CLASSIC POTATO SALAD WITH CORNICHONS
A classic potato salad that's creamy, crunchy, and tangy all at once, this summery side dish will be a favorite at your next barbecue or picnic.
Categories potato salad classic cornichons summer side side dish barbecue picnic bbq
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with pickle juice. Let cool to room temperature, about 15 minutes.
- Add cornichons, celery, onion, and egg to potatoes. In a small bowl, stir together remaining ingredients, including 3/4 teaspoon salt. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 210 calories
SIMPLE CREAMED NEW POTATOES
Creamed new potatoes are a snap to prepare with an easy classic white sauce and they take no more than 25 minutes, start to finish.
Provided by Diana Rattray
Categories Side Dish
Time 22m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
- In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
- Season with kosher salt and freshly ground black pepper, to taste.
- Drain the cooked potatoes and then transfer to a serving dish.
- Pour sauce over potatoes and sprinkle with paprika.
Nutrition Facts : Calories 184 kcal, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 2 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
NEW POTATOES WITH CORNICHONS & CREAM
A rich side dish, perfect served alongside fish at your next dinner party
Provided by Stephen Terry
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.
- In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.
Nutrition Facts : Calories 235 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
CREAMED NEW POTATOES
Make and share this Creamed New Potatoes recipe from Food.com.
Provided by pines506
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in saucepan and cover with water; add salt.
- Bring to a boil; reduce heat and cover and cook for 15-20 minutes or until tender.
- Meanwhile in another saucepan, combine the cream cheese and buttermilk; cook and stir ove rmedium heat until cheese is melted and mixture is smooth.
- Remove from the heat and add the onions, thyme, tarragon and pepper.
- Drain potatoes and place in a serving bowl; add cream sauce and toss to coat.
- Sprinkle with parsley.
Nutrition Facts : Calories 300.4, Fat 13.6, SaturatedFat 7.6, Cholesterol 43.3, Sodium 568, Carbohydrate 38.5, Fiber 4.9, Sugar 5.1, Protein 7.9
POTATO SALAD WITH CORNICHONS AND CAPERS
Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
- Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.
POTATO SALAD WITH CORNICHONS
Make and share this Potato Salad With Cornichons recipe from Food.com.
Provided by Vamy7913
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water.
- Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes.
- Drain the potatoes, let cool and cut into quarters.
- Discard the garlic.
- In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform.
- Add the olive oil and stir again.
- Add the cooked potatoes, cornichons and tarragon and toss to coat.
- Enjoy!
Nutrition Facts : Calories 210.1, Fat 11.3, SaturatedFat 1.6, Sodium 2325.9, Carbohydrate 25.1, Fiber 3.9, Sugar 2.8, Protein 3.1
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