Creamy Potato Salad With Lemon And Fresh Herbs Recipes

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POTATO SALAD WITH FRESH HERBS AND LEMON



Potato Salad with Fresh Herbs and Lemon image

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

3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
2 1/4 pounds small red-skinned potatoes, unpeeled

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.

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS



Creamy Potato Salad With Lemon and Fresh Herbs image

I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit.

Provided by KathyP53

Categories     Potato

Time 8h17m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs baby red potatoes
3 tablespoons unseasoned 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 a 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" pieces.
  • Place one 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.
  • Cover and chill.

Nutrition Facts : Calories 220.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 173, Carbohydrate 35.8, Fiber 4.1, Sugar 3, Protein 3.9

CREAMY POTATO SALAD WITH HERBS



Creamy Potato Salad With Herbs image

Make and share this Creamy Potato Salad With Herbs recipe from Food.com.

Provided by Lavender Lynn

Categories     Potato

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

6 lbs desiree potatoes (red potatoes)
1 cup sour cream
1 cup mayonnaise, good-quality whole-egg
1/4 cup dill, coarsely chopped fresh
1/4 cup parsley, coarsely chopped fresh continental
1 garlic clove, crushed
2 tablespoons mint, finely chopped fresh
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
4 green shallots, ends trimmed, thinly sliced

Steps:

  • Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
  • Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
  • Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
  • Notes.
  • You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.

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