ROAST BEEF AND POTATO SALAD
Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.
Nutrition Facts : Calories 383 calories, Fat 22g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 354mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
CLASSIC POTATO SALAD WITH CORNICHONS
A classic potato salad that's creamy, crunchy, and tangy all at once, this summery side dish will be a favorite at your next barbecue or picnic.
Categories potato salad classic cornichons summer side side dish barbecue picnic bbq
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with pickle juice. Let cool to room temperature, about 15 minutes.
- Add cornichons, celery, onion, and egg to potatoes. In a small bowl, stir together remaining ingredients, including 3/4 teaspoon salt. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 210 calories
POTATO SALAD WITH CORNICHONS AND CAPERS
Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
- Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.
CORNED BEEF POTATO SALAD
From my former manager..very different and so good. I don't like traditional potato salads but I love this one.
Provided by susiehomemaker
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in jackets and cool. Peel and dice. Toss with remaining ingredients except chives.
- Chill and serve with chives or green onions chopped over top.
Nutrition Facts : Calories 290.9, Fat 17.5, SaturatedFat 4.6, Cholesterol 60.6, Sodium 790.1, Carbohydrate 21.4, Fiber 2.1, Sugar 4.6, Protein 12.3
POTATO SALAD WITH CORNICHONS
Make and share this Potato Salad With Cornichons recipe from Food.com.
Provided by Vamy7913
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water.
- Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes.
- Drain the potatoes, let cool and cut into quarters.
- Discard the garlic.
- In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform.
- Add the olive oil and stir again.
- Add the cooked potatoes, cornichons and tarragon and toss to coat.
- Enjoy!
Nutrition Facts : Calories 210.1, Fat 11.3, SaturatedFat 1.6, Sodium 2325.9, Carbohydrate 25.1, Fiber 3.9, Sugar 2.8, Protein 3.1
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
GRILLED POTATO SALAD WITH CORNICHONS AND DILL
This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.
Provided by Kristin Donnelly
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.
- Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.
- In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 1/4 cup of oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.
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