Poppy Seed Potato Salad Recipes

POPPY-SEED POTATO SALAD

Steps:

• Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.

POPPYSEED SALAD DRESSING

Steps:

• In a 1-quart jar with a lid, mix together the sugar, mustard powder, vegetable oil, poppy seeds, salt, white vinegar, and onion juice; tighten the lid onto the jar, and shake vigorously to combine. Reshake the dressing before using.

POPPY SEED SALAD

Steps:

• Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
• Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

FALL QUINOA SALAD WITH POPPY SEED DRESSING

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
• Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
• Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
• While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
• Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
• Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

POPPY SEED SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake until sugar is completely dissolved. Shake again before serving. Drizzle over tossed salad.

SWEET POTATO SALAD WITH ORANGE DRESSING

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.

SALMON AND POTATO SALAD WITH LEMON POPPY SEED DRESSING

Steps:

• Boil the potatoes until just tender. When potatoes are just tender add the snowpeas to saucepan and cook for just 1 minute and immediatley drain under cold running water. Allow to mix to cool.
• Halve the potatoes and arrange in a serving bowl with snowpeas, salmon and capsicum .
• Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
• Garnish with spring onions.

FIVE SEED POTATO SALAD

Steps:

• Place the potatoes in a pot, add cold water to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about 15 to 20 minutes. When cool enough to handle, slice the potatoes in halves or quarters, into bite-sized pieces.
• Meanwhile, combine the cumin, mustard, dill, fennel, and coriander seeds in a small skillet. Toast over low heat for 3 or 4 minutes, stirring frequently, until the seeds are fragrant and begin to make small popping sounds. Transfer the seeds to a medium bowl, and let cool for a few minutes. Add the cumin, turmeric, salt, pepper, and vinegar, and whisk to blend. While whisking, add the oil in a slow, steady stream, and whisk until homogenous. Whisk in the yogurt or sour cream, then fold in the warm potatoes. Serve warm or at room temperature.

POPPY SEED TOSSED SALAD

Steps:

• Crush ramen noodles; discard seasoning packet. In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds; set aside. , For dressing, in a blender, combine the vinegar, sugar, onion, salt and mustard; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Serve with salad.