SUNNY'S EASY T-BONE STEAK N POTATOES SALAD
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size
- Preheat a grill to medium high.
- Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle.
- For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes.
- For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir.
- Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature.
AUNT PENNY'S POTATO SALAD
Aunt Penny's Potato Salad is essentially a classic mustard potato salad with onion, hard boiled eggs and celery. It's simple, delicious and I've been loving this recipe since I was 15 years old. It's perfect served with burgers, hotdogs or ribs. Your barbecue isn't complete without it.
Provided by Laurie McNamara
Categories Salads Side Dishes
Time 1h45m
Number Of Ingredients 9
Steps:
- In a small bowl combine the mayo, mustard, salt and pepper. Refrigerate until ready to use.
- Meanwhile, in a large pot add the potatoes and fill the pot with water, covering the potatoes by an inch or two.
- Cover, bring to a boil and cook until the potatoes are fork tender. Strain and cool to room temperature.
- Place the (cooled) cooked potatoes into a large bowl. Add in the celery, onions, green peppers (if using) and chopped hard boiled eggs.
- Pour in the dressing and toss to combine.
- Taste and adjust the seasoning if needed before covering and refrigerating until you're ready to serve.
Nutrition Facts : ServingSize 1 g, Calories 311 kcal, Carbohydrate 29 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 84 mg, Sodium 437 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 15 g
BENNO'S BACON POTATO SALAD
This potato salad is one of my tried and true favorites. Friends and family love it!
Provided by FrankenStein
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
- Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
- Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
- Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 23.6 g, Cholesterol 15.4 mg, Fat 24 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 889.3 mg, Sugar 3 g
FRENCH POTATO AND GREEN BEAN SALAD
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.
Provided by David Tanis
Categories salads and dressings
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
- When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
- Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
- To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
- When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
- Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams
BENNY'S POTATO SALAD
This is my potato salad I have created for many family gatherings. The olives and dill relish give it a twist from the typical bland salad. Everyone always brags on me about it. Enjoy!
Provided by POIRIERBENSON
Categories Dairy-Free Potato Salad
Time 2h25m
Yield 10
Number Of Ingredients 17
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
- In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 24 g, Cholesterol 78.2 mg, Fat 11.6 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 2 g, Sodium 501.3 mg, Sugar 3.3 g
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