Creamypotatosaladwithlemonandfreshherbs Recipes

CREAMY, LEMONY POTATO SALAD

Steps:

• Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
• Peel cooled potatoes and chop; add to eggs in glass dish.
• Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
• Cover dish with plastic wrap and refrigerate overnight.

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS

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.

POTATO SALAD WITH FRESH HERBS AND LEMON

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 bell 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 large 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.