Cuban Potato Salad With Scallion Vinaigrette Recipes

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HOT POTATO SALAD WITH SCALLION VINAIGRETTE



Hot Potato Salad with Scallion Vinaigrette image

You won't miss the mayonnaise in this herb- and Dijon-infused warm salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 4

2 pounds potatoes, sliced 1/3 inch thick
Salt
1/2 recipe Scallion Vinaigrette
1/4 cup fresh parsley, chopped

Steps:

  • Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
  • In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE



Grilled Potato Salad With Bacon-Scallion Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

7 medium red-skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 slice bacon, cut into 1/4-inch pieces
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
  • In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
  • Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
  • Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE



Cuban Lentil Salad with Spicy Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings.

Number Of Ingredients 14

6 cups water
1 1/2 tablespoons coarse sea salt
1 1/2 cups lentils, rinsed and picked over
5 tablespoons extra virgin olive oil
4 large cloves garlic, cut into slivers
1/2 teaspoon ground cumin
1/2 ground coriander
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup white wine vinegar
4 green onions, white and light green parts only, thinly sliced on the diagonal
1/4 cup finely diced jicama
Sprigs of fresh parsley, for garnish
Lemon wedges, for garnish

Steps:

  • In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.

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