Warm Potato Salad Primavera Recipes

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:

• 1. To make Pesto:
• 2. Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
• 3. To make Potato Salad:
• 4. Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
• 5. Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
• 6. Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

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:

• 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:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

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.