FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE
Carla Hall. This potato salad is the perfect accompaniment to any meal. Expand your food horizons with this yummy vinaigrette!
Provided by Susie D
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
- Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
- For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
PEASANT POTATO SALAD
This is a very yummy and a much healthier alternative to traditional potato salad. Not only is it lower in calories, it is safe to stay outside during a cookout without the worry of the mayo getting spoiled. My husband, who is a very picky eater, devours this every time I make it. This recipe is a slightly adapted version from Top Chef's Carla Hall. She adds 1/4 cup slivered kalamata olives to hers, but I leave it out just because I don't like olives. I always use gourmet fingerling potatoes which come in all different colors (red, purple, yellow...). It makes for a beautiful and colorful salad.
Provided by redjonesy
Categories Potato
Time 45m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
- While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
- To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
- In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
- Chill or serve room temperature.
Nutrition Facts : Calories 482.7, Fat 40.8, SaturatedFat 5.7, Sodium 52.8, Carbohydrate 24.4, Fiber 3.6, Sugar 2.1, Protein 3.2
PEASANT SALAD
Steps:
- For dressing: whisk together yogurt, vinegar, oil and lemon until smooth. Season with garlic powder, paprika, salt and pepper. Refrigerate until needed.
- On a large platter, layer tomatoes, onion and cucumbers. Top with capers, mint and grape leaves. Drizzle with yogurt dressing before serving.
FRENCH POTATO SALAD
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
- Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.
Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g
PEASANTS POTATOES - FRIED POTATOES & ONIONS.
Classic breakfast/brunch home fried potatoes. Liberal amounts of paprika & crispy crust make this dish. I serve with grits & an omelette. I use the cheapest potatoes available, $1 for a 5lb bag of Idaho's. Most people use red or Yukon gold. I've tried all, the baking potatoes make great fried potatoes. I don't boil to precook before frying - I use the microwave, simpler & faster.
Provided by ron.reeder
Categories Breakfast
Time 25m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
- put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
- take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
- Return to microwave, cook 3 additional minutes at 1/2 power.
- put 12" fry pan on stove at near high. Add 1/4 cup oil.
- put potatoes into hot oil.
- Once potatoes are cooked on one side add garlic & onions.
- toss ingredients.
- cook till done.
Nutrition Facts : Calories 424.7, Fat 27.5, SaturatedFat 3.9, Sodium 597.6, Carbohydrate 42.2, Fiber 6.1, Sugar 3, Protein 5.1
SUPER POTATO SALAD
I'm not sure where I found the recipe, but this is great alternative to traditional mustard salads. Refreshingly different.
Provided by Denver cooks
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place russet potatoes in large pot.
- Add water to cover.
- Boil until potatoes are tender but not mushy, about 35 minutes.
- Cool potatoes completely.
- Peel potatoes and dice.
- Place in large bowl.
- Add next 7 ingredients.
- Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl.
- Pour over potato mixture and toss well. Season with salt and pepper.
- Garnish with parsley.
Nutrition Facts : Calories 581.6, Fat 31, SaturatedFat 8.6, Cholesterol 239.2, Sodium 533.9, Carbohydrate 60, Fiber 8, Sugar 7.4, Protein 18.4
PEASANT POTATOES
This comes from my crock-pot cookbook. I serve it with garlic bread and extra parmesan cheese. Sometimes even a salad.
Provided by KGCOOK
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice sausage into 3/4 inch thick slices.
- Cut potatoes into cubes 1 1/2 to 2 inch pieces.
- Dice or slice red pepper.
- Melt butter over medium heat.
- Add onion and garlic, cook and stir 5 minutes or until onion is translucent.
- Stir in sausage and oregano.
- Cook 5 minutes.
- Stir in potatoes, and add salt and pepper to taste, mix well.
- Transfer to crock-pot or slow cooker.
- Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour.
- Add cabbage and bell pepper last 30 minutes of cooking.
- Top with parmesan cheese before serving.
Nutrition Facts : Calories 411.5, Fat 21.2, SaturatedFat 10.1, Cholesterol 49.6, Sodium 546.9, Carbohydrate 43.8, Fiber 6.3, Sugar 4.1, Protein 13.1
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5/5 (3)Servings 4Cuisine SpanishCategory Appetizer, Side Dish
- Cut the potatoes into small 1/2 inch (1.25 cm) pieces, add them into a stock pot, fill with cold water to 1/2 inch (1.25 cm) above the potatoes, season with sea salt and heat with a high heat
- Meanwhile, add 2 eggs into a sauce pan, fill with cold water to 1 inch (2.50 cm) above the eggs, heat with a high heat, once the water comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes, then drain and add into a bowl with cold water
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- Finely dice 1/2 bulb of a spring onion and finely chop a handful of the green leaves, add into the bowl with the potatoes
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