Potato Salad With Warm Onion Dressing Recipes

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

Steps:

• cook the potatoes, peel and cube.
• chop the onion and fry in a deep frying pan until golden. (Add cubed celery and fry lightly.).
• add cubed potatoes, lemon juice, and salt.
• mix together gently until heated through.

Steps:

• Place a steamer basket in a saucepan with 1/2" of water.
• Place the potatoes in the steamer.
• Bring to a boil over high heat.
• Reduce heat to medium, cover& cook 20 minutes, or until tender.
• Rinse under cold water briefly & drain.
• Place in large serving bowl.
• Meanwhile, heat the oil in a medium nonstick skillet over medium heat.
• Add onion & garlic & cook stirring for 8 minutes, or until the onion is very soft.
• Add the vinegar, apple juice, mustard,parsley, & salt.
• Cook for 2 minutes or until heated through.
• Pour over the potatoes.
• Toss to coat.
• Than let stand at least 15 minutes to allow the flavors to blend.

Steps:

• Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

Steps:

• Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
• Add red onion, and Kalamata olives to the warm potatoes; toss gently.
• Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

Steps:

• Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
• Wash, trim, seed and dice the red peppers; mince the shallots.
• Wash, dry and mince the tarragon.
• Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
• When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.

Steps:

• Cut potatoes into bite-size pieces.
• Boil in salted water 20 minutes or until just tender.
• Drain and rinse potatoes under cold water and place in a salad bowl. [I place the shallots and bell peppers into the boiling pot and saute for a few minutes until they are slightly tender].
• Add remaining ingredients to potatoes. Toss lightly.

Steps:

• Boil potatoes in salted water for 10-15 mins until tender. While the potatoes are cooking, mix together the remaining ingredients to make the dressing. Drain the potatoes and while still hot, mix together with the dressing.
• Tip into a secure container to take with you.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Steps:

• Boil whole potatoes in salted water for 20 minutes or until tender.
• Drain.
• Rinse under cold water until just cool enough to handle.
• Drain again.
• Cut potatoes into 1.
• 5 cm pieces and place in a salad bowl.
• Add the remaining ingredients and pepper to taste to the potatoes.
• Toss lightly and serve with a warm smile.

Steps:

• To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
• To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).
• Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
• Pour dressing over potato mixture; toss gently.
• Serve immediately.