POTATO SALAD WITH PEPPERONI, SHALLOTS AND VINEGAR
Here's a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its nuanced approach to traditional Italian-American cuisine. Instead of bacon, this version calls for pepperoni, and shallots instead of onion or scallions. The finely chopped pepperoni is sautéed with a generous pile of chopped shallots, dried oregano and fresh sage to which white wine vinegar is added to make a dressing that coats the potatoes in an addictive salty-spicy-tangy slurry. Don't skip the step that calls for boiling the potatoes with garlic cloves, thyme and peppercorns. It infuses the flesh of the potato with a subtle, herby flavor that's worth the extra effort.
Provided by Julia Moskin
Categories quick, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil over high heat. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
- Meanwhile, heat oil in a large pan over medium heat until shimmering. Add sage and oregano and fry until fragrant, about 30 seconds. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
- When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork. Keep warm in a bowl, covered with a kitchen towel.
- Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes, toss and add salt and pepper as needed. Serve warm.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 524 milligrams, Sugar 5 grams, TransFat 0 grams
HERB-VINEGAR POTATO SALAD
Steps:
- Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.
PEPPERONI POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
- Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.
POTATO SALAD WITH CIDER VINEGAR AND SHALLOT
Steps:
- Boil the potatoes as you would normally, drain them, and immediately pour the vinegar over them. Let them cool off for 5 to 10 minutes.
- Whip the cream gently just to thicken it. Fold in the mustard, shallot, and tarragon. Season with salt and pepper.
- When the potatoes have cooled, toss them gently with the cream. Add more salt and pepper to taste.
FRENCH POTATO SALAD WITH SHALLOTS
Provided by Pierre Franey
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the potatoes with water to cover and salt in a saucepan. Bring to a boil and cook 20 minutes or until potatoes are tender. Do not overcook. Drain and let stand until ready to prepare. The salad should be made while the potatoes are still hot or warm.
- Peel the potatoes and cut them into 1/4-inch thick slices. There should be about 6 cups. Put the slices in a bowl and sprinkle them with the wine.
- Combine the vinegar, oil, shallots, garlic, salt and pepper in a mixing bowl and blend. Add the potatoes and parsley. Blend well. If the salad is left to stand, stir from the bottom before serving.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 16 grams, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 521 milligrams, Sugar 2 grams
POTATO SALAD WITH MUSTARD VINAIGRETTE
Categories Mustard Potato Side Fourth of July Picnic Super Bowl Quick & Easy Vinegar Summer Party Shallot Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
- While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
- When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
- Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.
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