FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
SUMMER VINAIGRETTE POTATO SALAD
Mayo and warm weather don't mix. Instead, toss potato salad with an easy herb vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 16
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat water and 2 teaspoons salt to boiling. Add potatoes; return to boiling. Cook uncovered 5 to 8 minutes or just until tender.
- Meanwhile, in large bowl, mix dressing ingredients; set aside.
- Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g
NEW POTATO SALAD WITH RED-WINE VINAIGRETTE
No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
- Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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- While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
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