Egg And Potato Salad With Tarragon And Walnuts On Romaine Cos Recipes

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TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Steps:

  • Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

EGG AND POTATO SALAD WITH TARRAGON AND WALNUTS ON ROMAINE (COS)



Egg and Potato Salad With Tarragon and Walnuts on Romaine (Cos) image

Elegant and easy ladies' luncheon egg and potato salad with accents of tarragon and walnuts. Serve on arugula or romaine (aka Cos).

Provided by KateL

Categories     Potato

Time 42m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 lb new potato, scrubbed and quartered
8 fresh extra large eggs
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons Dijon mustard
3 tablespoons leeks or 3 tablespoons green onions, finely chopped
1 1/2 tablespoons fresh tarragon, finely chopped (or to taste)
2 teaspoons tarragon vinegar
1/4 teaspoon sea salt (to taste)
1/4 teaspoon white pepper (to taste)
6 leaves cos lettuce or 2 cups arugula leaves
1/4 cup walnuts, coarsely chopped

Steps:

  • In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 minutes. Drain potatoes, let cool to room temperature.
  • In a large saucepan, gently place eggs and fill with water to 1-inch above the eggs. Bring to a boil, then remove from heat and cover tightly for 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes to cool. Peel eggs and coarsely chop.
  • Combine eggs and remaining salad ingredients in a large bowl with a wooden spoon, until well combined. Chill, covered tightly, until serving.
  • To serve, rinse lettuce of choice and spin dry or dry between paper towels. Arrange one leaf of romaine (Cos) on each salad plate (or divide arugula among the plates), then top with a scoop of the egg and potato salad. Sprinkle some chopped walnuts on top.

RED ROMAINE SALAD WITH WALNUTS AND EGGS



Red Romaine Salad with Walnuts and Eggs image

This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

6 large eggs
1 head red-leaf romaine, torn into pieces
1 cup walnut halves, toasted
Shallot Vinaigrette
Coarse salt and freshly ground pepper

Steps:

  • Put eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
  • Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.

POTATO AND ROMAINE SALAD WITH CREAMY DIJON DRESSING



Potato and Romaine Salad with Creamy Dijon Dressing image

Categories     Salad     Leafy Green     Mustard     Potato     Side     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 17

For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers

Steps:

  • Make dressing:
  • Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
  • Make salad:
  • Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Moira Hodgson

Categories     lunch, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds red-skinned potatoes
2 egg yolks
1 to 2 tablespoons tarragon vinegar (or more to taste)
1/2 teaspoon Dijon mustard
1/2 cup safflower oil
1/2 to 3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped tarragon
4 to 6 tablespoons chopped red onion

Steps:

  • Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
  • Beat the egg yolks in a bowl with a whisk until they are thick and sticky. Add the vinegar and mustard and beat some more.
  • Gradually add a few drops of safflower oil and whisk them in. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.) Season with salt and pepper.
  • Drain the potatoes and cut them in slices or quarters. Place them in a large serving bowl and coat with the mayonnaise. Add the herbs and onion and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams

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