Parsley Potato Salad Recipes

POTATO SALAD WITH BACON AND PARSLEY

Potato Salad With Bacon and Parsley image

Got this recipe from June 2009 issue of Real Simple. My boyfriend refuses to eat mayonnaise so I have to find a way to get around that and still serve my favorite dishes. I am very excited to try this! You can make this dish the night before but just wait until serving time to add the bacon so it is nice and crisp. Enjoy.

Provided by Julia Lynn

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs new potatoes
1 3/4 teaspoons kosher salt
1/4 teaspoon black pepper
4 slices bacon
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup flat leaf parsley, roughly chopped

Steps:

Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.

PARSLEY POTATOES

Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

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