.8

1 1/2 lbs yukon gold potatoes, cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
4 celery ribs, thinly sliced
2 scallions, thinly sliced
kosher salt
ground pepper

CREAMY POTATO SALAD WITH HERBS

Make and share this Creamy Potato Salad With Herbs recipe from Food.com.

Provided by Lavender Lynn

Categories     Potato

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11



Creamy Potato Salad With Herbs image

Steps:

  • Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
  • Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
  • Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
  • Notes.
  • You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.

6 lbs desiree potatoes (red potatoes)
1 cup sour cream
1 cup mayonnaise, good-quality whole-egg
1/4 cup dill, coarsely chopped fresh
1/4 cup parsley, coarsely chopped fresh continental
1 garlic clove, crushed
2 tablespoons mint, finely chopped fresh
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
4 green shallots, ends trimmed, thinly sliced

MASHED POTATO SALAD

My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.

Provided by Linda

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11



Mashed Potato Salad image

Steps:

  • Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
  • Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g

5 red potatoes
5 Yukon Gold potatoes
2 tablespoons butter
salt and pepper to taste
½ cup mayonnaise
½ cup prepared mustard
½ cup sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, chopped

HERBED POTATO SALAD

A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7



Herbed Potato Salad image

Steps:

  • In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.
  • Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.

Nutrition Facts : Calories 140 g, Fat 3 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

2 1/2 pounds small Yukon Gold potatoes
Salt and pepper
1/3 cup chopped fresh parsley
6 scallions, thinly sliced
1/4 cup mayonnaise
2/3 cup low-fat plain yogurt
2 tablespoons lemon juice

MOM'S MASHED POTATO SALAD

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9



Mom's Mashed Potato Salad image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

HERBED POTATO SALAD WITH BACON AND SCALLIONS

Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 12



Herbed Potato Salad with Bacon and Scallions image

Steps:

  • Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
  • Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
  • Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
  • In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).

Nutrition Facts : Calories 246 g, Fat 14 g, Fiber 3 g, Protein 7 g, SaturatedFat 3 g

2 pounds red creamer potatoes, scrubbed and cut into eighths
3 garlic cloves, halved
1 sprig rosemary
3 sprigs parsley, plus 1 tablespoon coarsely chopped leaves
2 sprigs thyme
1 teaspoon black peppercorns
Coarse salt and ground pepper
Red-pepper flakes
6 ounces slab bacon, sliced lengthwise into 1/4-inch pieces
6 scallions, thinly sliced
1/4 cup extra-virgin olive oil
4 1/2 teaspoons red-wine vinegar

MASHED POTATOES WITH SCALLIONS

Provided by Moira Hodgson

Time 15m

Yield 4 servings

Number Of Ingredients 5



Mashed Potatoes With Scallions image

Steps:

  • Preheat broiler.
  • Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
  • Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

1 pound potatoes, cooked and mashed
4 scallions, sliced (including green part)
Coarse salt and freshly ground pepper to taste
1/4 cup hot milk
3 tablespoons melted butter

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