CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE
You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 15m
Yield Serves six to eight
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
- Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams
HEALTHY POTATO SALAD
Try this healthy potato salad at a barbecue for a different take on a classic summer salad. This delicious recipe instead features basil, parsley and garlic
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.
- Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.
- Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.
Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
POTATO SALAD WITH YOGURT AND MUSTARD DRESSING
This came about trying to clean out the fridge, I now actually shop for the ingredients. The amounts of the ingredients are not too strict, so you might have to adjust the amount of dressing. Depending on the type of potato I sometimes don't peel them.
Provided by PetsRus
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
- Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
- Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).
Nutrition Facts : Calories 182.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 107.7, Sodium 328.1, Carbohydrate 29.5, Fiber 5.1, Sugar 5.3, Protein 7.8
GARLIC-YOGURT DRESSING
Make and share this Garlic-Yogurt Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 5m
Yield 3/4 c.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup nonfat plain yogurt, 1% milk, fresh lemon juice, honey, extra-virgin olive oil, dried oregano and minced garlic.
- Season with salt and pepper to taste.
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
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HERB + GREEK YOGURT POTATO SALAD • FIVEHEARTHOME
From fivehearthome.com
5/5 (5)Total Time 30 minsCategory Side DishCalories 125 per serving
- Place the potato chunks in a large pot and add 2 quarts of cold water (the water should cover the potatoes by a couple of inches, so use more if necessary). Stir in 1 1/2 tablespoons salt. Bring the water to a boil and then turn down to a simmer. Cook for 13 to 18 minutes or until the potatoes are tender. Drain the potatoes and set aside to cool.
- In a large bowl, whisk together the Greek yogurt, white wine vinegar, lemon juice, fresh minced herbs, garlic powder, 1/2 teaspoon salt, and pepper. Fold in the cooled potatoes and stir gently until evenly coated. Taste and adjust the seasonings, adding more salt and pepper, if desired. Cover and chill for several hours. Garnish with additional fresh minced herbs before serving.
HERBED POTATO SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (270)Calories 318 per servingCategory Salad
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
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