Warmasianpotatosalad Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

Steps:

• Place the potatoes in a large pot and add enough water to cover.
• Add salt and bring to a boil over medium-high heat.
• Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
• Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well.
• Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well.
• Cover and chill for at least 2 hours before serving.

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:

• Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
• Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.

Steps:

• Bring potatoes to a boil over high heat with 1 tsp salt added to water.
• Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain.
• In a serving bowl, whisk vinegar, olive oil, sesame oil and remaining ¼ teaspoons salt.
• Stir in red pepper, green onion, jalapeño, and cilantro.
• When potatoes are cool enough to handle, cut each lengthwise in half.
• Add potatoes to bowl with dressing and toss to coat.
• Serve warm or at room temperature.

Steps:

• For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil.
• For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl.
• For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside.
• For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices.

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:

• Rinse the new potatoes.
• Add to a pan of boiling salted water and cook until tender, about 15 minutes.
• Drain and turn the potatoes on to a clean tea cloth to dry.
• Slice the potatoes thickly and turn into a serving bowl.
• Combine the vinegar, mustard, honey, olive oil and seasoning.
• Mix well, pour over the hot potatoes and turn them gently to coat all over.
• Trim the green onions.
• Chop all the white and some of the green stems.
• Add them to the potato salad along with the chopped parsley.
• Mix again.
• Serve while still warm or at room temperature.

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle.
• Cut potatoes into eighths and in a bowl combine with bacon.
• Keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
• Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
• Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.

Steps:

• Whisk together all dressing ingredients.
• Pour 1/4 cup of dressing over steak in a shallow non metallic dish, turning to coat.
• Cover and marinate in refrigerator for 2 hours or overnight.
• Reserve remaining dressing.
• Grill steak 3 to 4 minutes per side for medium (if steak is about 1 inch thick).
• Let steak rest for a few minutes before carving.
• Slice thinly on the diagonal.
• In a serving dish,toss reserved dressing with salad greens, asparagus,red pepper,cucumber, green onions and coriander, if using.
• Arrange steak over salad, garnish with toasted sesame seeds and serve immediately.

Steps:

• Cook potatoes in boiling water until tender, about 10 minutes.
• Drain and set aside; keep warm.
• Line a large salad bowl or platter with torn lettuce leaves; pour dressing, salt, pepper, and half of cheese over potatoes, tossing to coat.
• Pour potatoes over lettuce; top with remaining cheese, bacon, and croutons.

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:

• 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:

• After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes. While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
• As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
• Toss the roasted vegetables (except the potatoes), with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
• This is a great potato salad and great for BBQs.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
• Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
• Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.

Steps:

• Boil the potatoes and cut into bite-sized pieces. Crush the garlic and finely chop the herbs. Rinse and chop the herrings.
• While the potatoes are still warm, mix with the garlic, herbs, olive oil, lemon juice and zest. Leave covered for 10 minutes. Taste and add more oil or lemon juice as required. Season to taste, remembering that the herring has been in salted water. Add the herring to the mix and serve in a large bowl.