FINGERLING POTATO SALAD
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Provided by Sara Dickerman
Categories Salad Potato Side Fourth of July Picnic Graduation Backyard BBQ Leek Root Vegetable Family Reunion Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
- Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
- Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.
FINGERLING POTATO SALAD
Fingerling potatoes with a dressing containing chicken stock and rice vinegar. Adapted from a www.wegmans.com newsletter. Prep time and cooking time are estimates. Add minced garlic to the dressing if you like. You may not need all the dressing. Taste and use the quantity of dressing you desire; set aside the rest for another time.
Provided by foodtvfan
Categories Potato
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in pot with enough salted water to cover.
- SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
- Cool potatoes just enough to handle comfortably.
- Slice slightly cooled potatoes in 1/4-inch rounds.
- Place potato rounds in a serving bowl; set aside.
- Heat chicken stock to a simmer on medium in a small saucepan.
- Whisk in vinegar, oil, and mustard.
- Simmer, stirring constantly, until heated through.
- Add stock mixture to potatoes in bowl; gently toss.
- Season to taste with salt and pepper.
- Add chives and stir gently to combine.
- Let rest 15 minutes at room temperature; serve.
Nutrition Facts : Calories 335, Fat 25, SaturatedFat 3.3, Cholesterol 1.2, Sodium 119.2, Carbohydrate 25.4, Fiber 3.7, Sugar 2.4, Protein 3.7
FINGERLING POTATO SALAD WITH HONEY-THYME VINAIGRETTE
If you are on Chicago's Miracle Mile near the Marriott, watch out for bees! Chef Myk Banas keeps hives on the rooftop and uses the honey in dishes served at the restaurant. This is a very nice potato salad, very fresh tasting. The nutritional information is off, because there is twice as much dressing as you will need, but according to the chef it will keep for several weeks, so make the entire quantity. Chilling time not included in cooking time. From Midwest Living, June 2011.
Provided by duonyte
Categories Salad Dressings
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Scrub the potatoes and cook in boiling water with the 1 tsp salt until just tender, 8 to 10 minutes. Drain well and spread on a cookie sheet to cool. Halve lengthwise when cool enough to handle.
- Trim and halve haricots verts or green beans. Drop into 3 cups boiling water, return to boil, reduce heat and cook 1 to 2 minutes, until crisp-tender. Drain and drop into a bowl of ice water. Let stand 5 minutes, then drain well.
- For vinaigrette, mix vinegar, shallot, honey, thyme, mustard, salt and pepper in food processor or blender and process until smooth. With processor or blender running, slowly pour in the oil in a steady stream, until the mixture is thickened.
- In a large salad bowl, combine the potatoes, beans and red onion. Drizzle over enough dressing to coat everything thoroughly. Cover and chill from 2 to 24 hours.Serve.
- Just before serving, toss salad with bacon and top with feta. Serve additional vinaigrette on the side, or reserve for another use.
- Note1: Fingerling potatoes are not around just now, so I used red potatoes that I peeled and cut into quarters or eights, which worked very nicely. I have also added some sweet potatoes to the other potatoes, and that was good, too.
- Note2: I mixed the vinaigrette in a 2 cup measuring cup with my stick blender, which worked perfectly.
- Note3: Extra dressing keeps for several weeks, according to chef, but I used it up faster than that.
- Note4: This makes a whole lot more salad than I can use. I just cook up two or three potatoes, a good handful of the beans and drizzle a bit of the dressing on it. Once you make the dressing, this is a snap.
- Note5: I use just a slice or two of bacon per serving, and often don't use it at all. I think chunks of good ham or turkey would be really nice in this, too.
FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE
Provided by Pascal Saunton
Categories Egg Herb Mustard Onion Pork Potato Side Bake Quick & Easy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For vinaigrette:
- Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
- For potatoes:
- Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
- Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
- Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.
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