TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING
Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
- Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
- Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
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POTATO AND TOASTED CORN SALAD WITH BUTTERMILK DRESSING
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.
- In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered.
- In a small bowl stir together buttermilk, mayonnaise, and vinegar. To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat.
POTATO SALAD WITH BUTTERMILK DRESSING
Categories Salad Milk/Cream Dairy Leafy Green Potato Vegetable Side Picnic Backyard BBQ Mayonnaise Celery Arugula Carrot Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.
POTATO, EGG AND CORN SALAD WITH BUTTERMILK
A delicious potato salad. It goes well with a green salad on the side for vegetarians, or as a side dish with chicken or meat. You can prepare the potatoes and eggs ahead of time, but using them warm is nice too. If sweet corn isn't in season, use a can of kernels, well drained. Additions for non-vegetarians: salmon, tuna, or a little chicken.
Provided by Anita Redhead
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and slice the potatoes into smallish cubes. Cook and drain, allow to cool.
- While the potatoes cook, hard boil two eggs, allow to cool.
- Remove the sweetcorn kernels from cob, if you're using fresh corn.
- Slice the garlic.
- Fry the garlic and corn kernels in the oil for 2-3 minutes, remove from heat.
- Peel and slice the eggs.
- Slice the shallots.
- Into a salad bowl place the potatoes, eggs, corn mixture, shallots, cashews, spices, buttermilk and mayonnaise.
- Mix, and serve with green salad and tomatoes.
Nutrition Facts : Calories 629.8, Fat 22.6, SaturatedFat 4.1, Cholesterol 144.4, Sodium 250, Carbohydrate 93.5, Fiber 9.5, Sugar 9.1, Protein 17.8
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