RED, WHITE AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.
RED, WHITE AND BLUE POTATO SALAD (VEGAN)
Local recipe. Quality ingredients, please! Celebrate in style and set off your own culinary fireworks this 4th of July! Please-if possible use the best radishes you can get either from your own garden or local farmer's market.
Provided by COOKGIRl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes until softened. Drain, cool and cut into 1/2" rounds.
- Whisk together the dressing ingredients except for the oil.
- Whisk in oil slowly (or use a food processor).
- Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing.
- Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature.
- Servings are estimated.
Nutrition Facts : Calories 345.6, Fat 18.4, SaturatedFat 2.6, Sodium 236.5, Carbohydrate 42.3, Fiber 5, Sugar 2.8, Protein 5.1
RED, WHITE, AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 18
Steps:
- To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
- Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
- Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
- When ready to serve, carefully fold in the parsley and scallions. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
RED, WHITE AND BLUE POTATO SALAD
I got this recipe off a combination package of Yukon Gold, Purple and Red potatoes. A great potato salad for July 4th. I've also substituted feta cheese for the blue cheese. The red, white and blue colors show up more if you don't peel the potatoes.
Provided by moko7
Categories < 4 Hours
Time 2h20m
Yield 4-6 cups
Number Of Ingredients 10
Steps:
- Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
- Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
- Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
- In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
- Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
- Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
- Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.
Nutrition Facts : Calories 382.6, Fat 19, SaturatedFat 8.7, Cholesterol 32.6, Sodium 1288, Carbohydrate 45.7, Fiber 6.1, Sugar 6.1, Protein 8.8
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