Herbed Potato Salad With Mint Parsley And Sour Cream Recipes

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EASY SOUR CREAM POTATO SALAD



Easy sour cream potato salad image

Potato salad made with boiled new potatoes and sour cream is the easiest, delicious side dish recipe and perfect for summer get togethers.

Provided by Alida Ryder

Categories     Gluten free     Side Dish     Vegetarian

Time 40m

Number Of Ingredients 7

1 kg / 2lbs new potatoes / baby potatoes
1 cup (250ml) sour cream
1-2 tbsp milk/water ((optional))
½ tsp garlic powder
1-2 tsp salt
1-2 tsp black pepper
½ cup fresh chives (finely chopped)

Steps:

  • Halve the baby potatoes and cook in a large pot of salted, boiling water until cooked. (The potatoes are cooked when a knife's tip can easily be inserted.)
  • Drain the potatoes and allow to cool slightly.
  • To make the dressing, mix the sour cream and seasoning and thin out with a little milk or water if necessary.
  • Pour the dressing over the cooked potatoes and mix. (Adding the dressing to the potatoes while they are still warm will allow the potatoes to absorb the dressing.)
  • Taste and adjust the seasoning if necessary then allow to cool completely before serving.

Nutrition Facts : Calories 183 kcal, Carbohydrate 32 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 425 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

EASY HERB POTATO SALAD



Easy Herb Potato Salad image

Our mayonnaise free potato salad is packed with flavor thanks to a simple olive oil vinaigrette, lots of fresh herbs, and lemon. We prefer to use small baby potatoes (sometimes labeled New Potatoes), fingerling potatoes, or Red Bliss potatoes for this salad.

Provided by Adam and Joanne

Categories     Salad, Side Dish

Time 35m

Yield Makes 6 servings (side portions)

Number Of Ingredients 11

2 pounds small yellow or red potatoes
2 teaspoons Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar or champagne vinegar
6 tablespoons extra virgin olive oil
3 medium scallions (green onions), thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper, to taste

Steps:

  • Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water, and then bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain then set aside to cool.
  • When the potatoes are cool enough to handle, cut them into bite sized chunks or slice into thin rounds. Add to a large salad bowl.
  • Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil together until creamy and emulsified. Season to taste with salt and pepper. Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).
  • Add the scallions and fresh herbs. Toss gently, but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing. Serve warm or cover and refrigerate, and then serve the salad cold.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 235, Fat 14.5g, SaturatedFat 2.1g, Cholesterol 0mg, Sodium 224.6mg, Carbohydrate 25.4g, Fiber 4.3g, Sugar 2.2g, Protein 3.1g

HERBED POTATO SALAD



Herbed Potato Salad image

This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 25m

Number Of Ingredients 10

2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
1 tablespoon fine sea salt
1/4 cup olive oil
1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
1/3 cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped

Steps:

  • In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
  • Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
  • In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
  • Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
  • Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
  • Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg

LEAFY HERB SALAD



Leafy Herb Salad image

This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It's more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt.

Provided by Alison Roman

Categories     dinner, lunch, quick, salads and dressings, side dish

Time 5m

Yield 8 to 10 servings

Number Of Ingredients 8

4 cups spicy greens, such as arugula, mizuna or torn mustard greens
Leaves and tender stems from 1 bunch parsley
Leaves and tender stems from 1 bunch cilantro
1 bunch chives, coarsely chopped
1 to 2 cups mint or dill leaves (optional)
1 lemon
Flaky salt and freshly ground black pepper
Olive oil

Steps:

  • Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
  • Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

LEMON POTATO SALAD WITH MINT



Lemon Potato Salad With Mint image

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

Provided by Melissa Clark

Categories     lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving

Steps:

  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
  • In a bowl, whisk together lemon juice, salt and olive oil.
  • Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

MASHED POTATO SALAD WITH SCALLIONS AND HERBS



Mashed Potato Salad With Scallions and Herbs image

Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds red potatoes, cut into 1 1/2-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2 teaspoons minced fresh rosemary
1 teaspoon fine sea salt, more as needed
1 teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
1/3 cup extra-virgin olive oil, more for drizzling
2 tablespoons mayonnaise, sour cream or crème fraîche
1 tablespoon Dijon or whole-grain mustard
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup chopped parsley
2 tablespoons chopped basil or dill

Steps:

  • Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
  • In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
  • Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

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