MARINATED NEW POTATOES
Fresh seasonal vegetables bring colour and flavour to your buffet table
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Vegetable
Time 40m
Number Of Ingredients 7
Steps:
- Tip the potatoes into a large pan and cook in boiling salted water for 10-15 mins until tender. While the potatoes are cooking, tip the wine, shallots and sugar into a saucepan, then boil for 10 mins until reduced by half. Tip in the vinegar and olive oil, then bring to the boil until the oil has become incorporated into the dressing. Pour half the dressing over the warm potatoes and leave to cool. Stir through the remaining dressing and parsley before serving.
Nutrition Facts : Calories 147 calories, Fat 3 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
MARINATED POTATO SALAD
I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.-Ethel Selway, Middletown, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 28-32 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.
Nutrition Facts :
NEW POTATOES IN BUTTER SAUCE
This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.
Provided by Janice Nagle
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
- Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
- Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g
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