Baby Red Bliss Potato Salad With Juniper And Buttermilk Recipes

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NEW POTATO SALAD



New Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 4h

Number Of Ingredients 10

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

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 into quarters or halves, 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. (As the salad sits, you may need to add more dressing.) 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.

PAULA'S FABULOUS POTATO SALAD



Paula's Fabulous Potato Salad image

I have been making this recipe for many years. We originally got it from the owner of a German Deli. It called for 20 pounds of potatoes and served 60. The most important part is the marinade. I usually let it soak overnight. I add chives, fresh dill, celery seed depending on my mood.

Provided by Prrs4me

Categories     Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs potatoes
1/2 onion, finely chopped
1/4 cup sugar
1/2 teaspoon salt
1/4 cup white vinegar
3/8 cup water
2 stalks celery, chopped
1 pinch dill weed, fresh
1 cup mayonnaise
1/4 cup Dijon mustard
salt and pepper, to taste

Steps:

  • Slice potatoes thin and boil until almost tender.
  • While potatoes are boiling combine sugar, salt, white vinegar and water in saucepan. Bring to a boil stirring occasionally. As soon as potatoes are done, drain and put into large bowl. Immediately pour hot marinade over potatoes. Sprinkle with salt and pepper. Let potatoes marinate several hours or over night turning frequently.
  • Drain and add celery, dill, onion. Add Mayo and Dijon mustard until desired consistency. You may not have to use all the mayo or you might need more.
  • For German potato salad do not add Mayo, add cooked and crumbled bacon.
  • For egg potato salad add quartered eggs before adding mayo. Save one egg to slice for the top.

Nutrition Facts : Calories 281.9, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 462.2, Carbohydrate 44.9, Fiber 4.3, Sugar 10.2, Protein 4.2

BABY RED POTATO SALAD WITH LEMON AND HERBS



Baby Red Potato Salad With Lemon and Herbs image

Make and share this Baby Red Potato Salad With Lemon and Herbs recipe from Food.com.

Provided by invictus

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 lbs baby red potatoes
3 tablespoons rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 stalk celery, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Steps:

  • Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
  • Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.

Nutrition Facts : Calories 294.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 230.6, Carbohydrate 47.8, Fiber 5.5, Sugar 4, Protein 5.2

BABY RED BLISS POTATO SALAD WITH JUNIPER AND BUTTERMILK



Baby Red Bliss Potato Salad With Juniper and Buttermilk image

This fabulous potato salad gets it's zesty flavour from a delicious mustardy buttermilk dressing with the addition of juniper berries. The salad needs to steep overnight, so plan ahead. You refresh it before serving with some additional dressing and a smattering of chopped spring onion and parsley. Impressive! From the cookbook New York Cooks. Cook time reflects the overnight marinating time.

Provided by MarieRynr

Categories     Potato

Time P1DT35m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/2 lbs baby Red Bliss potatoes, unpeeled, cut into 3/4 inch chunks
2 tablespoons grey poupon country Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon juniper berries, finely chopped (see step 2)
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
1/4 cup buttermilk
1/4 cup extra virgin olive oil
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped scallion (spring onions)

Steps:

  • Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
  • Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
  • Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
  • One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.

Nutrition Facts : Calories 172.7, Fat 7.2, SaturatedFat 1, Cholesterol 0.3, Sodium 934.2, Carbohydrate 24.4, Fiber 3, Sugar 2.1, Protein 3.4

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