Potato Cucumber And Red Bell Pepper Salad With Chive Recipes

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

POTATO, CUCUMBER AND TOMATO SALAD

Steps:

• Boil potatoes in a large saucepan of water set over high heat just until fork-tender, 12 to 15 minutes. Drain and cover with cold water until cool, about 5 minutes.
• In a large bowl, massage cucumbers with ¼ teaspoon salt until thoroughly mixed. Let stand until liquid begins to seep out, about 10 minutes.
• Scoop cucumbers into a strainer and squeeze out excess liquid. Empty any leftover liquid remaining in the large bowl.
• In the empty bowl, whisk oil with vinegar. Season with sea salt and fresh pepper. Add cucumbers, potatoes, tomatoes, red onions, and baby dill. Toss until well coated.

FRESH BELL PEPPER CUCUMBER SALAD

Steps:

• Start by peeling your cucumbers and slicing them in half length wise.
• Use a spoon to scoop out the pulpy center with the seeds. (see photo in post body)
• Slice the cucumber into 1/4 inch thick half moons.
• Slice the red onion in half and remove the outer layers.
• You are going to cut the half in half again, but you don't need to cut all the way through - just to the root like in the picture in the post step-by-step above. This makes it easier and quick to cut.
• Then slice the onion very thinly.
• Cut the bell pepper in half and remove the seeds and ribs.
• Cut each half into fourths length wise, so you have thick strips. (see photo in post body)
• Then, keeping them parallel to you so that your knife goes across the width not the length, cut each wide strip into thin strips width wise.
• Place all the cut veggies into a bowl large enough so that you will be able to mix in the dressing.
• To prepare the yogurt dressing, place the yogurt into a bowl small bowl.
• Zest half a lemon into the bowl, cut the lemon in half, and squeeze all of the juice into the bowl as well. (Squeeze over a mesh strainer to avoid seeds)
• Thinly slice the scallions and roughly chop the cilantro, then put those into the bowl with the other ingredients.
• Add your pepper, salt, and cumin, then give it all a good stir.
• Pour all of the dressing over the veggies and mix until thoroughly combined.
• Serve immediately or chill until ready.

RED PEPPER AND CUCUMBER SALAD

Steps:

• Whisk vinegar with oil in salad bowl and stir in scallions.
• Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.

CUCUMBER POTATO SALAD

Steps:

• Combine potatoes, cucumber, onion & chives in a large bowl.
• Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
• Pour over potato mixture and blend thoroughly.
• Refrigerate several hours.
• Sprinkle with paprika before serving.

RED PEPPER-CUCUMBER SALAD

Steps:

• Whisk vinegar with oil in salad bowl and stir in scallions. Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.

POTATO, CUCUMBER, AND RED BELL PEPPER SALAD WITH CHIVE

Steps:

• Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
• If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
• Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD

Steps:

• Preheat oven to 450° F.
• Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
• In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.