HERBED POTATO SALAD
This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 25m
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
- Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg
EASY HERB POTATO SALAD
Our mayonnaise free potato salad is packed with flavor thanks to a simple olive oil vinaigrette, lots of fresh herbs, and lemon. We prefer to use small baby potatoes (sometimes labeled New Potatoes), fingerling potatoes, or Red Bliss potatoes for this salad.
Provided by Adam and Joanne
Categories Salad, Side Dish
Time 35m
Yield Makes 6 servings (side portions)
Number Of Ingredients 11
Steps:
- Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water, and then bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cool enough to handle, cut them into bite sized chunks or slice into thin rounds. Add to a large salad bowl.
- Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil together until creamy and emulsified. Season to taste with salt and pepper. Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).
- Add the scallions and fresh herbs. Toss gently, but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing. Serve warm or cover and refrigerate, and then serve the salad cold.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 235, Fat 14.5g, SaturatedFat 2.1g, Cholesterol 0mg, Sodium 224.6mg, Carbohydrate 25.4g, Fiber 4.3g, Sugar 2.2g, Protein 3.1g
HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
- For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
- Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
POTATO SALAD WITH FRESH HERBS AND LEMON
Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
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