POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING
Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
- Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
- Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BUTTERMILK POTATO SALAD
Provided by Marian Burros
Categories easy, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
- Combine the remaining ingredients in a bowl.
- Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 34 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO, EGG AND CORN SALAD WITH BUTTERMILK
A delicious potato salad. It goes well with a green salad on the side for vegetarians, or as a side dish with chicken or meat. You can prepare the potatoes and eggs ahead of time, but using them warm is nice too. If sweet corn isn't in season, use a can of kernels, well drained. Additions for non-vegetarians: salmon, tuna, or a little chicken.
Provided by Anita Redhead
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and slice the potatoes into smallish cubes. Cook and drain, allow to cool.
- While the potatoes cook, hard boil two eggs, allow to cool.
- Remove the sweetcorn kernels from cob, if you're using fresh corn.
- Slice the garlic.
- Fry the garlic and corn kernels in the oil for 2-3 minutes, remove from heat.
- Peel and slice the eggs.
- Slice the shallots.
- Into a salad bowl place the potatoes, eggs, corn mixture, shallots, cashews, spices, buttermilk and mayonnaise.
- Mix, and serve with green salad and tomatoes.
Nutrition Facts : Calories 629.8, Fat 22.6, SaturatedFat 4.1, Cholesterol 144.4, Sodium 250, Carbohydrate 93.5, Fiber 9.5, Sugar 9.1, Protein 17.8
POTATO SALAD WITH BUTTERMILK DRESSING
Categories Salad Milk/Cream Dairy Leafy Green Potato Vegetable Side Picnic Backyard BBQ Mayonnaise Celery Arugula Carrot Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.
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