YUKON GOLD POTATO SALAD W/ CRISPY PROSCIUTTO & TRUFFLE OIL
I hadn't thought of cooking potatoes in chicken broth before, but when I tried cooking rice that way, I was blown away! Here's a mayo-free potato salad that will "picnic" well. (Didn't know picnic was a verb, didja?)
Provided by Sandi From CA
Categories Ham
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in large saucepan. Add chicken broth. Bring to boil.
- Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
- Drain potatoes, reserving broth.
- Place potatoes in large bowl.
- Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
- Pour over potatoes and toss gently until broth is absorbed.
- Melt butter in medium nonstick skillet over medium heat.
- Add prosciutto and sauté until crisp, about 6 minutes.
- Transfer prosciutto and butter from skillet to bowl with potatoes.
- Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
- Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
- Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).
Nutrition Facts : Calories 191.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 10.2, Sodium 77.3, Carbohydrate 33.9, Fiber 3.3, Sugar 2.5, Protein 5.2
YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL
Provided by tigger07
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan. Add chicken broth. Bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in a large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 15 minutes. Pour over potatoes and toss gently until broth is absorbed. Melt butter in a medium nonstick skillet over medium heat. Add prosciutto and saute until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in a small bowl to blend. Drizzle over potato mixture and toss to coat. Season salad to taste with salt, pepper and additional truffle oil, if desired. Serve warm or at room temperature (This can be made 2 hours ahead. Let stand at room temperature). Recipe Source: Bon Appetit July 2005
YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN
Provided by Rick Rodgers
Categories Salad Potato Side Fourth of July Picnic Vegetarian High Fiber Backyard BBQ Mayonnaise Vinegar Corn Bell Pepper Hot Pepper Summer Grill Grill/Barbecue Low Cholesterol Cilantro Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
- Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
- * Sold at some supermarkets and at specialty foods stores and Latin markets.
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