TARRAGON POTATO SALAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
TARRAGON POTATOES
These cubed, unpeeled red potatoes make an attractive side dish for any Christmas feast. Tarragon, onion and garlic give them terrific flavor.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.
Nutrition Facts :
CEASAR SALAD WITH ROASTED CAPERS
Just perfect for something out of the ordinary but still familiar. The capers replace the croutons for a more contemporary version. Serve as a side salad or make it more of a meal by topping with some cooked chicken strips & crusty bread and you've got yourself a divine meal! From the Chicago Tribune Good Eating Section, May 19, 2010
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 43m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°.
- Place the capers and 1 teaspoon oil in a small heavy roasting pan.
- Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
- Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
- Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
- Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
- In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.
Nutrition Facts : Calories 222, Fat 20.4, SaturatedFat 3, Cholesterol 32.1, Sodium 248.1, Carbohydrate 8.5, Fiber 4.7, Sugar 2.8, Protein 4.3
NEW POTATO SALAD
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
- Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g
POTATO SALAD WITH CAPERS AND ANCHOVIES
Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
- When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
- Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.
ROASTED NEW POTATO SALAD
You can serve this warm, immediately after making it, or you can chill and serve cold. Adapated from a Southern Living recipe.
Provided by Hey Jude
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
- Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
- Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
- Serve immediately or chill to serve later.
More about "roast new potato salad with caper tarragon dressing recipes"
MY FAVORITE ROASTED POTATO SALAD - I AM BAKER
From iambaker.net
4.8/5 (14)Category SaladServings 12Estimated Reading Time 7 mins
- In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
TARRAGON POTATO SALAD RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 2Total Time 45 minsCategory Dinner, Side DishesCalories 255 per serving
ROASTED NEW POTATO SALAD WITH PESTO - ANNA BANANA
From annabanana.co
ROASTED NEW POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
WATERCRESS AND NEW POTATO SALAD RECIPE - GREAT BRITISH …
From greatbritishchefs.com
TARRAGON POTATO SALAD - RECIPE | SPICE TREKKERS
From spicetrekkers.com
ROASTED CAULIFLOWER AND POTATO SALAD WITH TARRAGON …
From dishingouthealth.com
34 SALAD RECIPES | OLIVEMAGAZINE
From olivemagazine.com
ROASTED POTATO SALAD WITH CREAMY DIJON VINAIGRETTE RECIPE
From myrecipes.com
WHAT TO SERVE WITH DUCK BREAST: 30+ SIDE DISHES
From platingsandpairings.com
WARM POTATO SALAD WITH CAPERS & ROCKET - JAMIE OLIVER
From jamieoliver.com
POTATO SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WARM POTATO SALAD WITH TARRAGON AND CAPER DRESSING …
From riverford.co.uk
POTATO SALAD RECIPE WITH GHERKINS AND CAPERS | OLIVEMAGAZINE
From olivemagazine.com
DILL POTATO SALAD - DINNER AT THE ZOO
From dinneratthezoo.com
EASY ROASTED POTATO SALAD WITH GARLIC DILL DRESSING
From minimalistbaker.com
HOW TO MAKE POTATO SALAD | BBC GOOD FOOD
From bbcgoodfood.com
GREEN BEAN SALAD RECIPE - THE TELEGRAPH
From telegraph.co.uk
CHICKEN SALAD WITH GRAPES - COOKING FOR KEEPS
From cookingforkeeps.com
ROAST CHAT POTATO SALAD WITH CAPER & TARRAGON DRESSING - NEW …
From newideafood.com.au
You'll also love