Almond New Potato Salad Recipes

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GRILLED POTATO SALAD WITH ALMOND-BASIL CHIMICHURRI AND 7-MINUTE EGGS.



Grilled Potato Salad with Almond-Basil Chimichurri and 7-Minute Eggs. image

But lets talk about the dressing. This potato salad is really all about the dressing. And ok, really good, cute little grilled potatoes + the bestest slightly soft in the middle 7-minute eggs.

Provided by Tieghan Gerard

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 15

2 1/2 pounds mixed baby new potatoes and or fingerling potatoes (halved)
1 bunch asparagus
4 green onions
1/3 cup olive oil (plus more for drizzling)
salt and pepper (to taste)
3 tablespoons creamy almond butter
2 tablespoons apple cider vinegar
1 teaspoon honey
2 cloves garlic (minced or grated)
1/2 cup fresh basil (chopped)
1/4 cup fresh cilantro (chopped)
2 tablespoons chives (copped)
pinch of crushed red pepper
4 eggs
1/2 cup toasted almonds (chopped)

Steps:

  • Preheat the grill to medium high heat.
  • Place the potatoes in a large saucepan and fill with cold water, covering the potatoes by at least 2 inches. Bring the water to a boil over high heat, continue boiling about 8 minutes or until the potatoes are tender. Drain the potatoes and and toss with a drizzle of olive oil (1-2 tablespoons), plus salt + pepper to taste.
  • Meanwhile, cook the eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain the eggs and then run under cold water to cool. Set aside.
  • In a medium bowl, whisk together the 1/3 cup olive oil, almond butter, apple cider vinegar, honey garlic, basil, cilantro and some salt + pepper. Add a pinch of crushed red pepper flakes. Taste and adjust the salt + pepper to your liking.
  • Using tongs, place the potato pieces on the hot grill, and cook on all sides, long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart. During the same time, toss the asparagus + green onions with a little olive oil, salt + pepper and grill until light grill marks appear. Cut into 3 inch pieces. Add the hot potatoes, asparagus and green onions to the chimichurri as they come off the grill. Once all the potatoes have been grilled, toss well with the chimichurri.
  • Peel the eggs and slice in half.
  • Add the salad into a serving bowl or plate. Top with chopped almonds and the 7-minute eggs. Garnish with chopped chives. Enjoy!

Nutrition Facts : Calories 316 kcal, Carbohydrate 29 g, Protein 9 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 78 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE



New Potato Salad with Red-Wine Vinaigrette image

No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 9

3 pounds unpeeled whole mixed new potatoes
Kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice, plus 1/2 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
1/2 cup finely chopped sweet onion
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped celery leaves
1 tablespoon chopped fresh oregano

Steps:

  • In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
  • Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

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