Hot Potato Salad With White Wine Recipes

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RED, WHITE & BLUE POTATO SALAD



Red, White & Blue Potato Salad image

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h35m

Yield 12 servings (1 cup each).

Number Of Ingredients 18

1-1/4 pounds small purple potatoes (about 11), quartered
1 pound small Yukon Gold potatoes (about 9), quartered
1 pound small red potatoes (about 9), quartered
1/2 cup chicken stock
1/4 cup white wine or additional chicken stock
2 tablespoons sherry vinegar
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 tablespoons olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
8 green onions, chopped
3/4 pound bacon strips, cooked and crumbled
3 tablespoons each minced fresh basil, dill and parsley
2 tablespoons toasted sesame seeds

Steps:

  • Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

BASIC POTATO SALAD



Basic Potato Salad image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h40m

Number Of Ingredients 6

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

  • Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
  • Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
  • Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
  • Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g

HOT POTATO SALAD WITH WHITE WINE



Hot Potato Salad With White Wine image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

16 red new potatoes, about 1 1/2 pounds
Salt to taste, if desired
1/3 cup corn, peanut or vegetable oil
1/4 cup finely chopped shallots
3 tablespoons finely chopped parsley
1/3 cup dry white wine at room temperature
Freshly ground pepper to taste
1 tablespoon red-wine vinegar

Steps:

  • Bring enough water to a boil to cover the potatoes when they are added. Add potatoes and salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 20 minutes. Drain. While they are still hot, cut them into slices 1/4 inch thick. There should be about 5 1/2 cups.
  • Put the hot potato slices in a deep skillet or kettle and add the oil, shallots and parsley. Place the skillet on the stove and cook, stirring gently, about 1 minute. Add the wine, pepper and vinegar, then stir. Serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 17 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 523 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO SALAD WITH WHITE WINE



Potato Salad With White Wine image

Provided by Pierre Franey

Categories     easy, salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds small Idaho, Washington or Yellow Gold potatoes
Salt and freshly ground pepper
1/4 cup dry white wine
4 tablespoons vegetable or olive oil

Steps:

  • Preheat oven to 200 degrees.
  • Rinse potatoes and place them in a large saucepan with cold water to cover. Bring to a boil and simmer for 20 minutes or longer, depending on the size. Do not overcook.
  • Drain potatoes, and when they are cool enough to handle, peel them and cut them into 1/4-inch slices. Place them in a heat-proof mixing bowl. Sprinkle with salt and pepper, wine and oil. Toss while warm. Cover bowl with foil. Place it in oven briefly to warm through. Turn into a serving dish and serve while warm.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 1 gram

WARM NEW POTATO SALAD WITH GRAINY MUSTARD



Warm New Potato Salad with Grainy Mustard image

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Categories     Herb     Mustard     Potato     Side     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
  • Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

HOT POTATO SALAD



Hot Potato Salad image

Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

6 bacon strips
1 medium onion, chopped
2 tablespoons all-purpose flour
2 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3/4 cup water
1/2 cup vinegar
5 medium potatoes (about 2 pounds), peeled, cooked and sliced

Steps:

  • In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

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